Rhubarb & Strawberry Granola Breakfast Cookies

Ingredients

• 200g Organic Oat Granola Base, divided
• 100g plain flour
• 15g Freeze Dried Rhubarb Powder
• 1 tsp Freee Gluten Free Baking Powder
• 1 tsp ground cinnamon
• A small pinch of fine salt
• 2 very ripe medium bananas, about 200g peeled weight
• 1 medium egg
• 40g unsalted butter, melted and cooled slightly
• 30g Freeze Dried Sliced Strawberries, broken into small pieces

Method

1. Prepare the tray. Heat the oven to 190°C / 170°C fan / gas 5. Line a large baking tray with baking paper.
2. Make the oat flour. Put 75g of the granola into a food processor and pulse until it resembles coarse flour. Tip into a large bowl with the remaining 125g granola, plain flour, rhubarb powder, baking powder, cinnamon and salt. Stir well so the rhubarb powder is evenly distributed.
3. Mix the wet ingredients. Mash the bananas until mostly smooth. Whisk in the egg and melted butter.
4. Bring the dough together. Pour the banana mixture into the dry ingredients and fold until no dry flour remains. Gently fold in the strawberry pieces. Leave for 5 minutes so the oats begin to absorb the moisture.
5. Shape and bake. Divide into 12 mounds on the tray, leaving space between them. Flatten each to about 1.5cm thick with damp fingertips; they will not spread much. Bake for 14 to 16 minutes until the edges are golden and the centres feel set.
6. Cool before serving. Leave on the tray for 5 minutes, then transfer carefully to a rack for at least 10 minutes. Serve with yoghurt and fresh strawberries if liked.

Make them your own

For a sweeter treat, drizzle cooled cookies with a little lemon icing. For a dairy-free version, replace the butter with a neutral oil. If your bananas are small, add one or two tablespoons of milk so the mixture is thick but scoopable.

Keeping and freezing

Keep in a sealed container in the fridge for up to 3 days. Freeze cooled cookies between sheets of baking paper for up to 1 month, then defrost in the fridge or at room temperature. Their soft texture is best refreshed for a few minutes in a warm oven.