Can you imagine waking up late, running to the shower, getting dressed in a hurry, and running out of time for your breakfast… no!! with these cookies that will be solved. because you can have them in your freezer, just heat them up for a couple of seconds and you can eat them on the way to the car… Isn’t that magic? hahahahah we need to adapt to a sometimes crazy and unexpected routine; but never adapt to a bad feeding.
Substitutions are tricky for this recipe. It is the reaction between the oats, chia seeds and banana that helps the cookies stick together. If you don’t like, or cannot tolerate any of these ingredients, it might be best to try a different recipe instead.
The pumpkin seeds can be replaced with sunflower seeds or chopped nuts. I would suggest pecans or walnuts, both of which work well with the banana flavour. Just chop the nuts to the same size as the pumpkin seeds.
The raisins, sultanas or sugar-free cranberries can be replaced with currants, or your favorite dried fruit. Again just make sure the fruit pieces are finely chopped so they can be incorporated into the mixture. Large pieces of fruit may cause the banana breakfast cookies to break apart.
Keep your breakfast cookies in an airtight container for up to two days, although I prefer to freeze them to keep them fresh. A quick zap in the microwave before you walk out the door is all that is required for breakfast on the go. And if you really want to be decadent, spread them with a thick layer of coconut yogurt or nut butter.
- 2 very ripe, medium bananas(approximately 180g)
- 90 g (1 cup) rolled oats
- 30 g (1/4 cup) pumpkin seeds
- 20 g (1/4 cup) shredded coconut
- 40 g (1/4 cup) raisins, sultanas or sugar-free cranberries
- 1 Tablespoon chia seeds
- 1/2 teaspoon cinnamon
- Pinch salt
- Preheat the oven to 175C (155C fan forced).
- Line a baking tray with paper and set aside.
- In a small bowl, mash the banana until smooth. Set aside.
- Combine the remainder of the ingredients in a large bowl.
- Add the mashed banana to the dry ingredients.
- Mix well to ensure all of the dry ingredients are coated with the banana.
- Let the mixture stand for five minutes to absorb the moisture from the banana.
- Take a scant 1/4 cup of the mixture and press it together to form a solid round cookie. If the mixture does not hold together, wait a few minutes and try again.
- Place the cookie on the lined tray and pat gently until it is about 7cm wide and 1.5cm high. These cookies will not spread in the oven, so the shape on the tray is the shape of the finished cookie.
- Repeat with the remainder of the mixture.
- Bake for 15 – 20 minutes, or until the cookies are golden.
- Remove from the oven, then transfer to a rack to cool completely.
- Keep for up to two days in an airtight container, or freeze until required.
Calories: 127kcal | Carbohydrates: 19.7g | Protein: 3.6g | Fat: 4.8g | Cholesterol: 0mg | Sodium: 2.5mg | Sugar: 7.4g | Vitamin A: 0IU | Vitamin C: 4.1mg