Oat Breakfast Cookies

Name: Oat Breakfast Cookies
Prep time: 40 min
Cook time: 3 min
Total time: 43 min
Yield: 20 cookies
Ingredients: 190 g oats, rolled, gluten free; 130 g almond butter; 110 g maple syrup (or honey); 1 teaspoon cinnamon; 15 g pumpkin seeds; 30 g dried cranberries, sweetened; 30 g pistachios

Submitted by hello

"These delicious breakfast cookies are no bake and really easy to make! They’re an ideal breakfast to make ahead and can last up to 5 days if stored in an air tight container. You can also freeze them too if you want to store them for longer periods of time. When shaping the cookies into balls/circles, if you find them a bit crumbly just add a bit more maple syrup or honey."

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photo by hello

Ready In:: 43mins
Ingredients:: 7
Yields:: 20 cookies

ingredients

190 g oats, rolled, gluten free
130 g almond butter
110 g maple syrup (or honey)
1 teaspoon cinnamon
15 g pumpkin seeds
30 g dried cranberries, sweetened
30 g pistachios

directions

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