You can have cookies for breakfast with these healthful little numbers. They're packed with wholegrains, nuts and seeds to nourish you and keep you full. They'd also make a satisfying snack post-workout or between meals. 






Skill level

Average: 3.1 (21 votes)


  • ¼ cup Brazil nuts
  • 1 cup rolled oats
  • ¾ cup oat flour
  • ¼ cup hemp hearts
  • ¼ cup raisins
  • 1 cup unsweetened shredded coconut
  • 1 tbsp ground flaxseed
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ⅓ tsp salt
  • 3 ripe bananas
  • ¼ cup coconut oil, melted
  • 1 tbsp honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180ºC (350ºF). Line a tray with baking paper.

2. Place brazil nuts in a Ziploc bag and hit with a rolling pin to break into pieces.

3. Pour crushed brazil nuts into a large mixing bowl. Add oats, oat flour, hemp hearts, raisins, shredded coconut, ground flaxseed, cinnamon, baking powder, and salt.

4. Peel and break up bananas and add to a second bowl. Mash with a fork. Pour in honey and melted coconut oil, and mix together.

5. Pour wet ingredients into dry, and stir to combine.

6. Place spoonfuls of mixture onto a baking sheet.

7. Bake for 10-15 minutes or until golden brown.

8. Cool on a wire rack.