Oatmeal Breakfast Cookies - the perfect, healthy breakfast "to go" full of protein, iron and fibre. #vegan #plantbased #glutenfree #healthy #breakfast #recipe #eatclean
Oatmealbreakfastcookiesbannertenon

Oatmeal Breakfast Cookies

Breakfast

Mornings are busy. Spending 20 minutes cooking a delicious bowl of healthy oatmeal isn't always in the cards...

The solution?

This Oatmeal Breakfast Cookie. 

It has much of the nutrition that a bowl of oatmeal provides in a more convenient, take away package. 

The oats are full of fibre and protein. The chia and flax seeds provide protein, iron, healthy fats - enough to keep you feeling full and providing consistent energy to get you through your morning. They are lightly and naturally sweetened by banana and dried apricot. 

I like to make a batch, freeze them individually and grab one whenever my morning is crazy. It is an easy, healthy choice that you can feel good about and will keep you on track for an amazing day. 

Cheers to easier mornings...

Enjoy!

Ingredients

makes 12 medium cookies

  • 2 cups gluten free rolled oats
  • 2 large ripe bananas, mashed
  • 2 Tbsp chia seeds
  • 1 Tbsp ground flaxseed
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • 8 dried apricots, chopped

Tips & Nutrition

These are not the sweetest "cookies" you will eat - they are more of a healthy breakfast in the shape of a cookie. 

The oats and seeds are full of nutrition including fibre, protein, iron and healthy fats - a great way to start your day!

You can easily sub out the apricots for 1/4 cup of dried cranberries or another preferred dried fruit. 

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, maple syrup and cinnamon. Stir together until the mixture is wet.Gently stir in the apricots. 

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. 

Bake for 10-12 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. 

1

Comments

Kelly Yungblut / April 26, 2017

Done and delicious! Made with golden raisins...yummy...thanks!

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