Raspberry, almond & oat breakfast cookies
12 cookies
Easy
Prep:
Cook:
Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit
Skip to ingredients
- 2 ripe bananasmashed
- 150g porridge oats
- 2 tbsp ground almonds
- 1⁄2 tsp cinnamon
- 100g raspberries(fresh or frozen)
Nutrition: Per cookie (12)
- kcal86
- fat3g
- saturates0.3g
- carbs13g
- sugars4g
- fibre2g
- protein2g
- salt0.04g
Method
step 1
Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
step 2
Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.