Breakfast cookies with berry yoghurt

Breakfast cookies with berry yoghurt

Total: 50 Min. | Active: 20 Min.
Nutritional value / piece: 161 kcal
, Fat: 8 g
, Carbohydrate: 18 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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50 g cane sugar
40 g butter
4 tbsp sea buckthorn spread
1 pinch salt

Cookie dough

100 g rolled oats
25 g sunflower seeds
25 g wheatgerm
3 tbsp almonds, coarsely chopped
30 dried bananas, coarsely chopped
30 dried apple rings, coarsely chopped

To serve,

180 g plain yoghurt
150 g mixed berries (e. g. blackcurrants, raspberries, blueberries)
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How it's done

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Bring the cane sugar, butter, sea buckthorn and salt to the boil in a pan.

Cookie dough

In a bowl, mix the oats with all the other ingredients up to and including the apple rings. Add the warm syrup. Using a tablespoon, create 12 dough mounds on two oven trays lined with baking paper, leaving plenty of room between each cookie, flatten slightly.


Approx. 15 mins. per tray in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool on a cooling rack.

To serve,

spread yoghurt on the cookies, top with berries.

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