Fiber-Packed Banana Oat Breakfast Cookies
kodiakcakes.com/blogs/recipes/fiber-packed-banana-oat-breakfast-cookies
Cookies for breakfast? Didn’t have that on my bingo list this year, but these banana oat breakfast cookies bring whole grains, 9 grams of fiber, and 10 grams of protein to the table for a satisfying and delicious way to get the nutrition you need.
With a box of Kodiak Buttermilk Power Cakes and a handful of pantry staples, you can prep a batch of 24 cookies in under 30 minutes to have on hand during busy schedules where function and flavor are a necessity.
Recipe provided by Melissa Riitano
- Calories217
- Protein10g
- Total Fat9g
- Carbs25g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1-1/4 cups milk
- 1/2 cup almond butter
- 1/4 cup real maple syrup
- 1 box Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1-1/2 cup Kodiak Classic Rolled Oats Oatmeal Canister
- 1 cup chopped walnuts
- 4 tablespoons chia seeds
- 4 tablespoons ground flax seed
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mash bananas until mostly smooth.
- Add eggs, maple syrup, nut butter, and milk. Whisk until fully combined.
- Stir in Kodiak Power Cakes mix, Kodiak rolled oats, chia seeds, and ground flaxseed until a thick dough forms.
- Fold in chopped walnuts. If the dough feels too thick, add an additional tablespoon of milk as needed. Let the dough rest for 2–3 minutes to hydrate.
- Scoop dough with a cookie scoop onto the prepared baking sheet and lightly press to shape. Bake for 9 - 14 mins , until set and lightly golden. Cool before serving.
- Store in an airtight container in the refrigerator for up to 4–5 days or freeze for longer storage.