Healthy Breakfast Cookies
If you’re excited to get the adventure started in the morning, this is the perfect meal to keep up with you! Breakfast and cookies??? Absolutely!!! Who says we have to wait until the end of the day to enjoy a delicious, freshly baked treat?
Fast, healthy, convenient breakfast
Most muffins, scones and traditional breakfast baked goods are filled with sugar, so I set out to find a healthy alternative that would be great for the backcountry, without compromising taste and nutrition. I came across a recipe for Quinoa Oatmeal Breakfast Cookies and used it as a base to create these trail inspired “Backcountry Breakfast Cookies”. If you don’t have an upcoming adventure, you can still make a batch of these cookies and start your day with a healthy treat.
Easy breakfast for a big group
I went backpacking with a group through Alpenglow Sports in Tahoe City’s Mountain Festival, and I made Breakfast Cookies for the group breakfast. Personally, I’m not a big fan of cooking breakfast, I’m always too excited to get on the trail. I like breakfasts that are quick, easy, and don’t require dishes. Cookies are perfect! The morning before we hit the trail I heated water for coffee and tea in my JetBoil and set out the cookies. Everyone casually ate cookies as they packed up camp. It saved time and everyone was happy.
Don't let the word "cookie" fool you, these nutritional powerhouses are packed with everything you need to get fueled for the trail.
- 1 cup Oat Flour (blend 1 1/4 cup Rolled Oats)
- 1 cup Rolled Oats
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tbsp Beet Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Sea Salt
- 1/2 cup Cooked Quinoa
- 1 cup Finely Shredded Carrots
- 1/2 Avocado, mashed
- 1/2 cup Crunchy Peanut Butter
- 1/4 cup Agave
- 1/4 cup Coconut Oil, melted
- 1/4 cup Chia Seeds
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, beet powder, cinnamon and sea salt. Fold in the quinoa, avocado, and then the shredded carrots, stirring until all the ingredients are mixed together.
Add the peanut butter, agave and coconut oil to the bowl of dry ingredients and fold in until combined.
Scoop cookies onto baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
When cookies are completely cool, they can be stored in an airtight container or frozen.
On the trail serve with coffee and tea.
For additional protein bring peanut or almond butter to spread on top of cookies.