Fruit and Nut Breakfast Biscuits

Another freezer standby these cookies are chewy, nutritious, filling and naturally sweetened.

Given that I intend for these to be enjoyed as a healthy breakfast option I wanted to steer clear of high fat binders and added sugars. Similar recipes tend to rely heavily on coconut oil, honey and maple syrup but I found that subbing banana and a just a scant tablespoon of honey gave the biscuits a slight sweetness and chewy texture meaning they didn't need much else. The dried fruit offers up bursts of tart flavour, the nuts provide a nice crunch and, of course, oats are my go-to breakfast staple delivering slow releasing energy and fibre. 

The perfect breakfast grab–and-go for those busy mornings!

Fruit and Nut Breakfast Biscuits

Makes 7/8

70g oat flour*

50g jumbo oats

25g quick cook oats

¾ tsp bicarbonate soda

1 tsp cinnamon

1 ½ tsp vanilla extract

1 large egg

60g banana, mashed

70g dried fruit – I used Aldi’s Market Foodie Market Berry Fruit Mix

30g chopped nuts

1. Combine the dry ingredients – oat flour through to cinnamon – in a large bowl
2. In a separate bowl whisk together the vanilla, egg and banana
3. Add the wet mix to the dry and fold together
4. Add the dried fruit and nuts; mix to combine then chill the dough in the fridge for 20-30 minutes
5. Preheat the oven to 170C and line a baking tray with greaseproof paper
6. Scoop the dough into balls, about the size of a golf ball, and place onto the lined tray.
7. Flatten slightly to create discs and bake in the centre of the preheated oven for 8-10 minutes until just golden. Cool on the tray for a few minutes before transferring to a cooling rack

* Oat flour is incredibly easy to make yourself; simply blitz up regular oats to a fine, flour-like texture. Measure the 70g required here after blitzing