October 20, 2015 | Home >Popular > Healthy Kids > Best Recipes >Healthy Carrot & Apple Breakfast Oat Cookies

Healthy Carrot & Apple Breakfast Oat Cookies

Healthy oat breakfast cookies made with carrots, apples and banana. 

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com Hi, it’s Ciara here from My Fussy Eater. I’ts a delight to be back here on Super Healthy Kids sharing some of my ideas and recipes for picky eating families and this month it’s all about breakfast!

My daughter started school last month and I’ve since become even more conscious of what and how much she is eating for breakfast. With a full morning ahead of her with lots of playing and learning in school, I want to ensure that she is getting enough sustenance to see her through until lunchtime, together with a good balance of nutrients too.

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com

These breakfast cookies are made with a combination of whole wheat flour and oats. Both of these, being whole grains. They also pack slow releasing carbs which help keep kids fuller for longer and stabilize blood sugars. I used coconut oil in my recipe but butter would work well too.

The cookies also pack carrots and apples, making them a great way to sneak in some fruits and veggies for picky eaters! They are sweeten from the honey and banana. The chocolate chips are of course optional so please feel free to leave these out if you wish. Simply scoop out the mixture and line your cookie sheet with parchment paper, and bake.

Healthy Carrot & Apple Breakfast Oat Cookies. Healthy oat breakfast cookies made with both fruits and veggies! No added sugar and perfectly delicious for an on the go breakfast! www.superhealthykids.com If you are running late in the mornings then these cookies make the perfect grab-and-go breakfast and are also great for an after-school snack. They are super soft which makes them ideal for toddlers to munch on too!

I hope you enjoyed this recipe. If you give it a try please do pop over to the My Fussy Eater Facebook Page. Let me know what you think. Or share a picture of your own kids favorite breakfast recipes. I’m always looking for new ideas!

Healthy Carrot & Apple Breakfast Oat Cookies

Healthy Carrot & Apple Breakfast Oat Cookies

Healthy Carrot & Apple Breakfast Oat Cookies
Serves: 20

Ingredients

  • 2 cup – flour, whole wheat
  • 1 cup – oats, dry
  • 1/2 teaspoon – baking powder
  • 1/4 teaspoon – baking soda
  • 1/2 teaspoon – cinnamon
  • 1 large – egg
  • 1/3 cup – coconut oil
  • 1/4 cup – honey
  • 1 teaspoon – vanilla extract
  • 1 cup grated – carrot
  • 1 cup, grated – apple
  • 1 medium – banana
Optional:
  • 1/3 cup – chocolate chips, semisweet

Directions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with grease-proof paper.
  2. In a large bowl mix together the whole wheat flour, oats, baking powder, baking soda and cinnamon.
  3. In a separate smaller bowl beat the egg. Add the melted coconut oil, honey and vanilla extract and stir well. Add this mixture to the large bowl with the dry ingredients and mix until well combined.
  4. Add the grated carrot, grated apple and mashed banana and again stir until everything is well mixed together. If using the chocolate chips, add now.
  5. Roll the cookie dough into 1 inch sized balls. The dough should make approximately 20 balls. Place each on the cookie sheet and press down lightly with a fork.
  6. Bake in the oven for 13-15 minutes. Allow to cool on a wire rack.
STORAGE:
  • The cookies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 128 6%
  • Fat: 5 g 8%
  • Carb: 19 g 6%
  • Fiber: 2 g 8%
  • Protein: 2 g 4%
  • Sugar: 6 g
written by
Ciara Attwell

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Comments(28)
Kelly says:

Could you add some rew cacao to make them chocolate? Rather than the chocolate chips?

Cheryl says:

Wondering if anyone has an idea for a sweetener other than honey? Maybe stevia or date purée?

Kerryn says:

Can I use some olive oil instead of coconut oil as I am allergic to nuts. All recipes I am seeing lately are using coconut or almond oil or milk but sound delicious.

Kellie says:

Coconut aren’t nuts.

KitCar says:

Neither (based on biological taxonomy) are peanuts, however, people can still have anaphelactic reaction to them as part of their general nut allegy. Perhaps spending a decade becoming an immunologist would be useful before commenting? Just a thought…

Melissa says:

If I were to use butter instead of coconut oil, how much butter should I use?

Krystale says:

I use the same amount melted 😊

Karen says:

Are the oats quick cooking or old fashioned ? Thanks !

Rochelle says:

Could you use almond flour to make them gluten free?

Krysta says:

Any suggestions for substitutions for the wheat flour?

Janine says:

I added a cup of fresh baby spinach leaves that I puréed. My kids can’t taste them. 🙂

Ali says:

To sub for the wheat flour, or just in addition to?

Stacy says:

Can you use oat flour instead of whole wheat?

Sarah says:

Any ideas for using GF flours?

Nicole says:

Can these be frozen raw? I always make huge batches and bake 6 or so at a time for my kids.

Patricia says:

Can I substitute almond or coconut flour for whole wheat? Any changes needed if I can?

Karen francise tey says:

Do we use a electric mixer to beat or just handwhisk will do?

The cooked cookies can be stored frozen for up to 3 months… may I know how do I reheat them for consumption? Thaw first and throw inside oven bake again? Or?? Please advice.

Thanks

Natasha says:

Erm. Followed the recipe and as dry as old boots! Not right and now wasted all the ingredients. You measurements cannot be right

Michelle R says:

I was nervous to try these because of mixed/few reviews, but I made them for the first time tonight and thought they were great!! Followed the recipe exactly. They were nice and moist. (When I grated my apples I used the smallest grater, so my grated apples were pretty close to being apple sauce. That may have helped to keep them moist!)

Krystale says:

I’m going to use apple sauce in mine then 🙂 Thanks for tip

Joyce says:

I followed the recipe exact and the cookies are disgusting!!! They came out rock hard and bland, do not waste ur ingredients on this recipe!

Louise says:

Fabulous! Moist, soft, and just right amount of sweetness. I followed recipe to exact measurements.

Perhaps add gram measurements too. I think sometimes the way people measure can be different…..and result in too much flour.

Sarah says:

Yum! Glad I made before reading posts- were hard or dry at all… And trust me you could usually build houses out of my attempts at biscuits😂😂 hope toddler loves them!

Nancy says:

Made these with mytwoand five yearold.Followed recipeexceptusedcanolainstead of coconut oil. Turned outgreat. Kidslovedthem.

Denise Skelly says:

Follow the recipe. They are just gross!

Gia says:

Made exactly as directed. Compared to other healthy baked cookies, I found them fairly bland. We ate them but they didn’t fly out of the cookie jar. They are fine. With all the work grating, I would not be inclined to make again or if I did I would use a little more sweet and add some salt. What I did like was the soft chewy texture.

Gia says:

Anyone know if a serving size is one cookie? Trying to do nutritional info for myself

Monique says:

I followed the recipe, using a 1 inch scoop to make them into balls, however they make a lot more than 20 (tiny) balls!!!! I am guessing this was supposed to be a much larger cookie than a 1 inch ball?!?!

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