Have you ever craved cookies for breakfast? Well today I am going to tell you that you can have your cookie, a big soft one in fact, ready in a minute! And it’s made with oats and whole wheat so there’s no need to feel guilty. Just don’t go making a pizza-sized one (although now I want one myself).

There are so many varieties which you could make using this breakfast cookie recipe. Try substituting in other nut butters or even Nutella or Biscoff/Speculoos cookie butter. Add your favorite dried fruits instead of the chocolate. You could also use any flavor of Greek yogurt that you desire. But of course, this version is my favorite O:-).

Today marks my last day in Knoxville working with mice. I cannot believe I’ve already been here 5 weeks, and that I will be returning to Memphis tomorrow. Although my experiments conducted during my stay were not perfect, I am still excited about what I have learned and the potential which lays ahead for my project. Now I have to whip up a poster for the conference in San Francisco in a little over a week!

One year ago: Almond Berry Overnight Slow Cooker Oatmeal

REESE’S PEANUT BUTTER OATMEAL BREAKFAST COOKIE

Serves 1

Ingredients:

1/4 cup quick cooking oats

2 Tbsp whole wheat flour

1/4 tsp baking powder

1/4 tsp cinnamon

1/2 tsp vanilla extract

1 Tbsp maple syrup

3 Tbsp vanilla Greek yogurt (I used Chobani)

1 Tbsp creamy peanut butter

1 Tbsp mini Reese’s pieces

1 Tbsp chopped peanuts (optional)

Directions:

1. Stir everything together in a bowl until everything is combined. Place in the center of a small microwave plate.  The mixture will be pretty wet, this is not something you can really do with your hands.  Gently press down, just slightly.  Microwave for 60-70 seconds.  Your cookie is done when it springs back, and is no longer sticky on top. Enjoy warm for gooey chocolate!

Source: Adapted from Dinners, Dishes, & Desserts