I am guilty of foregoing a proper breakfast for a mug of coffee more often than not. My stomach just doesn't wake up ready for food. {But a strong, boiling hot caffeinated beverage... sure, why not?! Weird.} But come 8:30 or 9 a.m., the rumbling begins and I'm usually searching for something quick to keep me full for a while since my lunchtime isn't set in stone and is often scheduled around the mood, cooperation and activities of my little guy.
When I do get to sit down and eat something that requires some assembly, I reach for the classic combo of yogurt and granola. I love that Greek yogurt has a hefty dose of protein {12 grams for a 5.3 ounce container of Stonyfield Greek in contrast to 6 grams in one large egg} and that granola adds a little crunch and flavor to the mix.
But it's not always possible to eat a yogurt parfait on the run. In fact, it's downright messy... and I don't need any help making a mess, I promise.
So, in an effort to be super efficient, I combined one of my favorite pairings into a healthy, portable cookie!
My buddies at Nature's Path Organic sent the members of Stonyfield's Clean Plate Club some of their nutritious goodies to play with in the kitchen. When I opened the box and saw their Pumpkin Flax Granola, I knew just how I'd use it! {You know, besides shoveling it into my face by the palmful.}
Along with a mashed banana, a few tablespoons of Stonyfield Organic Greek yogurt and a dash of vanilla, this granola is easily turned into a travel-friendly bite that's packed with fiber, protein and even Omega-3 fatty acids. Oodles better for you than a thermos of java.
The best part is that these couldn't get any easier to make, even for you "non-bakers" out there. Mix, scoop, bake and EAT. That's it.
Even though these are a great way to start the day, they also make a perfect snack for any time the munchies strike.
No more excuses for this gal -- whether I have time to sit down to breakfast or I'm on the run, these healthy bites make a fantastic solution for curbing my breakfast snubbing!
Disclosure: As a Stonyfield Blogger, I received samples of Nature's Path products for use in this post. As always, all opinions here are my own!
4 Ingredient Breakfast Cookies
1 large banana, mashed or beated
2 tablespoons Stonyfield Organic Greek yogurt
1/2 teaspoon vanilla extract
1 cup Nature's Path Organic Pumpkin Flax Granola
1. Preheat the oven to 350 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat.
2. In a large bowl combine mashed banana, yogurt and vanilla extract. Stir in granola and mix until well combined. {If the mixture seems too "loose", let it sit for about 15-20 minutes until the granola soaks in the other ingredients and becomes easier to work with.}
3. Using a cookie scoop or a rounded tablespoon measure, scoop the mixture into little mounds onto the prepared baking pan. If desired, press the mounds down a little to flatten -- I just left them domed.
4. Bake for 13-15 minutes or until the cookies set and slightly browned around the edges.
Cool for 5 minutes before removing from baking pan.
