Okay here’s the deal- these are INSANE. What started as a simple breakfast cookie turned into the most delicious cobbler/baked oatmeal/bread pudding hybrid with a little simple magic in the kitchen. This may reinvent baked oatmeal for good in my kitchen. Using the same recipe, I was able to make about 10 cookies and 2 baked oatmeals with the same recipe. Almost nothing changes- two yummy treats, two bowls, with just one recipe.
A summer without picking blackberries can’t be a real summer in Washington. I was lucky enough to grow up in Seattle where blackberries are wild and abundant. My brother and I used to spend hours in my huge backyard picking and eating, knowing if we did my mom would make the most wonderful treat for after dinner. Luckily I am visiting my family in Seattle this week and blackberries are popping up right in our own backyard already. Blackberry Crisp is probably the most popular dessert in my family (and I am definitely not mad about it). I love that you can use grains and oats to make a healthier type of crisp; and I like to use maple syrup or coconut sugar for a lower glycemic sweetener option.
As I was making the the “dough” for this breakfast cookie I had in mind, I noticed it was very similar to making granola: oats, almond flour, coconut flakes, vanilla, lemon zest, some nuts, maple syrup, and coconut oil. I used my hands to incorporate all the ingredients (well okay also as an excuse to lick my fingers clean). I added 2 egg whites to give it some hold and transform it from granola into cookie dough. I had picked about 3 cups of blackberries earlier washed them and set them aside for later. I then added some maple, and lemon and tapioca flour.
After forming about 10 cookies and spooning a little blackberries into the middle, I realized sheesh- this is a lot of blackberries for the amount of cookie dough I have. I was also hungry and wanting to get these going in the oven. I thought why not fill two smaller dishes with the berries and press the rest of the dough into the berries? An experiment. It looked like crisp but it was a bit denser and similar to bread pudding.
Oh my goodness, looking at these photos again I can still taste it. I could not put my bowl down; my mom practically had to put a lock on the fridge. I was actually excited to wake up in the morning and be hungry again just so I could have this. I poured a little homemade cashew milk over it, but you could also serve with Greek Yogurt or coconut cream. My family inhaled the cookies (they were a little fragile and easily fall apart but handled carefully they are SOO good). We all also inhaled the baked oatmeal and ended up having it for dessert after dinner a few nights this week. I must say, this might be a new favorite go to recipe and I cant wait to try it with other variations like peaches, strawberry rhubarb, pears, apples and pumpkin in the fall. I hope you try it!
Ingredients for berry compote:
- 3 cups Blackberries
- 2 Tbsp Maple Syrup
- 1 half of small Lemon; squeezed (optional)
- 1-2 tsp Vanilla Extract or 1 scraped vanilla bean (optional)
- 3 heaping Tbsp Tapioca Flour (can also use 3 heaping tbsp Chia Seeds)
Directions For Blackberry Compote:
Place all ingredients in a bowl and combine so that all ingredients are incorporated.
Ingredients for Breakfast Cookie Dough and Baked Oatmeal:
- 3 cups Gluten Free Oats
- 2 cups Blanched Almond Flour
- 1 cup Coconut Flakes
- 1/4 cup Chopped Hazelnuts (optional)
- Zest and Juice of 1 a Small Lemon (if using a large lemon 1/2 would be sufficient)
- 1/4 cup Maple Syrup or 1/4 cup Coconut Sugar (I used a little of both and added depending on sweet preference)
- 2 Egg Whites
- 1/4 cup Coconut oil
- 1sp Vanilla Extract
Directions for Breakfast Cookie dough and baked Oatmeal:
- Preheat oven to 375 F degrees
- Put all ingredients into a bowl and stir or use hands to incorporate everything (I used my hands)
- Form dough into 8-10 balls about 2 inches and press your thumb in the middle to create a bowl for the berries.
- Place the cookies on greased cookie baking sheet about 2 inches apart.
**You can continue this process if you only want to make breakfast cookies or you can save some dough for baked oatmeal.
- After you have formed the cookies, pour a spoonful of berries onto top of the cookie (or the bowl of the cookie)
- Bake cookies for about 10 minutes or until oats and coconut looks toasted.
- let cool and enjoy or store for the morning 🙂
For the Baked Oatmeal:
- While the cookies are baking pour the leftover berries into 2 bigger sized ramekins or 2 smaller baking dishes (about 4 by 4)
- Take the rest of the breakfast cookie dough and pour over the berries or place so that the top of the ramekin is covered.
- press the dough into the berries.
- You can bake now or when you get up in the morning. I baked mine with the cookies because I couldn’t wait.
- Bake for about 30-40 minutes or until toasted and golden brown on top.
- Serve warm with coconut cream or pour over fresh nut milk in the morning.
*Notes: Greek yogurt is also yummy (my mom likes to mix in little maple and vanilla) It is is also nice cold or reheated the next day.
Coconut cream: Whip one can of full fat coconut cream, add vanilla, and coconut sugar, or maple or honey.
Greek yogurt: Add a little bit of maple syrup and lemon to full fat Greek Yogurt
Fresh nut milk: I made fresh cashew milk, added some vanilla bean and soaked my baked oatmeal.