Saturday, February 26, 2011

Breakfast Cookie

In the food blog world this recipe is well known thanks to the Fitnessista. There are few blogs I have read that have not tried this recipe once or ate these regularly. So naturally I finally decided that I needed to see what the hype was all about.

So last night I made the famous Breakfast Cookie. It's pretty simple to make, add oats, a nut butter, whey protein powder, milk and any added mix in's you choose.

I added milk, oats, raw almond butter, vanilla protein powder, dried cranberries, a pinch of sugar, some oat bran (because I have a ton of it and don't know what to do in the slightest with it without having muffin tins to make oat bran muffins) and cinnamon.

Mix it all up and then spread on a plate evenly. And refrigerate over night. I was a little nervous because mine was quite runny but it did harden over night.

I topped it with vanilla Greek yogurt from Trader Joe's.

I wasn't a huge fan. The oats had softened and it had ok flavor but the texture was difficult for me. I probably should have known because I do not like oatmeal so soft oats aren't my forte to begin with but since I do like oatmeal cookies I thought maybe this would be the same, right? Nope.

I ate 1/2 of it before giving up. I just couldn't get past the texture being so soft. But honestly I would try this recipe again, maybe I added too much milk and maybe it needed to stay out longer than I did.

Try it and let me know what you think.

Breakfast Cookie:

~by the Fitnessista

1/3 cup oats

1 Tablespoon nut butter

1/2 a scoop of whey protein powder

1/8 cup milk

anything you want to mix in for flavor

Mix oats, nut butter and protein powder until crumbly. Then mix in milk until fluffy.
Then add in your favorite flavors i.e. chocolate chips, dried fruit, banana, raisins, cinnamon etc.

Spread on a plate and let "harden" over night.

1 comment:

  1. Good to know! I keep on seeing people make these and I've been more than a little bit nervous about the whole thing. I'll probably be passing for now.


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