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Fruity Breakfast Cookie

6 COMMENTS

fruity-breakfast-cookies

I’ve been on a bit of a breakfast rant lately…hence another breakfast post!

I also found some back up! I feel like I could have written this article myself. A highly recommended read: What a Dietitian Eats

My last post, Overnight Slow-Cooker Banana-Coconut Steel-Cut Oatmeal, is one of my favorite breakfasts. But, if I’m in a hurry in the morning these cookies are my go-to grab-and-go breakfast.

breakfast cookie

If you stick to one cookie try and get an additional source of protein such as berries and Greek yogurt. I generally eat my cookie on the way to work and then have my yogurt and berries when I get there.

Each cookie (if you make 13) is approximately 285 kcal, 5g fiber, 35g carbohydrate and 10g of protein – not bad for a cookie!

 

fruity-breakfast-cookies3

 

Fruity Breakfast Cookie
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 13
 
Protein and fibre packed cookies to start your day off right!
Ingredients
  • 1¾ cups banana puree, 3-4 large, over-ripe bananas
  • ¼ c almond butter
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 c large flake rolled oats
  • ¾ c dried fruit (dried blueberries and chopped apricots are my favorite)
  • ¾ c chopped raw walnuts or pecans
  • ⅓ c chopped dark chocolate (56g)
  • 3 tbsp flax seed
  • 2 tbsp pumpkin seeds
  • ½ cup wheat bran
  • ⅓ cup skim milk powder
  • ¾ tsp salt
  • ⅛ tsp cloves
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
Instructions
  1. Preheat your oven to 350°F
  2. Puree bananas in a food processor and measure out 1 and ¾ cups. Put this amount back in the food processor, add almond butter, vanilla extract, and eggs. Blend well. (this step can also be done by hand in a mixing bowl)
  3. Mix the remaining dry ingredients in a large mixing bowl
  4. Add the banana mixture to the dry ingredients and mix
  5. Drop the batter by the heaping ~1/4 cup full on to a greased cookie sheet (or use parchment), flatted slightly
  6. Bake for 15-16 minutes, rotating the pan half way through. Cool on a wire rack.
  7. I keep them individually wrapped in the freezer or on the counter for 3-4 days.

6 Comments || Fruity Breakfast Cookie

  1. Sherrene

    I love a healthy grab and go breakfast that fills you up! :) These sound perfect. I have buttermilk powder in my cupboard. Do you think that would work as a substitute for the skim milk powder?

    • UpBeet,RD

      Yes, they are great! I hope you like them. You could try the buttermilk powder, it would just add a little extra acidity/sourness as opposed to sweetness. I am sure you wouldn’t notice! :)

  2. Sarah

    Jess made these for me when I had a baby. I’ve now made them for two other new moms, as well as another batch for myself – they are so delicious, and such a good thing to have on hand – it was great to have a bunch in my freezer.

    • Upbeet,RD

      That’s so great Sarah!! Thanks so much for the fab feedback and for sharing with other moms! These are definitely my favorite grab-and-go breakfast or snack! Glad to know I could make being a new mom just a TAD easier! :)

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