Oat and Seed Breakfast Cookies
If you’re like me and your mornings a little rushed these are a lovely hunger kick to have ready with a cuppa! Made with simple ingredients these aren’t overly sweet or more~ish but just a nice early snack. The cookies are soft and chewy with a nice bit of crunch from the seeds and nibs. To store keep in an airtight container for up to 6 in the fridge. I do recommend keeping in an airtight container in the fridge as it stops them from drying out. I’ve also given recommendations below for how to change these up to suit what you have in the press at home.
Cooks in 25 Minutes
2 bananas mashed
4 tbsp. thick peanut butter
4 tbsp. desiccated coconut (ground almond works as a replacement)
80g oats ( porridge oats)
1 tbsp. maple syrup
1 tsp cinnamon
Pinch of sea salt
3 tbsp. mixed seeds of choice like pumpkin, sesame and sunflower.
2 tbsp. cacao nibs – or chocolate pieces or chopped nuts
2 tbsp. dried cranberries chopped – or other dried fruit chopped into small pieces
Makes 9 cookies
Preheat the oven to 180ºC
In a large bowl mash the bananas, stir in the peanut butter and maple, combine well.
Tip in the desiccated coconut and the oats, salt and stir well.
Now stir in the seeds, cacao nibs and dried cranberries.
Prepare a flat baking tray with some parchment paper.
Make 9 even sized balls and place on the tray with some space between each other.
Using your index and middle finger gentle press down into a cookie shape.
Bake for 15 minutes until golden round the edges.