These cacao oat cookies are really oat bars in disguise and you can have them at any part of the day, including breakfast!  

The reason they are an easy breakfast option is that they contain oats, nuts and nut butter to keep you full, as well as cacao which is great for energy. They are gluten-free, refined sugar free and will definitely give you a boost to start your day.  

Although they taste like a delicious treat, they are full of amazing ingredients that will really power you through your morning, or give you a mid afternoon boost.  They are great served warm straight out of the oven, or you can keep them for a few days for easy breakfasts or snacks.

These cacao oat cookies contain the following ingredients:

• Gluten-free oats
• Cacao powder
• Banana
• Nuts
• Nut butter
• Maple syrup
• Almond milk

Gluten-free oats

The base of these cookies is made from oats. Oats are rich in dietary fibre. They’re a great source of essential minerals like manganese, phosphorus, and magnesium. They are also very low in fat, making them a great choice for this recipe.

Cacao powder

To give these cookies their deep, chocolatey flavour I use raw cacao powder. Unlike processed cocoa powder, raw cacao retains a lot of its nutrients because it hasn’t been exposed to high heat. Cacao is incredibly rich in antioxidants. It’s also a good source of magnesium, iron, and calcium too.  

Banana

I use banana to help them hold together without the need for eggs or extra fats. They also provide sweetness, so I don’t have to use as much maple syrup. Bananas are known for their potassium content but they also contain other important nutrients such as Vitamin C and magnesium.

Nuts

Nuts such as pecans are a great source of healthy fats, particularly monounsaturated fats. They are also high in fibre, which will help with your digestion, and contain key vitamins and minerals such as vitamin E, magnesium, and zinc.

Nut butter

You can use any nut butter, or even tahini if you want. I use a very runny almond butter here. Almond butter has a decent amount of protein as well as healthy fats, and various vitamins and minerals, including Vitamin E, magnesium, and potassium. I always try and opt for a more natural version without added sugars or oils. Look for one that’s just almonds and maybe a little sea salt.

Maple syrup

A natural sweetener, maple syrup adds just the right amount of sweetness without the need for more refined sugars. It’s a good source of antioxidants and contains small amounts of essential minerals like manganese, zinc, and iron. Making the cookies yourself means you can judge how much sugar you add. I add 3 tbsp but add more depending on your own tastes.

Almond milk

I only use a few tbsp of milk to help them hold together, without the need for extra sweeteners. Any milk will do. I like to use almond as it pairs well with the taste of the almond butter. 

Why these cacao oat cookies are Easy to make

Making your own couldn’t be easier really.  Just mix the ingredients together in one bowl until well combined. Divide the mixture into ten pieces and shape into a ball. I use a form to press down into a cookie shape. Then you just bake for 15 mins under ready.

Many people can be put off from making homemade snacks as they can seem complicated or have too many ingredients but hopefully this recipe will change your mind!

How to serve

You can eat them hot out of the oven, if preferred. They are great served with some yoghurt and some extra nut butter for breakfast. They are also great cold and perfect for energy boosts on the go.

If you do try these let me know what you think in the comments below.

Recipe Tips:

• I use a very runny nut butter to make these but if your nut butter is a little harder you may need to add extra nut butter or milk to get a softer consistency.
• You can use any oats for this recipe.  I used gluten free jumbo oats but any will do.
• If you don’t like banana you can sub for apple puree or date puree.
• Once baked, they will last for 3-4 days (I like to store in the fridge as they stay hard but if you prefer a softer texture then room temperature is fine too).  
• If you don’t like pecans or macadamias, then sub in any other nut.

If you would prefer a cookie without the cacao flavour – try my original breakfast cookies ! They are full of wholesome ingredients too!