Recipes

Healthy Morning Glory Oat Breakfast Cookies

Start your morning with these wholesome oat cookies, packed with oats, pecans, pumpkin seeds, coconut, banana, and carrot. Naturally sweetened with honey and made with peanut butter, they’re a delicious and satisfying breakfast to enjoy with your morning coffee or tea.
Course: Breakfasts
Prep Time 15 minutes
Bake 20 minutes
Total Time 35 minutes
Ingredients Instructions Notes

Ingredients
  

  • 1 cup oat flour
  • ½ tsp. baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 2 cups large flake oats
  • ½ cup unsweetened shredded coconut
  • 1 cup pecan halves chopped
  • 1/3 cup pumpkin seeds
  • 1/3 cup raisins
  • 1 egg
  • 1/3 cup olive oil
  • 1/3 cup liquid honey
  • 1/3 cup natural unsalted peanut butter
  • 1 1/8 tsp. vanilla extract
  • 1 large ripe banana mashed
  • ½ cup finely grated carrot

Instructions
 

  1. Preheat a toaster oven to 350°F
  2. In a medium bowl, add the oat flour, baking powder, cinnamon, salt, large flake oats, shredded coconut, pecans, pumpkin seeds, and raisins. Mix to combine and set aside
  3. In a large bowl, add the egg, oil, honey, peanut butter, and vanilla. Whisk to combine. Add the banana and carrot and whisk until incorporated
  4. Next, add the dry ingredients to the wet ingredients, half at a time. Using a wooden spoon, mix to combine
  5. Line a baking tray with parchment paper. Separate the mixture into 21 balls. Flatten each ball using parchment paper and a measuring cup. Bake at 350°F for 20 minutes, or until golden
  6. Store the cookies in an air tight container in the fridge for up to 5 days. Leftover cookies can be frozen

Notes

The thinner the cookies, the quicker they will bake. Baking time and temperature will vary depending on the type of oven and the thickness of the cookies
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