I have experimented with many breakfast bars and “cookies” over the last couple years and was usually disappointed with the results. They were either too bland, had too much sugar or didn’t hold together well. This recipe can be modified quite a bit to include the kinds of nuts, seeds and dried fruits you prefer. I am already thinking of ways to use my favorite dried apples in the next version!
This is one cookie that you don’t have to feel guilty about eating for breakfast!
Makes 8 large cookies
3/4 C Quick cooking oats
3/4 C Oat bran
1/2 C Unsweetened coconut flakes
1 TBS Chia Seeds
1/2 Tsp Cinnamon
1/4 Tsp Salt
1/4 C Walnuts, chopped
1/4 C Sunflower seeds
1/4 C Golden raisins
1/4 C Pitted dates, chopped
1/4 C Unsweetened dried cherries, chopped
2 Very ripe bananas, mashed
1/4 C Coconut oil, melted
1 TBS Honey
1 Tsp Vanilla paste (pure vanilla extract will work as well)
Preheat oven to 350 degrees. Place a silpat on a large baking sheet (you can also line with parchment or rub a small amount of coconut oil directly on the pan to prevent sticking)
In a large bowl, combine all the dried ingredients (oats through salt). Add dried fruit and nuts being sure to stir well so the fruit doesn’t clump together.
Add the mashed banana, coconut oil, honey and vanilla to the bowl and stir well to combine. Use your hands to form eight cookies. Cook for approximately 20 minutes, or until the edges begin to brown slightly. Allow to cool on the cookie sheet.
These cookies freeze very well. Just thaw in the refrigerator overnight or put one in the microwave for approximately 20 seconds to thaw.