Granola Breakfast Cookies

By KDHarmon

Ingredients

• 1/2 cup almond butter
• 1/3 cup maple syrup
• 2 ripe bananas (peeled, mashed)
• 1 1/2 cup rolled oats
• 1/4 cup raw almonds (roughly chopped)
• 1/4 cup pecans (roughly chopped)
• 1/2 cup sunflower seeds
• 1/2 cup hulled pumpkin seeds
• 1 cup dried cranberries
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoon Kosher salt

Details

Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, add the almond butter, maple syrup, and mashed bananas and whisk until combined. Using a rubber spatula, fold in the rolled oats, almonds, pecans, sunflower seeds, pumpkin seeds and dried cranberries, ground cinnamon and salt.

Onto the prepared baking sheet drop 2 tablespoons of dough, about 2 inches apart and flatten. Bake for 14-15 minutes.

Let cookies cool on a wire rack.

Makes 24 cookies.

Tip:
Store cookies in an airtight container for up to 1 week. If you don't have a potato masher, use a ricer to mash the bananas.