To save yourself a little bit of time on those cold winter mornings, why not make a batch of these delicious muesli breakfast cookies? You’ll have breakfast ready to go, so you can enjoy an extra 10 minutes in bed!
The cookies are made from oats, dried fruits and seeds. They’re naturally sweetened with apple puree and a little bit of maple syrup. These breakfast cookies will be perfect morning fuel or an afternoon energy boost when you need it!
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150g
porridge oats
150g
oat flour
4 tbsp
maple syrup
40g
raisins
40g
dried cranberries
30g
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
5.3oz
porridge oats
5.3oz
oat flour
4 tbsp
maple syrup
1.4oz
raisins
1.4oz
dried cranberries
1.1oz
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
Utensils
Step 1
To make the apple puree, start by peeling and chopping 3 large cooking apples. Discard the core. Add to a saucepan over a medium heat with 1 tbsp water. Allow to gently cook for around 15 minutes, stirring regularly. Once super soft, put to one side and allow to cool before placing in your food processor to puree
Step 2
Pre-heat oven to 160 degrees celsius
Step 3
In a mixing bowl combine the oats, oat flour, cinnamon, baking powder, pumpkin seeds, raisins, dried cranberries and pinch of salt
Step 4
In a separate bowl mix together the maple syrup, apple puree and vanilla extract
Step 5
Combine the wet ingredients into the bowl with the dry ingredients. Mix well. If a little dry add a bit more of the apple puree
Step 6
Line a baking tray with baking paper
Step 7
Roll the cookie mixture into even sized balls and place on the baking tray. You should be able to make 8-10. Flatten with a spatula into cookie shapes
Step 8
Bake in the oven for around 12 minutes until slightly golden. The cookies will still be quite soft but will firm up as they cool
To make the apple puree, start by peeling and chopping 3 large cooking apples. Discard the core. Add to a saucepan over a medium heat with 1 tbsp water. Allow to gently cook for around 15 minutes, stirring regularly. Once super soft, put to one side and allow to cool before placing in your food processor to puree
150g
porridge oats
150g
oat flour
4 tbsp
maple syrup
40g
raisins
40g
dried cranberries
30g
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
5.3oz
porridge oats
5.3oz
oat flour
4 tbsp
maple syrup
1.4oz
raisins
1.4oz
dried cranberries
1.1oz
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
Step 2 of 9
Pre-heat oven to 160 degrees celsius
150g
porridge oats
150g
oat flour
4 tbsp
maple syrup
40g
raisins
40g
dried cranberries
30g
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
5.3oz
porridge oats
5.3oz
oat flour
4 tbsp
maple syrup
1.4oz
raisins
1.4oz
dried cranberries
1.1oz
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
Step 3 of 9
In a mixing bowl combine the oats, oat flour, cinnamon, baking powder, pumpkin seeds, raisins, dried cranberries and pinch of salt
150g
porridge oats
150g
oat flour
4 tbsp
maple syrup
40g
raisins
40g
dried cranberries
30g
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
5.3oz
porridge oats
5.3oz
oat flour
4 tbsp
maple syrup
1.4oz
raisins
1.4oz
dried cranberries
1.1oz
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
Step 4 of 9
In a separate bowl mix together the maple syrup, apple puree and vanilla extract
150g
porridge oats
150g
oat flour
4 tbsp
maple syrup
40g
raisins
40g
dried cranberries
30g
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
5.3oz
porridge oats
5.3oz
oat flour
4 tbsp
maple syrup
1.4oz
raisins
1.4oz
dried cranberries
1.1oz
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
Step 5 of 9
Combine the wet ingredients into the bowl with the dry ingredients. Mix well. If a little dry add a bit more of the apple puree
150g
porridge oats
150g
oat flour
4 tbsp
maple syrup
40g
raisins
40g
dried cranberries
30g
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
5.3oz
porridge oats
5.3oz
oat flour
4 tbsp
maple syrup
1.4oz
raisins
1.4oz
dried cranberries
1.1oz
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
Step 6 of 9
Line a baking tray with baking paper
150g
porridge oats
150g
oat flour
4 tbsp
maple syrup
40g
raisins
40g
dried cranberries
30g
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
5.3oz
porridge oats
5.3oz
oat flour
4 tbsp
maple syrup
1.4oz
raisins
1.4oz
dried cranberries
1.1oz
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
Step 7 of 9
Roll the cookie mixture into even sized balls and place on the baking tray. You should be able to make 8-10. Flatten with a spatula into cookie shapes
150g
porridge oats
150g
oat flour
4 tbsp
maple syrup
40g
raisins
40g
dried cranberries
30g
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
5.3oz
porridge oats
5.3oz
oat flour
4 tbsp
maple syrup
1.4oz
raisins
1.4oz
dried cranberries
1.1oz
pumpkin seeds
1/2 tsp
cinnamon powder
1 tsp
vanilla extract
1 tsp
baking powder
A pinch
salt
For the apple puree
3 large
cooking apples
1 tbsp
water
Step 8 of 9
Bake in the oven for around 12 minutes until slightly golden. The cookies will still be quite soft but will firm up as they cool
