Subtly sweet with a hint of cinnamon in every bite, these 100 % whole grain biscotti are loaded with oatmeal and raisins and are baked to crunchy perfection.
I am such a fan of biscotti so when my bestie (Hi Nicki!) asked if I had a biscotti recipe that would be great for breakfast or a pre-workout snack, something hearty and full of good-for-you grains, something not too sweet and low in fat…. Well, I knew that not only was a delicious creation on it’s way, but it would be a creation that would be such a joy make. I mean, I’m basically a biscotti taste testing expert now;)
The thing to remember about biscotti is that there are so many different kinds and variations out there. Some people prefer a sweeter, softer, cookie-like version, while some people (like me) prefer a crunchier, subtly sweet, biscuit-like cookie; one that is absolute perfect for dipping into a hot cup of tea or coffee. That, my biscotti loving friends, is without a doubt, the kind of biscotti we have here today. Now, I do have a sweeter, more delicate biscotti recipe up my sleeve to share a bit closer to spring, but today we’re going with this oatmeal raisin breakfast beauty.
I just have a couple quick notes/tips you might want to check out before you get started.
1) The oats. I used quick cooking oats (not instant) If you only have old fashioned oats, run them for a minute in your food processor to break them up a bit. I did, however, use a sprinkle of old fashioned oats on top just for eye appeal but that’s completely optional.
2) Biscotti is a cookie that is baked twice. Once, in the shape of a loaf, and then again once you’ve sliced them. I made mine rather thick (because I’m such a fan of dipping in milk, coffee, tea…. really anything) but because they are thicker, I only got 8 cookies out of this recipe. You could very easily double the recipe, or you could slice them thinner and get a full dozen. If you choose to slice thinner, be sure to reduce the second bake time from 12 minutes to 6-8 minutes on each side or they might get too crunchy.
3) If you’re not a huge raisin fan, feel free to replace them with any dried fruit. Dried cranberries or dates would be lovely. This recipe is very easy to manipulate to fit your own person tastes, so get creative!
Make a double batch Sunday afternoon and you’ll have breakfast biscotti to keep you going all week long. Enjoy:)
Oatmeal Raisin Breakfast Biscotti
Yield: 8 thick biscotti
Prep Time: 15 minutes
Cook Time: 50 minutes
1 cup white whole wheat flour
1 cup quick cooking oats
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 egg white
2 tablespoons salted butter, melted
3 tablespoons unsweetened applesauce
1/3 cup packed brown sugar
1 teaspoon vanilla
1/3 cup packed raisins
Opt: 1 tablespoon old fashioned oats
Preheat oven 325F
In a small bowl, combine flour, oats, baking powder, and cinnamon. Set aside.
In a medium bowl, beat eggs, butter, applesauce, sugar, and vanilla until smooth.
Slowly beat in flour/oat mixture.
Add raisins and mix completely.
Form dough into a 7-8 inch loaf on a parchment paper lend baking sheet. (If dough is too sticky, dampen hands with water)
Sprinkle with 1 tablespoon oats.
Bake for 25 minutes.
Remove from oven and cool for 5 minutes.
Using a slightly serrated knife, slice into 1 inch pieces. (I got 8 slices)
Lay the biscotti on their sides, and bake for 12 minutes.
Flip cookies over and bake for an additional 12 minutes.
Remove from oven and completely cool before storing in airtight container. Enjoy.