Ingredients
- 3 Cups dry old-fashioned or thick-cut oats
- 1 Cup white whole-wheat flour (or regular whole--wheat flour)
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon baking soda
- 1 large egg
- 1/3 Cup expeller-pressed grapeseed or canola oil
- 1 Cup packed light brown sugar
- 1/4 Cup low-fat milk
- 1 Teaspoon almond extract (or vanilla extract)
- 1/2 Cup California raisins
- 1/2 Cup sliced almonds, divided
Procedure
These fruit- and fiber-packed cookies are great for on-the-go mornings paired with a glass of milk, latte, or yogurt. – Michelle Dudash, RD
Preheat oven to 350ºF (180ºC, or gas mark 4) and line 2 large sheet pans with parchment paper or silicone baking mats. Stir oats, flour, cinnamon, and baking soda in a medium bowl. In a large bowl, beat egg and whisk in the oil, sugar, milk, and almond extract. Add the dry ingredients to the wet ingredients and stir just until moistened, adding raisins and half of the almonds toward the end of mixing. Drop scant ¼-cup (55 g) scoops of dough onto the pans at least 2 inches (5 cm) apart, sprinkle remaining almonds on top, and pat gently with waxed paper to flatten slightly. Bake until golden around the edges and set in the middle, about 16 minutes. Cool completely and store in an airtight container for up to 1 week, or freeze for up to 1 month.
Recipe Note: Feel free to play around with different types of fruits and nuts, such as chopped walnuts, pistachios, or pecans; or cherries and chopped dried apricots. Adding 1/3 cup (58 g) of mini chocolate chips is fun, too.
Reprinted with permission from Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love, by Michelle Dudash, RD (Fair Winds Press, December 2012). More info: www.michelledudash.com.