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Healthy Strawberry Oatmeal Breakfast Cookies

Four freshly baked Strawberry Oatmeal Breakfast Cookies with visible oats and bright pink strawberry pieces, served on a white plate.
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Simple, satisfying cookies made with oats, fresh strawberries, and Greek yogurt, perfect for a quick, make-ahead breakfast.

Ingredients

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  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, finely chopped

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  4. Beat in the egg, Greek yogurt, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Gently fold in the chopped fresh strawberries.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, substitute certified gluten-free rolled oats and use a gluten-free all-purpose flour blend.
  • These cookies freeze well. Place cooled cookies in an airtight container and freeze for up to 3 months. Thaw overnight or microwave briefly before eating.
  • If you use frozen strawberries, do not thaw them; add them directly to the batter.

Nutrition

Find it online: https://cookifyme.com/strawberry-oatmeal-breakfast-cookies/