Apple Oatmeal Breakfast Cookies

Apple Oatmeal Breakfast Cookies (A Seat at the Table)

I love breakfast foods, but I recognize that most of the time there’s just not nearly enough time in a week to have a leisurely sit-down breakfast at home.  And fortunately, these cookies are satisfying and delicious enough for the breakfast-lovers, but portable and convenient enough for the busy person.  Cook up a batch of these on the weekend, or on an evening when you have a bit of extra time, and you’ll have breakfast ready to go for days.

This is a great fall version, it’s almost like apple-cinnamon oatmeal on-the-go.  But I’m sure you could do a bunch of different varieties too.  I’ve also tried a version with half pear/half apple, which were delicious.

Freeze these after baking (and cooling completely) for a stash of breakfast any time.

Apple Oatmeal Breakfast  CookiesApple Oatmeal Breakfast Cookies (A Seat at the Table)

Makes about 24

Adapted from Prevention RD

  • 3 cups white whole wheat flour
  • 3 cups old fashioned rolled oats
  • 1/2 cup packed brown sugar (or more if you like a sweeter breakfast)
  • 1 Tbsp cinnamon
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 1/2 cups unsweetened applesauce
  • 3 eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 1/2 cups walnuts, chopped
  • 3 apples, diced

Preheat oven to 350°F.  Line baking sheets with parchment paper and set aside.

In a large bowl, mix together flour, oats, sugar, cinnamon, salt, and baking soda.  Next, add the applesauce, eggs, and oil, and mix well.  Fold in the walnuts and apples.

Using a 1/3 cup scoop, scoop the batter onto the prepared baking sheets and flatten slightly.  Bake for 15-20 minutes, or until beginning to brown and set in the center.

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