I dunno about your kids, but mine like to have multiple breakfasts! I have found that we cook porridge first up, or they have cereal. Then we tend to cook pancakes or bacon and eggs, or breakfast pies. But when we’re on the go, sometimes I just need something they can grab in a pinch… this is where our Apple and Carrot Breakfast cookies come in handy. I make them nice and big and they get just one each a day. As I have 6 kids this is a BIG BATCH bulk recipe, but it is easily halved.
These biscuits also freeze well and there are plenty of variations you could use!
We are dairy free in our house, so the recipe reflects that, but swaps are easily done.
Apple, Carrot and Oat Breakfast Biscuits / Cookies
A big moist filling breakfast biscuit that goes down a treat with the kids!
- 6 cups Plain Flour
- 3 cups Rolled Oats
- 3 tsp Baking Powder
- 2 tsp Bicarb Soda
- 1 tbsp Cinnamon
- 4 cups Shredded Carrot Approx 6-8 Medium Carrots
- 2 cups Dried Apple Diced
- 1 cup Raw Sugar
- 8 Eggs
- 2 cups Nuttelex (Or Coconut Oil, or Butter if not dairy free, any type of semi solid fats)
- 1/2 cup oil Mild Tasting
- 2 tsp Salt
Preheat oven to 170 Celcius (Fan Forced)
Add everything into one big bowl and mix. I find that I have to use my hands to get it properly blended.
Shape into palm sized balls and place on a baking tray. Flatten gently.
Bake for approx 25 mins or until the bottoms of the biscuits are nicely browned.
This recipe is adapted from Large Family Table.