Back to school and work is looming large, it’s back to the routine, the packed lunches and trying to get everyone to eat breakfast before leaving the house. It’s not always easy particularly if you’re leaving early to fit in sports training or music practice. That’s where these breakfast biscuits might come in handy. You can eat them on the go and they are guaranteed to keep you going for a good few hours. Packed with oats, seeds and fruit and with a touch of sugar in the form of honey, these are not only a great breakfast on the run but are also a good snack for when you are flagging during the day.
One batch will make a dozen good sized biscuits but you can easily double the recipe if you want them to feed a few people throughout the week.
Chocolate and Banana Breakfast Biscuits
Preheat the oven to 170 degrees celsius. Line a baking tray with baking paper.
Put the oats in a food processor and pulse a few times so that you have some larger oats as well as some that have been ground more finely. Tip these into a bowl and add the pumpkin and sunflower seeds, the linseed meal, cocoa, cinnamon and salt.
In a small saucepan, melt the honey and coconut oil. Remove from the heat and stir in the mashed banana and eggs. Pour into the dry ingredients and mix well.
Roll two tablespoons of the mixture into a ball. Place on the baking sheet and flatten out slightly. Sprinkle the biscuits with cocoa nibs.
Bake in the oven for 20 minutes. Cool for a few minutes before placing on a rack to cool down completely. Store in an airtight container.