These Oatmeal Raisin Breakfast Crisps are super food studded, nutritious snacks that are the perfect post workout treat!
Happy Thursday friends!
So. We spoke on Monday about resolutions right? And I mentioned I was going to try to work out a bit more and incorporate more healthy things into our diet right?
No more saying I’m going to the gym and then getting sidetracked perhaps by a visit to my favorite food market that happens to be across the street….pinky swear.
Like I said, I’m not going to beat myself up and go to the gym everyday. It’s just not a realistic goal for me, but I am going to put in a better effort this year.
I’m also making major changes to my diet; what foods I eat, cutting down on my snacking in between meals, and swapping out some not so healthy ingredients for healthier ones in some of my favorite recipes.
That’s where these Oatmeal Raisin Breakfast Crisps come in.
I saw something similar at the market recently and I bought a box.
I opened one of the packets inside, tasted one, and I have to say, I wasn’t overly impressed. Way too sweet.
Since I liked most of the ingredients they incorporated into the bars, I decided I needed to work on creating my own less sweet customized version.
Say hello to my new favorite little pre or post workout treat!
These crisps boast a healthy list of super food ingredients which I’m so excited about!
They’ve got quinoa, oats, almonds, raisins, cinnamon and flaxseed. All super healthy and good for us!
To give these breakfast crisps their crispier texture I used coconut oil instead of butter and coconut palm sugar instead of brown sugar.
I bake them for 30 minutes until they’re nice and golden brown and then I let them cool before I break them into crisps.
A Few Cook’s Notes for Oatmeal Raisin Breakfast Crisps Recipe:
When I was experimenting with my recipe, I first made these with 1/2 cup butter instead of 1/2 cup melted coconut oil and 1/2 cup firmly packed brown sugar instead of the coconut palm sugar. The bars were just as delicious, but slightly less crispy.
I used golden raisins, but you could also use regular raisins.
I pulsed the raisins in my food processor so they’d be a bit smaller. When I added them to the dry ingredients, I mixed them in with my fingers, so they would be distributed more evenly, and not in big clumps.
I hope you guys give these a try! I guarantee you’re going to love them as much as I do! They’re such a delicious, healthy snack! Enjoy!
- 1 cup rolled oats
- 1/2 cup sliced almonds
- 1/2 cup golden raisins
- 1/2 cup coconut palm sugar
- 1/4 cup quinoa
- 1/4 cup flax seeds
- 2 Tbsp. whole wheat flour
- 1 1/2 tsp. cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup melted Extra Virgin Coconut Oil
- 1 tsp. vanilla extract
- 1 large egg white
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Spray the parchment lightly with nonstick cooking spray. Set aside.
Add oats and sliced almonds to the bowl of a food processor. Pulse a few times until mixture resembles coarse crumbs. (see photo above) Place mixture in a large bowl. Set aside.
Place raisins in bowl of food processor and pulse a few times until they look finely chopped. Add to the mixture in large bowl, incorporating with your fingers to remove any large clumps.
To this mixture, add coconut palm sugar, quinoa, flax seeds, whole wheat flour, cinnamon, baking powder and salt. Mix together until well combined.
Add melted coconut oil and vanilla extract to dry ingredients and mix until well combined. In a small bowl, whisk the egg white. Add to mixture until incorporated.
Dump the mixture on the prepared baking sheet. Flatten slightly with your fingers. Cover the mixture with a sheet of waxed paper and using a rolling pin, flatten the mixture nice and even until it's about 1/4 inch thick. Remove the wax paper.
Bake for 25-30 minutes, rotating the tray halfway through baking time. Remove from oven and let cool. Once totally cool, break into pieces. Store in an airtight container at room temperature for up to two weeks.