Make Ahead

Superfood Breakfast Treats

April 30, 2014
0 Ratings
  • Makes about 20
Author Notes

I've always loved walnuts, so imagine my thrill when they started making the list of so-called superfoods! This recipe was inspired by Rivka's ( Thick, Chewy Oatmeal Raisin Cookies, my go-to recipe for chewy oatmeal cookies (although I can't stop playing around with it...) I've always thought they were good for breakfast (oatmeal in a cookie), so I played around with the recipe to include the list du jour of "healthy" ingredients, and created sort of a mashup between a muffin and a cookie. (mookie? cuffin? Could this be the next cronut? You be the judge.) —drbabs

What You'll Need
  • 1/4 cup unsweetened applesauce
  • 1 TB chia seeds
  • 6 TB (3/4 stick) butter
  • 1/2 cup, packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 heaping tablespoon natural cocoa powder
  • 1 1/2 cups rolled oats
  • 1 cup walnuts, toasted and roughly chopped
  • 1/2 cup golden raisins (or other dried fruit)
  1. Stir the chia seeds into the applesauce and set aside. Place liners into 2 12-cup muffin tins.
  2. In a separate bowl, whisk together the flour, baking soda, kosher salt, cinnamon, allspice and cocoa powder.
  3. In a large mixing bowl (or stand mixer), cream together the butter and brown sugar till light and fluffy. Add the egg and vanilla. Blend till smooth. Blend in the applesauce-chia mixture. Stir in the flour mixture till completely blended with no raw flour visible. Fold in the oats, walnuts and raisins.
  4. Using a medium sized cookie scoop (about 1 1/2 tablespoons), scoop the dough and roll it between your hand into balls. Place the balls into the muffin cups (or into a ziplock freezer bag if you don't want to make all the treats at once). Freeze the dough either in the bag or in the muffin tins for about an hour.
  5. Heat the oven to 350. Bake treats 10 minutes, then reverse the pans and bake for another 10-15 minutes. When finished, they will be dry on the surface, and a toothpick inserted in the center will come out without crumbs.
  6. Remove the treats from the pans and cool them on a wire rack.

See what other Food52ers are saying.

  • AntoniaJames
  • Joan
  • drbabs

3 Reviews

AntoniaJames November 29, 2016
Whoa, how did I miss these? I'm making a batch this weekend! ;o)
Joan August 9, 2014
This recipe calls for baking soda but no amount is given (step 2) and in the procedure, the rolled oats are omitted.
drbabs August 10, 2014
Wow, that's so not like me. I'm really sorry. I edited it for you, but I can't drag the baking soda to the right spot on my iPad, so I'll fix that when I get to a computer.