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Raspberry Yogurt Breakfast Cookies for Busy Mornings

breakfast cookies on a white plate next to a bowl of raspberries

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These Raspberry Oat Breakfast Cookies are the perfect way to start your morning off! Nutritious and delicious with little added sugar but a WHOLE LOT of flavor!

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 🙂

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.

Ingredients for Breakfast Oat Cookies

Oat Bran – One of my favorite brands is Bob’s Red Mill! All of their products are really clean, and they are also known for their Gluten- Free products.

Raspberries – You can use fresh or frozen!

Egg

Greek Yogurt – Any plain low fat greek yogurt will work!

Sugar – You can use granulated or coconut sugar

Baking Powder

What is Oat Bran and is it Healthy?

If you aren’t familiar with oat bran you may be wondering if it is the same thing as oatmeal. The answer is no, but it is quite similar!

Oat bran is the outer casing of oats. When you see quick cook oats for oatmeal, this means they have actually processed it to remove the brand which helps it to cook quicker.

By using oat bran you maintain the nutritional integrity. One cup of oat bran has over 15 grams of protein, 14 grams of fiber, and is low in sugar.

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!

Can I use Oatmeal instead of Oat Bran?

I actually have not tested this recipe with oatmeal. But as a general rule, oatmeal can be swapped cup for cup. I would probably use just a little less than what the recipe calls for, because oatmeal may change the texture and consistency.

Other Variations of Oat Breakfast Cookies

If you don’t have raspberries or are not a fan, feel free to change it up! Swap them for these instead!

  • Blueberries
  • Strawberries
  • Banana

You can also add in walnuts or pecans for an extra crunch! Even some dark chocolate chips!

How To Store

After your breakfast cookies are done, let them sit on the cookie sheet for about 5 minutes. Then you can transfer to a wire rack. Store in an airtight container once they are completely cooled. If you store before then, sometimes the added moisture can cause them to be a bit soggy.

stack of breakfast oat cookies with raspberries

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.

Other Cookie Recipes You Will Love:

Be sure to Pin for Later!

stack of breakfast cookies made with oats and raspberries

Raspberry Yogurt Oat Breakfast Cookies

When you’re craving a sweet treat but don’t want the sugar rush, try these Raspberry Yogurt Cookies! They’re filling, simple and fun to make and work for quick breakfasts or delicious snacks.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Diabetic, Low Calorie, Vegetarian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 62kcal

Equipment

Ingredients

  • 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

Instructions

  • 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)

Nutrition

Calories: 62kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 72mg | Fiber: 2g | Sugar: 7g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
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