Super Berry Seed Breakfast Cookies - a simple, vegan, gluten free, low sugar on the go breakfast! #vegan #glutenfree #dairyfree #nutfree #breakfast #recipe
Berryseedbreakfastcookiesbannertenon

Super Berry Seed Breakfast Cookies

Breakfast

Mornings are busy! 

A healthy breakfast is key to feeling good, being productive and eating healthier throughout the day. 

So how do you fit in a great breakfast when you are running out the door?

Make it in advance so that it is easy and quick to grab...

These simple and delicious breakfast cookies are full of clean protein, iron and fibre for energy and keeping you full and contain no added sugar (the only sweetness comes from the fresh fruit). 

So good. So simple.

Enjoy...

Ingredients

makes about 10 cookies

  • 2 cups rolled oats (gluten free)
  • 1 Tbsp raw pumpkin seeds
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds
  • 2 Tbsp ground flax seeds
  • 2 very ripe bananas, mashed
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • cinnamon for sprinkling

Tips & Nutrition

You can sub in different seeds if you like - sunflower and sesame are great options. 

You can use frozen berries but make sure to let them thaw completely and then rinse them so they don't add extra water to the dough. 

This is a great recipe to double batch and keep individually wrapped in the fridge for healthy 'to go' breakfasts or snacks on busy days.

Method

Heat the oven to 350 and line a rimmed baking sheet with parchment paper. 

Pulse the oats in a food processor or high speed blender for a couple seconds until they are lightly chopped up but not a powder. 

In a large mixing bowl combine the oats, mashed bananas, seeds and berries. Stir together until the mixture is wet and lightly mash down the berries - not totally mashed but enough that they easily incorporate into the 'dough'.

Form the dough into 2" round balls and lightly flatten them to a "cookie" shape. They will not change shape as they bake so make them the size and shape you like.  Sprinkle with cinnamon (as much as you like).

Bake for 12-15 minutes or until they are lightly firm but still soft in the middle. Cool for 10 minutes. 

They will keep in an airtight container in the fridge for 4 days or individually wrapped tightly in the freezer for a month. 

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