Thank you to Now Real Food® for sponsoring this Coconut Oat Breakfast Cookies recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
Say yes to cookies for breakfast with these fiber-rich oat cookies complete with tropical coconut flavor from coconut flakes and coconut milk powder! This recipe becomes a complete meal by pairing cookies with antioxidant-rich berries and protein-packed Greek yogurt.
Back to school is in full swing, and that means our mornings are more rushed than ever. The best way to sweeten them up and make them nutritious? These Coconut Oat Breakfast Cookies. Yes, I said cookies for breakfast!
These cookies are sweetened with a bit of brown sugar, but not nearly as much as you'd find in regular cookies. Hence why we can feel good about enjoying them at breakfast! They also have heart-healthy oats, organic coconut milk powder (my new fave baking ingredient), and unsweetened shredded coconut that add fiber and natural sweetness. When paired with high-protein Greek yogurt and fresh berries, you have a complete, sweet meal that you can feel good about starting your day with.
I know you're wondering about this magical new baking ingredient that I've recently discovered, Coconut Milk Organic Powder. If you've been around here for a while, then you know Now Real Food® is my go-to brand for all things baking, and recently, pasta! Their monk fruit and erythritol are always in my baking cabinet. I even keep the erythritol on hand savory dishes like this! But now I can confidently recommend adding their new Coconut Milk Organic Powder to your baking collection, or even drinking collection!
The Organic Coconut Milk Powder comes directly from fresh, organic coconuts and is spray dried and then mixed with organic plant-based ingredients so it easily dissolves in hot water or coffee. It’s perfect for baking since it has a much longer shelf life than liquid coconut milk and does not require refrigeration. It can be used in sauces, smoothies, desserts, and wherever you want to avoid dairy milk but still enjoy its rich, creamy taste. And we all know how dreamy and creamy coconut milk is! Someone, please pour me a glass!
Given that food waste is kinda a big deal around here, having an ingredient like coconut milk organic powder on hand instead of the refrigerated kind that goes pretty quickly is a key product attribute for us! Plus, I know I'll never run out of ingredients when the urge to make a batch of cookies hits!
Now that you have the 4-1-1 on the coconut milk powder let's get back to variations on these cookies! As mentioned, I used shredded coconut, but don't think that's the only ingredient you can use here. Dried cranberries, or any dried fruit, nuts, seeds, chocolate chips (if you're feeling a need for something a little extra sweet), would all be delicious in these cookies!
The brown sugar can be subbed for coconut sugar or date sugar (my fave!), and the egg can be swapped with a vegan replacement to make these cookies fully vegan-friendly.
I chose to serve these with Greek yogurt for protein and berries for extra fiber and color, but cottage cheese, a dairy-free yogurt, or even a few hard boiled eggs, plus your favorite fruit, would make this a complete meal.
If you're just looking for a new morning or afternoon snack, skip the sides and enjoy the cookies with a cup of coffee or tea. And for the days or weeks when you're in the mood to share, double or triple the cookie recipe and bring them to your next birthday party or football gathering. Having healthy snacks on hand at parties like these makes it easier to stay on track with your macros for those who count.
Coconut Oat Breakfast Cookies Ingredients:
- 2 tablespoon Now Real Food® Coconut Milk Organic Powder
- ½ cup hot water
- 1 large egg
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- ⅔ cup unsweetened coconut flakes
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
For Serving
- 2 cups mixed berries
- 8 oz. low-fat Greek yogurt
Ingredients
- 2 tablespoon Now Real Food® Coconut Milk Organic Powder
- ½ cup hot water
- 1 large egg
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- ⅔ cup unsweetened coconut flakes
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
For Serving
- 2 cups mixed berries
- 8 oz. low-fat Greek yogurt
Instructions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper. Add ½ cup of oats to a blender or food processor and blend until finely ground. Set aside.
- Whisk together coconut milk powder and hot water in a medium mixing bowl. Whisk in egg, brown sugar and vanilla extract.
- Stir in ground oats, whole oats, coconut flakes, baking powder and sea salt until oats are moistened. Transfer bowl to refrigerator for 20 minutes, until oats have absorbed most of the liquid.
- Drop 8 equal mounds of dough onto prepared baking sheet. Gently shape into round cookies using moist fingertips. Bake for 25-28 minutes, until cookies are golden brown. Cool cookies on baking sheet for 20 minutes at room temperature.
- Place 2 cookies in large compartments of 4 teal meal prep containers. Add 2 ounces of Greek yogurt to 4 small cups and place 1 in each small compartment. Add berries to side of yogurt cups.
