This recipe comes from Michailla, a third-year student completing the Nutrition and Healthy Lifestyle program. She runs a food page on Instagram (@nutritioneats_) to share yummy recipes and connect with other foodies around the world.
Check out her Super Breakfast Cookie, filled with fibre and super easy to take on the go. You can make them in large batches as they can freeze for up to three months.
For those of you who don’t have certain ingredients like oat flour or flax seed, we suggest going to your local bulk store and buying the exact amount you need for the recipe instead of buying a whole bag.
Super Breakfast Cookie
(Makes 8-9 cookies. Gluten-free, dairy-free, vegan.)
- 1 cup rolled oats
- 1/2 cup oat flour (or any flour you prefer!)
- 1/2 cup dried cranberries
- 1/2 cup unsalted pumpkin seeds
- 1/4 cup ground flax seed
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large mashed banana
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tbsp almond milk (or any milk you prefer!)
- Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.⠀
- Stir in mashed banana, coconut oil, maple syrup, and almond milk until well blended. Let the mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons of milk before scooping out onto your baking sheet.⠀
- Place on a baking sheet lined with parchment paper (or lightly greased). These cookies don't spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.⠀
- Bake for 15–18 minutes, or until cookies are lightly golden around the edges.⠀
- Store leftovers in an airtight container for 2-3 days or freeze