One of my new favourite blogs is My New Roots by Sarah Britton. In her book of the same name (Clarkson Potter, 2015) is a recipe called Fully Loaded Breakfast Bars. I'm always on the hunt for a healthy cookie I can give my 3-year-old in the morning when she's not fussed by porridge or toast, or if I'm pressed for time.
Makes 12-14
1 Tbs chia seeds
3 1/4 c rolled oats
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp sea salt
1 1/2 c cooked white beans such as cannellini, butter, navy (1 can)
1/4 c coconut oil, melted
1/4 c rice malt syrup or honey
grated zest of 1 orange
1/2 c applesauce
1 tsp vanilla extract
1/3 c chopped dried apricots
1/4 c raisins
1/4 c pumpkin seeds
2 c organic cornflakes (optional)

Preheat oven to 180C. Line a baking tray with baking paper.
Combine chia seeds with 3 Tbs water in a glass and set aside. Pulse 1 1/4 c oats in a food processor or grinder until it becomes a flour. Transfer to a large bowl and mix in remaining 2 c oats, baking powder, baking soda, cinnamon and salt.
Pulse the beans with the coconut oil in the food processor until mixture is creamy. Add sweetener, orange zest, chia gel, applesauce and vanilla and pulse until smooth.
Pour bean mixture into oats and stir. Add the dried fruit, pumpkin seeds and cornflakes and mix until well combined.
Shape dough into golf-size balls, place onto the baking sheet and flatten into a pattie. Bake for around 15 mins until the bars are golden. I rotate my baking tray after 8 mins in the oven. Let cool on the tray for a few mins then transfer to a wire rack.
The bars last up to a week in an airtight container or in the freezer for up to a month.
Try different dried fruits or other seeds if you have them on hand.