Author Notes
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.
The recipe can be found here -
http://www.mynutricounter.com/recipe-oat-breakfast-cookies/ —Nikki Brown
Ingredients
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190 grams
gluten free rolled oats
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130 grams
almond butter
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110 grams
maple syrup (or honey)
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15 grams
pumpkin seeds
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30 grams
dried cranberries, sweetened
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30 grams
pistachios
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1 teaspoon
cinnamon
Directions
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Add the oats and cinnamon to a large bowl and mix until combined.
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Add 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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Divide the mixture into small balls (it should make around 20), then flatten and place in the refrigerator to set (about 30 minutes) before serving.
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