Oat Breakfast Cookies

Ingredients

1. 190g/6.5oz gluten free rolled oats
2. 130g/4.5oz almond butter
3. 110g/4oz maple syrup (or honey)
4. 1 tsp. cinnamon
5. 15g/0.5oz pumpkin seeds
6. 30g/1oz dried cranberries, sweetened
7. 30g/1oz pistachios
   

Preparation

1) Add the oats and cinnamon to a large bowl and mix until combined.

2) Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.

3) Place the almond butter/maple syrup mixture in the bowl with the oats and cinnamon, then add in the pumpkin seeds, cranberries and pistachios. Mix until everything is well combined.

4) Divide the mixture into small balls (it should make around 20), then flatten and place in the refrigerator to set (about 30 minutes) before serving.

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