Zucchini Oat Breakfast Cookies

Do you struggle to eat breakfast due to a lack of time but want to include more gut friendly foods into your diet❓

If you answered YES, than this recipe is for you!👇

Just 2 🍪contain 4 grams of fiber, 6 grams of protein AND a serving of a fruit/veggie🤯

These nutrient packed cookies promote satiety and lasting energy, which will help you keep your eye on the prize at work or school 📈

The fiber 🌱found in these oats contain beta-glucans, which are known to decrease bad cholesterol levels & aid in digestive health!

The fiber in ground flaxseeds help with these as well, but they also have the bonus of containing omega 3 fats, which are a known anti- inflammatory✨

Yields: 8 servings (2 per serving)

Here’s what you’ll need:


– 1 banana, mashed

– 1 egg

– 1/4 cup melted vegan butter

– 1-2 TBSP maple syrup

– 1 medium zucchini, grated

– 1 cup Gluten Free (GF) oats

– 3/4 C GF flour

– 1 TBSP ground flax

– 1 tsp baking powder

– 1/4 tsp salt

– 1/2 tsp cinnamon

– 1/2 cup organic blueberries (frozen or fresh)

How it goes down:

  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  2. Mash the banana using the back of a fork in a large bowl. Then whisk in the egg, butter, maple syrup and vanilla. Lastly add zucchini and stir to combine.
  3. Prep your dry ingredients in a separate bowl. Mix together the GF flour, oats, baking powder, flax, cinnamon and hemp seeds. Add to the wet mixture until thoroughly combined. Gently fold in the blueberries.
  4. Scoop the batter onto the baking sheet. Bake for 35 to 40 minutes or until golden brown.



– To make low FODMAP, be sure banana is just ripe.

– Swap out vegan butter for other plant based fat of your choice.

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