Oats are undoubtedly the most versatile ingredient for any vegan cook and should become a main staple in your pantry. You can use them to create nearly any dish, like these delicious breakfast oat cookies! Instead of just eating a bowl of oatmeal or granola bar for breakfast, why not treat yourself and make these cute and straightforward bites?
This recipe makes about 8-10 cookies, depending on how much mixture you use to mold them. The cookies are about 137 calories, with 17 grams of carbohydrates, 3 grams of protein, and 6 grams of fat. The oats are a great source of fiber, helping you feel full for longer, while the berries and bananas provide antioxidants and vitamins.
You don’t have to worry about consuming gluten with this recipe since it calls for oats and almond meal. Even those who aren’t gluten intolerant can enjoy these cookies--you might even convince your friends to switch from all-purpose flour and white sugar! It’s a recipe that proves you don’t have to use additives, flavorings, or preservatives to make a delicious dessert.
Remember to stick the mixture in the freezer for ten minutes before baking to allow it to stick together a bit better. Every oven is different and can be temperamental, but it should take about twenty minutes to turn golden brown. Observe it towards the end to avoid burning it! You should also let it cool for another twenty minutes after you take it out--although I understand if you can’t wait!
These cookies are aesthetically pleasing with the pressed berries on top, making them ideal for your social media pages. If you post a picture of your results, make sure you tag me @jennyleeisme so I can see how they turned out! If you’re having any trouble baking and have questions, let us know down below! Enjoy this guilt-free breakfast dessert!
BREAKFAST OAT COOKIES
- 1 cup rolled oats (90g)
- ⅓ cup almond meal (30g)
- 3 tablespoon coconut desiccated
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- 3 tablespoon almond butter
- 3 tablespoon maple syrup
- 1 medium ripe banana mashed
- handful fresh berries
- Preheat the oven to 320°F (160°C) and line a baking tray with baking paper
- Place all the ingredients (apart from the berries) in a medium bowl and mix well, then place the mixture in the freezer for 10-15 minutes.
- Using slightly wet hands, create 9 balls out of the mixture and place them on the baking tray and push them down to create cookie shapes. Gently press a few berries onto each cookie.
- Bake for 20 minutes until golden and allow to cool completely before eating.