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We have a tough time at breakfast. Husband sticks with cold cereal but complains that the kids basically eat dessert for breakfast. This coming from the man who was eating Frosted Flakes this morning. That’s a battle I’m not going to win. However much that I want my family to eat healthy food I equally want to avoid fighting about food in the mornings. We’ve got to remind the kids to eat constantly anyway.

The breakfast conversations usually go like this:

Daughter – “I had a really weird dream last night. I dreamed about a cat jumping over a soccer net and then the soccer net turned into a hockey net and I was skating but then I fell down… and….”

Husband – “Okay… we got it… eat your breakfast!”

Son – “La lala… hum-di-dum… I had a weird dream too…”

Me – “Stop humming and eat your breakfast!”

Son – More humming… some tapping on the table and singing of the cups song… maybe some twirling of a spoon.

Me & Husband – “EAT!”

This recipe is my way to ensure that the kids are eating something substantial at breakfast and they don’t need any reminding. The fact that a glass of milk is required for dipping helps enormously especially since my daughter doesn’t like drinking plain milk.

Oatmeal Chocolate Chip Biscotti

(adapted from Martha Stewart’s Cookies)

  • 1 cups all-purpose flour
  • 1 cup whole wheat flour or spelt flour
  • 1/2 cup oat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup raw cane sugar
  • 2 large eggs
  • 1/2 cup mini semisweet chocolate chips
  • whole oats for garnish

Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat.

Sift together flour, oatmeal flour, baking soda, and salt into a bowl. Beat together the butter and sugar with an electric mixer until light and fluffy. Add eggs; beat on low speed until well combined. Add flour mixture and stir together with a wooden spoon to form a stiff dough. Add the chocolate chips and mix until just combined. Press whole oats into the top of the dough.

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Transfer dough to prepared baking sheet and form into a slightly flattened log, about 12 by 4 inches.

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Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300°F.

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On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch thick slices. Arrange cut sides down on baking sheet, bake until crisp but still slightly soft in center, about 8 minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature up to 1 week. We kept them in a sealed contained in the freezer and allowed them to thaw at room temperature for a few minutes before dipping into a glass of cold milk or cup of hot tea. 

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If you can’t find oat flour you can grind up some whole oats in a food processor.  Though Bob’s Red Mill makes a nice whole grain oat flour.

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