Since Melissa and I are pretty much food soul mates (other than meat), I trusted her recent post about a baked oatmeal “cookie”.  And in my usual fashion, I modified it. :)  It’s supposed to be a “snack”, but I added some extra calories and it ended up being the most filling breakfast I’ve had in a long time!


Peanut Butter Protein Breakfast Cookie (based on Melissa’s adaptation of Stuft Mama’s recipe)

  • 3 Tbsp oats
  • 1/4 cup peanut flour
  • 5 drops vanilla stevia
  • 1/8 tsp baking powder
  • 2-3 Tbsp milk
  • 3 Tbsp greek yogurt
  • pinch salt
  1. Preheat oven to 375.
  2. Combine dry ingredients, mixing well.
  3. Add milk and yogurt, stirring until evenly mixed.
  4. Spread in a thin layer in a greased oven safe dish and bake 10-15 minutes (or 7-10 on a convection setting).

I topped mine with cashew butter and sliced banana.  This kept me feeling full all the way until lunch, when normal oats leave me hungry by 10:30. 

I made a microwave version this morning (haven’t eaten it yet), but I hope it’s just as good!  This tasted like eating a soft peanut butter cookie for breakfast.

I came home to this beautiful loaf of Irish soda bread from my neighbor, which she gives us each year.  I’m sure there’s sugar in it.  I need to make a sugar free version ASAP.  Suggestions?


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