Power Breakfast Cookies {Gluten Free}

These easy, no bake cookies are a healthy way to start your day right with a punch of energy. They are refined sugar free, low mess, and high protein.

Ingredients

4 cups gluten free rolled oats

2 tsp cinnamon

pinch sea salt

1 scoop protein powder (optional)

1 cup smooth nut butter of choice (I used peanut butter)

1 cup honey  (can sub for brown rice syrup/agave/maple syrup)

1/2 cup pumpkin seeds

1/4 cup raisins

1/4 cup mini semi-sweet chocolate chips

1/4 cup chia seeds

1-2 T unsweetened coconut flakes

Apple Butter Breakfast Bars

Apple Butter Breakfast Bars

These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe can also be made with gluten free oats.

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins
Serves: 12
INGREDIENTS
  • 2 Eggs (whisked)
  • 1 teaspoon cinnamon
  • 1 teaspoon Vanilla Extract
  • 1 medium apple, shredded (I used my ninja food processor)
  • 1/2 Cup Honey
  • 1/2 Cup Peanut Butter (or any nut/seed butter such as almond butter or sunflower seed butter)
  • 2 Cups Rolled Oats
  • 1/4 Cup Flax Seed Meal (optional)
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine all ingredients and mix with hands until combined.
  3. Line a 9×13 baking dish with parchment paper. Transfer mixture into baking dish and press down with a wooden spoon very well.
  4. Bake in the oven for 20 minutes. Allow to cool before cutting into squares. These keep best in the refrigerator.

Best eaten within 7 days

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Peanut Butter Breakfast Cookies {GLUTEN FREE}

Peanut Butter Breakfast Cookies

These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe is Gluten Free

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins
Serves: 12
INGREDIENTS
  • 1/2 Cup Creamy Peanut Butter
  • 1/3 Cup Honey
  • 1 Large Egg
  • 1 Teaspoon Baking Soda
  • 1 Dash of Salt
  • 1 Teaspoon flax seed meal
  • 2 Tablespoons Pumpkin Butter
  • 1/4 Cup Semi-Sweet Chocolate Chips
INSTRUCTIONS
  1. Preheat oven to 325 F and line 2 baking sheets with parchment paper
  2. In a food processor, add peanut butter, honey, egg, baking soda, and salt, flax seed meal, pumpkin butter and blend until smooth.
  3. Fold in chocolate chips.
  4. Drop by tablespoons of cookie batter on to lined baking sheets. Space each spoonful about 2 inches apart.
  5. Bake in the oven for 10 minutes. Allow to cool about 5 minutes

Note: These cookies are VERY soft and chewy. Do not overload them with additional add-ins or they will fall apart. I recommend using the mini semi-sweet chocolate chips if you can find them.

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Honey Oat Breakfast Bars

Honey Oat  Breakfast Bars

These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe can also be made with gluten free oats.

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins
Serves: 12
INGREDIENTS
  • 2 Cups Rolled Oats
  • 1/2 Cup Mixed Nuts, rough chopped
  • 1/2 Cup Chocolate Chips, semi-sweet
  • 1/2 Teaspoon Salt
  • 1 Cup Peanut Butter (or any nut/seed butter such as almond butter or sunflower seed butter)
  • 3/4 Cup Honey
  • 1/4 Cup Flax Seed Meal (optional)
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine all ingredients and mix with hands until combined.
  3. Line a 9×13 baking dish with parchment paper. Transfer mixture into baking dish and press down with a wooden spoon very well.
  4. Bake in the oven for 15 minutes. Allow to cool before cutting into squares. These keep best in the refrigerator.

Best eaten within 7 days

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Zucchini Breakfast Cookie Bars

Zucchini Breakfast Cookie Bars

These are easy to make, portable, and low mess. They are a healthy, low sugar breakfast option for our busy schedule. This recipe can also be made with gluten free oats.

Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins
Serves: 12
INGREDIENTS
  • 4 Cups Rolled Oats
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ¼ cup flax seed meal
  • 2 cups zucchini, shredded
  • ¼ cup coconut oil
  • ¼ cup milk
  • ½ cup honey
  • 2 eggs
  • 1 small banana, mashed
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine, cinnamon, nutmeg, and flax seed meal.
  3. Add shredded zucchini into bowl. (I shredded mine in my Ninja Food Processor)
  4. In food processor, add oil, milk, honey, egg, banana, and vanilla in food processor and pulse until blended.
  5. Slowly add wet ingredients to oats/zucchini and blend until just combined.
  6. Fold in chocolate chips
  7. Line a 9×13 baking dish with parchment paper. Transfer mixture into baking dish and press down with a wooden spoon very well.
  8. Bake in the oven for 25 minutes. Allow to cool before cutting into squares. These keep best in the refrigerator.

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Crispy Oats Breakfast Cookies

I found this cereal cookie recipe on the back of the Millville Crispy Oats box and thought I’d try it out for a breakfast option for our family. I changed it up a little to make it no sugar and a little bit healthier. They are mobile and easily eaten in the car. (Hardly any crumbs unless you smash them in your fingers like my 3 year old did.) The kids gave an enthusiastic thumbs up!

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins
Serves: 12
INGREDIENTS
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 Tablespoons butter, at room temperature
  • 2 Tablespoons vegetable oil
  • ½ cup honey
  • 1 egg
  • ¼ cup applesauce
  • 1 small banana, mashed
  • 1 teaspoon vanilla
  • 1 cup crispy oats cereal
  • ¼ cup raisins
  • ⅓ cup chopped honey roasted peanuts
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, use an electric mixer to cream together butter, oil, and honey.
  4. Add egg, applesauce, mashed banana, and vanilla and beat for an additional 30 seconds.
  5. Slowly add flour mixture to wet ingredients and blend until just combined.
  6. Fold in the crispy oats cereal, raisins, and nuts.
  7. Line a large cookie sheet with parchment paper. Use a ¼ cup measure to scoop out dough and drop on cookie sheet.
  8. Bake cookies for 10-12 minutes, until they smell good but are still slightly soft.

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