Are you a fan of oatmeal? Our family loves it, and nothing beats the ability to start a batch of steel cut oats in my slow cooker overnight and wake up to a batch of delicious oatmeal. We may dig our oats, but often I find I have leftovers. You too?! Oh good! Well, I’ve got just the recipe for you…carrot & oatmeal breakfast cookies. Yes, cookies for breakfast are great way to get out the door quick, especially on those busy mornings. I actually keep these in my freezer just for those mornings!
March is National Nutrition Month and our theme for 2018 is Go Further with Food. You can take many spins from this theme, from food to the home and beyond. I (Wendy Jo) will tackle this topic this month here on Born To Eat Book. This recipe fits perfectly into the theme, because I was able to upcycle not only oats, but also my juice pulp. Yep, we love a fresh cup of carrot juice at our home, and the pulp is the perfect combination in this recipe. If you don’t find yourself with juice pulp on hand–no worries, grated carrots work just the same. Use the small grater side over the large one to match the consistency in my recipe.
Carrot & Oatmeal Breakfast Cookies (Makes 17 cookies)
Ingredients:
1 cup leftover cooked oatmeal
1 cup finely grated carrot or carrot pulp
1 egg
3 Tbsp sugar (do not use honey–too moist)
¼ tsp cinnamon
¼ tsp salt
¼ cup milled flaxseeds
½ cup chopped walnuts (chop finely for novice eaters)
1 tsp baking powder
Directions:
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl stir together oatmeal, carrot pulp, egg, sugar, salt, and cinnamon.
3. In another bowl, mix together ground flaxseeds, walnuts, and baking powder. Add the dry ingredients into the wet ingredients and mix until combined.
4. Using a cookie scooper or spoon, scoop 17 cookies onto a cookie sheet lined with parchment paper or lightly greased with coconut oil or cooking spray. (Or form into fingers for novice eaters)
5. Flatten the cookies to about ½” thick.
6. Bake for 15-18 minutes or until starting to look golden. Allow cookies to cool on the baking sheet for 10 minutes before moving.
Note: If you’d prefer to omit sugar you may replace it with 1/2 banana mashed up.
Tell us
What’s your favorite way to upcycle leftovers (perhaps your idea will inspire others to waste less, too!)?
Looking for more inspiration on ways to upcycle food or use the entire vegetable instead of tossing out the stems or tops? Look no further than our dear friend, colleague, & Born To Eat Mama Sarah Koszyk over at Family. Food. Fiesta…check out her creative post with over 20 upcycled recipes from dietitians!