Oatmeal is what I have almost everyday for breakfast. It provides my body energy and fiber, it's easy to prepare (instant ones), and it's so good when sweetened!
In attempt to divert from the usual oatmeal breakfast (in a bowl, with water and sweetener), I'll try making oatmeal cookies instead for breakfast. These cookies can even be made the day or night before, which saves more time in the morning. :) And of course they are good to eat at any time of the day too!
Fudgy Version of Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies
(Makes about 12 cookies)
Ingredients:
1 cup rolled oats (not instant)
1/2 cup granular Splenda or Stevia-in-the-Raw Granulated Sweetener
4 T cocoa powder
pinch salt
1 1/2 tsp. vanilla (used Mexican vanilla)
1/4 cup olive oil
2 egg whites
Instructions
Combine rolled oats, Splenda or Stevia, cocoa powder and salt in a medium bowl. In separate bowl, whisk together vanilla, olive oil, and egg white. Pour wet ingredients into dry ingredients and mix together with a fork until the cocoa powder is dissolved and ingredients are well combined. Chill cookie batter several hours.
To bake, preheat oven to 350F/180C. Line baking sheet with parchment paper, then put small balls of batter (about 2 tsp.) spaced apart slightly. Press down with fork to make cookies about 1/2 inch thick. Bake 12 minutes, or until cookies are firm but not hard. They will harden a bit more when they cool.
Cakey Version of Sugar Free and Flourless
Chocolate and Oatmeal Cluster Cookies
(Makes about 15 cookies.)
Ingredients:
1 1/4 cup rolled oats (not instant)
1/3 cup granular Splenda or Stevia-in-the-Raw Granulated Sweetener
1/4 cup cocoa powder
pinch salt
2 eggs
1/4 cup olive oil
3 T Agave Nectar
Details: http://www.kalynskitchen.com/2008/12/two-recipes-for-sugar-free-and.html
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