These awesome bites will both tame your morning hunger and provide heaps of both healthy proteins and great (not lots!) carbs and grains. They puff up to be very easy to chew and digest. And they’re also semi-sweet, but not too sweet! If you’d like to add some decadent stuff like chocolate chips, go for it. I left them out because, well, we’re supposed to be eating breakfast… oh, and Mdrive Start has a great chocolatey flavor. Boom, there goes your morning!
1 ½ cups Oats
½ cup Oat Flour
2 cups Mdrive Start
¼ teaspoon baking soda
Pinch of salt
½ cup maple syrup
¼ cup coconut oil (melted)
Set your oven at 350F. Line a baking tray with parchment paper.
Stir together the dry ingredients (oats, oat flour, Mdrive Start, baking soda, salt).
If you’re inclined to dirty up another bowl and want to whisk together all the wet ingredients before smashing them all together, go for it. Just some extra exercise during dishwashing. Otherwise, wing all the wet ingredients (maple syrup, coconut oil, and two eggs) right into the dry mix. Make sure your coconut oil is fully melted, it will just mix in easier.
CHEF NOTE: If your coconut oil is rather solid when sitting on your shelf, one chef tip is to put the jar – IF it’s a glass jar – into the oven as it heats up. Absolutely check on it after a minute or two, but if it’s plastic, do NOT put it into the oven. The glass will be able to stand the temps for a good time period. If you forget, let the buzzer telling you the oven is at 350 remind you to take out the oil!
Then use those lats to combine it all together into a beautiful batter.
CHEF NOTE: I substituted out some raw oats with oat flour to make them a little less grainy and a bit smoother when they come out, because some folks aren’t totally cool with that full oat grain texture.
Once it’s all looking good stirred together, grab a tablespoon or just use your fingers (note: it will be pretty sticky) and lay out twelve golf ball sized dollops onto a baking tray lined with parchment paper. Don’t forget the parchment paper. Makes clean up super easy and the cookies will pop right off.
Pat the golf balls down a bit to flatten them. NOTE: leave some decent space between them because these cookies will puff outwards a good bit.
Bake for 11-15 minutes and then chow down! Mine took almost exactly 12 minutes to be slightly soft on the inside, but certainly cooked all the way through.
Get Mdrive Start and make your own Pumped Up Breakfast Cookies!
We catch up with investigative journalist and news anchor Brett Shipp. From getting punched out by politicians, to chased by Hall of Fame NFL football stars, and an emotional road trip from Dallas to New York City to cover 9/11, Brett is the epitome of a passionate, go-the-extra mile, driven guy.
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