Breakfast + Brunch


Mini Oatmeal Raisin Cookies Cereal

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Serves: 40-50 mini cookies

Prep Time: 10 minutes

Cook Time: 7-9 minutes

Nutrition Information: +
Total Calories 60
Total Fat 2.5g
Choloesterol 5mg
Sodium 40mg
Total Carbohydrates 8g
Dietary Fiber 0g
Total Sugars 4g
     Added Sugars 3g
Protein 1g
Vitamin D 0.1mcg
Calcium 18mg
Iron 0mg
Potassium 45mg


1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup Greek yogurt

3/4 cup white whole-wheat flour

3/4 cup rolled oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup raisins

1 cup milk


01Heat the oven to 350 degrees F. Grease a baking sheet with cooking spray.
02In a medium bowl or stand mixer, mix butter and brown sugar until smooth. Add the Greek yogurt and mix to combine.
03To the same bowl, add remaining ingredients and mix, taking care not to overmix. If the mixture seems too dry, add the tablespoon of milk.
04Using a teaspoon to scoop the batter, drop the dough onto the prepared baking sheet. The bite-sized cookies should be 1 to 1½ inches wide.
05Bake for approximately 7 to 9 minutes, or until edges start to firm up and cookies have spread slightly.
06Cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. Cookies will harden slightly upon cooling.
07Serve like cereal in a large mug with the milk, and enjoy with a spoon.
08Store mini cookies in a sealed container or zip-lock bag at room temperature for up to 4 days.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.