Just wanted to let you know that these yummy breakfast treats are sponsored by my friends at Udi’s Gluten Free!
These kid-friendly healthy oatmeal breakfast cookies use granola for added crunch! They’re gluten and egg free, made in one bowl and are great for busy mornings!
Cookies with GRANOLA is the definition of how my morning heart beats.
Just think of rolling out of bed, FAMISHED and ready to EAT, and then munching your way through chewy-cookie layers of crispy almonds, rich cacao, luscious almond butter and then hitting a mega texture OVERLOAD of crispy, vanilla granola.
Preeeee sure that is also going to define your morning heart too.
Before we move further into the discussion of why granola in a cookie is the ULTIMATE champion of breakfasts all around the world, I have an important question for you:
Do any of you out there in internet world call “granola” “granoler.”
Is this just a Canadian thing? Is it just a “me” thing? I have no idea. But, I can’t stop pronouncing it weird and wrong and Mr. FFF doesn’t understand.
So, I thought maybe you, my internet BFFs, would understand.
But, it’s okay if you don’t.[clickToTweet tweet=”Start the day off healthy with a #glutenfree Granola Oatmeal #Breakfast Cookie! @UdisGlutenFree” quote=”Start the day off healthy with a #glutenfree Granola Oatmeal #Breakfast Cookie! @UdisGlutenFree” theme=”style2″]
Whatever way you pronounce it, granola is still the ideal way to start the day in the sense that it is both:
- Liiiike, SO versatile.
You could be basic and just sprinkle it over a bowl of Greek yogurt, you can serve it over fruit, you could sprinkle it over protein paleo waffles or gluten free pancakes, I bet you could even mix it with some cookie dough overnight oats for some X-TRA CRUNCH.
The granola possibilities are endless my friends. Which is why there is a strong case for tapping into your inner, ultra-creative-person soul and mixing it INSIDE some breakfast cookies.
See also: cookies for breakfast is just a MAJOR example of smart-thinking-you being awesome. HOW CAN THAT EVER BE A BAD IDEA?
The base of these one-bowl, stupid-simple-but-stupid-delicious cookies is similar to the breakfast cookies with apples and raisins. Whisk some creamy, thick almond butter with sticky-sweet honey and apple sauce –> add in wholesome flecks of whole-grain oatmeal (the quick cooking kind – MAKE SURE!) and a few other add-ins like superfood cacao, roasty almonds and toasty coconut –> MIX MIX MIX.
Then, add in Udi’s Gluten Free Vanilla Granola!
This is the kind of granola that just makes you happy when you eat it. It’s got the mega CRUNCHY-CRISPY quality that all granola needs, the perfect amount of honey sweetness and this addicting, underlying flavor profile of vanilla that makes your hand just keep going BACK INTO THE BAG and into your mouth without you even knowing what you’re doing.
Crunchy, crunchy. Munchy, munchy. Totally obsess-worth granola.
Also: it’s made with only 5, simple, clean ingredients that you can 110% pronounce. HELLO.
Swirl that around inside your cookie batter and then press into 10 BIG cookies. Don’t go small here friends.
When we’re talking about eating cookies for breakfast, we COMMIT.
GO BIG OR GO HOME.
Except, you actually might W-A-N-T to go home.
You know, since that’s where the cookies are at.
- 1/4 Cup Slivered almonds
- 1/4 Cup Unsweetened coconut flakes
- 1/2 Cup Natural almond butter
- 1/4 Cup Honey
- 1/4 Cup Unsweetened applesauce
- 1/2 tsp Almond extract
- 1/2 Cup + 2 Tbsp Quick oats (not old fashioned)
- 1/2 Cup Udi's Gluten Free Vanilla Granola
- 1/4 Cup Cacao nibs
- Pinch of salt
- Preheat your oven to 400 degrees. Spread the almonds onto a small baking sheet, and the coconut flakes onto a separate sheet. Bake until they are both golden brown, about 5-8 minutes for the almonds and only 2-3 minutes for the coconut. They both burn quickly, so watch closely! Once toasted, reduce the heat to 325 degrees and line a cookie sheet with parchment paper, or a silpat.
- In a large bowl, whisk together the almond butter, honey, applesauce and almond extract until smooth and creamy.
- Add in the quick oats, granola, cacao nibs, pinch of salt and the toasted almonds and coconut. Stir until well mixed and a sticky, thick dough forms.
- Drop the dough onto the prepared cookie sheet in 10 large mounds. Use a fork to press the cookies out about 1/3 inch thick. Make sure to use the fork to press in the sides around the cookie to make sure they stick together.
- Bake at 325 degrees until the edges are golden and the top of the cookie feels "set," about 23-24 minutes. Let cool COMPLETELY on the pan.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY MY FRIENDS AT UDI’S GLUTEN FREE. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Keep in touch with Udi’s Gluten Free on social media for more delicious ideas: Facebook/Twitter/Instagram/Pinterest
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 6. OLD POINTS: 4
(per 1 cookie)
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