Breakfasts are arguably the most important meal of the day as they help to prepare you for the day ahead.
It’s recommended to eat a high-fibre, high-protein meal in order to keep fuller for longer.
However, it can be hard if you’re on the go or can’t think of a new and exciting meal.
After experimenting with ingredients, I came up with this delicious breakfast oat cookie recipe, and they’re packed with goodness.
They are perfect for making ahead and can last for days when kept in an airtight container.
Ingredients:
One banana, mashed
15g of Biscoff spread, plus 10g to drizzle
50g of rolled oats
20g white chocolate chips, optional
Half a teaspoon of cinnamon powder, optional
Measure out four scoops of the batter onto an air fryer liner or parchment paper and place it in the air fryer.
Cook them for 12 to 14 minutes at 180C, checking them throughout the cooking time to make sure they aren’t burning. I drizzled on the remaining Biscoff spread once they were out of the air fryer.
These are absolutely delicious and kept me full all morning. I loved them as they’re packed with fibre from the oats and goodness from the banana but also a sweetness for balance.
What’s more, I already had all of the ingredients in the cupboard, so they were super low-cost.
