Breakfast Cookie Cups – Perfect for Grab-and-Go!

I turned my breakfast cookie recipe into Breakfast Cookie Cups. This is genius.

Not that Breakfast Cookies aren’t already convenient as a quick grab-and-go breakfast or snack option. But somehow having them in cupcake wrappers and baked in a muffin tin makes them even easier. Maybe they’re less crumbly? I dunno, but I really like them this way!

My kids are loving them, however, for our littlest, I skipped the chocolate chips to avoid extra messes. (How do they end up with chocolate chips melted onto their bottoms every time, I don’t know. So chocolate chip-less Breakfast Cookie Cups for all who are two and under at our house.)

Breakfast Cookie CupsYum

Breakfast Cookie Cups - Perfect for Grab-and-Go!

 

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Author: Laura

Serves: 18

Ingredients

• 1 cup melted butter
• ½ cup honey
• 2 eggs
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 2 cups rolled oats
• ½ cup raisins or chocolate chips

Instructions

1. Mix butter, honey, eggs, salt, cinnamon, baking soda, and vanilla.
2. Stir in flour and oats.
3. Fold in raisins or chocolate chips.
4. Scoop heaping tablespoons of dough into paper-lined muffin tins.
5. Bake at 350 degrees for 20 minutes.

3.5.3251

I double this recipe every time I make it simply because these freeze well and they are great to have in the freezer to serve as needed.

TIP: Add 1 cup of peanut butter to these if you want to add some protein. No other adjustments necessary.

Here are a few more great ideas for grab-and-go breakfasts:

• Pancake and Sausage Muffins
• Poptarts
• Warm Chocolate Soother, Warm Pumpkin Custard, Warm Vanilla Soother in to-go mugs
• Make-Ahead Breakfast Sandwiches
• Flourless Brownie Muffins (hearty and great for breakfast!)
• Crustless Cheesecake Cups