Eggs, PB, soggy weetbix, Goldilock’s porridge, your fitness trainer’s gross smoothie bowl; they’re all extremely high on ze old stick factor. What I’m trying to say is, breakfast food is adhesive; designed to stick to things in contact (in your case; that glorious stash). So do yourself (and the world) a favour by befriending the humble breakfast cookie during this sublime month of Movember.
For a quick, easy, nutritious and clean (in both senses of the word) breakfast, simply grab a couple of these babies on your way out the door to avoid unnecessary embarrassment (big boss pointing out your yoghurt stained mo and the like).
2 large ripe bananas or 3 small.
2 heaped tbsp nut butter (I used almond)
1 heaped tbsp honey (or maple syrup)
2 1/2 cups of your favourite healthy granola/muesli (I used my homemade muesli which is a nutritious combination of oats, coconut, dried fruit, raw nuts and seeds: recipe here)
Preheat the oven to 180 C
In a food processor, process the bananas, nut butter and honey until smooth
Fold in the muesli until well combined.
Spoon the mixture on to a lined baking tray (or 2), just under a tablespoon per cookie.
Bake for 10-20 minutes or until golden on the outside (the time really depends on the type of muesli you’re using so please keep an eye on them!)
*gluten-free if using gluten-free muesli