Muesli Breakfast Cookies

This recipe was given by Amanda! It's a great healthy snack!

Allergy Information: Can be made free from the top 9 allergies: eggs, dairy, soy, wheat, tree nuts, peanuts, fish, shellfish, and sesame (depending on the type of muesli you make)

Breakfast is my favorite meal of the day, and this muesli cookie recipe is one of my staples! They are quick and easy to make, and they are very customizable as well. You can include any fruits, nuts, and/or seeds in your muesli mix, depending on your taste. Pairing the cookies with some fruit and sunflower seed butter provides a nutritious, perfectly-sweet meal that leaves me ready to start the day.

Tools:

• Fork

• Jar for muesli (optional)

• Large bowl to mix all of the ingredients in

• Small bowl

• Parchment paper or a silicone baking mat

Ingredients:

• For the muesli (optional): makes about ¾ cup muesli

  • ½ cup gluten-free rolled oats

  • 2 tbsp unsweetened coconut flakes

  • 2 tbsp dried fruit of choice, chopped (i.e. freeze-dried berries, dried mango, raisins, etc.)

  • 2 tbsp seed of choice (i.e. pumpkin seeds, sunflower seeds, etc.)

  • 1 tbsp chia seeds

• 1 large ripe banana

• 6 tbsp water

• 3 tbsp ground flax seeds or chia seeds

• ¾ cup muesli, either using the recipe above or your favorite pre-made mix

• Optional: 1-2 tsp cinnamon or pumpkin pie spice, depending on taste preferences

Directions/Steps:

1. To make you muesli*:

   1. Preheat the oven to 350 degrees Fahrenheit.

   2. Spread the oats, coconut flakes, and seeds out on a baking sheet, and bake for 5 minutes, until the ingredients are lightly toasted.

   3. Let the oats, coconut flakes, and seeds cool. Then, combine all of the ingredients in a jar.

      1. *Alternatively, you can use a store-bought, allergen-friendly muesli. My favorite one to use is the Wild & Free Mix by Seven Sundays. It is gluten-free and nut-free (except for coconut).

2. In the small bowl, mix together the ground flax seeds or chia seeds with the water. Let this mixture sit for about 5 minutes so it can thicken.

3. In the large bowl, mash the banana with the fork. Add in ¾ cup muesli and the flax/chia and water mixture. Add in any optional spices. The mixture should be thick enough so that it doesn’t spread too much on its own, but wet enough so that it combines thoroughly. If it seems too dry, you can add more mashed banana; if it seems too wet, you can add more muesli.

4. On a baking sheet lined with parchment paper or a silicone baking mat, drop spoonfuls of the cookie mixture so that the cookies are spaced evenly (not touching) and about 2.5-3 inches each in diameter.

5. Bake for 15 minutes at 350 degrees Fahrenheit.

6. Serve with fresh fruit (strawberries, banana slices, etc.), sunflower seed butter, or any other toppings.
   

Amanda's Bio:

Hi, my name is Amanda! I’m 18 years old and from California. I’m allergic to dairy, eggs, nuts, most fish, and shellfish. I love to travel, and I hope to live abroad one day.