Oat Breakfast Cookies

DifficultyBeginner

Prep Time40 minsCook Time5 minsTotal Time45 mins

 190g/6.5oz gluten free rolled oats
 130g/4.5oz almond butter
 110g/4oz maple syrup (or honey)
 1 tsp. cinnamon
 15g/0.5oz pumpkin seeds
 30g/1oz dried cranberries, sweetened
 30g/1oz pistachios

1

Add the oats and cinnamon to a large bowl and mix until combined.

2

Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.

3

Place the almond butter/maple syrup mixture in the bowl with the oats and cinnamon, then add in the pumpkin seeds, cranberries and pistachios. Mix until everything is well combined.

4

Divide the mixture into small balls (it should make around 20), then flatten and place in the refrigerator to set (about 30 minutes) before serving.

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Ingredients

 190g/6.5oz gluten free rolled oats
 130g/4.5oz almond butter
 110g/4oz maple syrup (or honey)
 1 tsp. cinnamon
 15g/0.5oz pumpkin seeds
 30g/1oz dried cranberries, sweetened
 30g/1oz pistachios

Directions

1

Add the oats and cinnamon to a large bowl and mix until combined.

2

Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.

3

Place the almond butter/maple syrup mixture in the bowl with the oats and cinnamon, then add in the pumpkin seeds, cranberries and pistachios. Mix until everything is well combined.

4

Divide the mixture into small balls (it should make around 20), then flatten and place in the refrigerator to set (about 30 minutes) before serving.

Oat Breakfast Cookies

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