Chocoberrry Oat Breakfast Cookies by Alessia Simmen
Ingredients
- 1/4 cup chocolate chips
- 1/4 cup Simply Natural Organic Pea Protein Powder
- 1/4 cup Simply Natural Organic Corn Malt Sweetener
- 1/4 Simply Natural Virgin Organic Coconut Oil
- 1/4 cup Simply Natural Organic Red Seedless Jumbo Raisins (chopped)
- 2 cups Simply Natural Organic Rolled Oats
- 1/2 cup Simply Natural Dehydrated Mixed Nuts (chopped)
- 1 tsp Simply Natural Organic Ceylon Cinnamon (Fine Cut)
- 1/4 cup Almond butter
- 1/4 cup cashew butter
- 1 ripe banana
Creator: Alessia Simmen
Nutritionist’s advice: ZENXIN’s Master Chef, Ceri
Methods
- Place rolled oats, protein powder, mixed nuts, raisins, and chocolate chips into a medium bowl and mix well.
- In a normal saucepan on medium-low heat, melt together the corn malt sweetener, coconut oil, nut butters, and cinnamon.
- Mash the ripe banana and whisk it in with the rest of the wet ingredients.
- Pour the wet mixture into the dry and mix very well, until combined.
- Place the entire mixture into an 11×7 in or 8×8 in lined pan and press firmly into place.
- Refrigerate for 1 hour
- Cut into small bars and store in refrigerator
- Drizzle with chocolate after cutting into bars
Tips: You can use oat flour instead of blending the oat into flour.
