Make-ahead breakfast cookies recipe
Created by The Tesco Recipes team
With hidden fruit and veg to boot, these breakfast cookies also double up as a mid-morning snack – the kids will love them!
See method- Serves 12
- 25 mins to prepare and 15 mins to cook
- 180 calories / serving
- Freezable
- Dairy-free
- Vegetarian
Ingredients
- 200g rolled oats
- 150g wholemeal plain or self-raising flour
- 2 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 2 medium ripe bananas, peeled
- 2 tbsp clear honey
- 1 large egg, beaten
- 50ml olive oil
- 150g carrots, scrubbed, trimmed and grated
- 1 eating apple, cored and grated
Each serving contains
- Energy
- 760kJ 180.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 28.7gProtein 4.0gFibre 3.0g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a large baking tray with nonstick baking paper.
- In a large bowl, stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt (optional). In a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Mix with a fork until just combined.
- Roll the mix into 12 balls (5cm wide); arrange on the baking tray. Press the balls down with your fingers to make a cookie shape.
- Bake on the middle shelf for 15 mins or until firm, turning the tray halfway through. Transfer to a wire rack to cool. Store in the fridge in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.
- See more Breakfast recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
