oat breakfast cookies

Name: Oat Breakfast Cookies
Prep time: 40 min
Cook time: 3 min
Yield: 20
Cuisine: UK/Ireland
Ingredients: 190 gram(s) gluten free rolled oats; 130 gram(s) almond butter; 110 gram(s) maple syrup; 1 teaspoon(s) cinnamon; 15 gram(s) pumpkin seeds; 30 gram(s) dried cranberries, sweetened; 30 gram(s) pistachios

12 Pinches 2 Photos

Shy Strawberry

London

Updated on Sep 26, 2017

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.

Rate

prep time 40 Min

cook time 3 Min

method Bake

yield 20 cookies

Ingredients

190 grams gluten free rolled oats
130 grams almond butter
110 grams maple syrup
1 teaspoon cinnamon
15 grams pumpkin seeds
30 grams dried cranberries, sweetened
30 grams pistachios

How To Make oat breakfast cookies

Step 1

Add the oats and cinnamon to a large bowl and mix until combined.

Step 2

Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.
Step 3

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.
Step 4

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.
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