It’s recommended to eat a high-fibre, high-protein breakfast to keep you full until lunchtime. These breakfast oat cookie bars are perfect for making ahead and can last for days
Breakfast is often hailed as the most crucial meal of the day, setting you up for whatever lies ahead.
A high-fibre, high-protein breakfast can keep you feeling satisfied for longer, but coming up with new and exciting meals can be a challenge, especially if you’re always on the move.
After spending some time experimenting with different combinations of ingredients, I’ve created a tasty breakfast oat cookie recipe. These cookies are ideal for preparing in advance and will stay fresh for days if stored in an airtight container.
For this recipe, you’ll need one mashed banana, 15g of Biscoff spread (plus an extra 10g for drizzling) and 50g of rolled oats. You can also choose to add 20g of white chocolate chips and half a teaspoon of cinnamon powder, but these ingredients are optional.
To start, mix all of the ingredients before scooping four portions onto an air fryer liner or parchment paper and popping it into the air fryer.
Cook for 12 to 14 minutes at 180C, keeping an eye on them to prevent burning. Once they’re out of the air fryer, drizzle over the remaining Biscoff spread.
These cookies are not only delicious but also kept me full all morning. They’re packed with fibre from the oats and nutrients from the banana, with a touch of sweetness for balance.
Plus, I already had all the ingredients in my cupboard, making this a super cost-effective breakfast option.
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