Muesli Cranberry Breakfast Cookies Food

MUESLI CRANBERRY BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper, or spray with cooking spray.
• In large bowl, mix banana, peanut butter, maple syrup and vanilla. Stir in muesli, flaxseed and cinnamon. Stir in cranberries.
• Drop by heaping tablespoonsful 3 inches apart on cookie sheet. Dip back of spoon in water, and flatten dough slightly to form 2 1/2-inch round.
• Bake 14 to 16 minutes or until bottoms are golden brown. Cool completely on cookie sheet, about 15 minutes.

MUESLI BREAKFAST COOKIES

Steps:

• Preheat the oven to 325°F. Stir together the oil, sugar, and egg until smooth. Add the muesli and coconut. Stir to combine. Scoop 2 tablespoon portions onto a parchment lined baking sheet. Bake for 12 minutes and then let cool 3-5 minutes, before removing to a wire rack or plate. Store in an airtight container. Enjoy!

ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS

Steps:

• Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
• Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
• Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.

OATMEAL, APPLE & CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 180 degrees Celsius.
• Spray a few baking sheets with nonstick spray or smear with butter lightly.
• Mix the dry ingredients together: Sift the cake flour, salt and cinnamon and then stir in the oats, muesli and cranberries.
• Mix well.
• Beat the butter and brown sugar together until light and fluffy.
• Add the egg, then add the golden syrup and vanilla and blend well.
• Add the remaining wet ingredients: grated apple, bicarbonate of soda (dissolved in milk) and mix with the dry.
• Mix well and knead the dough throughly.
• Shape into small palm sized balls and place on the pre-greased baking sheets.
• Flatten with a fork to create a pattern on the top and bake for 12-15 minutes or until golden brown.
• Allow a few minutes for the cookies to cool on the baking sheets then transfer to wire racks to rest.
• Store in airtight containers.

MUESLI

Steps:

• In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

CRANBERRY MUESLI

Steps:

• Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ (or flax seed), honey, vanilla and salt in a medium bowl; cover and refrigerate for at least 8 hours and up to 1 day.