Oat and cinnamon breakfast cookies

I love cookies, especially when they’re hot out of the oven. Not only are these crunchy morsels full of slow-releasing carbohydrates, healthy fats and fibre, but they’re also totally delicious.

Makes: 8–10

• 1 cup rolled oats

• 2 tbsp chia seeds

• ⅓ cup desiccated coconut

• ¼ cup sunflower or pumpkin seeds

• ⅓ cup raw almonds

• ½ tsp cinnamon

• 2 heaped tbsp hulled tahini

• 2 tbsp stevia powder, maple syrup or raw honey

• A big pinch of Celtic sea salt

• 2 dates, pitted (optional)

• ¼ cup warm water

• pinch of cinnamon, to serve

• tahini, to taste

1. Preheat oven to 180°C or 360°F. Line a baking tray with baking paper

2. Mix all ingredients in a food processor until the dough forms a sticky consistency. If it’s too dry, try adding a touch more water

3. Spoon 1 tbsp of mixture on to the baking tray and shape into circles. Repeat with remaining mixture

4. Bake for 15–17 minutes until golden around the edges

5. Drizzle with extra tahini and a sprinkle of cinnamon, if desired