Elite Eats – Blueberry Coconut Pecan Breakfast Cookies

This recipe is courtesy of Melanie Reid, RHN.  Melanie is a Registered Holistic Nutritionist through the Canadian School of Natural Nutrition, and is passionate about healthy eating and creating fun recipes for her family and clients.

1 1/2       cups gluten-free rolled oats
1             cup unsweetened coconut flakes 
1             tablespoon golden flaxmeal
1/2          teaspoon salt
3/4          cups coarsely chopped pecans
1/2          cup dried (no sugar added) blueberries or 1/2 cup frozen blueberries
3             very ripe bananas, mashed
1/4          cup coconut oil, warm enough to be liquid
1             tablespoon agave nectar 
1             teaspoon vanilla extract
1 or 2 scoops of vanilla protein powder (if including protein powder, add an additional tbsp of coconut oil)
Cooking spray 


  • Preheat oven to 350°.
  • Combine oats, coconut, flaxmeal, protein powder, salt, pecans, and blueberries.
  • Stir in bananas, oil, agave nectar and vanilla until well combined.
  • Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray (or mix into balls and press down with the bottom of a cup). Continue with remaining mixture.
  • Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
  • Yield: about 15 cookies.


Comments are closed.