Back to school season is here and I don’t know about you, but over here mornings are rough! It takes pretty much all my energy just to ensure my children walk out the door with clothes on let alone eat a nutritious breakfast. So a make ahead breakfast option that provides the nutrients they need without a fight is an essential on busy mornings. That’s why these raspberry ‘cookies’ are a meal prep essential over here. I make them in advance, toss a few on a plate in the morning and breakfast is served! It doesn’t get much easier than that 🙂
These Raspberry Yogurt Cookies pack in real fruit, little added sugar, and provide a good source of whole grain and protein for less than 40 calories per cookie! You have to try them!
If you have a cookie-crazed child at home like I do (or cookie-crazed husband as well!) I definitely recommend making these together. Whenever you can get your child in on the action in the kitchen, they are more likely to eat what they have created. These cookies are so simple and fun to make, it’s the perfect recipe to get the whole family involved in making.
- 1 cup oat bran
- 1 cup raspberries fresh or frozen
- 1 each egg
- 3/4 cup plain low-fat Greek yogurt
- 1/3 cup sugar
- 1 tsp baking powder
Preheat oven to 400 F.
In a medium bowl mix whisk egg and add in yogurt.
Mix together dry ingredients and add into egg/yogurt mixture to create a batter. Mix raspberries into batter until evenly distributed. Place 1 Tablespoon mounds of batter onto a lightly greased baking sheet and bake for 15-18 minutes, or until edges are lightly brown in color.
Serve warm or cool (keep leftovers refrigerated)