The Best Allergy-Friendly Breakfast

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)




  1. Preheat oven to 375 degrees F
  2. Mash the bananas into a large bowl
  3. Add the rest of the ingredients and mix them together
  4. 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
  5. Cook the cookies for 20 mins or until they brown around the edges
  6. 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.


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