Healthy Breakfast Alert! What a great way to start the day!
Whether you’re rushing out of the door and don’t have time to eat a full bowl of porridge or you just want to enjoy a nice cup of (insert here hot beverage of choice), these Breakfast Oats and Coconut Soft Cookies are an excellent choice.
Coconut is not something you find very often in Northern Italy! Of course, like everything not too available there, I grew up to love it!
… so much so that coconut ice-cream is in my top 5 favorite tastes! But it is not suitable for breakfast!
On the other hand, Jay in India grew up surrounded by this amazing stone fruit! Southern Indian recipes, especially from Kerala, include it all the time and it is just luxurious, creamy, and flavorful!
Oats are not really a massive seller in either of our countries, but with the growing health trends and the gained knowledge of how to use them in multiple ways, I thought of giving my last-minute self a chance to try and incorporate healthy breakfast on the go with delicious coconut… these healthy breakfast cookies… result = delightful!
Yes, coconut is high in calories and fat. I know! But it is not only delicious:
– It contains manganese: which is great for bone health
– It assist with metabolizing (big words today!) proteins, carbohydrates and cholesterol
– Coconut is rich in iron and copper, which assists with forming red cells
– It is a source of selenium: an antioxidant that protects our cells
So, yes… while it is high in calories, it contains so many nutrients it is good to integrate it.
The trick is:
So, what are you waiting for? Get baking… and call a friend over for a biscuit and a luxurious cup of Homemade Spiked Vegan Hot Chocolate with Amaretto!
- 150 g Oats I used the easy to cook ones
- 125 g All-Purpose Flour
- 80 g Dry Grated Coconut
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 200 g Brown Sugar
- 125 g Unsalted Butter
- 1 tsp Vanilla Essence
- 2 tbsp Milk
- Preheat the oven to Fan 170 degrees Celsius.
- In a large bowl, put all of the dry ingredients (oats, flour, coconut, soda, salt, sugar) and mix well.
- Cut the room temperature butter into small pieces and add to the dry mixture, together with the vanilla and milk; use your hands to mix well.
- In the beginning, it may feel like there are not enough wet ingredients to mix all of the dry ones, but the more you work the dough, the more dry ingredients you will be able to incorporate into it.
- Once the whole dough is homogeneous, divide into 25 balls, and gently squeeze into about 6mm thick biscuits. Lay on a baking tray lined with baking paper, well spread, leaving about 2cm between cookies.
- Bake in the preheated oven for about 17 minutes (depending on the oven it may take anything between 15 to 20 minutes). Take out and rest before eating.