I don't know about you, but in these cold winter months, I have a real struggle in the mornings when it comes to breakfast. I want something warm and hearty, but I have so little motivation to make anything decent when the bed is so warm and it's still dark outside. I have found that if I cook a big batch of something on the weekend or prep something the night before, it makes the morning so much easier. And, to be perfectly honest with you, it's much easier to drag myself out of bed in the morning when I know I have a tasty breakfast all ready and waiting for me!
That being said, some of my favorite winter go-to breakfasts are made with oatmeal. There's just something about oats that is extremely comforting to me! This week's recipe is one I discovered from The Kitchn, one of my favorite websites for kitchen tips and new recipe ideas.
I tweaked The Kitchn's Spiced Carrot Oat Breakfast Cookie recipe ever-so-slightly, and I have to say… they are rather delicious! These breakfast bites are just the right amount of sweet and delicious -- a perfect companion for your morning cup of coffee or tea!
Before you get started, move your oven rack to the top third of the oven. Then, pre-heat to 375°. (Remember to drop that temp 25°if you're going to use a dark pan.)
Start out with a large bowl and add all the dry ingredients. Pour in those flours, the oats, baking powder, salt, and spices, then whisk them together until they're well-combined.
After combining the oil and syrup, add the coconut, carrots, walnuts, and raisins. Chef's tip: whole walnuts are much less expensive than chopped ones, so I just gave them a little whir in the food processor and voilà -- mission accomplished. Combine with the oil and syrup emulsification until everything is evenly moist and combined.
You can store these bites in a sealed container for 5 days, so they're a perfect thing to make on a Sunday afternoon and store for a week of tasty breakfast companions. You can also make a big batch and store them in freezer bags for up to 3 months.
I'm still experimenting with different flavor combinations for the ingredients, so I hope to be able to share some of those ideas with you soon!
Remember to take time for self-care this weekend! Until next time, bon appetit!
Spiced Carrot Oat Breakfast Bites
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup old-fashioned rolled oats
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 teaspoon ground cloves
1/8 tsp ground nutmeg
1/2 cup coconut oil, melted enough to stir
1/2 cup pure maple syrup
1/2 cup shredded sweetened coconut
2/3 cup matchstick carrots
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 375°. Move oven rack to top third of oven.
In a large bowl, mix flour, oats, baking powder, salt, and spices until thoroughly combined. In a separate bowl, use a side-to-side whisking motion to combine maple syrup and coconut oil. Then, add coconut, carrots, walnuts, and raisins to wet mixture and stir until evenly moist.
Make a crater in the center of the dry mixture and add wet mixture. Use a wooden spoon to mix until well-combined. Dough should be evenly moist.
Add dough to baking sheets in 1-inch balls, leaving 2 inches between bites. Bake bites one sheet at a time for 10-12 minutes, or until bites are lightly browned. Cool cookies thoroughly on a wire cooling rack.
Yields approx. 2 dozen bites