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

Cookie dough

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

To serve,

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


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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