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Muesli Cranberry Breakfast Cookies

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Muesli Cranberry Breakfast Cookies
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 12
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These easy muesli breakfast cookies are great for on-the-go eating.

Ingredients

1/2
cup mashed ripe banana (1 medium)
1/2
cup natural peanut butter
1/3
cup real maple syrup
2
teaspoons vanilla
1
cup Nature Valley™ toasted oats muesli original
2
tablespoons ground flaxseed
1
teaspoon ground cinnamon
3/4
cup dried cranberries

Directions

  • 1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper, or spray with cooking spray.
  • 2 In large bowl, mix banana, peanut butter, maple syrup and vanilla. Stir in muesli, flaxseed and cinnamon. Stir in cranberries.
  • 3 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.
  • 4 Bake 14 to 16 minutes or until bottoms are golden brown. Cool completely on cookie sheet, about 15 minutes.
Tips  

Natural almond butter can be substituted for peanut butter in the recipe. Raisins or other dried fruit can be substituted for the cranberries.

Try this recipe with Nature Valley™ toasted oats muesli blueberry.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
1g
5%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
25mg
1%
Potassium
210mg
6%
Total Carbohydrate
28g
9%
(
Dietary Fiber
3g
14%
,
Sugars
16g
)
Protein
4g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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