Dessert for Breakfast

We’ve all done it, right? Eaten a slice of pie for breakfast? Or maybe a piece of cake? A couple of brownies or a stack of cookies? No? I’m the only one? Okay, fine. You clearly have more self control than I do. Well let me tell you, this breakfast will satisfy the urge for something sweet in the morning without breaking your calorie budget. It’s simple, it’s fast, it’s sweet, and it goes amazingly well with your morning coffee. It’s chocolate coconut oatmeal, and it’s even kinda healthy.

Ingredients:

1/4 cup rolled oats (not quick oats) – 75 calories
1 tablespoon sweetened shredded coconut – 40 calories
1 teaspoon brown sugar, packed – 17 calories
1/2 teaspoon cocoa powder – 3 calories

Combine ingredients in a microwave safe bowl with 1/2 cup of water and stir. Microwave for 1 1/2 minutes, or until oats are soft and the mixture rises evenly. Stir, serve.

It takes 2 minutes from start to finish, it will satisfy your morning sweet tooth, it’s filling, it uses heart-healthy oats, and it’s only 135 calories. Does it get any better than that? I think not.

If coconut isn’t your thing, you can use a heaping

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Oatmeal Cookie Bars

I made the best cookie bars today. I’ve made them before, but today I finally photographed them. I did a split batch; half cranberry-raisin half chocolate chip. This satisfies the whole family. I suggest giving this recipe a try. It’s simple, it’s fast, and it’s very versatile!

Ingredients:

1 cup Salted Butter
½ cups Sugar
¾ cups Packed Brown Sugar
1 Egg
2 teaspoons Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Baking Soda
½ teaspoons Salt
1-½ cup Flour
3 cups Rolled Oats
½ cups Dried Fruit
½ cups Chocolate chips

Instructions:

Preheat oven to 350F.

Cream butter with sugars. Add egg and vanilla, and blend well.

Combine cinnamon, baking soda, salt, and flour. Add this to the wet ingredients and stir until combined.

Stir in oats, then drop all of the dough onto a piece of wax paper. Form it into a ball and divide roughly in half. Or use a scale to measure it into 2 even halves, if you’d like to be precise.

Generously butter a 13×9 inch glass baking pan.

Add one half of dough back into the mixing bowl, and stir in your chocolate chips. Put that dough into one half of your buttered baking

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