Kids will love eating a “cookie” for breakfast and won’t even know they’re getting plenty of healthy fats, fruit and whole grains. Make an extra batch and freeze for a quick breakfast or snack. The cookies also pack well for travel.

Nutty Breakfast Cookies

Amber Gray
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast & Brunch
Servings 12
Calories 439 kcal

Ingredients
  

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 2 tablespoons olive oil
  • 1/4 cup pistachios shelled, chopped
  • 1/4 cup cashews chopped
  • 1/2 banana mashed
  • 1 1/2 cup peeled diced apples
  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1 3/4 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350°F.
  • Combine eggs, vanilla, honey, oil, pistachios, cashews, banana and apple in large mixing bowl.
  • Combine oats, flour and cinnamon in separate mixing bowl.
  • Fold dry ingredients into wet ingredients until thoroughly mixed.
  • Separate into ⅓ cup portions and place on parchment-lined baking sheet about ½-inch apart. Bake 20 minutes, or until firm. Remove from oven and cool on cooling rack.

Nutrition

Calories: 439kcalCarbohydrates: 71gProtein: 13gFat: 12gCholesterol: 53mgSodium: 23mgFiber: 6g
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