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Raspberry, almond & oat breakfast cookies served on a plate

Raspberry, almond & oat breakfast cookies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 12 cookies

Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit

  • Freezable
  • Vegetarian
Nutrition: Per cookie (12)
NutrientUnit
kcal86
fat3g
saturates0.3g
carbs13g
sugars4g
fibre2g
protein2g
salt0.04g
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Ingredients

  • 2 ripe bananas , mashed
  • 150g porridge oats
  • 2 tbsp ground almonds
  • 1⁄2 tsp cinnamon
  • 100g raspberries (fresh or frozen)

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.

  • STEP 2

    Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.

Goes well with

Recipe from Good Food magazine, July 2020

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A star rating of 4 out of 5.27 ratings
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