Banana Cranberry Breakfast Cookies
Banana cranberry breakfast cookies are one of the easiest grab-and-go recipes. These can be whipped up fast without a lot of fuss. Grab one as you head out the door for an easy filling breakfast idea.
Save Recipe!
Pin This
Print
Servings: 8 cookies
Ingredients
- 1 cup old fashioned rolled oats
- ½ cup ground flax seeds
- ½ cup dried cranberries - unsweetened
- ¼ cup pumpkin seeds - raw or roasted
- 1 Tbsp cinnamon
- 2 ripe bananas - mashed with a fork
- ¼ cup melted coconut oil - or other cooking oil
- ¼ cup maple syrup - or honey, or lakanto monkfruit sweetener
- ¼ cup milk or water - milk can be dairy or non-dairy, or use water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together old fashioned rolled oats, ground flax seeds, dried cranberries, pumpkin seeds, and cinnamon. Set aside.
- In a small bowl, mash the two bananas with a fork until they're nice and mushy.
- Add in the melted coconut oil (or other cooking oil), maple syrup, milk (or water) and vanilla extract. Mix together.
- Add the wet ingredients into the dry oat ingredients and mix together. Let this batter sit for 10 minutes so that oats can soak up the liquid.
- Add ¼ cup of oat batter to the baking sheet and form into a mound. Repeat until all the batter is used up. Bake for 20 minutes. Let cool 5 minutes on the baking sheet, then move to a rack to cool completely.
- Store cookies in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.
Nutrition Info
Calories: 247kcal
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
