Banana-Nut Breakfast Cookies
Preheat the oven to 350 degrees. Pulse 1 cup oats in a food processor until they resemble a coarse powder. In a medium
bowl, combine ground oats with 1/2 cup whole oats, 1 beaten egg, 3/4 cup
low-fat milk, 1 mashed banana, 1/2 cup golden raisins, 2 tablespoons
ground flaxseed, 2 tablespoons chopped walnuts, 1 teaspoon cinnamon, 1 teaspoon honey, and 1/8 teaspoon salt. Scoop
batter onto a baking sheet coated with nonstick cooking spray; bake 12
to 14 minutes. (Makes four 2-cookie servings.)
Chai Oatmeal with Peaches and Pecans
Steep 1 chai tea bag in 1/2 cup boiling water 3 minutes. Combine tea with 1/2 cup low-fat milk and 1/2 cup quick-cooking oats in a microwave-safe bowl. Microwave on high 1 1/2 to 2 minutes and top
with 1/2 cup thawed frozen sliced peaches, 1 tablespoon chopped pecans,
and 2 teaspoons maple syrup.
Scrambled Egg Tostada
In a small skillet, toast both sides of 1 corn tortilla over medium heat until crisp; set aside. Coat skillet with nonstick cooking spray and scramble 1 egg. Spread tortilla with 1/2 cup warmed low-fat
refried black beans and top with scrambled egg, 2 tablespoons salsa, and
1/4 avocado, sliced.
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Source: Fitnessmagazine.com
