Oatmeal Banana Chocolate Breakfast Cookies

By foodiva

Ingredients

• 1 1/2 cups rolled oats
• 1 cup rye and barley flakes
• 1 cup walnuts, chopped
• 1/4 cup wheat bran
• 2 tbsp sunflower seeds
• 2 tbsp flax seeds
• 1/4 cup brown sugar, packed
• 4 oz (120 g) bittersweet chocolate, chopped
• 1 tsp ground cinnamon
• 1/2 cup raisins
• Freshly grated zest from 1 lemon
• 1 banana
• 1 egg
• 3 tbsp coconut oil
• 2/3 cup plain yogurt

Preparation

Step 1

Directions

Preheat the oven to 350F (180C). Line 2 baking sheets with parchment paper.

In a large bowl combine all dry ingredients: oats, rye and barley flakes, walnuts, wheat bran, sunflower and flax seeds.

Add brown sugar, cinnamon, raisins, chocolate and lemon zest.

In a small bowl puree the banana using a fork. Add egg, coconut oil and yogurt. Stir to combine.

Add wet ingredients over the dry mixture and mix until well combined.

Use an ice cream scoop to take cookie mixture and drop onto prepared cookie sheets. Slightly flatten the tops into desired thickness as they will not spread in the oven.

Bake for 15-20 minutes until lightly golden. Allow to cool on a cool rack before serving.