Oat Breakfast Cookies

August 24, 2017

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. When shaping the cookies into balls/circles, if you find them a bit crumbly just add a bit more maple syrup or honey.

190g/6.5oz gluten free rolled oats
130g/4.5oz almond butter
110g/4oz maple syrup (or honey)
1 tsp. cinnamon
15g/0.5oz pumpkin seeds
30g/1oz dried cranberries, sweetened
30g/1oz pistachios

1. Add the oats and cinnamon to a large bowl and mix until combined. 2. Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring...
See the full directions on my site

Nutritions

Calories
1.0

Sodium
0.0mg
0% DV

Fat
0.07g
0% DV

Protein
0.0g
0% DV

Carbs
0.2g
0% DV

Fiber
0.1g
0% DV