Easiest Way to Make Tasty Superfood Breakfast Cookies
This superfood breakfast cake is full of nutrients! This is a healthy recipe that contains vegan ingredients and is gluten-free without compromising the taste. Enjoy freshly baked, guilt-free cake made in less than half an hour.
Today I'm bringing you a superfood breakfast cake. Why? Because I would take any excuse to eat cake for breakfast. Plus, if cookies are full of vitamins, minerals, and fiber, it's a guilt-free experience. (Not that guilt should be associated with food in the first place!)
These vegan breakfast cakes are crunchy, spicy, and sweetened with syrup. they're also ready in less than half an hour. Let's start!
What are Superfoods?
Superfood has a broad definition depending on who you ask. they do not belong to a single food group, but they are always nutrient dense and usually plant-based. The most popular "super foods" are nuts, seeds, green leafy vegetables, and berries.
For this superfood breakfast cake, we will use a wide variety of ingredients that are often classified as superfoods. These include pumpkin seeds, almonds, flax seeds, chia seeds, flax seeds, and cranberries.
Tips for making this recipe:
Here are some tips for perfecting this super food breakfast cake.
- Use your favorite spread. Almond butter, spread, and cashew butter are all good options. Alternatively, do these 7 peanuts and butter for one nutrient and added flavor. This is very nice! If you are allergic to peanuts, use edible seed butter instead.
- You can substitute several ingredients during this recipe. As a substitute for dried cranberries, try raisins or dried blueberries. In addition, sunflower seeds can replace pumpkin seeds. I don't recommend substituting oatmeal, flaxseed foods, spreads, or syrups.
- The cake will remain soft after baking. Once cool, they will harden and give a crunchy texture.
- Store leftovers in airtight containers. they must store it for up to 1 week.
If you've tried these Superfood Breakfast Cakes, let me know what you think by rating them and leaving a comment below! Ready for more? subscribe to my newsletter or follow Instagram and YouTube!
Superfood Breakfast Cookies
These cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They're free of gluten, dairy, & refined sugar, and also vegan friendly!
Servings: 9 Cookies
Category: Breakfast, Dessert
- 1 cup old fashioned rolled oats use certified gluten-free oats,(if needed)
- 1/2 cup oat flour*
- 1/2 cup dried cranberries, raisins, or other dried fruit**
- 1/2 cup unsalted pumpkin seeds (pepitas) or other seed/nut**
- 1/4 cup ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large mashed banana or 1/2 cup unsweetened applesauce
- 3 tablespoons melted coconut oil or butter
- 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
- 2 tablespoons almond milk or other milk of choice
- Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
- Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
- Measure dough out by the scant 1/4 cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
- Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
- Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.
Label: superfood breakfast cookies, superfood, pumpkin seeds, nut butter, hemp seeds, cookies, chia seeds, breakfast cookies