These “cookies” are so very simple and are a perfect make ahead breakfast. (Or snack. Or workout fuel.)
Ingredients:
1 1/2 cups rolled oats
1 cup unsweetened coconut flakes
1 Tbsp golden flax meal
1/2 tsp salt
3/4 cup chopped pecans
1/2 cup dried blueberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 Tbsp honey
1 tsp vanilla extract
Preheat oven to 350. Combine oats, coconut, flax, salt, pecans and blueberries. Stir in bananas, oil, honey and vanilla until well combined.
Press 2 Tbsp mixture into a 2 1/2″ round cookie cutter onto a greased cookie sheet. If you’re like me, living without your kitchen supplies, just use what you have to make them circles. I used the ring of a mason jar lid and it worked perfectly!
I think I’m going to try these with dried cranberries to have for Christmas. I think they will be so pretty!
Original recipe from Kumkuat.
These look like they would even be perfect for a breakfast on the go!
Ohh my, they looks so amazing. I have got to make these. For the longest time I would bake cookies of my son's leftover breakfast oatmeal, but these look so much better. Thanks for the recipe!
http://www.withlovefromnash.tumblr.com
Hold the phone here – breakfast cookies?!?! Clearly, this post has me written all over it! 😉
Made them! Ate them! Going in for more!
Cookies for breakfast! This looks like healthful decadence, my favorite kind of food! Have you ever tried making them in a muffin tin? If so, did you have any trouble getting them out?
What can I replace the bananas with?
Apple sauce
These are soooo good. I used cinamon applesauce because that is all I had on hand at the time. And I used slithered almonds instwad of pecans.
Made these as well as a craisin cashew version for a potluck at my bible study and the craisin version disappeared! These are hearty, tasty and so easy!!
Making the craisin cashew version right now! Thanks for the tip!