lately i feel i have been in a breakfast slump.
although i love me a fried egg and cheese open-faced sandwich, i don’t always have the time in the morning. instead i’m rushing out to preschool drop-off, running out to run errands, being commanded to play swords, or just plain to lazy to heat up the pans (not to mention wash them). i do however like to have a good high fiber, healthy fat something in the morning to start off the day. and honestly, i like a little sweet in the morning (no shocker, if you follow this blog, i’m sure).
so when i stumbled upon this recipe, i was sold. everything i’d love to throw into a bowl of oatmeal, without extra sugar or the necessity of morning cooking. a great way to use really ripe bananas (although this one’s a pretty good option too). plus, let’s just call them a cookie and then we can all smile as we start the day.
i’ve recently been intrigued by dried blueberries. they’re little and chewy, but really flavorful. i’ve been wanting to throw them into a shortbread cookie, but figured this was probably better for my waistline these days. so here it is… breakfast for the next several days. and snacks… and dessert…
Blueberry Coconut Pecan Breakfast Cookies
Serves: about 15 cookies
- 1½ cups gluten-free rolled oats
- 1 cup unsweetened coconut flakes
- 1 tablespoon golden flaxmeal
- ½ teaspoon salt
- ¾ cups coarsely chopped pecans
- ½ cup dried blueberries
- 3 very ripe bananas, mashed
- ¼ cup coconut oil, warm enough to be liquid
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- Cooking spray
- Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
- Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
- Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.