I’m partnering with Post® Mom’s Best® cereal to bring you this Carrot Cake Breakfast Cookie recipe. Although I’ve been compensated, I’ll only recommend and share products that I use and love myself. All opinions are my own.
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Breakfast is the most important meal of the day. It really is! It lays the ground work and fuels your body for whatever adventure you have in store.
Find coupons for Post® Mom’s Best® cereals here before they’re gone!!
Kids need a good breakfast to help them stay alert in school, be healthier, and more active. Any healthy diet plan needs to start with a good breakfast. I have the recipe and a few tips to help you make healthy habits that you actually want to keep.
Carrot Cake Breakfast Cookie
But now I have something better than is packed with protein, whole grains, carrots, and is dairy free. This Carrot Cake Breakfast Cookie lets us “Eat Cake for Breakfast” as my kids call it, but is still part of a healthy breakfast. You are probably wondering how that’s possible. Let me show you.
Note: Be sure to get your Post® Mom’s Best® cereal coupon before it’s gone!!
How to Set Healthy Habits that Actually Stick
As a busy mom of three, I know that setting healthy habits isn’t always an easy thing to do. I’ve found that these 2 things make healthy eating easier. The first is to set healthy goals/habits that fit into our life. Next, make healthy eating portable,
Fit Healthy Habits into Your Life
You aren’t going to stick to health goals if they are too radical. Set smaller goals and change one thing at a time.
For example, with these Carrot Cake Breakfast Cookies, I read cereal labels and found Post® Mom’s Best® Raisin Bran with whole grains, 6g of fiber per serving, and no artificial ingredients. I cut out the refined sugar and replaced it with local honey. Last, I added plant protein powder to provide me with my morning protein which helps me fill fuller longer.
The biggest obstacle to eating health is not having healthy options available when you are hungry. There are more times than I care to admit that we are often too rushed for more than a few bites of cereal or sips of a green smoothie on school days. It never fails too that when we are out running errands that the hunger pangs start. Making meals and snacks portable means you can take them anywhere and help solve this problem.
Perfect On-The-Go Carrot Cake Breakfast Cookies
These Carrot Cake Breakfast Cookies are perfect for on-the-go healthy eating. They make breakfast better and a little easier too because they make breakfast portable! Post® Mom’s Best® cereals are less processed and made with natural ingredients like whole grains, contain fiber, and are free of artificial colors and flavors, and no high fructose corn syrup. I can send them to the school bus stop with the kids, pack them in a lunch, or take them with me before I head out the door. The are dense and delicious just like a slice of carrot cake without the guilt. If you think you’ll miss the vanilla icing, pair a breakfast cookie with a cup of vanilla yogurt.
Be sure you get your coupon for Post® Mom’s Best® cereals and start saving today.
- 2 1/4 cups crushed Post® Mom’s Best® Raisin Bran
- 1 cup white whole wheat flour
- 4 scoops vanilla protein powder
- 1/2 cup hemp seeds or flaxseeds
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter flavored coconut oil
- 1/2 cup honey
- 1 large egg
- 2 teaspoon vanilla extract
- 2 medium carrots, shredded (about 1 cup)
- 1 medium apple, shredded, (about 1 cup)
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine crushed Post® Mom’s Best® cereal, flour, protein powder, hempseed or flaxseed, nutmeg, baking soda, and salt together.
- Melt the coconut oil in the microwave or on the stove top, just until liquid.
- In a small mixing bowl, combine melted coconut oil, honey, egg, and vanilla extract.
- Pour wet ingredients in the dry ingredients bowl and stir until well combined. Note: It will seem a little dry, but the mixture should hold together when pressed together.
- Add the shredded carrots and apple to the mixture and combine well.
- Scoop 1/3 cup portions by hand or with an ice cream scoop and place on a cookie sheet.
- With your fingers, gently reshape the cookie dough and press down until 1/2” thick.
- Bake 15 minutes or until lightly golden brown on top.
- Let cool for 1 minute and remove to wire rack to cool completely.
- Repeat with remaining cookie dough.
- Store in an air tight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Amount Per Serving: Calories: 580 Total Fat: 3g Saturated Fat: 1g Sodium: 2535mg Carbohydrates: 125g Sugar: 8g Protein: 19g
How do you like to eat healthy in the mornings?