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.
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.