Nutrient Rich Breakfast Biscuits

Nutrient Rich Breakfast Biscuits

Serves 12



  • 1 cup rolled oats
  • ½ cup almond meal
  • ½ cup shredded coconut
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ¼ cup coconut oil
  • 1/3 cup peanut butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla bean paste
  • 1/3 cup pumpkin seeds
  • ¼ cup sunflower kernels
  • 1/3 cup cranberries
  • 1/3 cup chopped walnuts
  • 1/3 cup flaked almonds
  • 2 tbs black chia seeds




  1. Preheat oven to 180 degrees.
  2. In a medium sized bowl combine oats, almond meal, shredded coconut, cinnamon, baking powder and soda and salt.
  3. In a small bowl mix eggs, coconut oil, peanut butter, maple syrup and vanilla extract.
  4. Add the wet ingredients into dry ingredients and stir until combined.
  5. Fold in pumpkin seeds, cranberries, walnuts and chia seeds.
  6. Round ~1/4 cup of dough into a ball and place on baking paper.  Repeat until dough is gone.  Press down lightly and bake for ~12-15mins until they are light brown.
  7. Remove from oven and let the cookies cool for at least 10 mins on baking sheet before transferring them on to a wire rack to completely cool
  8. Store in air tight container for up to 5 days or freezer for up to 3 months.

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