These simple and delicious breakfast cookies are full of protein, iron and fibre for long lasting energy and keeping you full. They have no added sugar (the only sweetness comes from fresh fruit). They’re perfect for busy mornings when you don’t have time to make breakfast.

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

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’re lightly ground 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 want. 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’ll keep in an airtight container in the fridge for 4 days or individually wrapped tightly in the freezer for a month.

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 you let them thaw completely and then rinse them well in a strainer 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.