Healthy Breakfast Recipes continued...
3/4 cup dried fruit such as raisins, currants, or dried cranberries (optional)
2 1/2 cups higher-fiber toasted oat cereal rings (like Trader Joe's Organic High Fiber O's)
- Preheat oven to 375 degrees. Coat two nonstick baking sheets with canola cooking spray or baking spray.
- In large mixing bowl, combine pancake syrup, brown sugar (if desired), peanut butter, vanilla extract, egg and egg substitute (or white) and beat on medium until smooth.
- In medium bowl, combine whole-wheat flour, white flour, baking soda, and salt with whisk. Pour into bowl with peanut butter mixture, beat on low speed just until blended.
- Stir in the oats and dried fruit (if desired) and toasted oat cereal by hand with spatula or spoon.
- Drop a slightly heaping 1/4 cup of cookie dough per cookie onto prepared baking sheets (6-7 per baking sheet); flatten the cookie mounds to about 3/4 inches thick with a spatula. Bake for about 10 minutes or until cookies are lightly browned at the edges. Cool on cookie sheet or wire rack. Store in sandwich bags at room temperature up to 2 days or in the freezer up to two months.
Yield: Makes 12-14 jumbo breakfast cookies
WebMD Weight Loss Clinic members: Journal as: 1 small muffin + 1 teaspoon peanut butter OR 2 pieces "pancake, waffle, French toast"
Nutrition Information per serving: 214 calories, 8 g protein, 27 g carbohydrate, 8.5 g fat, 1.5 g saturated fat, 18 mg cholesterol, 5 g fiber, 196 mg sodium. Calories from fat: 35%.
Strawberry Summer Muffins
These muffins are delicious fresh from the oven. If you're in the habit of using butter or margarine on your muffins, try some light cream cheese on these instead.
1 1/3 cup sliced fresh strawberries (or use frozen)
1/4 cup low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon strawberry or raspberry extract (optional)
1/2 teaspoon red food coloring (optional)
1/4 cup less-fat margarine with the least amount of saturated/trans fat you can find (with about 8 grams of fat per tablespoon)