Raspberry Almond Oat Breakfast Cookies Recipe
Introduction
Start your day with these delightful Raspberry Almond Oat Breakfast Cookies. They combine wholesome oats, crunchy almonds, and juicy raspberries for a breakfast that’s both tasty and nourishing.
Ingredients
- 2 cups oats
- 1 cup chopped almonds
- 1 cup fresh raspberries
- 1/3 cup honey
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine oats, chopped almonds, and fresh raspberries gently. Add honey and mix until the ingredients are well incorporated.
- Step 2: Scoop spoonfuls of the mixture onto a baking sheet lined with parchment paper, shaping them into cookies. Bake for 12-15 minutes until golden and set. Allow the cookies to cool completely before eating.
Tips & Variations
- For a different flavor, swap raspberries with dried cranberries or blueberries.
- Use maple syrup instead of honey for a vegan option.
- Add a pinch of cinnamon or vanilla extract to enhance the flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy warm cookies, reheat them in the microwave for 10-15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but be sure to thaw and drain them well to avoid excess moisture that could affect the cookie texture.
Are these cookies suitable for a gluten-free diet?
If you use certified gluten-free oats, then yes, this recipe can be gluten-free.
PrintRaspberry Almond Oat Breakfast Cookies Recipe
These Raspberry Almond Oat Breakfast Cookies are a wholesome, naturally sweetened treat that combines hearty oats, crunchy almonds, and fresh raspberries. Baked to a golden perfection and lightly sweetened with honey, these cookies make for a nutritious and delicious breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup almonds, chopped
Wet Ingredients
- 1/3 cup honey
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm it up for baking the cookies evenly.
- Prepare the Cookie Dough: In a mixing bowl, combine the rolled oats and chopped almonds. Gently fold in the fresh raspberries to distribute them evenly without crushing. Drizzle the honey over the mixture and blend everything until a sticky, cohesive dough forms.
- Shape the Cookies: Using a spoon or your hands, scoop portions of the dough and form them into cookie shapes. Place them spaced apart on a baking sheet lined with parchment paper to avoid sticking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 15-18 minutes, or until the cookies turn golden brown on the edges.
- Cool Before Eating: Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes to firm up before transferring to a wire rack to cool completely. This ensures they hold their shape and have the ideal texture.
Notes
- Use fresh or frozen raspberries depending on availability; adjust baking time slightly if using frozen to avoid excess moisture.
- For extra binding, you may add an egg or a tablespoon of nut butter if desired.
- Store baked cookies in an airtight container at room temperature up to 3 days or freeze for longer storage.
- Optionally, swap almonds for walnuts or pecans for different nutty flavors.
Keywords: raspberry almond oat breakfast cookies, healthy breakfast cookies, baked oatmeal cookies, honey sweetened cookies, fruit and nut cookies
