Blog Posts

Healthy Carrot & Apple Breakfast Oat Cookies

Healthy oat breakfast cookies made with carrots, apples and banana. 

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com Hi, it’s Ciara here from My Fussy Eater. I’m delighted to be back here on Super Healthy Kids sharing some of my ideas and recipes for picky eating families and this month it’s all about breakfast!

My daughter started school last month and I’ve since become even more conscious of what and how much she is eating for breakfast. With a full morning ahead of her with lots of playing and learning in school, I want to ensure that she is getting enough sustenance to see her through until lunchtime, together with a good balance of nutrients too.

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com

These breakfast cookies are made with a combination of whole wheat flour and oats. Both of these, being whole grains, are packed full of slow releasing carbs which help keep kids fuller for longer and stabilize blood sugars. I used coconut oil in my recipe but butter would work well too.

The cookies are also packed full of grated carrot and apple, making them a great way to sneak in some fruits and veggies for picky eaters! They are sweetened with honey and a ripe mashed banana. The chocolate chips are of course optional so please feel free to leave these out if you wish. Simply scoop out the mixture and line your cookie sheet with parchment paper, and bake.

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com If you are running late in the mornings then these cookies make the perfect grab-and-go breakfast and are also great for an after-school snack. They are super soft which makes them ideal for toddlers to munch on too!

I hope you enjoyed this recipe. If you give it a try please do pop over to the My Fussy Eater Facebook Page and let me know what you think. Or share a picture of your own kids favorite breakfast recipes. I’m always looking for new ideas!

FOOD - Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! http://www.superhealthykids.com/healthy-carrot-apple-breakfast-oat-cookies/

Healthy Carrot & Apple Breakfast Oat Cookies

Ingredients
  • 2 cup – flour, whole wheat
  • 1 cup – oats, dry
  • 1/2 teaspoon – baking powder
  • 1/4 teaspoon – baking soda
  • 1/2 teaspoon – cinnamon
  • 1 large – egg
  • 1/3 cup – coconut oil
  • 1/4 cup – honey
  • 1 teaspoon – vanilla extract
  • 1 cup grated – carrot
  • 1 cup, grated – apple
  • 1 medium – banana
Optional:
  • 1/3 cup – chocolate chips, semisweet
Directions
  1. Preheat the oven to 350 degrees. Line a cookie sheet with grease-proof paper.
  2. In a large bowl mix together the whole wheat flour, oats, baking powder, baking soda and cinnamon.
  3. In a separate smaller bowl beat the egg. Add the melted coconut oil, honey and vanilla extract and stir well. Add this mixture to the large bowl with the dry ingredients and mix until well combined.
  4. Add the grated carrot, grated apple and mashed banana and again stir until everything is well mixed together. If using the chocolate chips, add now.
  5. Roll the cookie dough into 1 inch sized balls. The dough should make approximately 20 balls. Place each on the cookie sheet and press down lightly with a fork.
  6. Bake in the oven for 13-15 minutes. Allow to cool on a wire rack.
STORAGE:
  • The cookies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.

Sign Up or Log In to save this recipe to your recipe box

Yum

Print Recipe


Products Used



18 Comments

Cheryl

Wondering if anyone has an idea for a sweetener other than honey? Maybe stevia or date purée?

Reply
Kerryn

Can I use some olive oil instead of coconut oil as I am allergic to nuts. All recipes I am seeing lately are using coconut or almond oil or milk but sound delicious.

Reply
Janine

I added a cup of fresh baby spinach leaves that I puréed. My kids can’t taste them. 🙂

Reply
Nicole

Can these be frozen raw? I always make huge batches and bake 6 or so at a time for my kids.

Reply
Patricia

Can I substitute almond or coconut flour for whole wheat? Any changes needed if I can?

Reply
Karen francise tey

Do we use a electric mixer to beat or just handwhisk will do?

The cooked cookies can be stored frozen for up to 3 months… may I know how do I reheat them for consumption? Thaw first and throw inside oven bake again? Or?? Please advice.

Thanks

Reply
Natasha

Erm. Followed the recipe and as dry as old boots! Not right and now wasted all the ingredients. You measurements cannot be right

Reply
Michelle R

I was nervous to try these because of mixed/few reviews, but I made them for the first time tonight and thought they were great!! Followed the recipe exactly. They were nice and moist. (When I grated my apples I used the smallest grater, so my grated apples were pretty close to being apple sauce. That may have helped to keep them moist!)

Reply
Joyce

I followed the recipe exact and the cookies are disgusting!!! They came out rock hard and bland, do not waste ur ingredients on this recipe!

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *