It’s that time of year again. Back to School Lunch posts, pins and shares are bombarding us.
I’ve been clicking past most of them, probably in denial that I really will be sending my daughter off to school for the first time in a couple of weeks (though I did gain some really great lunch packing tips from my friend Kristin’s recent post!).
I keep telling myself, “It’s just preschool…and it’s only two days a week…and she eats anything…”
But we’ll have two “homeschool days” each week as well, so maybe I should be packing lunches for those days too? And, the truth is, she used to eat anything – but lately? Picky, picky, picky.
I’m sure on Pre-K Eve, it’ll be a scramble to figure out what healthy and irresistible things I can pack to earn me the coveted empty lunch box at the end of the school day.
Until then, I’m focusing on breakfast. After all, that’s something all of us will need as we adjust to getting up and out of the house early on school mornings.
My answer – these chewy Oatmeal Raisin Breakfast Cookies!
Oatmeal Raisin Breakfast Cookies
If you’ve never made breakfast cookies before, you really must. They’re a perfect and necessary tool in the “I cook healthy food my kids will actually eat” mom’s recipe arsenal. Here’s why:
One mixing bowl, and around 30 minutes, start to finish.
(you get the idea…)
Kids Love Them
My test batches (yes, two) vanished in a matter of days and my daughter has already requested that I make more. They’re the perfect size for little hands, and have just enough (natural) sweetness to keep kids (and adults, *cough, cough*) coming back for more.
Isn’t it nice to serve your kids a “cookie” when you know full well it’s good for them? These are great, all natural morning fuel, packed with sustained carbs, fiber, and healthy fats. What’s not in them is important too – no refined grains or sugars, no gluten, and no dairy.
They Can Be Made Ahead
Busy moms rejoice! Multiply the batch, bag ’em up, and toss them in the fridge or freezer, and you’ve got breakfast (or afternoon snack) ready for weeks!
- 2 1/2 cups rolled oats Be sure to choose gluten free oats if GF is of concern
- 1/2 tsp sea salt
- 1/2 tsp aluminum free baking powder
- 1 tsp ground cinnamon
- 2 Tbsp chia seeds
- 2 eggs
- 1/2 c coconut milk not light
- 1/2 c liquid virgin coconut oil plus more for oiling muffin tins
- 1/2 c + 2 Tbsp pure maple syrup divided
- 1/2 tsp pure vanilla extract
- 2/3 c raisins or other dried fruits, nuts, chocolate chips, etc.
- Preheat oven to 375 degrees. Use clean fingers or a paper towel to coat 12 muffin tins with liquid coconut oil. Set aside.
- In a large mixing bowl, stir together the first five ingredients (oats through chia).
- Make a well in the center of the bowl, add the two eggs and use a whisk to gently beat these without incorporating into the dry mixture.
- Add remaining ingredients, reserving 2 Tbsp of the maple syrup for later, to the whisked egg, stirring together, then incorporating into the surrounding dry ingredients.
- When all is well blended, use a spoon to fill each muffin tin with batter. Bake for 20-25 minutes, or until firm. Tops will not brown much.
- Remove from oven, lightly brush the tops with 2 Tbsp maple syrup, then broil for 1-2 minutes to form a crispy, golden surface (this step is optional, but really adds to the flavor and texture!)