I can’t help it, when I’m at home during the weekends I just have to bake stuff (preferably breakfast stuff).
I probably wouldn’t be such a baking fanatical if I had an oven to my disposition every day, but now I can only use it in the weekend, I have to make good use of my baking time.
- 30 gr (1/3 a cup) of oats
- soy milk
- one egg (or just the white, or a flax egg)
- 1 t of baking powder
- 1/2 t unsweetened cocoa powder
- some granola
- some chocolate chips
- dried berries
- sunflower seeds
- shredded almonds or coconut shreds
- 1 t peanut butter
For the base: heat the oats in just enough milk to cover them for 2 minutes in the microwave. Add the egg, whisk, whisk, add some more milk if preferred and heat for another minutes. Add cinnamon and baking powder.
I opted to cook the oats before baking the cookies so they would stay gooey and chewy on the inside, if you don’t care for chewy cookies you can skip this step and just mix the oats, milk, egg, baking powder and cinnamon together and whisk it.
Divide the oats dough in tree parts.
Preheat oven to 220°C ( 430F).
Mix 1/2 t of cocoa powder through 1/3 of the oats base.
Make 2 dollops with a spoon and place them on a cookie sheet lined with wax paper. Sprinkle some granola and chocolate chips on top.
Mix the berries, sunflower seeds and shredded almonds/coconut with another 1/3 of the oats base.
Again, make 2 dollops on the wax paper.
Peanut Butter Cookies:
Heat 1 t of peanut butter and mix it with 1/3 of the oats base.
Make two dollops of this mixture and line them on the wax paper.
Bake them in the oven for about 10 minutes (12 minutes if you like them a bit firmer) on 220° C (430 F).
These would be great as a snack as well, but yeah, you guys know I have a soft spot for cookies for breakfast 😉