This post is sponsored by The Quaker Oats Company
Oats On The Go
These Super Oatmeal Cookies will be your new favorite portable snack. Ideal for quick breakfasts (paired with fresh fruit or greek yogurt), long car trips, summer hikes, or picnics, you can take them anywhere. You could describe these as a “scuffin” actually. Part scone, part muffin, part cookie. Naturally I like them best toasted and crumbled over yogurt and smoothies. : )
Made with Quaker Old Fashioned Oats, homemade oat flour, flax, carrots, apple, and pumpkin, these cookies are super good! The oats + oat flour make them 100% whole grain, and they have 3 grams of fiber per cookie. Plus, the only added sugar comes from a touch of honey, so they have less than 5 grams of sugar per cookie. You can also make them with Quaker’s Gluten Free Oats for a gluten-free recipe.
Homemade Oat Flour
Making oat flour is super easy if you have a food processor. Just blend rolled or quick oats for one minute until you have a fine flour.
While you have the food processor out, go ahead and grate your carrots and apples. If you don’t have a food processor, you can use pre-ground flour and grate the produce on a box grater.
Mix Wet, Mix Dry, Mix Wet Into Dry
Since these cookies aren’t heavy on the butter, they won’t spread while baking, so form them into cookie shapes and place on parchment.
Bake at 350* for 15 minutes
Bake for 15 minutes until edges are crispy and golden.
Super Oatmeal Cookies
- food processor
- 1.5 cups Quaker Old Fashioned Oats
- 2/3 cup oat flour made from Quaker Oats
- 2/3 cup carrot peeled and grated (~1 large or 2 medium)
- 2/3 cup apple peeled, cored and grated (~1 large or 2 medium)
- 2/3 cup canned pumpkin
- 1/3 cup ground flax
- 1 large egg
- 3 tbsp honey
- 2 tbsp butter melted
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- Preheat oven to 350 degrees. Line baking sheet with parchment. Make oat flour in a food processor with the blade attachment. Switch to grate attachment and grate peeled carrots and apples.
- In a large bowl, mix oats, oat flour, ground flax, cinnamon, baking soda and salt.
- In a separate bowl, beat egg and stir in pumpkin honey, melted butter, and vanilla.
- Pour wet ingredients into dry. Fold in carrot and apple.
- Divide dough into 12 and form cookie shapes.
- Bake for 15-18 minutes, until cookies are golden and edges are crispy.
- Cool completely and store in fridge. Toast or heat before eating.
More Baked Oat Recipes
Thanks to Quaker Oats for sponsoring this post!