Hummingbird Breakfast Skillet Cookie

One of my favorite treats is the Southern hummingbird cake. I put my nutritious and fun twist on this dessert by turning it into a breakfast skillet cookie filled with nutrient-dense ingredients – but it still doesn’t sacrifice on that classic hummingbird flavor. This skillet cookie gets much of its sweetness from banana and pineapple. Each serving contains 5 grams of fiber (if cut into 6 servings), making it the perfect breakfast to keep you and your children full and focused all morning long!

  • Serves 6-8

Ingredients:

  • ½ cup Nature’s Path Old Fashioned Organic Oats
  • ¼ cup coconut flour
  • ¼ cup shredded unsweetened coconut
  • 2 Tbsp coconut sugar
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ½ cup crushed pineapple, canned in 100% juice, drained
  • ½ medium-sized extra ripe banana, mashed
  • ¼ cup light canned coconut milk
  • 2 Tbsp coconut oil, melted
  • 1 flax egg (1 Tbsp ground flaxseed mixed with 2 ½ Tbsp water, let sit for 5 minutes)
  • 1 tsp vanilla extract
  • ½ cup Nature’s Path Coconut Chia Granola
  • 1 oz. chopped pecans

Directions:

  1. Preheat oven to 350° F.
  2. In a medium-sized bowl, combine the oats, flour, coconut, sugar, cinnamon, baking soda, and salt.
  3. In a separate medium-sized bowl, combine the pineapple, banana, milk, oil, flax egg, and vanilla.
  4. Add the wet mixture to the dry mixture, and mix until just combined. Fold in the granola and pecans.
  5. Press dough into a greased 6-inch cast iron skillet. Bake until lightly browned on the edges, about 22 to 25 minutes.