Quick and healthy breakfast to grab and go
It’s that time of year where things are getting hectic with school and work, and finals season is looming on the horizon.
It’s getting harder and harder to not hit the snooze button in the morning, which can lead to rushing out the door and maybe skipping the most important meal of the day.
For those on the go (or for those of us who hit the snooze button too many times) skipping breakfast isn’t healthy, and we can take all the extra energy in the morning we can get.
Take 10 minutes before bed to make these simple breakfast cookies for when you need to grab something quickly before you head out the door so you don’t have to skip out on breakfast.
- 3/4 cup peanut butter
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla
- 1-3 tablespoons chia seeds
- 3/4 cup old-fashioned oats
- Mini chocolate chips
- Coconut flakes
- Chopped almonds or pecans
- Pumpkin seeds
- Protein powder
- Flax seeds
- Place peanut butter, honey and vanilla in a bowl and microwave for about 20 seconds. (I did 30 seconds.) Mix well.
- Add in oats, chia seeds and other mix-ins. Stir to combine.
- Roll mixture into eight balls (I did five) and place on baking sheet lined with parchment paper.
- Press balls somewhat flat, then place in fridge for at least an hour.
- Store breakfast cookies in a container in the fridge for up to two weeks.
Each breakfast cookie with the base ingredients will be about 190 calories and packed with protein to help you stay full and energized.
Personally, the breakfast cookies are very rich, and one is enough for a quick breakfast. I think they could be made without either the honey or vanilla to make them lighter.
I added lots of chia seeds, some chocolate chips and a sprinkle of coconut flakes for texture, and they turned out perfectly.
They were incredibly easy to make, and I will be experimenting with different add-ins in the future.