Healthy Deep-Dish Breakfast Cookie

Looking for a healthy breakfast recipe that’s quickeasy and tasty? Boy do I have the perfect recipe for you! Last week I shared my favourite lunch recipe – today I’m sharing my ultimate breakfast recipe!

I love healthy recipes but sometimes you just want to be naughty, right? You want something sweet with ooey-gooey chocolate chunks, even if it is 7am. Well guess what? You can have all of that whilst still sticking to your diet and still being able to look good in your summer bikini! Let me introduce you to the healthy deep-dish breakfast cookie. It’s low in fat and low in sugar, whilst being high in protein and fibre.

Healthy Deep-Dish Breakfast Cookie | www.pinkrecipebox.com

Plus it’s a cookie full of chewy oats and wonderfully melted milk chocolate chips. Not only is it actually good for you, but it’s also easy and quick to make. So easy and quick in fact that you can whip it up and serve it on week day mornings before school starts. The back to school season is just around the corner, right? Plus, you won’t have to feel bad about serving your kid a cookie for breakfast because it’s healthy, remember?

Whilst the cookie flavour is certainly there, the texture isn’t right. It isn’t soft and chewy like an oatmeal cookie and it certainly isn’t crisp and crunchy like a chocolate chip cookie. This is where it gets even better. You know what the texture is like? It’s like a cake – seriously. If you time it juuuuust right and don’t over-cook it in the microwave (you seriously don’t want to do this or you’ll be left with an inedible burnt brick) you’ll end up with a light and fluffy indulgent dessert which takes like a cookie and is a healthy breakfast. I can’t stress that last bit enough, people!

Healthy Deep-Dish Breakfast Cookie | www.pinkrecipebox.com

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Healthy Deep-Dish Breakfast Cookie
Servings: 1 serving
Ingredients
  • 1/4 cup oats
  • 2 tablespoons whole wheat flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon brown sugar
  • 1 tablespoon chocolate chips + extra for topping if you're feeling indulgent
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon peanut butter
  • 3 tablespoons fat-free plain yoghurt
Instructions
  1. Stir all the dry ingredients - oats, flour, baking soda, sugar and chocolate chips - together in a bowl.
  2. Add in the wet ingredients - vanilla, peanut butter and yoghurt - and stir well until everything is combined.
  3. Scoop into a ramekin, bowl or mug and microwave on high for one minute. Depending on the type of microwave you have, it might take 10 seconds more or less to cook - experiment and find your perfect time!
  4. Top with extra chocolate chips if desired and leave for a few minutes to cool slightly before serving.
Recipe Notes
Inspired by Oatmeal Breakfast Cookie

#Healthy Deep-Dish #Breakfast #Cookie #Recipe - a super-simple and fast breakfast recipe that's cooked in the microwave and made of whole wheat flour, oats and yogurt. It puffs up so it's nothing like oatmeal - it's like a delicious deep-dish cookie! Seriously - this is like eating dessert for breakfast and it's HEALTHY! | www.pinkrecipebox.com

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Comments

  1. Ohhhh, I really like this one.
    Thanks for sharing with us at our Thursday Favorite Things Blog Hop.
    Angel @ sewcraftyangel.blogspot.com

  2. Just made this this morning! I was leery of these microwave-in-a-bowl recipes but I approve! We have a newer microwave and it took somewhere btwn 50-60 seconds, but I checked@50 secs just in case. Tasty and good texture. And healthy you say? Win win win. Might try putting the dry ingredients together ahead of time to make mixing even faster in the mornings

  3. This is perfect, except yy daughter is allergic to peanuts and tree nuts. Unfortunately I do not like to use the substitute “peanut” butters (like sunflower, etc.) as they look too much like peanut butter. I can’t take the risk. Can you suggest an alternative to peanut butter in your recipe? Thank you!

    • This is a tough one.
      I would suggest Nutella, but I’m assuming she’s allergic to hazelnuts, too?
      The peanut butter is added partially for taste and partially for texture, so I think the same amout of room-temperature (or even melted) butter is probably your best bet.
      I hope this helps! 🙂

  4. Oh my gosh, these are so delicious! I package up the dry ingredients and keep in zip-loc bags so I can make them quickly. I sometimes add coconut and pecans. Yum!

  5. LOVE this recipe. I found it searching for a healthy mug cookie dessert option last night to satisfy my sweet tooth. I made this and it was amazing! Just what I needed and I didn’t feel badly about eating it. I can’t wait to surprise my kids with it for breakfast one morning. Thanks for the recipe!

    • Thank you so much, Christie! I know it says ‘breakfast’ in the title, but that’s just because it includes oats, really. I often make it for dessert, too! Way healthier than a regular cookie 🙂

  6. Is there something you can suggest as a substitute for the yogurt? I’d like to make this but we don’t have any yogurt at the moment.

    • Instead of 3 tablespoons of yogurt, you could try 2 tablespoons of milk or 3 tablespoons of apple sauce. I haven’t personally tried the healthy deep-dish breakfast cookie with any of these substitutions, but I think either of them would be the next best thing to yogurt.

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