Sweet Potato & Oat Breakfast Biscuits

Soft, nutritious and convenient breakfast cookies, perfect for busy mornings or sustaining snacks.

Ingredients

• 3 small sweet potatoes (about 390 g), peeled and cut into large pieces
• 2 eggs
• 130 g (½ cup) almond butter (or other nut/seed butter)
• 60 g (¼ cup) butter, melted
• 60 ml (¼ cup) maple syrup or honey
• 150 g (1 ½ cups) rolled oats
• Ground spices to taste: cinnamon, nutmeg, ginger
• 1 pinch of salt
• 180 g (1 cup) 70% dark chocolate chips (or dried fruit) (optional)

Preparation

Preheat oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender. Drain, let cool slightly, then mash until smooth.

In a large bowl, mix sweet potato puree with eggs, almond butter, melted butter and sweetener.

Add oat flakes, spices and salt. Mix until smooth.

Stir in dark chocolate or dried fruit, if desired.

Drop 16 portions onto the baking sheet and flatten slightly. Bake in the top portion of the oven for 15 to 20 minutes or until cookies are set and lightly golden.

Let cool before serving.
Note: Keeps for 4 to 5 days in the refrigerator or up to 2 months in the freezer.


NutriSimple Tips
For a more sustaining breakfast: serve with a Greek yogurt, a glass of milk or an egg.
Banana variation: replace sweet potato puree with 1 cup of mashed banana.
Nut-free: replace almond butter with sunflower seed butter.

Thank you to our photographer Erika Lajeunesse