Well, not just cookies (though i don’t have a problem with that either). I’m talking about incorporating cookies into an otherwise balanced breakfast!
I had some Liz Lovely Gluten-Free Ginger Molasses Cookies from my package swap with Lindsay at Cooking for a Vegan Lover, and decided that their best use would be to add a little sweetness to my mornings.
I give you: Sweet Potato Smoothie with Ginger Cookie Crumbles!
I just blended up a frozen banana, sweet potato purée, soy milk, cinnamon, nutmeg, a dollop of maple syrup, and some ice cubes, then crumbled half a cookie on top (these are BIG cookies).
I liked the sweet potato/ginger/molasses combination, so I stuck with the same theme for a bowl of oat bran the next day.
Sweet Potato Oat Bran with Ginger Cookie Crumbles!
What a carb fest. In a good way.
What random toppings to you all use for smoothies, oats, and/or soy yogurt? I still have to try the ice cream-topped oat bran that was floating around the blog world a few months ago…