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Banana Oat Macadamia Nut Breakfast Nuggets: Gluten Free, Vegan, Yeast Free

9:46 PM

Happy Oscar night! Are you watching? One of these years we're going to host an Oscar party, complete with adorable miniature foods and different bubbly cocktails. ...Yeah, who are we kidding? We're cuddled on the couch in sweatpants eating breakfast cookies with honey for dinner; maybe we'll leave the fuss for Hollywood. 

Lately I've been needing to-go breakfasts (am I the only one who can't get my act together in time to make some "elaborate" breakfast like oatmeal?) that are relatively healthy and low in sugar. We adapted this recipe from Gluten Free On a Shoestring, changing it to make it vegan and nut-friendly. We also used quinoa flour for extra protein (and we thought of this too late, but next time we'll use chia seeds as our egg replacement for an added superfood boost). Regardless, they turned out well!

Prep Time: 20 minutes
Bake Time: 12 minutes


1 3/4 cups gluten-free flour alternative (we used King Arthur's Multi-Purpose)
1 tsp. xanthan gum (omit this if your flour already contains it)
2 tbsp. quinoa flour
5 tbsp. sweet white sorghum flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 cup sugar
1/2 cup brown sugar
3 small, ripe bananas
1/2 cup macadamia nuts, coarsely chopped
1 1/2 cups gluten-free rolled oats
1 tbsp. canola oil
4 tbsp. dairy-free butter alternative, melted (we used Earth Balance Soy Free)
1 tsp. vanilla
2 egg substitutes (we used Ener-g)

preheat your oven to 350˚F

1. Mix Your Dry 
Combine your all-purpose flour, xanthan gum, quinoa flour, sorghum flour, baking soda, baking powder, salt, cinnamon, and both sugars. Mix well.

2. Combine Your Bananas + Macadamia Nuts
Dice your bananas (unless you took them from the freezer, like we did; then just thaw them!) and toss them with your chopped macadamia nuts. Sprinkle in a tablespoon of your dry mixture and toss to coat.  Set this aside.

3. Add Your Oats
Mix your oats into your bowl of dry ingredients (you didn't add these earlier because you don't want to sprinkle any oats into your banana mixture!)

4. Add Your Wet
Mix your banana and nut combination into your dry ingredients. Then add in your oil, butter substitute, vanilla, and egg substitute, making sure to mix after each step.

5. Form, Freeze + Bake Your Cookies
Divide your batter into 24 sections; quarter it, then halve each quarter, then split each piece into three. Wet your hands and roll each piece into a ball, placing them on a cookie sheet (or two) about an inch apart. Flatten them slightly with your hands. All of this work will leave your dough pretty warm—you'll want to stiffen it before you bake. Put each tray in the freezer for about ten minutes until they firm up; then, put them into your 350˚ oven and bake for about 12 minutes, or until the edges begin to turn golden. Make sure you rotate half way through to assure an even bake.

These relatively healthy little nuggets are great for breakfast! We nuke them in the microwave for 15 seconds, then drizzle on creamed honey or a little bit of local blackberry jam. Plus, they're super portable—everything I need in a breakfast! Enjoy!

See you soon,
Becky + Tanya 

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  1. Macadamia nut is so tasty. I like the cookies and will try to make them myself. The oil is good for your skin as well. A good reason to have the cookies ahem ;-)


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