Carrot Kefir Breakfast Cookies
Packed full of carrots, kefir, and oats, these vegan breakfast bakes are the perfect travel-buddy.
People should be able to eat cookies for breakfast. There, I said it.
I know we're supposed to eat hearty meals in the morning, meals that will surely keep us full for the odd five or so hours before lunchtime, but what's a better way to start off the day than to welcome it with a cookie or two?
And I don't know about you, but sometimes I just don't have time to eat a whole full meal in the morning. Sometimes I'd rather trade in those big bowls for a few more minutes of sleep.
Well, with these carrot kefir breakfast cookies I won't have to choose between staying full or getting enough Z's.
These little breakfast cookies are tiny but mighty, and I made sure they'll keep you bright and full of energy all morning. They're packed with healthy grains and veggies, after all. Make this recipe with your favorite jam (team apricot all the way!) and you'll be ready to take on anything.
Plus since they're in cookie form, they're the perfect way to get the kids to eat healthy for breakfast. They can help mom out with the cooking, or take charge of the kitchen counter completely to make their own! These cookies are super easy and fun to bake. Make sure to leave all that preheating business to the grown-ups though.
With this carrot kefir breakfast cookies recipe, mornings just got a lot more peaceful, and a lot more healthier.
Total Time: 30 mins
Makes: 12 cookies
2 cups oats
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
1/2 cup ground flax (linseed)
1/2 cup coconut flakes
1/3 cup mixed seeds
1 cup grated carrot
1 banana, mashed
1/2 cup peanut butter
1/4 cup coconut oil melted
1/3 cup kefir
2 tbsp jam (I like using apricot jam or marmalade)
Preheat oven to 180C(350F). Line a try with baking paper.
In a bowl, combine oats, baking powder, spices, linseed, coconut and seeds.
In a separate bowl, combine grated carrot, banana, peanut butter, coconut oil, kefir and jam.
Use a 1/4 cup measure to portion 10-12 cookies.
Bake for 12-15 minutes.