Start your day off right with these cranberry pistachio breakfast cookies! Naturally sweetened with bananas and maple syrup, they offer a great balance of fiber, protein, and healthy fats. Made ahead for the week, they’re perfect for busy mornings. For a complete and satisfying breakfast, pair them with a source of protein like Greek yogurt or a high-protein milk!
Preparation
10
min
Cooking
20
min
Waiting
5
min
Portion
8
Ingredients
- 45 ml (3 tbsp) unsweetened soy beverage
- 15 ml (1 tbsp) chia seeds
- 375 ml (1 ½ cups) rolled oats
- 80 ml (⅓ cup) dried cranberries
- 80 ml (⅓ cup) unsalted pistachios, lightly crushed
- 2.5 ml (½ tsp) cinnamon (optional)
- A pinch of salt (optional)
- 2 large ripe bananas
- 30 ml (2 tbsp) vegetable oil
- 30 ml (2 tbsp) maple syrup
Preparation
- In a small bowl, mix the chia seeds with the soy beverage. Let sit for 5 minutes until the mixture forms a gel. Set aside.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- In a bowl, combine the oats, cranberries, pistachios, cinnamon, and salt.
- In another bowl, mash the bananas into a puree. Add the vegetable oil, maple syrup, and chia mixture, and mix well.
- Pour the wet ingredients into the dry ingredients and mix until a homogeneous dough forms.
- Shape the dough into 8 balls, flatten slightly to form cookies about 1 cm thick.
- Bake for 20 minutes, or until the edges are lightly golden and the cookies feel firm to the touch.
- Let the cookies cool on a wire rack before enjoying.
Notes
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Registered Dietitian Nutritionist
