You can use your keyboard to see the next slide ( ← previous, → next)
Who says you can’t have dessert for breakfast? This mildly sweet cookie, fortified with fiber-rich oats and ground flax, is easy to prepare and take with you on the go.
1/4 cup oats
2 tablespoons buckwheat or all-purpose flour
1/4 teaspoon baking powder
1 tablespoon ground flaxseeds or chia seeds
Ground cinnamon to taste
Vanilla extract to taste
1 tablespoon maple syrup
3 tablespoons soy or regular yogurt
1/4 cup frozen blueberries
1 tablespoon sliced almonds (or nuts of your choice)
Combine oats, flour, baking powder, flaxseeds, cinnamon, vanilla, maple syrup, and yogurt, mixing and mashing well to form a thick, sticky ball of dough. Roughly flatten with palms and place on a small microwaveable plate. Push blueberries into dough evenly across the top, sprinkle with almonds, and dust with additional cinnamon, if desired. Microwave on high for 1 minute. Press surface with your finger: Cookie is ready when it springs back, there are no visibly sticky parts, and berries are fully cooked.
Nutrition score per serving: 310 calories, 7.5g fat, 52.5g carbs, 10g protein
Recipe provided by Including Cake
Go ahead and eat the whole thing! These delish single-serving treats hit the spot without creating leftovers to lure you into having more
These delish single-serving treats hit the spot with no leftovers to tempt you.
Skinny apple pie
Delectable desserts for one