Best Ever Breakfast Cookies in the Pressure Cooker
These breakfast cookies are a healthy, hearty option made right in your pressure cooker—packed with oats, seeds, dried fruit, and naturally-sweetened with banana and maple syrup for the perfect on-the-go breakfast.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ripe banana mashed
- 1 egg
- ¼ cup pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup peanut butter or other nut or seed butter
- ¼ cup flour whole wheat, all-purpose, oat, or gluten-free
- 1 cup old fashioned oats
- ¾ cup nuts and/or seeds e.g., pumpkin and sunflower seeds
- ¾ cup dried fruit e.g., chopped figs, apricots, cranberries
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe banana with a fork until very smooth.
- Add egg, maple syrup, salt, cinnamon, and peanut butter to the banana. Mix well.
- Mix in the flour, then add oats and stir until thick.
- Fold in the nuts, seeds, and dried fruit until evenly distributed.
- Scoop heaping tablespoons of dough onto the parchment and flatten slightly.
- Bake for 25 to 30 minutes until golden and set.
- Cool on the baking sheet for 5 minutes, then transfer to wire rack to cool fully.
Notes
Store in an airtight container at room temperature for up to 2 days, in the fridge for 1 week, or freeze for longer storage.