There often is not enough time in the day. I find myself skipping breakfast on accident a lot. Simply because I am in a hurry. This leads to me grabbing something that is not so good for me later on in the day. That is why I was so happy to find this recipe on Dinner Dishes and Desserts. You can mix in anything you want really. If you don't want chocolate, then substitute for raisins, or fruit, or whatever you like. So fast, easy, and tasty! If you want to make it even healthier, you can use stevia instead of agave. This breakfast cookie sticks to your ribs and sets you off on your day right!
Oatmeal Breakfast Cookie
adapted from Dinner Dishes and Desserts
1/4 cup Bob's Certified Gluten-Free Rolled Oats
1 Tbsp gluten-free flour
1/4 tsp baking powder
1/2 tsp vanilla
1 Tbsp agave nectar
3 Tbsp vanilla Greek yogurt
1 Tbsp chocolate chips
1 Tbsp chopped nuts *optional
Stir everything together in a bowl until everything is combined.
Place in the center of a small microwave plate. The mixture will be wet. Gently press down and form a cookie shape.
Microwave for 70 seconds.