My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Perfect vegan breakfast recipe for lazy vegan mornings or when you’re in rush. It’s easy, healthy and one batch will last for days!
Lazy mornings are my favorite. Lazy breakfasts are even better…
Have you ever woken up starving to death but didn’t have anything in your fridge? Or barely had 5 minutes to make a toast because you woke up late and had to run out of the door so that you won’t be late to work 2 days in a row?
I’ve always felt hungry during my morning commute. You get to the office and you feel like you’re about to collapse. And then you realize that it’s only morning! How can you possibly survive the next 8 hours?
In my quest for survival, I concocted these breakfast cookies! Seriously, the best thing I’ve ever made as the result of desperation. I made a batch on a Sunday (which makes 8 cookies) and then ate like a hungry mofo during the week.
So good.
I just kept making batches as soon as a ran out. I ate them in places like:
- While commuting to work on the bus and subway
- In my car on my way to the hair appointment
- At a nail salon to prevent passing out because they were taking too long
- Pre- and post-workout
- 3 pm office snack
- Weekend breakfast with a cappuccino (yum…………)
If you have kids, I think these breakfast cookies will also make amazing school snacks and breakfasts on the go. If you are in college, these are also cool as they’re quick to make and portable.
One thing to note – you don’t necessarily need to put jelly on these cookies. They’re great without them. That’s why (& jelly) are in the parenthesis.
Are you ready to transform your mornings with this lazy breakfast? Let’s get cooking!
Perfect vegan breakfast recipe for lazy vegans. Easy, healthy and one batch will last for days.
- 2 ripe bananas
- 2 cups oats (not instant)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup peanut butter
- 2 tbsp agave
- 1 tsp vanilla
- Pinch of salt
- 1/3 cup almond milk
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Preheat oven to 375 F / 200 C.
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In a medium bowl, mash ripe bananas with a fork.
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Add the rest of the ingredients and mix with a fork until well combined.
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Scoop ¼ cup of mixture and start forming cookies with your hands. Place on a cookie sheet.
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Bake for 15 minutes. The cookies will be a little soft when they come out of the oven. They will harden as they cool.
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Top with you favorite jelly when serving.
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Store in airtight container in the fridge for up to 5 days.
Nutrition Information: Calories: 221 Fat: 9.6 g Saturated fat: 2 g Carbohydrates: 28.6 g Dietary Fiber: 4 g Sugar: 7.9 g Sodium: 156 mg Protein: 7 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Leigh
I can’t eat banana, and wanted if pumpkin or squash puree would be an acceptable substitute. If so, how much would you recommend using? I think 2 medium bananas is roughly a cup?
Nara
Hi Leigh, I think both would work in this recipe. Use 2/3 cup of squash or pumpkin puree to sub for 2 bananas.