Hummingbird Breakfast Skillet Cookie
One of my favorite treats is the Southern hummingbird cake. I put my nutritious and fun twist on this dessert by turning it into a breakfast skillet cookie filled with nutrient-dense ingredients – but it still doesn’t sacrifice on that classic hummingbird flavor. This skillet cookie gets much of its sweetness from banana and pineapple. Each serving contains 5 grams of fiber (if cut into 6 servings), making it the perfect breakfast to keep you and your children full and focused all morning long!
Hummingbird Breakfast Skillet Cookie Recipe
Ingredients
- ½ cup Nature's Path Old Fashioned Organic Oats
- ¼ cup coconut flour
- ¼ cup shredded unsweetened coconut
- 2 Tbsp coconut sugar
- ½ tsp cinnamon
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup crushed pineapple, canned in 100% juice, drained
- ½ medium-sized extra ripe banana, mashed
- ¼ cup light canned coconut milk
- 2 Tbsp coconut oil, melted
- 1 flax egg (1 Tbsp ground flaxseed mixed with 2.5 Tbsp water, let sit for 5 minutes)
- 1 tsp vanilla extract
- ½ cup Nature's Path Coconut Chia Granola
- 1 oz. chopped pecans
Instructions
- Preheat oven to 350° F.
- In a medium-sized bowl, combine the oats, flour, coconut, sugar, cinnamon, baking soda, and salt.
- In a separate medium-sized bowl, combine the pineapple, banana, milk, oil, flax egg, and vanilla.
- Add the wet mixture to the dry mixture, and mix until just combined. Fold in the granola and pecans.
- Press dough into a greased 6-inch cast iron skillet. Bake until lightly browned on the edges, about 22 to 25 minutes.
About The Author
Charlotte Martin
Charlotte Martin of Nutritiously Twisted is a twenty-something dietitian on a mission to make nutritious taste delicious! She puts her twist on popular recipes in hopes of making healthy eating a little more enjoyable. She especially likes swapping in veggies for higher carb ingredients - oh, and satisfying her sweet tooth, of course :). Charlotte is the winner of our Nature’s Path’s 2017 Dietitian Recipe Contest!
