Kodiak Peak Oatmeal Cookie Recipe: Simple Snack for Runners

What You Need To Know

Pocket Oatmeal

Generally speaking, oatmeal isn’t the best snack to transport. It has the tendency to get real soupy, and whenever we try and put it in our pockets, it ends up going down our pant legs, making quite the mess. Turns out, it’s not as transportable as Napoleon Dynamite’s tots. 

However, it also turns out that with a few ingredients and an oven, you can have pocket oatmeal in no time.  We’re talking about turning regular ol’ oatmeal into oatmeal cookies. But not just any oatmeal– we’re talking about Kodiak Peak Oatmeal, specifically designed to meet the needs of endurance athletes.

Kodiak is sponsoring both The Drop and Fuel for the Sole podcasts this October and we’ve been enjoying their Peak Oatmeal, which comes in three really great flavors. However, as avid snack lovers in the middle of marathon training, we wondered if we could use the oatmeal to make a great “with-morning-coffee” or mid-afternoon snack. One that can be transported via pocket.

So we ripped open a few packets of the Maple and Brown Sugar oatmeal and did some experimentation. The end result? A delicious, healthy, and protein-packed treat to keep those fuel stores topped off during peak training periods.

How To Make Kodiak Peak Oatmeal Cookies

Servings

• 8 cookies

Ingredients

• 3 packets Kodiak Maple & Brown Sugar Peak Oatmeal
• 2 tablespoons butter, softened 
• ¼ cup brown sugar 
• ¼ cup of Greek yogurt 
• 1 teaspoon vanilla extract 
• 2 eggs 
• ⅓ cup chocolate chips (optional) 

For Baking

• Parchment paper
• 1 baking sheet

Instructions

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together the softened butter, brown sugar and Greek yogurt.
3. Add vanilla extract and eggs and stir together until smooth. 
4. Add the 3 packets of Kodiak Maple & Brown Sugar Peak Oatmeal and chocolate chips (if using) and stir until just combined. 

5. Place scoops of cookie dough on the parchment-lined baking sheet, two inches apart. There should be enough batter to make eight cookies.
6. Press each scoop down slightly with the palm of your hand.
7. Bake for 10-12 minutes in the preheated oven, or until lightly golden brown on top.
8. Remove and let cool slightly.
9. Put in your pocket (or don’t). Enjoy!

Nutrition Facts 

Serving: 1 cookie | Calories: 250kcal | 10g Protein | 9g Fat | 34g Carbs 

Nutritional values should be considered approximations. Actual nutritional content will vary based on brands used, measuring methods, portion sizes and more.