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Breakfast in a cookie? Yes please! I love to eat breakfast, I love to make breakfast but I also love to sleep and If I have to choose between eating or sleeping…. my bed always wins. This is fine at the weekends when I have no school run to go on, but during the week there are often a couple of days where I feel as though I don’t have time to make breakfast for myself.
A pre-made, perfectly portioned sized breakfast cookie (or 2) is most definitely the answer for me. Making them in advance means that you have a couple of days worth ready to go in the fridge (although like most things, they taste better on the first day) and the best thing about them is that they are portable, so you can just grab them and go if you need to.
Clean Eating Banana Nut Breakfast Cookies are quick and easy to make. They contain just 5 ingredients, no added sugar (besides naturally occurring sugar) they are dairy free, suitable for vegans, and can be gluten free. These cookies don’t just have to be eaten for breakfast either, they make a great nutritious snack during the day too.
4 of these cookies are equivalent to a 40g serving of porridge oats.
Clean Eating Banana Nut Breakfast Cookies
By Published:
- Yield: 8 (4 Servings)
Clean Eating Banana Nut Breakfast Cookies are quick and easy to make. They contain just 5 ingredients, no added sugar (besides naturally occurring sugar) they are dairy free, suitable for vegans, and can be gluten free. These cookies don't just have to be eaten for breakfast either, they make a great nutritious snack during the day too.
Ingredients
- 2 super ripe medium Bananas the darker the better
- 1 teaspoon Pure Vanilla Extract
- 80 grams Rolled Oats
- 60 grams Mixed Nuts chopped
- 1 teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 200°C and line a baking tray with grease proof paper.
- Place the peeled bananas into a bowl and mash them up with a fork.
- Once thoroughly mashed, add the vanilla extract and stir to combine.
- In a separate bowl, stir together the oats, cinnamon and chopped nuts.
- Add the oat mixture to the banana and stir to combine.
- Divide the wet mixture into 8 equal balls and place on the baking tray. Squash them down into 1cm thick cookies.
- Place into the oven for 15 minutes.
- Once cooked, carefully remove from the baking tray with a spatula and allow to cool on a wire rack.
- Once cooled, place in a air tight container in the fridge for up to 3 days.
