There's no added sugar in this recipe; it's just sweetened naturally with raisins and the little bit of stevia in my protein powder. And the chopped almonds add a satisfying crunch that complements the soft texture of the oatmeal.
The best part about eating a huge cookie the size of your plate for breakfast is that you make this baby the night before, and you don't even have to bake it! Just mix the few simple ingredients together, flatten it on your plate, pop it in the fridge, and when you wake up, you'll be so excited to get your mouth around that chewy, cinnamony cookie!
Overnight Breakfast Cookie
Notes
I chose raisins and almonds to mix in, but go ahead and get creative with any kind of dried fruit, nut, or, dare I say, even chocolate chips!
Ingredients
1/2 banana1 teaspoon all-natural peanut butter
1/2 teaspoon flaxmeal
1/2 scoop vanilla plant-based protein powder (about 15 grams; I used Vega)
1/4 teaspoon cinnamon
30 grams rolled oats
1 tablespoon unsweetened soy milk
1 tablespoon raisins
1 tablespoon chopped raw almonds
Directions
- Mash the banana and peanut butter together in a small bowl.
- Stir in the flaxmeal, protein powder, cinnamon, and oats until combined.
- Stir in the soy milk.
- Add in the raisins and chopped nuts, saving a little to add as a topping.
- Flatten out onto a plate to form a large cookie.
- Refrigerate overnight.
- In the morning, grab a spoon and enjoy!
- Breakfast/Brunch
- Yield
- 1 serving
- Cook Time
- 5 minutes
Nutrition
- Calories per serving
- 328
No comments:
Post a Comment