Cinnamon Raisin Oatmeal Cookie Drops ~ Low Fat Whole Grain


I’m happy to announce that I’ve finally figured out what to do with that last bit of steel cut oats that is left when I make oatmeal for my boys, that last little bit that usually gets frozen or fed to the chickens because my sons aren’t fond of oatmeal enough to eat it two days in a row.

I can make oatmeal cookies from rolled oats, but don’t buy them very often.  I can’t make oatmeal cookies from cooked steel cut oats, or at least I haven’t yet figured out a successful method, and I can’t make oatmeal cookies with raw steel cut oats.  But now that I’ve put my mind to it, I can make Cinnamon Raisin Oatmeal Cookie Drops in my cake pop maker with cooked steel cut oats that end up tasting pretty darn close to cinnamon raisin oatmeal cookies.

Ah…it’s the little things in life…that keep a frugal woman up at night fretting.  One less thing to ponder.


3/4 c. cooked steel cut oats

1/4 c. raisins

1 egg

1/4 tsp. almond extract

1/4 c. turbinado sugar

1/2 c. whole wheat flour

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. cinnamon


Heat cake pop maker according to manufacturer’s instructions.

Beat together the oatmeal, raisins, egg, almond extract, and sugar.


Sift together the dry ingredients.

Add the dry ingredients to the wet and fold until combined.


Grease cake pop maker according to manufacturer’s instructions.

Drop one hefty teaspoon of batter into each donut maker hole.  Seal the lid closed and bake for 5 minutes.


Yield: 1 1/2 dozen

I’m convinced that every recipe I’ve created for my cake pop maker would perfectly double as mini muffin batter, so I’m sure these little guys could be made in muffin form as well.  I don’t think, however, that they would be as stinking cute as they are as little, round puff balls, perfectly sized and shaped for popping into an open mouth.


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