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Photo Credit goes to Flickr User Swift Photography Company.

Photo Credit goes to Flickr User Swift Photography Company.

This recipe is so yummy! I made these cookies yesterday and thought it would be fun to share the recipe. Let’s start with a little secret about me, when it comes to cooking I do not like complicated. If a recipe has too many steps I will not even attempt it. So, for the sake of simplicity, I love this recipe. These cookies are visually appealing and easy to make. They also taste amazing and smell delicious. We use them for an on the go breakfast or sweet treat. This is a fun recipe because you can get creative by adding your favorite fruits. We mix it up each time we make a batch.

Blueberry-Oatmeal Breakfast Cookies:

1 ½ cup rolled oats

1 cup shredded coconut

½ tsp. sea salt

3/4 cup blueberries

3 ripe bananas, mashed

¼ cup Greek yogurt, plain

1 tsp. vanilla

2 drops orange essential oil (where to buy)

1 drop clove essential oil (where to buy)

Instructions:

Preheat oven to 350 degrees F

In a glass bowl blend bananas, Greek yogurt, and vanilla until smooth.  After mixing is complete add essential oils, starting with the suggested amounts. Taste and adjust for desired flavor.

Add rolled oats, shredded coconut, sea salt, and blueberries. Stir well after adding each ingredient so batter is well blended.

On cookie sheet, spoon batter into a round cookie cutter or form by hand. Bake at 350 degrees F for 15-20 minutes.

You can freeze part of your baked cookies if you would like, but ours never last that long! This recipe was adapted from Eat Yourself Skinny’s Guilt-Free Oatmeal Raisin Cookies Recipe. You can find the original recipe and step by step instructions here. Happy baking and eating!

Photo credit goes to Flickr User Helena Jacoba.

Photo credit goes to Flickr User Helena Jacoba.

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