Breakfast Oatmeal Cookies
Better than those hard granola bars. Great with milk or coffee on the run!
It is my version of the recipe from Grandma Harper, her wonderful Oatmeal Cookies. You know, the ones with lard and chocolate chips. Sorry no lard in these although that is a healthy fat to use, I like to use almond butter or coconut oil instead.
Now that we know soaking oats (nuts and other grains also) is much easier on our digestion and for mineral absorption; I’ve incorporated that into this recipe. This may take a little advance planning but it is worth it. We think it makes the cookies taste better also. Check out Properly Prepared to find out just how and why this makes such a big difference.
These are popular just as cookies too!
Begin by combining honey, vanilla and coconut oil together (or almond butter). Stir in the oatmeal and cover, let sit on the counter for 12 – 24 hours. To really properly soak, you should add a little of the milk or yogurt but only if using raw milk or a good homemade yogurt. If not, I skip the milk/yogurt part. It isn’t soaked completely as it should be but it is far ahead of no soaking at all.
I add I like to start this late in the afternoon and let it sit over night. You can add the flour, cinnamon and baking soda in at the same time you do the oats but often I wait since oats really do need the extra time to process.
About 8 hours before I plan to bake the cookies I add the flour and raw milk or homemade yogurt. If you are using pasteurized milk or commercial yogurt, make sure to add the flour with the oatmeal and don’t let those dairy products sit out. Raw milk and homemade yogurt will increase in probiotics but commercial dairy products spoil ~ yuk, who needs that!
After the coconut oil, oats and remaining dry ingredients have “soaked” you are ready to combine the oat and flour mixture with the eggs, nuts, raisins and chocolate chips.
Yum, if you could smell this batter now, all that good vanilla! When that the batter is mixed completely together, drop on greased cookie sheet, and bake in 350* oven for 12-15 minutes.
To make rectangle bars, bake in rectangle stoneware, cool completely, then cut into bars ~ just like granola bars you buy in the supermarket. Only, your’s will be good for you!
Don’t cut into bars on the stoneware, remove them to cut or you will ruin the stoneware and be very sad 🙁
I make these pretty large so one is an entire breakfast serving but you can make them smaller and bake for less time.
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Breakfast Oatmeal Cookies
This is my answer to a quick breakfast, better than those hard granola bars. Great with milk or coffee on the run!
- 1 cup coconut oil, almond, peanut or cashew butter
- 3/4 cup raw sugar (source) or 1/2 cup local honey
- 2 beaten eggs
- 3 tsp vanilla
- 2 cup sifted flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 cup raisins (cook in 5 TBLS water and sit aside, don't drain any liquid)
- 2 cup oatmeal (source)
- 3/4 cup chocolate chips
- 1/2 cup chopped pecans (walnuts)
- 4 TBLS milk or plain yogurt
- Combine honey, vanilla and coconut oil together
- Incorporate oats and dry ingredients with just a little raw milk or homemade yogurt
- Cover & let sit on counter 12-24 hours
- When ready to bake, add eggs and remaining milk or yogurt
- Add remaining ingredients and mix completely
- Drop on greased cookie sheet
- Bake in 375* oven for 12-15 minutes.