Sweet Potato Breakfast Cookies
These sweet potato breakfast cookies are made with just a few simple nutritious ingredients including whole grain oats, cooked sweet potato, and omega-3 rich chia and hemp seeds.
How is it already almost fall?! I blinked and summer just flew by (or inched by depending on how your quarantine has been going!).
We had planned to start Caleb at preschool this year but given the current situation, we’re going to put it off until next year. As much as I would like him to start school for early social development and such, I feel lucky that he doesn’t have to be in school right now.
I know from speaking with other parents that the decision to send them to school or not in these turbulent times is a very difficult one. I certainly don’t have the answer and I support my fellow parents in whatever route makes the most sense for your family!
And while I don’t have any input on whether kids should or should not be back to school, I do have something that can make it a little easier on parents trying to keep their kids healthy right now – this super scrumptious and insanely easy recipe, Sweet Potato Breakfast Cookies.
This version has an added nutritious twist from the addition of sweet potatoes, chia seeds, and hemp seeds.
Sweet potatoes provide essential plant-based vitamin A precursors known as carotenoids that support the immune system and proper functioning of our eyes and skin.
Chia and hemp seeds add a boost of plant protein, iron, zinc, and calcium to these cookies plus a dose of the omega-3 fatty acid ALA, which is super important for plant-based kiddos.
But the all-star ingredient here is the One Degree Organic Sprouted Oats. I love One Degree products because 1. They’re organic and certified glyphosate-free. While organic should mean that no synthetic herbicides were used on the product, there can still be carry-over from nearby farms. One Degree individually tests every batch to ensure that doesn’t happen. 2. They’re sprouted! Sprouting liberates important nutrients like iron and zinc in plants that are often bound to absorption inhibitors like phytic acid.
All this nutrient power comes together for an incredibly tasty and portable bite that you can pack in your babe’s lunchbox for a simple on-the-go breakfast or snack. Or, enjoy at home if that’s where you’re at these days!
Caleb LOVES them (and mom and dad do too). We’ve been enjoying them pretty much every day for a snack and also brought them to the beach for a healthy picnic breakfast.
Next time I make them I’m planning to add chocolate chips because, well, everything is better with chocolate right?
Try the recipe and let me know what you think!
- 2 cups One Degree Organic Sprouted Rolled Oats
- 2 large over-ripe bananas, mashed
- 1 cup unsweetened sweet potato puree
- ¼ cup maple syrup
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of sea salt
- ⅓ cup chopped dates
- ⅓ cup chocolate chips
- Combine all ingredients in a large bowl. Stir in any additions. Allow to sit for 5 minutes.
- Bake at 350 for 15-17 minutes.
These sweet potato breakfast cookies can be stored in an airtight container in the refrigerator for about 5-7 days or frozen and reheated for a quick and easy breakfast option.
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Weigh-in: Are your kids headed back to school? Will you try these Sweet Potato Breakfast Cookies?