After giving birth, I quickly realized how important it was to have a quick breakfast at the ready. I rarely have time to cook and eat a hot breakfast, and cereal is just a bit messy. So I started eating a packet of store-bought breakfast biscuits with my coffee each morning. My favorite was belVita – they are crunchy, delicious, and keep me full for hours.
However, I’ve been focusing more recently on reducing my carbon footprint, and that includes reducing what I contribute to landfills by consuming products with loads of packaging. Each box of biscuits would last me about a week, and only the outer box was recyclable. Not to mention the fact that prepackaged anything is almost always going to be more expensive than making it yourself.
So I set out to start making my own fiber-rich breakfast biscuits!
This recipe isn’t necessarily the healthiest — it does have a decent amount of sugar — but it’s packed with rolled oats, which I’m pretty sure are healthy! … Right?
The ingredient list is simple: rolled oats, flour, sugar, brown sugar, salt, cinnamon, melted butter, vegetable oil, and a dash of almond milk (or any type of milk).
Despite the sugar, there’s a lot to love about this recipe. For one, it’s quick and easy — 5 minutes to prep, and 15 minutes to bake. For another, these cookies stay good for days and days — I’ve eaten them up to a week later, with no noticeable difference in quality. Also, this recipe is very forgiving to ingredient swaps and slight mis-measurements. And finally, the ingredients are so inexpensive that a serving of these breakfast biscuits costs pennies on the dollar compared to the belVita brand. I call that a win-win-win-win (I think I counted that right).
Without further ado, here’s the copycat recipe!
- Old fashioned rolled oats, 1 1/3 cups
- All purpose flour, 1 1/4 cups
- Granulated sugar, 1/4 cup
- Light brown sugar (not packed), 1/2 cup
- Kosher sea salt, 1/2 tsp
- Cinnamon, 1/8 tsp
- Melted butter, 2 tbsp
- Milk product (soy, almond, dairy, coffee creamer, doesn’t matter), 1 tbsp
- Vegetable oil, 5/8 cup
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or tin foil.
Whisk together dry ingredients in a large bowl.
Add all wet ingredients and stir until combined. Dough will be crumbly.
Spoon dough into balls on cookie sheet, and use the heel of your palm to press down each cookie.
Bake for 15 minutes. Cookies will be soft initially but will harden as they cool.