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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!

Fruit & Nut Breakfast Cookies


  • Author: Ciara Attwell
  • Prep Time: 3 minutes
  • Cook Time: 15 minutes
  • Total Time: 18 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: European

Description

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

  1. Preheat the oven to 160c and line a baking tray with parchment paper.
  2. Chop the fruit into smaller pieces and add it to a small bowl with the orange juice. Leave to soak for a few minutes.
  3. Add the rest of the ingredients to a large bowl and mix well. Add in the dried fruit and orange juice and mix again.
  4. 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.
  5. Bake for 15 minutes until cooked through.
  6. Allow to cool on a wire rack before serving.