Now it’s totally acceptable to have a cookie for breakfast.
Welcome to Day 3 of 10 Days of Healthy! Today is all about breakfast. And of course a healthy one at that.
I bet you never thought a cookie could be healthy. Well, think again because you’re about to start a new breakfast routine, and these cookie cups are the star of it!
You could also add flax or chia seed to the batter, which would provide an excellent source of omega-3 fatty acids, calcium, fiber, iron, and antioxidants. Yes, yes, and yes please!
They’re also great to make ahead for a busy work or school week and a hearty snack 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Oatmeal Raisin Cookie Cereal Cups.
- 2 cups old-fashioned rolled oats
- 1/3 cup maple syrup
- 1 ripe banana, mashed
- 1 tablespoon tahini
- 1 tablespoon almond butter
- 1 teaspoon vanilla extract
- 1 cup raisins ((optional))
- milk ((any type, for serving))
- Preheat oven to 350 degrees F. Grease a muffin pan. Set aside.
- In a large bowl, mix together oats, maple syrup, mashed banana, tahini, almond butter, vanilla, and raisins. Add about 1 tablespoon of batter to each muffin tin cavity, and mold each into a cup. Bake for 10-12 minutes or until cookie cups are firm. Allow to cool, and serve with cold milk. Enjoy!
