Delicious No-Bake Breakfast Cookies for Busy Mornings!
These No-Bake Breakfast Cookies are quick, nutritious, and perfect for busy mornings.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
For the Base
- 1 very ripe banana banana Provides natural sweetness and acts as a binder.
- 2 cups old-fashioned rolled oats Make sure to pick gluten-free oats if necessary.
- 1 cup unsalted almond butter Adds creaminess and healthy fats.
For Sweetness
- 1/4 cup pure maple syrup Adds unrefined sweetness.
For Nutrition
- 2 tablespoons chia seeds Nutritional powerhouse.
- 1 teaspoon ground cinnamon Optional but recommended for flavor.
- 1/2 teaspoon salt Essential for balancing flavors.
For Texture and Crunch
- 1/2 cup unsweetened dried blueberries Other dried fruits can be used as alternatives.
- 1/2 cup chopped walnuts Offer a delightful crunch.
Instructions
How to Make No-Bake Breakfast Cookies
- In a medium bowl, mash the very ripe banana thoroughly, then stir in the rolled oats, almond butter, maple syrup, chia seeds, ground cinnamon, and salt until everything is well combined.
- Gently fold in the unsweetened dried blueberries and chopped walnuts, ensuring they are evenly distributed.
- Line a baking sheet with parchment paper. With wet hands, scoop the mixture into 8 equal portions and shape them into disks.
- Place the baking sheet in the fridge for at least 4 hours or overnight before serving.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.