Kid Approved & Diabetic Friendly

Cookie’s N’ Milk Breakfast Cups

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Cookies for breakfast?! I don’t think I know any kids that would protest that!

If these delicious Cookies N’ Milk Breakfast Cups don’t make your mouth water, I don’t know what will! These little cups are SO delicious, and serving them in a bowl with milk and fresh berries takes them to a whole new level of deliciousness!

Breakfast Cookie Collage

These aren’t exactly a breakfast option you should choose every day, but rather a breakfast treat. They are super filling too, so for young kids 1 will probably fill them up. These would also make a good after-school snack. No matter when you choose to enjoy them, you’re sure to love them!

Cookie’s N’ Milk Breakfast Cups

Yield: 12 Cookie Breakfast Cups

Serving Size: 1 Cookie Breakfast Cup

Cookie’s N’ Milk Breakfast Cups

Recipe source: halfbakedharvest.com.

Ingredients

  • 2 1/2 cups old-fashioned oats
  • 2 tablespoons ground flaxseed meal
  • 1/2 teaspoon salt
  • 1/3 cup real maple syrup or honey
  • 2 tablespoons peanut or almond butter
  • 1/4 cup coconut oil
  • 1 very ripe banana, mashed
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar-free chocolate chips
  • Yogurt or milk, for serving
  • Fresh berries, for serving

Instructions

  1. Preheat oven to 350F. Grease a 12 cup muffin pan with butter, oil or cooking spray.
  2. In a large mixing bowl mix together the oats, flax and salt.
  3. In a medium bowl combine the maple syrup (or honey) and peanut butter. Microwave on high for 1 minute or until the mixture is bubbling; stir to combine. Add the coconut oil, mashed banana and vanilla; stir to combine.
  4. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
  5. Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups.
  6. Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully scoop the cups out.
  7. Allow the cups to cool or eat warm. Serve the cups in a bowl and pour in some milk or serve over yogurt. Garnish with fresh berries.

Notes

The below calculations are only for the Cookie Cups. Milk and fresh berries are not included in the calculations.

http://fingerprickingood.com/2015/10/27/cookies-n-milk-breakfast-cups/

Nutrition Facts
Serving Size 1 Cookie Breakfast Cup
Servings Per Container 12

Amount Per Serving
Calories 204 Calories from Fat 93.6
% Daily Value*
Total Fat 10.4g 16%
Saturated Fat 6.5g 33%
Trans Fat g
Cholesterol 0mg 0%
Sodium 6.8mg 0%
Total Carbohydrate 27.7g 9%
Dietary Fiber 3.1g 12%
Sugars 8.4g
Protein 3.8g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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