Oatmeal Breakfast Cookies, Sunny Side Up Egg, Fruit and Yogurt Parfait, Coffee

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Oatmeal Breakfast Cookies, Sunny Side Up Egg, Fruit and Yogurt Parfait, Coffee

Prep Time 15

Cook Time 15

Servings

Calories 718kcal

Ingredients

Oatmeal Breakfast Cookies

1 TBSP Ground flaxseed
2½ TBSP Warm water
½ cup Rolled oats
¼ cup All-purpose flour
¼ cup Almond flour
¼ tsp Baking powder
¼ tsp Baking soda
¼ tsp Ground cinnamon
⅛ tsp Sea salt
2 TBSP Almond butter
1 TBSP Extra-virgin olive oil
2 TBSP Maple syrup
½ tsp Vanilla extract
2 TBSP Walnuts chopped
¼ cup Blueberries fresh or frozen
1 tsp Lemon zest

Fruit & Yogurt Parfait

1 cup Greek yogurt low-fat
1 cup Mixed fruit such as blackberries, raspberries, strawberries, blueberries, or pineapple, prepared as needed
Ground cinnamon optional, for serving
Honey optional, for serving

Coffee

Coffee prepared using your preferred method
Creamer optional
Sweetener optional

Eggs

½ tsp Extra-virgin olive oil
2 Eggs
Black pepper to taste

US Customary - Metric

Instructions

Prepare all of the ingredients as directed above.
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Make the flax egg. In a small bowl, combine the ground flaxseed and warm water. Stir and let stand for 5 minutes to thicken.
Combine the dry cookie ingredients. In a medium bowl, mix the rolled oats, all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and sea salt.
Combine the wet ingredients. Add the almond butter, oil, maple syrup, vanilla extract, and thickened flax mixture to a separate bowl. Stir until well combined.
Make the cookie dough. Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the chopped walnuts, blueberries, and lemon zest.
Shape and bake the cookies. Divide the dough into equal portions per serving and place them on the prepared baking sheet. Flatten each portion slightly into a cookie shape. Bake for 12–15 minutes, until the cookies are set and lightly golden around the edges. Allow to cool slightly before serving.
Prepare the parfaits while the cookies bake. Alternate layers of Greek yogurt and fruit into bowls or glasses. Sprinkle with cinnamon and drizzle with honey, if desired.
Brew and prepare the coffee to your liking.
Heat olive oil in a skillet over medium-low heat. Crack in the eggs. Cook until the whites are fully set and the yolks remain runny, about 3–4 minutes. Season with black pepper.
Serve the breakfast cookies with a sunny-side-up egg, fruit and yogurt parfait, and coffee.

Nutrition