I know it’s always weird to see the words breakfast and cookie together, side by side, but don’t let the word cookie fool you here. This on the go Oatmeal Coconut Breakfast Cookie is delicious and healthy! What’s even better is that it’s super quick to make and “bake” in the microwave.
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Ingredients:
- Stick unsalted butter, melted
- Brown Sugar, packed
- Vanilla extract
- Salt
- Applesauce, unsweetened
- All-purpose flour
- Rolled Oats
- Cinnamon
- Wheatgerm
- Shredded coconut
This Oatmeal Coconut Breakfast Cookie is quick and easy to make but if you’re running low on time in the morning, try whipping these up the night before. I like to make a few and store them for the week.
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In a medium microwave-safe bowl, melt the butter and then add the brown sugar, vanilla, and salt. Whisk together the mixture until it’s smooth. Add the applesauce, flour, rolled oats, cinnamon, wheat germ, and shredded coconut. Once all of the ingredients are mixed well, divide the mixture into 5 large microwave-safe ramekins or mugs. Pop them in the microwave, one at a time, on high power for 60 to 70 seconds-until ends are baked around edges but still somewhat soft in the center. Remove and cool on a baking rack. Viola! Store in an air-tight container.
If you’re tired of the same old breakfast bar, try this quick and easy Oatmeal Coconut Breakfast Cookie. And If you’re always short on time in the morning -and who isn’t-just make them the night before and they’re all ready to go when you head out the door. Your taste buds will definitely thank you!
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Ingredients
- 1 stick unsalted butter, melted
- ½ C. Brown Sugar, packed
- ½ tsp. Vanilla extract
- ½ tsp. Salt
- ¼ C. Applesauce, unsweetened
- ¾ C. All-purpose flour
- ¾ C. Rolled Oats
- ½ tsp. Cinnamon (more for sprinkling)
- 1 Tbsp. Wheatgerm
- ¼ C. Shredded coconut
Instructions
- Melt butter in a medium microwave-safe bowl.
- Add brown sugar, vanilla, and salt to melted butter.
- Wisk until smooth.
- Add applesauce to the butter mixture and stir.
- Add in flour, rolled oats, cinnamon, wheatgerm, and shredded coconut.
- Stir until all ingredients are mixed well.
- Divide mixture into 5 large microwave-safe ramekins or mugs (About 1/3 C. each).
- Microwave on high power one at a time.
- Cook for 60 to 70 seconds-until ends are baked around edges but still somewhat soft in the center.
- Remove from ramekins and cool on a baking rack.
Have you tried this tasty Oatmeal Coconut Breakfast Cookie? What did you think? Please share in the comments. If you like this recipe, please pin, and share!
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Lisa is a mother of three lovely young women and is a new grandmother to a baby boy! She has been married to her high school sweetheart for more than thirty years. Lisa is originally from Dearborn Heights, Michigan, but has lived in the Tampa Bay area since 1984. Running a small business for over 25 years and raising a family has made for a busy, busy life with many ups and downs; it’s definitely been an adventure.
Lisa’s always involved in one project or another whether it’s work related or serving her community. She also recently went back to school to finish her bachelor’s degree in American Studies. Lisa tries to make every day a good day—that means learning something new, practicing kindness, and enjoying the present moment.
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