Oat Breakfast Cookies


190g/6.5oz gluten free rolled oats
130g/4.5oz almond butter
110g/4oz maple syrup (or honey)
1 tsp. cinnamon
15g/0.5oz pumpkin seeds
30g/1oz dried cranberries, sweetened
30g/1oz pistachios


Add the oats and cinnamon to a large bowl and mix until combined.
Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.
Place the almond butter/maple syrup mixture in the bowl with the oats and cinnamon, then add in the pumpkin seeds, cranberries and pistachios. Mix until everything is well combined.
Divide the mixture into small balls (it should make around 20), then flatten and place in the refrigerator to set (about 30 minutes) before serving.


These delicious breakfast cookies are no bake and really easy to make! They’re an ideal breakfast to make ahead and can last up to 5 days if stored in an air tight container. You can also freeze them too if you want to store them for longer periods of time.

When shaping the cookies into balls/circles, if you find them a bit crumbly just add a bit more maple syrup or honey.


Friday, September 22, 2017 - 3:55pm


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