Sometimes I find breakfast to be a bit repetitive. Sure there’s lots of options, but most of them (other than cereal) depend on the amount of time you have to cook in the morning. For me, I use to find myself prioritizing coffee and sleep over eating a good breakfast.
Finding a great breakfast that’s easy to prepare, doesn’t take long to make, and can last the span of a few days is a huge life saver. This recipe checks off all those boxes, plus it tricks you into thinking you’re eating a cookie for breakfast and who doesn’t love that?
My new favourite breakfast cookie.
- 2 medium sized organic bananas
- 1/3 cup organic honey
- 1 cup frozen blueberries
- 1/3 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup sunflower butter (or pea butter)
- 2 1/2 cups organic steel-cut oats
- 1 tsp pure vanilla extract
- 1 cup raisins (or chocolate, dried cranberries, etc., whatever your preference is)
- Preheat oven to 375 degrees F
- Mash the bananas into a large bowl
- Add the rest of the ingredients and mix them together
- Scoop large mounds of the mixture onto a baking sheet. Depending on the size, the recipes should make around 8-12. Keep in mind, they are supposed to be a breakfast item so don’t make them too small
- Cook the cookies for 20 mins or until they brown around the edges
- Remove from the oven and let them cool
The cookies should be moist and will stay fresh for about 5 days in an airtight container. I usually double the recipe and freeze half of the cookies.