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Recipe of the Week-Blueberry Coconut Pecan Breakfast Cookies

  • 1½ cups Southern Roots Original Granola or Flavor of Choice
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon golden flax meal
  • ½ teaspoon salt
  • ¾ cups coarsely chopped pecans
  • ½ cup dried blueberries
  • 3 very ripe bananas, mashed
  • ¼ cup coconut oil, warm enough to be liquid
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon vanilla extract
  • cooking spray

 

  1. Preheat oven to 350°. Combine granola, coconut, flax meal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
  1. Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
  1. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Makes about 15 Cookies



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