When you want to be good but fancy a breakfast treat, these cookies are just the thing to whip up. Quick and easy to make, they make a lovely breakfast to have on the go, to make in advance for the week or to have with a cuppa as a snack later in the day. The texture of these cookies is delightful, rather than having a hard, biscuit snap, they are soft and gooey and can be pulled apart to be eaten.
You’ll find a number of different baked oats recipes on my site cos I can’t lie, I love them! They are such a lovely warming and filling breakfast that feel like a real treat for such a low number of points. This little number came about when I was trying to make some space in my cupboards and I needed to use up the last of a giant tub of PB2. Some frozen raspberries already stashed in the freezer meant this could be whipped up with store cupboard and freezer bits really easily. A great option if it’s getting close to big shop day and you don’t have much fresh left in the fridge! I’ve made my ‘jam’ with raspberries here but it would also be lovely with strawberries. Just make sure you use the same quantities, chop them into quarters, mash down once warmed and add the chia seeds to thicken. Lovely!
I love eggy bread and this morning I really had a craving for something a bit sweeter. This was the perfect solution, nice and low in points but full of lovely fresh flavours. It’s the perfect summery weekend breakfast.