Superfood Breakfast Cookies Recipe
Introduction
Start your day with these delicious and nutritious Superfood Breakfast Cookies. Packed with wholesome ingredients like Kodiak Maple & Brown Sugar Oatmeal, banana, and a variety of seeds and nuts, these cookies offer a perfect balance of protein, healthy fats, and natural sweetness. They’re easy to make and perfect for a warm, hearty breakfast on the go.
Ingredients
- 3 packets Kodiak Maple & Brown Sugar Oatmeal Packets
- 1 banana, mashed (about one medium banana)
- 1 large egg
- 1/4 cup almond or cashew butter
- 3 tablespoons whole milk
- 2 tablespoons pumpkin seeds (shells removed)
- 1 tablespoon chia seeds
- 2 tablespoons cashews, chopped
- 1 tablespoon flax seeds
- 2 tablespoons hemp hearts
Instructions
- Step 1: Preheat your oven to 350° F and line a baking sheet with parchment paper.
- Step 2: In a small bowl, combine the oatmeal packets, mashed banana, nut butter, egg, and milk. Mix thoroughly until the banana is fully mashed and the mixture is well blended.
- Step 3: Stir in the pumpkin seeds, chia seeds, chopped cashews, flax seeds, and hemp hearts until evenly distributed.
- Step 4: Allow the mixture to rest for 10 minutes so the liquid can absorb.
- Step 5: Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten each scoop slightly to form thick, round cookies. You should get about eight cookies.
- Step 6: Bake for 10-12 minutes or until the cookies are lightly golden on top.
- Step 7: Remove from the oven and let the cookies cool before serving or storing.
Tips & Variations
- Swap out nut butter for sunflower seed butter if you need a nut-free option.
- Add a handful of dark chocolate chips or dried fruit for extra sweetness and texture.
- Use plant-based milk to make this recipe vegan-friendly.
- Press seeds and nuts gently into the tops of cookies before baking for a decorative finish.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave or enjoy cold for a quick breakfast.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies ahead of time?
Yes, these cookies can be made the night before and stored overnight for an easy grab-and-go breakfast.
Are these cookies gluten-free?
These cookies are gluten-free only if you use certified gluten-free oatmeal packets. Always check the packaging to be sure.
PrintSuperfood Breakfast Cookies Recipe
Start your day with these Superfood Breakfast Cookies, packed with wholesome ingredients like Kodiak Maple & Brown Sugar Peak Oatmeal, banana, nut butter, and nutrient-dense seeds and nuts. These warm, hearty cookies are a perfect blend of sweet and satisfying, loaded with healthy fats, protein, and fiber to keep you energized throughout the morning. Easy to prepare with a simple mix, scoop, and bake method, they’re an ideal grab-and-go breakfast or snack with a nutritious twist.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 8 cookies 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 packets Kodiak Maple & Brown Sugar Peak Oatmeal
- 2 tablespoons pumpkin seeds (shells removed)
- 1 tablespoon chia seeds
- 2 tablespoons chopped cashews
- 1 tablespoon flax seeds
- 2 tablespoons hemp hearts
Wet Ingredients
- 1 medium banana, mashed
- 1 large egg
- 1/4 cup almond or cashew butter
- 3 tablespoons whole milk
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a small bowl, combine the oatmeal packets, fully mashed banana, nut butter, egg, and milk. Stir well with a spoon until the mixture is uniform and the banana is completely mashed.
- Add Seeds and Nuts: Fold in the pumpkin seeds, chia seeds, chopped cashews, flax seeds, and hemp hearts. Mix thoroughly to distribute all the superfoods evenly throughout the dough.
- Rest the Dough: Allow the mixture to sit for 10 minutes. This resting time helps the liquid absorb into the dry ingredients, improving the texture and cohesiveness of the cookie dough.
- Shape Cookies: Using a spoon or cookie scoop, place scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press each scoop down slightly to form thick, rounded cookie shapes.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the tops turn lightly golden brown, indicating they are fully cooked.
- Cool and Store: Remove the baking sheet from the oven and let the cookies cool completely on the sheet. Store the cooled cookies in an airtight container to maintain freshness.
Notes
- Be sure to fully mash the banana for the best texture and even sweetness.
- Resting the dough allows the oats and seeds to absorb moisture, giving sturdier cookies.
- Use parchment paper or a silicone baking mat to prevent sticking.
- These cookies are best eaten within 3-4 days when stored in an airtight container.
- Feel free to substitute nut butter and milk types based on dietary preferences or allergies.
Keywords: superfood breakfast cookies, healthy breakfast cookies, Kodiak oatmeal cookies, seeded breakfast cookies, easy breakfast recipes, nutritious cookies
