Granola glory!

Are you running out of stay-at-home breakfast fodder? These nutrient-packed strawberry breakfast cookies can be eaten whole or broken up into pieces and served with milk, just like homemade granola!

STRAWBERRY BREAKFAST COOKIES

INGREDIENTS

  • 1 cup pitted dates (about 5 ounces)
  • 1 large ripe banana, peeled and sliced
  • 3/4 cup applesauce
  • 1/4 cup coconut oil, melted
  • 1 tablespoon honey
  • 2 cups fresh strawberries, finely chopped
  • 2 1/2 cups rolled oats
  • 1 cup unsweetened flaked coconut
  • 5 tablespoons chia seeds
  • 1/2 cup pecans or favorite nut/seed (optional)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt

DIRECTIONS

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Place dates and sliced banana in a food processor and pulse until dates are very finely diced.
  • Stir together date mixture, apple- sauce, coconut oil and honey until well combined in a large bowl.
  • Add strawberries and gently stir. Whisk together oats, coconut, chia seeds, pecans, cinnamon and salt.
  • Combine the dry mixture and wet mixture and stir well.
  • Form the batter into 2-inch balls, place onto prepared baking sheet and pat down to about 1/2-inch thickness.
  • Bake for about 30 minutes or until cookie bottoms are golden brown.
  • Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
  • Transfer cookies to a cooling rack to cool completely; they will firm up as they cool.
  • Store any leftovers in an air-tight container in the refrigerator.

Christina Sandok is the owner of Prescribe Nutrition, which offers virtual health coaching and online nutrition programs. Learn more at prescribe-nutrition.com.