Recipe: Oatmeal Breakfast Cookies (Make Ahead)

If you don’t have time to make a filling and nutritious breakfast every day of the week, then try making healthy grab and go meals! These fiber-rich, healthy oatmeal breakfast cookies are super filling and perfect for making ahead, freezing and grabbing on your way out the door. If freezing ahead, take them out the night before for the next morning.

Oatmeal Breakfast Cookies (yields 12 large cookies) Ingredients:

• 1 1/2 cups rolled oats
• 1 cup shredded coconut
• 1/4 cup almond meal (or similar flour of your choice)
• 1/2 cup roughly chopped nuts of your choice( walnuts, pecans, etc.)
• 1 cup dried fruit of your choice (raisins, cherries, blueberries, cranberries, etc.)
• 1/2 tsp salt
• 1/2 tsp ground allspice
• 1/4 to 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/4 cup oil of your choice (coconut, avocado, canola, etc.)
• 1 tsp vanilla extract

Preparation:

• In large bowl, mash bananas and mix in oil and vanilla. Add remaining ingredients and mix well.
• Line baking sheet with parchment. Using a ring mold (ring from canning jar works!) to form cookies, press the batter into the mold and gently remove for the next cookie.
• Bake cookies in preheated 350F oven for 18-22 minutes.
• Remove from oven and allow to cool 5-10 minutes before transferring to a rack to cool. Serve at room temperature.