You only need 4 simple ingredients & just 25 minutes to whip up these filling & budget friendly Strawberry Muffin Breakfast Cookies...
This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.
With back to school season in full swing over here, I am always looking for quick & budget friendly breakfast ideas for those busy school mornings. My daughter needs something quick and filling that she can enjoy before we head out the door to drop her off at Pre-K. And my high school senior son needs a filling breakfast that he can grab and take on the go since he rarely has the time in the mornings to have a sit-down breakfast. These easy to make Strawberry Muffin Breakfast Cookies fill the bill for both of my kiddos! :)
Not only are these breakfast cookies quick & easy (think just 4 ingredients & 25 minutes of your time), but they are also crazy budget friendly too. Would you believe me if I told you it cost me less than $2.50 at my local Save-A-Lot (prices may vary by location) to bake up this batch of kid-approved muffin cookies? With savings of up to 40% from conventional grocery stores, Save-A-Lot is the perfect headquarters for your family's back to school breakfast, snacks, & lunch shopping...
Strawberry Muffin Breakfast Cookies
by
Prep Time: 10 minutes
Cook Time: 12-14 minutes
Ingredients (6-8 cookies)
- 1 (7 oz) packet of Ginger Evans Strawberry Quick Muffin Mix
- 1/2 cup rolled oats
- 1 (5.3 oz) container of Coburn Farms Greek Strawberry Nonfat Yogurt (stir well as the fruit is on the bottom)
- 1 egg
Instructions
Preheat your oven to 375 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large mixing bowl, whisk together the muffin mix and oats. Add in the Greek yogurt and egg, and then mix well.
Using a cookie scoop, drop generous 2 tablespoon mounds of the muffin cookie batter at least 2 inches apart on the prepared baking sheet.
Bake for 12-14 minutes or until baked through and the edges are slightly golden brown. Allow to cool on the baking sheet for 5 minutes, & then transfer to a wire rack to cool completely.
These breakfast cookies can be stored in an airtight container at room temperature for 3-5 days.
Enjoy!
These Strawberry Muffin Breakfast Cookies are so simple to whip up, folks. And you can feel good about starting off your kids' school day with these thick & soft cookies since they are packed with the good stuff like Greek yogurt and whole oats. These cookies should keep them full & fueled right on to lunch time. Plus, what kid (or grown-up even) doesn't want to eat cookies for breakfast?? ;)
Though I went all strawberry for these breakfast cookies, you could certainly use any other flavor of Ginger Evans muffin mix or Coburn Farms Greek Yogurt from your local Save-A-Lot in this recipe. It would even be fun to mix different flavors together, like the strawberry muffin mix with the blueberry Greek yogurt! :) It is easy to customize these cookies using your family's favorite fruit flavors.
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This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.
