Breakfast Cookies

Breakfast has been a struggle for me lately. 

My once large appetite has slowed and I’m finding that my stomach just can’t handle a large meal in the early hours of the morning. While my body believes this to be true, I know that my body does need fuel to get the day started and to bring some much needed glucose to my brain. And so the creation of these small three-bite “cookies” came into being.

These cookies are basically a dump, mix, and go kind of direction list, and don’t even require a heated oven! Their versatility is also encouraging because you can basically throw in a number of different flavour combos to mix up what you’re grabbing each morning.


I love that these are already portioned out, easy to grab-and-go, and hit the spot. I like using carob chips as they are an antioxidant, dairy free, and can aid in digestion. I don’t always use carob as a chocolate substitute, but they do a pretty good job in giving an almost like a chocolate flavour.

Give these cookies a try and see how they handle in your breakfast routine. I’m tempted to throw more things into the bowl as I make these each week and may experiment with a cranberry/yogurt chip mixture, or even a cinnamon/pecan combo!



Breakfast Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2 hours 10 mins
 
Ingredients
  • 1 cup whole oats
  • ⅔ cup natural peanut butter
  • 2 tbsp honey
  • ⅓ cup carob chips
Instructions
  1. Combine all ingredients in a large bowl
  2. Mix thoroughly, adding 1-2 additional tbsp of peanut butter if needed
  3. Press into a lined muffin tin and refrigerate for at least 2 hours
  4. These hold their shape well, but watch out for crumbs!

 

What is your favourite thing to eat for breakfast?

Always,

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