Healthy Oatmeal-Carrot Breakfast Cookies

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Did you know that October 29th is National Oats Day? Quaker Oats is celebrating this day by encouraging everyone to cheer "YAY OATS!"
Why are oats so great?
  • They have cholesterol-lowering benefits
  • Whole grain oats have a variety of benefits from heart health to digestive health
  • The dietary guidelines for American recommend at least half of all grains consumed be whole grains- we, as Americans are not living up to that standard! Are you?
I have been trying hard to be more creative with breakfast lately. My kids seem to want the same old cereal every day. So I have started a new breakfast routine where each day of the week is a different theme.

Monday- something baked- pancakes, muffins, french toast
Tuesday- oatmeal
Wednesday- yogurt & granola or smoothies
Thursday- cereal
Friday- eggs & toast
Saturday & Sunday are their choice.

This schedule keeps the kids from getting into too much of a rut with their eating choices. Having more variety in their diet also gives them a variety of nutrients. I always give them some fruit & a glass of milk with their breakfast to round it out. It has actually helped them branch out a little & they don't always request the same old cereals anymore.


My latest breakfast creation, in honor of National Oats Day, is this delicious and healthy breakfast cookie. I have had this one in my head for a while since I saw something similar in a magazine a while back. But I wanted to make it much healthier so I didn't feel any guilt about giving it to my kids for breakfast. These are super healthy and delicious! It is a cross between carrot cake and oatmeal raisin cookies. I used coconut oil instead of regular oil & it gave it such a delicious flavor.

Here is how I made these delectable little breakfast cookies:

  • 1 c. whole wheat flour
  • 1 c. Quaker Oats
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 c. coconut oil- melted (or canola oil)
  • 1/3 c. applesauce
  • 1/4 c. brown sugar
  • 2 Tbsp white sugar
  • 1 c. finely shredded carrots
  • 1/2 c. raisins
  • 1 egg
  • 1/4 tsp. salt
  • 1 Tbsp ground flax meal
  • 1 tsp. vanilla extract
  • 6 oz. light cream cheese
  • 2 Tbsp. maple or agave syrup
  • 1/2 tsp vanilla

Combine flour, baking powder, baking soda, salt, spices, flax meal, and oats. Mix sugars, oil, applesauce, 1 tsp vanilla, egg, carrots and raisins in a separate bowl and combine with the dry ingredients. Drop by spoonfuls onto a greased cookie sheet. Press the dough out to flatten so they are easier to make into sandwiches later.

Bake in an oven preheated to 350 degrees for 10-12 minutes. I always tend to undercook my cookies so they stay soft longer. While cooking, mix the filling by mixing cream cheese, syrup and 1/2 tsp vanilla.

After the cookies are cooked, let them sit for a few minutes then remove from the tray to a cooling rack. When cool, fill the cookies by spreading the cream cheese filling on the flat side of the cookie- put 2 together to make a sandwich. These can be made ahead, wrapped and chilled for several days.

In honor of National Oatmeal Day on October 29th, vote for my recipe and I have a chance to be featured in the Quaker® Oats newsletter.

When you vote you will be entered to win a $1,000 gift card! Yay Oats! Official Sweepstakes Rules
This is a sponsored conversation written by me on behalf of Quaker®. The opinions and text are all mine.