Breakfast Cookies

Chewy, naturally sweet, and perfect for busy mornings.

Ingredients

• 2 ripe bananas, mashed

• ½ cup nut butter (I used peanut butter, but almond or cashew works too)

• 1½ cups rolled oats

• 1 tsp cinnamon

• ¼ cup raisins

• ¼ cup dried cranberries

• 2–3 Tbsp maple syrup (adjust to taste)

Instructions

1. Preheat your oven to 180°C (350°F) and line a baking tray with baking paper.

2. In a large bowl, mash the bananas until smooth.

3. Stir in the nut butter and maple syrup until well combined.

4. Add the oats, cinnamon, raisins and cranberries. Mix until everything is evenly coated and sticks together.

5. Scoop heaped tablespoons of the mixture onto your tray and gently flatten into cookie shapes.

6. Bake for 12–15 minutes, until just set and lightly golden around the edges.

7. Cool on the tray for 5 minutes before transferring to a wire rack.

Stacey’s Notes

• These cookies are chewy, not crunchy – think more of a hearty breakfast bite than a dessert-style cookie.

• For more texture, swap raisins/cranberries for chopped dates, dried apricots, or even dark choc chips.

• Store in an airtight container for up to 5 days, or freeze and defrost as needed.

• If the mixture is not sticky enough another banana or maple syrup could be added.