Strawberry Oatmeal Cookies: The Perfect Toddler Breakfast

I love strawberries. I love them in every form—fresh, slathered with cream, as an accompaniment in my breakfast of Greek yogurt and honey, in desserts, and in my baking.
My 2-year-old loves strawberries as much as I do, but he's not a big fan of breakfast, so I thought it would be genius (and fun) to bake something that incorporates his favorite fruit.
I chose oats as the base of this breakfast cookie because of the many nutritional benefits: high in protein, fiber, beta-glucans (which is great for their immune system), and it fills you up for a long time.
This cookie was a big hit with him. (Add to the fact that it's a “cookie”—kids love the idea of eating cookies for breakfast.) It's also suitable for younger children, as it's soft, easy to chew, and very yummy!
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This recipe yields three dozen small cookies.
Ingredients
- 6 tablespoons butter at room temperature
- 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned organic oats
- 2 eggs
- 1 teaspoon real vanilla extract
- 1 cup mashed strawberries, including their juice, plus 1 teaspoon water
- 1/4 cup brown sugar, packed
- 1/2 cup honey
- 1/2 cup strawberries, diced small
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Method
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or nonstick baking sheets.
- In a medium-sized bowl, whisk the dry ingredients: flour, baking soda, salt, and oats.
- Using another larger bowl, whisk together eggs and butter. Add vanilla, mashed strawberries, sugar, and honey, mixing until fully combined.
- Stir the dry ingredients into the wet ingredients and mix until just combined. Don’t over mix.
- Carefully stir diced strawberries into the mix.
- Drop tablespoons or small cookie scoops onto a baking sheet.
- Bake for 18–24 minutes. Let cool on a rack. Store cookies in airtight container in the fridge for one week or freeze them in a plastic bag for up to two months.
Recipe adapted from Foodlets.
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What is your kids' favorite breakfast?
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