No-bake breakfast cookies

By Shahir Massoud
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The idea behind this make-ahead snack is to sneak in a lot of good stuff. Think nut butter, oats dried fruits and chia seeds. It's the perfect breakfast on the go! 

YIELDS
6 LARGE OR 12 SMALL COOKIES

Ingredients

  • 1/2 cup peanut butter (all-natural)
  • 2/3 cup oat flour
  • 1/2 cup rice cereal
  • 1/2 cup dried blueberries
  • 1/2 cup unsweetened coconut
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla bean paste
  • Coarse salt for sprinkling

Directions

  1. In a mixing bowl, combine the peanut butter, oat flour, cereal, blueberries, coconut, maple syrup, and vanilla well until evenly incorporated. 
  2. Divide into six evenly sized balls (an ice cream scoop is great for portioning even shapes) then flatten into a cookie shape and garnish with a sprinkling of coarse salt. 
  3. Place the cookies on a plate, then transfer to the fridge to firm up for at least two hours. 
  4. Store in an air-tight container, in the fridge, for up to 7days. Enjoy!

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