My biggest struggle is finding a breakfast that is quick and easy because I’m always scrambling for extra time in the morning. The added challenge is to find a no-bake recipe because I like to avoid using the oven during the summer. Avoiding the oven is a simple change that can help lower my electricity use.
I stumbled on these amazing no-bake breakfast cookies from Chelsea’s Messy Apron blog and had to share her recipe. As Chelsea wrote on her blog – and I think she summed it up perfectly – “These cookies make the perfect breakfast or power snack throughout the day.” I love that the cookies are no-bake, giving the added bonus of saving energy. Just my type of breakfast! Thank you Chelsea for this wonderful recipe!
What you need:
1/2 cup creamy peanut butter
2 Tbsp. honey or agave nectar
1 tsp. vanilla extract
Pinch of salt, optional
1/2 cup puffed rice cereal
1/4 cup flaxseed (sub oat flour)
1/2 cup old-fashioned oats, not cooked
Melted chocolate drizzle: 3 Tbsp. milk or dark chocolate chips
Add-ins: raisins, chopped up nuts, craisins, mini chocolate chips (about 2 tbsp.)
In a medium-sized bowl, combine the peanut butter, honey, vanilla and salt. Microwave for 20-30 seconds and stir until combined.
In that same bowl, add in the puffed rice cereal, flaxseed and oats. Stir together until completely combined.
Add in the optional add-ins if desired. Form balls with the mixture and flatten the balls in your hand to create a cookie shape.
If desired, melt 3 Tbsp. of milk chocolate chips in the microwave. Put the melted chocolate in a small Ziploc bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.
Store cookies in an airtight container for 4-5 days or freeze for up to 3 months.
What did you add to your breakfast cookies? Can you #TasteTheEnergySavings?