I’m a total granola/muesli lover through and through. Most of the year (when it’s not cold out), I’m chowing down on granola or muesli for breakfast. And honestly, sometimes for lunch or dinner if I’m feeling lazy. Even though I make my own, I’m always itching to try new ones and see what combinations of nuts and fruit they use. It’s because of my love for granola and muesli that I made what I’ll dub a “muesli cookie “the other day when I had a hankering for something sweet.
These cookies are more like a cross between banana bread and a granola bar. The banana makes them just sweet enough and you get awesome flavor and texture from the typical muesli ingredients (i.e. oats, nuts, dried fruit). These are a cinch to put together and you can easily customize them by using your favorite nuts and dried fruits. And, if you have a sensitivity to oats, you can use all quinoa flakes. It’s a win-win for pretty much everyone!
notes: I find the cookies are sweet enough with the banana, but if you want a little more sweetness, add a tbsp or two of maple syrup or agave. If you don’t like the taste of bananas, or don’t have one lying around, you can sub in 1/4 cup of unsweetened applesauce, but you will probably have to add a bit of sweetener.
- 2 tbsp melted coconut oil
- 1 medium extra-ripe banana
- 1 teaspoon vanilla extract
- pinch of sea salt
- 1/4 cup almond meal
- 1/2 cup oats
- 1/4 cup quinoa flakes (or additional oats)
- 3 tbsp dried cranberries, coarsely chopped
- 3 tbsp dried goji berries. coarsely chopped
- 3 tbsp whole raw almonds. coarsely chopped
Preheat your oven to 350 degrees and line a baking sheet with parchment. Combine the coconut oil, banana, vanilla extract, and sea salt in a bowl and mash until smooth. Add the remaining ingredients and stir until everything is combined and the mixture sticks together. Place mounds about 2 tbsp in size on your lined sheet and gently flatten them with your fingers. Bake for 15-17 minutes until the bottoms are golden and the tops have firmed a bit (they will firm up more as they cool). Cool on the pan for 15 minutes before moving to a cooling rack. Makes about one dozen small/medium sized cookies. Keep leftovers in an airtight container.