Breakfast Oatmeal cookies

A quick, nutritious, effortless and delicious breakfast for those days when you have to grab and go!

3 large Bananas, super ripe and ready
2 cups gluten free rolled oats
1/ 2 cup nut butter of choice
1/ 3 cup dark chocolate chips or Raisins or Blueberries
3 drops Tangerine Essential oil

1- Preheat oven to 350 F
2- Line a large baking tray with parchment paper
3- Put the Bananas in a large mixing bowl and  mash them partly with a fork
4- Add Tangerine essential oil and continue mashing
5- Add in the Gluten free rolled oats, nut butter and chocolate chips or raisins and mix well. (If you’re choosing to add Blueberries wait till the mixture is full combined then gently add them in)
6- Roll 2 Tablespoons of dough into balls and place them, evenly spaced on your tray.
7-Slightly flatten each cookie with the back of a spoon.
8- Bake for 12 mi or until golden. Cool on the tray for 10 min transfer to a wire rack to cool completely.
9- Store in the fridge for one week or freeze for up to 2 months.


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