Sweetened with bananas and a little honey, these Breakfast Cookies are packed with slow releasing carbs and fibre too. Perfect for feeding your family on busy mornings!
It may be summer holidays now but morning time doesn’t seem to be any less hectic for us. Having building work taking place in our house at the moment has meant trying to get the kids up, dressed and fed and then everything cleaned away in the kitchen by 8.30am. I’ve accepted that lazy mornings lounging about aren’t going to happen this summer but maybe that’s not such a bad thing!
The kitchen is pretty much a no-go area in the house right now so I have to feed the kids in the living room. Finger food definitely seems to be a bit easier to manage and so I’ve made these Chocolate Breakfast Cookies a couple times already these past few weeks. However today I wanted to try a different flavour and instead experimented with these Fruit & Nut Breakfast Cookies which went down a treat.
The basis of these cookies are oats and lots of them! They provide slow releasing energy, making them perfect for filling up little tummies at breakfast time. I also added some chia seeds, ground flaxseed and mixed seeds for extra fibre, protein and some omega-3’s too.
The cookies are naturally sweetened with bananas and some honey too. You can choose what dried fruit you would like to use. I used a mixture of raisins, cherries, apricots and cranberries but any dried fruit will work well. Whatever dried fruit you choose be sure not to skip the first step (soaking them in orange juice) as this stops them from drying out and burning in the oven.
Similarly you can chop and change the type of nuts you use depending on your preference and what you have to hand. In this recipe I used pecans, walnuts, hazelnuts and flaked almonds.
If you make this or any other recipe of mine I would love to see a picture on Instagram. You guys have been tagging me or sending me direct messages and I am loving seeing your creations!
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Fruit & Nut Breakfast Cookies
Prep Time: 3 minutes- Cook Time: 15 minutes
- Total Time: 18 minutes
Yield: 6
Category: Breakfast
Print Recipe
Pin RecipeDescription
Sweetened with bananas and a little honey, these Breakfast Cookies are packed with slow releasing carbs and fibre too. Perfect for feeding your family on busy mornings!
Ingredients
- 40g dried fruit (I used raisins, cherries, apricots and cranberries)
- 2 tbsp orange juice
- 2 ripe bananas, mashed
- 2 tbsp honey or maple syrup
- 100g rolled oats
- 30g chopped mixed nuts (I used pecans, walnuts, hazelnuts and flaked almonds)
- 2 tbsp flour (can be gluten free)
- 2 tbsp mixed seeds (I use a mix of sunflower, pumpkin, sesame and linseeds)
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds (whole or ground)
- 1/4 tsp orange zest
Instructions
- Preheat the oven to 160c and line a baking tray with parchment paper.
- Chop the fruit into smaller pieces and add it to a small bowl with the orange juice. Leave to soak for a few minutes.
- Add the rest of the ingredients to a large bowl and mix well. Add in the dried fruit and orange juice and mix again.
- Divide the mixture into six balls and place on the baking tray. Press the balls down with the back of a spoon and mould them into a cookie shape.
- Bake for 15 minutes until cooked through.
- Allow to cool on a wire rack before serving.
Hannah says
So handy to have a batch of these made up for during the week when you have those days where you just completely run out of time (which seems to happen a lot in our house!). Really yummy.
★★★★★
Clare W says
So delicious! I often make a batch at the weekend to have for breakfast during the week.
★★★★★
farias says
Can these be frozen?
★★★
Ciara Attwell says
I haven’t tried them to be honest!
Eshu says
Yammi
Grace says
Think I can freeze these?