Raspberry, Almond & Oat Breakfast Cookies Recipe
Introduction
These raspberry, almond & oat breakfast cookies are a delicious and wholesome way to start your day. Naturally sweetened with bananas and packed with nutritious oats and almonds, they make a perfect grab-and-go morning treat or a satisfying snack.
Ingredients
- 2 ripe bananas, mashed
- 150g porridge oats
- 2 tbsp ground almonds
- ½ tsp cinnamon
- 100g raspberries (fresh or frozen)
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 4. Line two baking trays with baking parchment.
- Step 2: In a bowl, mix the mashed bananas, oats, ground almonds, cinnamon, and a pinch of salt until a sticky dough forms.
- Step 3: Gently fold in the raspberries, being careful not to break them up too much.
- Step 4: Scoop tablespoon-sized portions of the mixture and roll them into balls. Place them onto the lined trays and flatten each ball slightly with your hand.
- Step 5: Bake for 15 minutes, or until the cookies are golden brown around the edges and feel firm to the touch.
- Step 6: Remove from the oven and allow the cookies to cool before serving.
Tips & Variations
- For a nut-free option, replace ground almonds with additional oats or use sunflower seed flour.
- Add a handful of dark chocolate chips or chopped nuts for extra flavor and texture.
- If using frozen raspberries, thaw and drain them slightly to avoid excess moisture in the dough.
- Press the cookies a bit thinner if you prefer a crisper texture.
Storage
Store these cookies in an airtight container at room temperature for up to three days. They also freeze well—wrap tightly and freeze for up to one month. To reheat, warm gently in the oven or microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of fruit instead of raspberries?
Yes, blueberries, chopped strawberries, or dried fruits like cranberries can be used as alternatives. Just be mindful of moisture content to keep the dough from becoming too wet.
Are these cookies suitable for vegans?
Yes, this recipe is naturally vegan as it contains no animal products. Just ensure your baking parchment is vegan-friendly, and enjoy!
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Raspberry, Almond & Oat Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: Approximately 12 cookies 1x
- Diet: Vegetarian
Description
These Raspberry, Almond & Oat Breakfast Cookies are a wholesome and delicious way to start your day. Made with ripe bananas, porridge oats, and ground almonds, these cookies are naturally sweetened and packed with nutritious ingredients. Soft with a slight crunch and bursts of fresh raspberries, they offer a perfect blend of flavors and textures to keep you energized throughout the morning.
Ingredients
Dry Ingredients
- 150g porridge oats
- 2 tbsp ground almonds
- 1/2 tsp cinnamon
- Pinch of salt
Wet Ingredients
- 2 ripe bananas, mashed
Fruit
- 100g raspberries (fresh or frozen)
Instructions
- Preheat oven and prepare trays: Heat the oven to 200C (180C fan)/Gas 4 and line two baking trays with baking parchment to prevent sticking.
- Mix dough: In a large bowl, combine the mashed bananas, porridge oats, ground almonds, cinnamon, and a pinch of salt. Mix until you form a sticky dough consistency, ensuring all ingredients are evenly incorporated.
- Add raspberries: Gently fold the raspberries into the dough, taking care not to break them up to keep their shape and release their natural sweetness in bursts.
- Shape cookies: Scoop tablespoons of the mixture and roll each into a ball. Place them spaced on the prepared baking trays, then gently flatten each with your hand to form cookie shapes.
- Bake: Place the trays in the preheated oven and bake for about 15 minutes, or until the cookies are firm around the edges and golden brown in color.
- Cool and store: Remove from the oven and allow the cookies to cool completely on the trays. Once cooled, store them in an airtight container where they will keep fresh for up to three days.
Notes
- For best results, use ripe bananas as they provide natural sweetness and help bind the cookies.
- You can substitute fresh raspberries with frozen ones, just be careful when mixing so they don’t break down completely.
- These cookies are great for an on-the-go breakfast or healthy snack.
- Store cookies in an airtight container at room temperature for up to three days.
- If you want crisper cookies, leave them in the oven a couple minutes longer, watching carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: British
Keywords: breakfast cookies, oat cookies, healthy snacks, banana cookies, raspberry cookies, almond cookies, vegan breakfast cookies
