These muesli cookies are the perfect swap for store-bought muesli bars that are often full of hidden sugar. Oats are an excellent source of soluble fibre which helps to keep you fuller for longer, lower blood sugar levels after eating and improve heart health by lowering levels of bad cholesterol in the body. One cup of oats almost contains one third of your daily fibre intake. Nuts and seeds are an excellent source of poly and monounsaturated fats which help to promote satiety and fullness, reduce inflammation, lower levels of bad cholesterol in the body and potentially lower blood pressure. Nuts are also a good source of dietary fibre, protein, several B group vitamins, vitamin E and antioxidants. Studies suggest that one handful of nuts per day may reduce your risk of heart disease by 30-50%.

Ingredients
Dry
1 cup rolled oats
¾ cup oat bran
½ cup shredded coconut
2 tbsp almond meal
1 tsp cinnamon

Seeds
¼ cup sunflower seeds
¼ cup slivered almond
¼ cup chopped walnuts
¼ cup chopped dried apricots
¼ cup chopped dried dates

Wet Ingredients
3 mashed ripe bananas
2 tbsp melted honey/rice malt syrup/maple syrup
¼ cup macadamia oil/coconut oil
1 tsp vanilla extract

Method

1. Line two baking trays with baking paper and set aside.
2. Preheat oven to 180 degrees
3. Place the dry ingredients in a bowl, followed by the seeds and mix to combine. Add the wet ingredients and mix until well combined
4. Roll into 14 balls and pat down on baking trays to form small cookies
5. Cook for 10 minutes on each side or until brown
6. Store in fridge for up to seven days

Cook time: 20 mins
Prep time: 10 mins
Total time: 30 mins
Serves Per Recipe: 14 cookies
Serve size: 2 cookies