I struggle with breakfast. The fact that I actually eat breakfast every morning is huge. I was more or less force-fed toast or cereal throughout elementary school before Mama gave up the battle in middle school. I could probably count on one hand how many times I ate breakfast while I was in high school.
For a long time, eating early in the morning would make me queasy, hence my fight against it. In college, I started making an effort to eat breakfast, especially once I realized I had more energy, wasn’t starving by lunch and had a better metabolism. And the breakfast at Presidential Court on campus was amazing. It was worth getting up early for.
My breakfast struggles these days are more what to eat rather than to eat or not to eat. If I wouldn’t gain 10lbs a week, I’d have sausage gravy on the regular. But that’s not the case. I want a breakfast that’s more substantial than a granola bar or yogurt yet is healthier than sausage gravy or pancakes and bacon.
These Make Ahead Breakfast Sandwiches are a great option, but I don’t want them every single day, week after week. I’d been eating gluten-free cinnamon Chex with unsweetened almond milk fairly often, but I can only do but so much cereal.
Enter – healthy breakfast cookie dough. I got the recipe from my co-worker and fellow blogger, Alex. It’s a super easy, super yummy breakfast dish that’s also healthy – and tastes like dessert!
6 TBSP Quick Oats
1/8 TSP Vanilla Extract
1/4 TSP Honey
1 TSP Peanut Butter
1 TBSP Chocolate Chips (optional)
About 3 TBSP Almond Milk (to consistency) (any milk would work)
It’s quite simple once you’ve got all the ingredients. Just add everything to a bowl – mugs work great too! – and start folding the ingredients together with a spoon. Add milk until you get the consistency you want, usually 2 1/2 – 3 tablespoons. Alex makes hers into a ball to eat – which is especially great if you’re on the go! – while I tend to eat mine out of a bowl, assuming I have time to actually sit on the couch and eat breakfast.
What I love about this recipe is it’s not only healthy, it also makes a great dessert option. Alex’s recipe didn’t call for chocolate chips, but I happened to have some on hand and dumped them in on a whim the second or third time I made it. Delicious!
It’s also gluten-free, pending the products you buy. Score!
What are some of your quick but healthy breakfast ideas?