Breakfast is often said to be the most important meal of the day. For some people, like my husband, the day won’t start if he does not have a proper breakfast first thing in the morning. On the other hand, others like me find it hard to eat as soon as they wake up.
From time to time, I bake cookies using our own home-mixed muesli. It consists of a base of oats, puffed quinoa and bran flakes and adding dried fruit, nuts and seeds depending on what I have available. I buy all items by weight from the local market and decide myself what to put in the muesli mixture.
These cookies are a great compromise for a healthy breakfast. They are basically a mixture of oats, dried fruits and nuts, as well as bananas, which add the sweetness and help to bind the cookies. There is no added sugar in this recipe. The ripe bananas add enough sweetness for our taste. Although, if you have a really sweet tooth, you may add some honey or agave syrup.
Besides making my Vegan Banana Bread or my Vegan Cranberry & Orange Muffins, this is another great way to use the ripe bananas which are left in the fruit bowl and no one wants to eat. You can make the necessary adjustments to this recipe to include your favourite nuts and fruits. In fact mine, always vary slightly in the mixture to include what I have available in my pantry. Sometimes, I substitute the nuts, seeds and dried fruit with dark chocolate chips and dollop of nut butter too. 😀
They are very easy to prepare… you just need one bowl, a spoon and a fork to mix everything together… and you will have a yummy, healthy cookie. There are no more excuses for not having breakfast now! Even when I am in a rush, I can grab a cookie (or two!) and take them with me as breakfast on the go! 🙂
Muesli Breakfast Cookies
Healthy cookies ideal as breakfast on the go
- 2 ripe bananas
- 100g rolled oats
- 40g pumpkin seeds
- 50g almonds
- 50g sultanas
- 1/2 tsp cinnamon powder
- 1/4 tsp ground cloves
- Pinch of salt
- Preheat the oven to 180 degrees Celsius. Line a baking sheet with a baking paper.
- In a large mixing bowl, mash the bananas.
- Add all of the other ingredients to the mashed bananas and mix everything together until well combined and evenly distributed.
- Let the mixture sit for at least 5 minutes, so that the oats and dried fruit can absorb some banana juice and also help the mixture to bind together.
- On the baking sheet, spoon 1 heaped tablespoon of the mixture and flatten it out to form a cookie. Repeat with the remaining cookie mixture. The cookies will not spread so there is no need to leave a lot of space in between. (*See note)
- Bake in a preheated oven for 15-18 minutes until golden.
*If you want to freeze the cookies, put them in the freezer before baking them. When ready to eat, slightly thaw them before putting them in a preheated oven.