Introduction
Ditch the sugary cereal and embrace a grab-and-go morning solution that actually nourishes your body! These Superfood Breakfast Cookies are the ultimate healthy indulgence, transforming staple pantry ingredients into a portable, satisfying meal. They are naturally gluten-free (if using certified oats), refined-sugar-free, and packed with fiber and omega-3 fatty acids. Originating from the need for fast, high-quality meal prep, these cookies are perfect for busy professionals, students, or anyone looking to fuel their day the smart way.
Ingredients
- 2 ripe medium Bananas, mashed (about 200g / 7 oz)
- 1 cup (240ml) Unsweetened Almond Milk or other non-dairy milk
- ½ cup (120ml) Maple Syrup or Honey
- 2 cups (180g) Rolled Oats (traditional, not instant)
- ½ cup (60g) Whole Wheat Flour or Gluten-Free All-Purpose Flour
- ¼ cup (40g) Chia Seeds
- ¼ cup (40g) Ground Flaxseed
- ½ cup (60g) Chopped Walnuts or Almonds
- ½ cup (80g) Dried Cranberries or Goji Berries
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- Pinch of Sea Salt
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. This prevents sticking and ensures easy cleanup.
- Combine Wet Ingredients: In a large mixing bowl, thoroughly mash the bananas until creamy. Whisk in the almond milk, maple syrup, and vanilla extract until well combined. *Tip: If you prefer a smoother texture, ensure the bananas are fully ripe and lump-free.*
- Mix Dry Ingredients: In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, and salt. Add the superfoods—chia seeds, ground flaxseed, nuts, and dried fruit—and toss gently until everything is evenly coated.
- Combine and Rest: Pour the wet mixture into the dry ingredients. Use a spatula to mix until just combined. Do not overmix. Let the batter rest for 5–10 minutes. This allows the oats and chia seeds to absorb the liquid, resulting in a softer, more cohesive cookie.
- Bake: Scoop the mixture onto the prepared baking sheets using a standard ice cream scoop or a large spoon (about ¼ cup per cookie). Press the tops down slightly to form a thick disc, as these cookies will not spread much. Bake for 18–20 minutes, or until the edges are golden brown and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These cookies offer excellent nutritional value, providing sustained energy without the sugar crash. Each cookie (based on 12 servings) contains approximately 180–200 calories, 5g of protein, and over 6g of dietary fiber. They are rich in Omega-3 fatty acids (from the flax and chia seeds), which support brain health, and contain complex carbohydrates for long-lasting satiety. They also deliver beneficial vitamins and minerals from the dried fruit and nuts.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for up to 7 days. These cookies freeze beautifully; wrap them individually or place them in a freezer-safe bag for up to 3 months. To reheat, thaw overnight in the fridge or microwave briefly (15–30 seconds) until slightly warm.
Conclusion
These Superfood Breakfast Cookies are more than just a quick bite; they are a commitment to starting your day with intention and quality fuel. Try serving them alongside a Greek yogurt parfait for added protein, or crumble one over a smoothie bowl. For variations, swap the cinnamon for pumpkin pie spice in the fall, or substitute cacao nibs for cranberries for a chocolatey twist. Experiment with different nuts and seeds to find your perfect blend. Enjoy the ease and nourishment these little powerhouses bring to your morning routine!