why not check here A healthy Breakfast cookie you ask? Sometimes…ok most times feeding two kids breakfast during the school months can be quite daunting. My girls love sleep as much as I do so we aren’t waking up early on a school day to make a breakfast pizza or french toast roll ups. They don’t love oatmeal and so we usually end up with cereal on repeat day after day. Then along came the idea to serve up a healthy breakfast cookie.
check my site Originally, I had intended for them to be for Ava as she loves peanut butter and is always looking for an alternative to a bowl of cereal but she actually didn’t like them. I assumed Zoe wouldn’t like them because she usually doesn’t like anything that tastes like something. It’s only been within the last few months that she has finally taken to peanut butter so I wasn’t sold on her loving them as much as she does.
discover here I went with peanut butter because it’s a great source of protein and it fills you up. I also wanted to make this recipe be a quick one that you can make in a hurry and not require me to turn on the oven. This recipe for a Healthy Breakfast Cookie is packed with Oats and Chia seeds, you’re getting all the things you need to start the day off on a good note. Additionally, it leaves you some room to add some chocolate and not feel guilty.
bien flirter avec un homme Why Chia Seeds? Well, Chia seeds are one of the healthiest foods on the planet and it benefits both your body and your brain. I’ve tried to make the girls Chia seed pudding and that was a hard pass but mixed in these nutritious breakfast cookies, no one even notices them.
important source And then you’ve got Oats, which I don’t think I need to tell you are one of the healthiest grains out there. I tend to stay away from Instant oats as they are one of the most processed but there are other versions of oats that are not as processed and better for you. Oats are a great source of important vitamins, minerals, fiber and antioxidants, mixed with Chia seeds and I feel like I’m winning at Mom life right now.
Being a runner, I often make myself protein balls and that’s where this idea came from but I wanted something that didn’t completely scare the kids away. We had been buying these granola bars as snacks before soccer etc but they were so high in sugar that I wanted to take the knowledge that I had for my own nutrition and make it kid-friendly without pushing my refined sugar free ways on to them.
I added a few other ingredients and subtracted a few from protein ball recipe and came upon this nutritious breakfast cookie that has actually turned into an anytime cookie as they are the perfect healthy option for a quick snack that Zoe absolutely loves.
Now how do you make a Healthy Breakfast Cookie? And what are my top secrets?
check out the post right here Peanut Butter Chocolate Chip Healthy Breakfast Cookie
3/4 cup peanut butter
1 Tbsp honey or maple syrup
1 tsp vanilla
1-3 Tablespoons chia seeds
3/4 cup old fashioned oats
Dash of cinnamon (my secret ingredient)
A handful of chocolate chips
- In a medium-size microwavable bowl combine peanut butter, honey, maple syrup, and vanilla. My top secret pro tip… microwave the ingredients for 20 seconds for easier mixing once you add the remaining ingredients.
Stir the mixture until well combined. Add the remaining ingredients.
Stir well and ensure everything is mixed together well.
Roll the mixture into 8 balls, or more if you prefer smaller cookies. Place them balls on a baking tray lined with parchment paper (which I ran out of when doing this recipe). Press the balls down to flatten slightly and them move them to the fridge for an hour to set.
Store breakfast cookies in an airtight container in the fridge.They will last in the fridge for up to two weeks, however, I’ve never had mine last that long as they get eaten so quickly! Just make sure that they are in either an airtight container or zip lock bag. You can also freeze them and they will last approximately 3 months. Just make sure that you allow them the hour to set in the fridge before freezing them.
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