oat breakfast cookies
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.
yield
20 cookies
prep time
40 Min
cook time
3 Min
method
Bake
Ingredients For oat breakfast cookies
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190 ggluten free rolled oats
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130 galmond butter
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110 gmaple syrup
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1 tspcinnamon
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15 gpumpkin seeds
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30 gdried cranberries, sweetened
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30 gpistachios
How To Make oat breakfast cookies
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1Add the oats and cinnamon to a large bowl and mix until combined.
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2Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.
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3Place 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.
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4Divide the mixture into small balls (it should make around 20), then flatten and place in the refrigerator to set (about 30 minutes) before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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