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Energy-Packed Breakfast Oat Cookies

Servings: 12

Ingredients

  • 1 cup organic old fashioned rolled oats
  • 1 cup organic quick oats
  • ⅔ cup dried fruit of choice chopped (cranberries, dates, or dried apricots)
  • ⅔ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • ½ tsp sea salt
  • 1/4 cup melted ghee grass-fed butter, or melted organic unrefined coconut oil
  • 1/4 cup pure maple syrup or raw honey
  • 1 mashed ripe banana
  • 2 large eggs room temperature
  • 2 tsps vanilla extract

Instructions

  • Preheat your oven to 350 degrees f. and line a large sheet pan with parchment paper.
  • In a large mixing bowl, combine the oats, cranberries, seeds, and sea salt.
  • In a separate bowl, whisk together the butter, maple syrup, mashed banana, eggs, and vanilla.
  • Pour this wet mixture over the oats and stir until well combined and everything is moist. Allow your mixture to sit for 5 minutes, then give it another stir.
  • Take a bit less than 1/4 cup of the mixture and drop onto the prepared sheet pan.
  • Slightly flatten and arrange into desired cookie shapes as they will not spread while baking.
  • Repeat until all of your mixture is used up.
  • Bake for 15-18 minutes, just until the tops are slightly golden.
  • Allow your cookies to cool.
  • Store your leftover cookies in the refrigerator in an airtight container for a week, or frozen for 2 months.
  • Enjoy!