Breakfast Cookies

Ingredients

• 200g rolled oats
• 150g whole wheat flour
• 2 teaspoons ground cinnamon
• ½ teaspoon bicarbonate of soda
• 2 medium ripe bananas, peeled
• 1 tablespoon honey
• 1 large egg, beaten
• 50ml olive oil
• 150g carrots, grated
• 1 apple, cored and grated

Preparation

1. preheat the oven to 160°c. line a large baking tray with nonstick baking paper. in a large bowl, stir oats cinnamon, bicarbonate of soda and a pinch of salt (optional). in a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. pour the wet ingredients into the dry and add the grated carrot and apple. mix with a fork until just combined.
2. roll the mix into 12 balls (5cm wide); arrange on the baking tray. press the balls down with your fingers to make a cookie shape.
3. bake on the middle shelf for 15 mins or until firm, turning the tray halfway through. transfer to a wire rack to cool. store in the fridge in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.