fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Pistachio Breakfast Cookies

  • Author: Marty Boyd
  • Yield: 20 1x


  • 1½ cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon Chia seeds
  • ½ teaspoon salt
  • ¾ cups coarsely chopped Pistachios
  • ½ cup dried Cranberries
  • 3 very ripe bananas, mashed
  • ¼ cup coconut oil, warm enough to be liquid
  • 1 tablespoon Honey
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°. Combine oats, coconut, Chia, salt, pistachios, and Cranberries. Stir in bananas, oil, honey and vanilla until well combined.
  2. Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
  3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.