Oatmeal Date Breakfast Biscuit Recipe (because who doesn't love cookies for breakfast?!)
Ladies and gentlemen, it is the return of the Baking By Meghan series. (I know you missed it).
There is nothing quite like the feeling of stumbling upon a recipe, making some changes because you are missing some (crucial) ingredients and are too lazy to walk to the store, and actually creating something so incredibly delicious you could shout it from the rooftops.
Also as exciting is the fact that these cookies are suitable for any time of day - morning to night. Why? Made with oats and naturally sweetened with dates, coconut, and applesauce, the biscuits make the perfect sweet treat without being overly sweet.
I'm definitely not the world's greatest baker (and my food photography needs a little work), but I truly find baking therapeutic. And, to cap it all off, the payoff is worth it when the resulting sweet treats actually taste pretty darn good.
These breakfast biscuits are kind of like a cross between a cookie and a scone. You can enjoy them plain (heated up is best), or with butter and/or jam.
Oatmeal Date Breakfast Biscuits
Makes 10-12 biscuits
- 1 and 1/2 cups of quick oats
- 3/4 cup of pastry/bread flour (regular flour should work well too)
- 1/3 cup of sweetened shredded coconut
- 1 cup of dates (pitted and chopped)
- 1/3 cup of unsweetened applesauce
- 1 tsp vanilla
- 1/2 cup of cold water
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- Preheat your oven to 375 degrees.
- Line a baking sheet with parchment paper, or grease the bottom lightly.
- In a large bowl, mix the dry ingredients: oats, flour, baking powder, and cinnamon.
- Finely chop the dates and add to the dry ingredients.
- In another bowl, mix the coconut, applesauce, vanilla, and cold water.
- Slowly add the wet ingredients to the dry ingredients and mix well.
- Use an ice cream scooper to measure each biscuit, or roll the mixture into small balls and place them on the baking sheet.
- Bake for 12-15 minutes, or until the bottoms of the biscuits are golden brown.
Note: the biscuits don't spread, so you can definitely fit all 12-15 on one baking sheet. Another tip is to press the tops down a little (which I didn't do) before you put them in the oven, so that the biscuits are a little more flat.
Did you make this recipe? Post a picture in the comments, or tag me in your picture on Instagram (@meghanturnbull) - I'm curious to hear if you enjoyed the biscuits as much as I did!