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Breakfast

Healthy Oatmeal Cookies

These are my go-to oatmeal cookies, and over the last few months I’ve always had a batch in the house. They are:

  • Nutrient-rich: With 4 types of nuts and seeds, these have plenty of vitamins, minerals, and good fats — and protein!
  • Versatile: Easy to adapt based on your preferences and what’s in the pantry
  • Delicious: I wouldn’t be making them if they weren’t 😉 They include dark chocolate for an extra boost of yum
  • High in fibre: Thanks to oatmeal, coconut, and flax meal
  • Great for snacks, including a quick breakfast
  • They last well: Cookies stored in an air-tight container will keep for several weeks, and cookie dough can be frozen

Easily turn these into lactation cookies

At time of writing, my bub is 11 weeks old, and breastfeeding is going well — which means the snack cravings are REAL, and I’m doing my best to keep them healthy (ish). These cookies are a go-to and I always have a few next to my overnight nursing chair and in the diaper bag.

These contain a few key ingredients which you can choose to include to make them “lactation” cookies — though they are just as delicious and healthy if you’re not a breastfeeding mama! My husband chows down on these regardless of what’s in them.

  • Fenugreek seeds: An ingredient long regarded as a milk supply booster as they contain compounds that may help boost prolactin levels
  • Oats: Rich in fibre and iron
  • Nutritional yeast: Packed with B vitamins, including B12 — helps with energy levels
  • Flax meal: High in omega-3 fatty acids, which supports healthy brain development in infants

On with the recipe!

Healthy Oatmeal Cookies

Ingredients:

  • Wet ingredients:
    • 1 cup (230g) butter or margarine, softened
    • 1 cup light brown sugar, lightly packed
    • 1/2 cup white sugar (optional, works without)
    • 2 eggs (or 2 flax eggs if veganising)
    • 2 tsp vanilla extract
  • Dry ingredients:
    • 1 cup plain flour
    • 1/2 cup wholemeal flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 3 tbsp nutritional yeast (optional)
    • 1 tbsp ground flax seeds (optional)
  • Additions:
    • Up to 3 cups rolled oats (or 2:1 with quinoa flakes)
    • 1.5-2 cups chocolate chips (I use a 200g pack)
    • 1/2 cup each dried coconut
    • 1/2 cup chopped walnuts or pecans
    • 1/2 cup sunflower seeds (or more walnuts)
    • 2 tbsp chia seeds
  • Garnish: Flakey salt (optional)

Preheat oven to 350 F / 180 C.

In a large bowl, soften your butter and whisk together with sugar, eggs, and vanilla, until creamy and smooth.

In the same bowl, add dry ingredients and fluff with a spoon to lightly combine, before stirring through with the wet ingredients until combined well.

Add your additions. The cookies pictured have 1.5 cups of oats and 1/2 cup of quinoa flakes — I’ve also made these cookies with 3 cups of oats and that worked well. Mix together until additions are well distributed through dough. Once you get used to this recipe, you can get creative with these additions depending on your preferences and what’s in the pantry — consider using white chocolate chips, or adding dried fruit, or subbing macadamias for the sunflower seeds, etc.

Measure out cookie dough into approximately 2 tbsp balls. I used the middle size scoop from these cookie scoops on Amazon which made 48 cookies. (Cookie scoops are SUCH a time saver — I highly recommend them!)

Garnish cookies with a few pinches of flakey salt before baking. EXTRA yum!

Bake cookies for 10-12 minutes, until lightly golden on the edges. Enjoy!

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Blueberry Banana Oat Muffins

Every now and then a recipe comes along and you say to yourself: “This is it. I’ve found it.”

And that’s what these muffins are! I’ve made many a muffin in my time and there’s a difficult balance to find between taste, health, moistness, and flavour. Some muffins are just too healthy. Some are a cupcake by another name. To me, a good muffin is one that sits pleasantly in the middle of the scale, with great flavour to boot.

The next time you have blueberries in your fridge/freezer just begging to be baked into something, pull up this recipe and enjoy.

Blueberry Banana Oat Muffins

Makes: 12-18 muffins
Cooking time: 20 min hands on

Ingredients:

  • 1 cup rolled oats
  • 1/2 cup each plain flour and whole wheat flour
  • 1/2 cup brown sugar
  • 1/4 cup almond meal (or wheat germ)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups mashed bananas (about 2 large)
  • 1/2 cup butter, softened (use vegan butter if desired)
  • 1 egg or your favourite egg replacer
  • 1 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen (many other berries would work great in this too, do not defrost berries before using)

Preheat oven to 375 F / 190 C. Line a muffin tin with paper liners or grease it well.

Combine all dry ingredients (including sugar) in one large bowl and toss until combined. In separate bowl, soften butter and mix well with mashed bananas (they can still be a little bit chunky), egg, and vanilla extract. Pour over dry ingredients and mix until just combined. Add berries and stir again just until they are dispersed through the batter.

Divide among muffin cups — these don’t rise a huge amount so you could do 12 muffins, but I opted to be on the safe side and reserved enough batter to make six more. Up to you! Bake for 20 minutes or until slightly golden on top. Cool on wire racks.

Enjoy! These keep well for several days in a sealed container, freeze if you want them to last longer (although you’ll probably want to eat them straight away!).