Oat Breakfast Cookies

7 ingredients
3 steps

Ingredients

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

Directions

  1. 1
    Add the oats and cinnamon to a large bowl and mix until combined.
  2. 2
    Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.
  3. 3
    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.

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