🍳 Crunchy Oat Breakfast Cookies

Name: Crunchy Oat Breakfast Cookies
Total time: 30 min
Yield: 4 servings
Ingredients: 2 ripe bananas; 2 tbsp almond kernels (15 g each); 120 g fine oat flakes; 2 tbsp sunflower seeds (15 g each); 1 tsp cinnamon; 1 tbsp white almond butter (15 g); 1 tbsp rapeseed oil (heat-stable)

108 kcal · 30 min · 4 servings

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Ingredients

2 ripe bananas
2 tbsp almond kernels (15 g each)
120 g fine oat flakes
2 tbsp sunflower seeds (15 g each)
1 tsp cinnamon
1 tbsp white almond butter (15 g)
1 tbsp rapeseed oil (heat-stable)

Instructions

1. Peel the banana and put it in a bowl.
2. Mash the banana thoroughly with a fork.
3. Roughly chop the almonds.
4. Add the almonds, oat flakes, sunflower seeds, cinnamon, almond butter, and rapeseed oil to the mashed banana.
5. Stir the ingredients vigorously until a smooth dough forms.
6. Take a tablespoon of dough and form it into a small ball.
7. Repeat this until you have 12 small mounds.
8. Place the mounds on a baking sheet lined with baking paper.
9. Gently press the mounds flat.
10. Preheat the oven to 180 degrees Celsius conventional heat.
11. Bake the cookies for about 15 to 18 minutes.
12. Remove the cookies when they are lightly browned.
13. Let the cookies cool completely on a wire rack.

Nutrition per serving

kcal: 108
Protein: 3 g · Fett/Fat: 5 g · Carbs: 12 g