Blueberry Breakfast Biscuits

Ingredients

2 ripe bananas, mashed
1 large egg, lightly beaten
2 1/2 tablespoons coconut oil, melted
2 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
3 tablespoons buttermilk
2 (300g) cups rolled oats
1 (150g) cup plain flour
1/3 cup (60g) ground flaxseed
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (155g) fresh blueberries
1/2 cup (60g) toasted sliced almonds
2/3 cup (100g) dark chocolate, chopped

Preheat the oven to 180°C.

In a large bowl, add the mashed bananas, egg, coconut oil, butter, vanilla extract and buttermilk.

In a medium bowl, add oats, flour, flaxseed, sugar, baking powder, baking soda, cinnamon and salt.

Add the dry ingredients to the wet and mix until just combined. Using your hands gently mix the blueberries, almonds and chocolate evenly through the mix.

On a non stick baking tray, scoop out 2 tablespoons of dough at a time. Repeat this step leaving approx. 5cm in between each.

Bake for 12 to 15 minutes.

Allow to cool completely on tray before eating. Can be stored in a covered food safe container for up to 5 days.

Ingredients

2 ripe bananas, mashed

1 large egg, lightly beaten

2 ½ tbsp tablespoons coconut oil, melted

2 ½ tbsp unsalted butter, melted

2 tsp vanilla extract

3 tbsp buttermilk

2 cups rolled oats

1 cup plain flour

⅓ cup ground flaxseed

2 tbsp brown sugar

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

1 cup fresh blueberries

½ cup toasted sliced almonds

⅔ cup dark chocolate, chopped

Directions