We are officially in the home stretch waiting for the arrival of our baby girl! And while I can’t stop thinking about meeting her and getting to hold her in our arms, the planner in me has my mind going a mile a minute thinking about what else we need to get done before Baby Reilly makes her appearance!
Over the past few weeks I have been preparing recipes that can be made in advance and frozen so we have some healthy options when we are limited on time (and sleep!) These carrot quinoa breakfast cookies are definitely one of my favorite things I’ve made recently.
They look like cookies and taste like cookies, but are 100x better for you than cookies! They are packed with whole grains, protein and fiber to start your morning off right.
I think these breakfast cookies will be a life saver for those early mornings with the babe or for a midday snack to hold us over until dinner. They freeze really well, so I made a big batch that can be defrosted as needed. They can be defrosted the night before in the refrigerator or reheated in the toaster oven in the morning.
I will be taking a few weeks off from the blog to focus on our babe, but I already have some amazing recipes lined up for when I return! In the meantime, definitely take a look through the archives to find more plant-based recipe ideas 🙂
- 1 cup oat flour (made from 1¼ cups Old fashioned oats)
- 1 cup (additional) Old fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup cooked quinoa
- 1 cup carrots, finely shredded
- 2 Tablespoon ground flaxseed + 5 Tablespoons warm water
- ½ cup almond butter
- ¼ cup olive oil
- ½ cup maple syrup
- ¼ cup nuts and/or seeds (I used chopped walnuts)
- ½ cup dried cranberries
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Add 1 ¼ cups oats to the bowl of a food processor and pulse until a fine flour is formed. Measure out one cup of oat flour and add it to a large bowl.
- Add remaining 1 cup of whole oats, baking powder, baking soda, cinnamon and salt to the bowl and stir until combined.
- Add the cooked quinoa and shredded carrots and mix until evenly dispersed.
- In a small bowl, combine the ground flaxseed and warm water and let sit for about 5 minutes, until thickened.
- In a medium bowl, stir together the almond butter, olive oil, and maple syrup. Add in the flaxseed/water mixture and stir until combined.
- Add the wet ingredients to the large bowl of dry ingredients and stir until combined. Stir in the chopped nuts and dried cranberries.
- Scoop about ¼ cup of the batter for each cookie onto the baking sheet. Bake for 18-20 minutes, or until lightly browned. Remove from oven and let cool for about 5 minutes on the baking sheet and then transfer to a wire rack to let cool completely.
- Store in an airtight container or freeze.