I’m a HUGE fan of oats.
I eat them for breakfast nearly every morning. To me, a big bowl of oats is a blank palate, a warm and fluffy vehicle for yummy mix-ins. Cinnamon’s always there. Mashed banana and peanut butter are definitely favorites. Berries, pumpkin, walnuts – all super tasty. Mmm…what’s not to love about oats?
And what’s not to love about oatmeal cookies?! The good ol’ standard version is chock full of raisins. But I look at oatmeal cookies the same way I look at my big bowl of oats. Just waiting to live up to their true potential. The kind of potential that can only be fulfilled by those scrumptious additions.
These Blueberry Coconut Oaties were inspired by my daily oats. Dried blueberries and coconut were the mix-ins of choice this time around, but feel free to put your own little twist on them. You can do whatever you like!
Here’s my recipe, adapted from this recipe:
1/2 cup vegetable oil
1/2 cup Sucanat
1 teaspoon vanilla extract
1/2 cup whole wheat pastry flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups oats
3/4 cup dried blueberries*
3/4 cup unsweetened shredded coconut
* I used dried blueberries sweetened with fruit juice.
Preheat the oven to 350*F. In a large bowl, mix together canola oil, Sucanat, egg and vanilla extract until well blended. In a separate bowl, mix together whole wheat pastry flour, cinnamon, nutmeg and oats. Add dry ingredients to wet ingredients and stir until blended. Stir in blueberries and coconut. Note: Dough will be sticky, so it may be easier to work with if you refrigerate it for 30 minutes or so. Roll heaping tablespoons into balls, flatten to about 1/3 of an inch and place on cookie sheet. Bake for 6-8 minutes. Makes 18 cookies.
These cookies were deliciously oaty! There’s chewiness from the oats. There’s juiciness from the blueberries. And when coconut joins the party, it definitely ups the fun factor. Throw in some spicy cinnamon and nutmeg and you’ve got yourself a wonderfully wholesome treat.
What’s your favorite oatmeal cookie mix-in?