Spiced Apple & Oat Breakfast Cookies

These are not proper cookies. They're soft, chewy, and barely sweet, held together by grated apple and oats. They're perfect for grabbing on your way out the door, or eating in bed, which is my preferred method. They freeze well, so make a double batch.

Ingredients (Makes 8–10 cookies):

• 1 large apple, grated (no need to peel)
• 150g rolled oats
• 1 tsp cinnamon
• ¼ tsp ground ginger
• Pinch of salt
• 1 egg
• 1 tbsp maple syrup
• A handful of raisins (optional)

Method:

1. Preheat oven to 180°C (160°C fan). Line a baking tray with parchment.
2. Mix all ingredients in a bowl until well combined. Let it sit for 5 minutes so the oats absorb some moisture.
3. Spoon tablespoon-sized dollops onto the tray. Flatten slightly with the back of the spoon.
4. Bake for 12–15 minutes until golden at the edges.
5. Cool on the tray for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 3 days, or freeze.

Why it's gut-friendly: Apples are rich in pectin, a prebiotic fibre. Oats provide beta-glucan for gut health. Cinnamon and ginger are anti-inflammatory. No refined sugar.