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Make-ahead breakfast cookies recipe

185 ratings

With hidden fruit and veg to boot, these breakfast cookies also double up as a mid-morning snack – the kids will love them! See method

Serves 12
25 mins to prepare and 15 mins to cook
180 calories / serving
Freezable
Vegetarian
Dairy-free

Ingredients

200g rolled oats
150g wholemeal plain or self-raising flour
2 tsp ground cinnamon
½ tsp bicarbonate of soda
2 medium ripe bananas, peeled
2 tbsp clear honey
1 large egg, beaten
50ml olive oil
150g carrots, scrubbed, trimmed and grated
1 eating apple, cored and grated

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
760kj
180kcal 9%
Fat
6g 9%
Saturates
1g 5%
Sugars
7g 8%
Salt
0.2g 3%

of the reference intake
Carbohydrate 28.7g Protein 4g Fibre 3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a large baking tray with nonstick baking paper.
In a large bowl, stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt (optional). In a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Mix with a fork until just combined.
Roll the mix into 12 balls (5cm wide); arrange on the baking tray. Press the balls down with your fingers to make a cookie shape.
Bake on the middle shelf for 15 mins or until firm, turning the tray halfway through. Transfer to a wire rack to cool. Store in the fridge in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.

See more Breakfast recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.