YUM – a super simple bake-ahead recipe for breakfast made using some of the best ingredients out there – peanut butter, oats, berries and bananas!

Recipe (Makes 12 Cookies)

Ingredients

• 200g of oats
• 3 tbsp of milk
• 2 bananas
• 1 tbsp honey
• 2 handfuls of blueberries
• 2 heaped tbsp of peanut butter
• 2 heaped tbsp of milled flax or chia seeds
• 1 tsp of ground cinnamon
• Optional: I added extra raw nuts to my bakes – feel free to add your favourite nuts or seeds for a tasty crunch!

Method

1. Pre-heat the oven to 200C (non-fan oven). Line a baking tray with grease-proof paper (if you don’t have any, just line it with tinfoil and grease the tinfoil with a little olive oil!)
2. Add the dry ingredients to a mixing bowl – oats, cinnamon, and flax/chia seeds – and stir until combined.
3. Mash up your bananas until almost liquid in consistency.
4. Add the banana mash to the bowl, and mix until all the dry ingredients are coated.
5. Add the honey and milk, and stir again.
6. Add the peanut butter, and stir to fold it in.
7. Finally, add the blueberries, and fold them into the batter.
8. Scoop out fist size balls of cookie batter using a spoon, and place each onto the baking tray. Flatten the ball out a little so it makes a rounder cookie shape to bake!
9. Bake in the oven for 30 minutes, then leave to cool for 30 minutes.
10. Serve with a cuppa tea or coffee for breakfast, or wrap up a couple of these to take on the go! I love to have mine heated up with a couple of scoops of yoghurt.
11. These can be stored in a seal container in the fridge for up to 4 days, or you can freeze them (ensure defrosted fully before consumption).

Enjoy guys! I love this recipe – such a simple little creation, breakfast you can make in a flash and grab on the go! Tag me if you try these out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x