A Make-Ahead Healthy Breakfast Cookie That Feels Like a Treat
Categories: Food

A Make-Ahead Healthy Breakfast Cookie That Feels Like a Treat

We’re going all-out tropical today with these tasty oatmeal cookies that are packed with fresh banana, pineapple, mango and coconut oil! Super easy to make, they’re also a great way to use up over-ripe bananas (if you’ve got a lot, check out these unexpected ways to eat bananas). Soft and slightly chewy, they’re also given a sweet touch with the addition of creamy white chocolate chips, though if you want to keep these cookies refined-sugar free, leave the chocolate out — they’ll still taste delicious! They’re great for a grab-and-go breakfast or a healthier mid-afternoon snack (we love you chocolate key-lime cupcakes, but we can’t have you every day…). And why not keep the sunshine mood going for the rest of the day, too, with these gorgeous tropical prints?

Ingredients:

Makes 9-10 small cookies

— 1 medium-sized ripe banana, peeled

— 1 + 1/3 cup whole rolled oats

— 2 Tablespoons honey

— 2 Tablespoons coconut oil, melted or very soft

— ¼ cup finely chopped pineapple

— ¼ cup finely chopped mango

— 1/3 cup white chocolate chips

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit and line a large baking tray with parchment or a silicone liner.

2. Place the banana in a medium-size bowl and mash it with a fork. Add the oats, honey and coconut oil, and give everything a good stir until combined. Add in the pineapple, mango and all but one tablespoon of the chocolate chips. Stir together.

3. Use an ice scream scoop to scoop up some of the mixture. Pack it tight, then release it onto the baking tray. Flatten down slightly, but make sure it stays tightly packed, otherwise the cookies will fall apart.

4. Repeat until all of the mixture is used — you should get 9-10 cookies.

5. Place in the oven to cook for 15 minutes.

6. Take out of the oven, sprinkle with the reserved white chocolate chips and leave to cool before serving. Once cool, eat right away or wrap in foil and eat within 24 hours (they’ll last a couple of days longer, but will be softer and more crumbly after 24 hours).

Preheat the oven to 325 degrees Fahrenheit and line a large baking tray with parchment or a silicone liner. Place the banana in a medium-size bowl and mash it with a fork. Add the oats, honey and coconut oil, and give everything a good stir until combined. Add in the pineapple, mango and all but one tablespoon of the chocolate chips. Stir together.

Use an ice scream scoop to scoop up some of the mixture. Pack it tight, then release it onto the baking tray. Flatten down slightly, but make sure it stays tightly packed, otherwise the cookies will fall apart. Repeat until all of the mixture is used — you should get 9-10 cookies.

Place in the oven to cook for 15 minutes. Take out of the oven, sprinkle with the reserved white chocolate chips and leave to cool before serving. Once cool, eat right away or wrap in foil and eat within 24 hours (they’ll last a couple of days longer, but will be softer and more crumbly after 24 hours).

Eat this with a delicious coffee and head out the door!

Do you have a grab-and-go breakfast recipe? Share your pics with us on Instagram using the hashtag #iamcreative!