These cookies are made of my favorite breakfast foods, so.....I don't see why you couldn't eat them for breakfast. They are also a terrific snack. As an added bonus, they are made almost entirely of "superfoods," so you can feel virtuous while you eat them, and they are gluten-free so you can share them with your gluten-sensitive friends. They're made of nutritious stuff: oats (whole grains, protein, fiber, complex carbs), yogurt (probiotics, protein), eggs (vitamins, protein, Omegas), dark chocolate (antioxidants), honey (antimicrobial) or agave (low-glycemic), nuts (protein, Omegas), and cinnamon (anti-inflammatory). You can add sugar if you want (I don't) and 1/2 tablespoon of flax seeds for extra Omegas. If you buy a bag of flax seeds, keep it in the freezer.
Here's how I make them. If you don't have measuring spoons, just fake it. I'm usually too lazy to measure anything, and only did it once to create this recipe. Add as much of the measured ingredients as you think would taste good.
I hate washing cookie sheets, so I bake mine in a glass casserole dish.
Ingredients:
3 cups quick oats
1 6-ounce container vanilla yogurt
3 tablespoons honey or agave nectar
2 eggs
5 squares dark chocolate, crushed
2 tablespoons chopped nuts of your choice
1/2 teaspoon cinnamon
1 tablespoon sugar
1/2 tablespoon flax seeds (optional)
Preheat oven to 375. Combine all ingredients. Roll into 14 balls (they will be the size of golf balls) and place on a cookie sheet sprayed with non-stick spray or butter. If you don't have a cookie sheet you can also bake these in a glass casserole dish or pie pan or cake pan or whatever you have that is oven-safe. Press the balls gently to flatten them slightly. Bake for 20 minutes.
Enjoy!
Extra Credit: When you have time, bake a whole bunch of these and freeze the extras. That way, you'll have breakfast or snacks that you can pull out of the freezer any time you have a busy week.
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