As some of you know, my breakfast pretty regularly consists of overnight oats. My favorite OO concoction involves vanilla almond milk, oatmeal, guar gum, vanilla protein powder and blueberries. I imagine that I will continue eating this pretty routinely for quite a while.
I guess I am a creature of habit when it comes to breakfast. I generally find one that works and stick with it until there is some impetus for change.
So if you love OOs so much, what’s up with the breakfast cookie?
Well, as tasty as they are, OOs are not perfect in every situation. They cannot be taken through airport security, they are not ideal to eat while driving, and they certainly can’t be discretely eaten during a meeting at work.
The breakfast cookie solves all of these problems. Portable, one handed, and just as filling and tasty as OOs.
- 1/2 cup oatmeal
- 1 scoop vanilla protein powder
- 2 tbsp dried cranberries
- 1 tbsp almond slivers
- 1 tbsp agave nectar or honey
- Splash of almond (or regular) milk
- Non-stick spray
- Combine dry ingredients in a small bowl.
- Work agave nectar and a splash of almond milk into the mixture.
- Optional, for breakfast cookies to go: Place a square of plastic wrap on a small plate before continuing with the steps below.
- Lightly coat a small plate with non-stick spray, then press the oatmeal mixture into a cookie shape on the plate.
- Refrigerate overnight. The cookie can usually be lifted off of the plate easily after it has set. In the case of a to-go cookie, lift the plastic wrap and go.
Servings ~ 1
Calories ~ 423, Fat ~ 7.9 g, Carbohydrates ~ 68.6 g, Protein ~ 21.8 g