I often make these gluten-free cookies to enjoy during the week as a snack or an easy grab-and-go breakfast. They are filling, warm, slightly sweet and taste great when dipped in warm plant milk or a cup of coffee. My husband enjoys them as a quick breakfast in the morning, and my daughter loves them sometimes as an after-school snack. But I often use these healthy cookies to make a hearty and filling one-bowl oatmeal breakfast that is ready in about 5 minutes.
Mornings can sometimes be quite hectic in our house. There are those days that everyone gets up a little too late—I hope you can relate. I have to rush to get ready; road work that has been going on for months on our way to school will force me to leave the house at least 15 minutes earlier, and my daughter decides to dress up as Cinderella instead of putting on the clothes that we picked out the day before. You can’t always plan for those days, and I’ll admit that sometimes breakfast is as simple as fresh fruit with some yogurt. But I am always pleased when I have these oat cookies prepared. They come in quite handy on days like these. I store them in a tin box up to two or three days and in the fridge for up to one week.
These cookies are in itself filling. But it takes only a couple of minutes to make a hearty and hot breakfast out of one—and I feel pretty good that I make them with gluten-free steel cut oats. Soak one cookie in warmed milk of your choice and break it down further while the liquid simmers for a couple of minutes. You can control the texture of your oatmeal and either make it coarse or mushier by simmering it longer. For my daughter, I add a banana to sweeten it and cook it for about 5 minutes until soft but with still some texture to it.
On those days, you got to go with the flow. So, I let my munchkin wear the Cinderella dress during breakfast—uncombed and happy—while I enjoy my cup of coffee or tea for a couple of minutes.
I hope you will try out these double duty cookies!