Raspberry, almond & oat breakfast cookies

• Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
• Easy
• 12 cookies

Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit

Nutrition: Per cookie (12)

Nutrient	Unit
kcal	86
fat	3g
saturates	0.3g
carbs	13g
sugars	4g
fibre	2g
protein	2g
salt	0.04g

Ingredients

• 2 ripe bananas , mashed
• 150g porridge oats
• 2 tbsp ground almonds
• 1⁄2 tsp cinnamon
• 100g raspberries (fresh or frozen)

Method

• STEP 1

  Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.

• STEP 2

  Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.

• Source Link

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