Oatmeal Breakfast Cookie
Posted by Donna-Marie Pye on
OATMEAL BREAKFAST COOKIE
Who doesn't love cookies? So why not for breakfast? This is a great way to kick off the school year with a great healthy breakfast that looks like a cookie! The best part, easy clean up when made in the Le Creuset non-stick pan, which can be used on any cooking surface including induction. It is also oven-safe, so really it's a one-pot miracle pan!
- 1/2 cup salted butter
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- 1 1/4 cups all purpose flour
- 1 cup quick cooking oats
- 1/4 cup sweetened shredded coconut
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- Pinch nutmeg
- 1 cup fresh blueberries or raspberries
- 1 cup plain yogurt
- Mixed fresh or frozen berries, thawed
- 1/4 cup maple syrup, warmed with a pinch of cinnamon and nutmeg
- Preheat oven to 375˚ F.
- In a non-stick pan heat the butter over medium heat until fragrant and starting to brown. Add the brown sugar and vanilla and stir to combine.
- Transfer to a large mixing bowl and let cool slightly, no longer than 10 minutes. Stir in beaten egg, then add flour, oats, coconut, baking soda, salt, cinnamon and nutmeg. Stir to combine. Fold in berries and stir just to combine (so you don't break them up too much).
- Transfer back to non-stick pan and gently press down in an even layer.
- Transfer to oven and bake for 30 minutes or until browned around the edges but still soft in the centre. Remove from oven and let sit for 10 minutes until slightly cooled.
- Top with a dollop of yogurt, a handful of berries and a drizzle of warmed maple syrup. Serve immediately.
Makes 4 to 6 servings