Cookie dough for breakfast.
Finally, a reason to love Mondays.
When I was little, I saw commercials for a cereal called “Cookie Crisps” that claimed to taste just like cookies for breakfast. Obviously my 7-year-old self begged and begged until my mom finally relented and bought it, cautioning me the entire time it wouldn’t really taste like cookies.
She was right, of course. Cookie Crisps tasted not like cookies, but like a different c word: cardboard. (Sadly, I didn’t learn my lesson. The next year I made her buy Count Chocula, another cardboard-esque breakfast cereal.)
With today’s recipe, you can finally have a cereal that really does taste like chocolate-chip cookies and milk all blended together.
Breakfast Cookie Dough
(serves 1)
- 1 cup flake cereal (bran flakes, cornflakes, spelt flakes, etc.) (35g)
- 1/3 cup Mori-Nu tofu, or yogurt of choice (80g)
- 3/4 cup milk of choice (180g)
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
- sweetener of choice (such as stevia, sugar, or even maple syrup)
- handful of chocolate chips
- optional:1 tbsp peanut butter, or 2 tsp coconut or veg oil (or sub another nut butter for the peanut)
Blend together all ingredients, except chips. (I use a Magic Bullet.) Stir in chips. The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick. Good cold or hot.
Growing up, did you have a favorite breakfast cereal?
I took turns with Frosted Flakes, Cinnamon Toast Crunch, Kix, and Life. But my all-time favorite was Apple Cinnamon Cheerios. When I was going through a growth spurt in 7th grade, I’d routinely come home from school and polish off an entire box!
By the way, one of the Cookie Crisp slogans is, “You can’t have cookies for breakfast, but you can have Cookie Crisp.” Ummm wait a second… who says you can’t have cookies for breakfast?!
Oh my goshhh I REALLLY tried my best making this, and it is in the fridge right now thickening, but I’m a 17 year old teenager living with her parents wanting to make this at 10:38 PM while they were asleep (AKA, no blender or nutribullet could be used. Didnt want to wake them.) instead I crushed the flakes really fine and then mixed the ingredients. I hope it worked!!
Hi .
I want to know how many
tbsp of maple syrup?
Sweeten to taste, so use what tastes good to you 🙂
Would shredded wheat cereal or weetabix work do you think?
This is delicious! I usually eat oatmeal for breakfast every day, and this is a great way to change things up a bit. I can’t believe how filling it is — maybe even more filling than oatmeal! I made mine with a hand blender and the stuff I had on hand, including All-Bran cereal, 2% milk, plain Greek yogurt, and a touch of raw sugar. I’m with those who couldn’t picture a bowl of blended cold cereal being very tasty, but it really is. BTW, it also worked for me to let everything soak together before blending, rather than after — turned out exactly the same. I do recommend eating this on a day you can be generous with the chocolate chips. 🙂 Katie, thank you so much for all your inventive, delicious, healthy recipes!
I liked this, but it did not taste like cookie dough in my opinion. It did thicken up nicely in the fridge after 10 minutes, though! I used unsweetened original almond milk, tofu, under 1/8 tsp salt, 1 T almond butter, and a few sugar-free chocolate chips. I used corn flakes that were naturally sweetened with fruit juice and ended up adding 1 Truvia packet to the mixture to up the sweetness. I think the corn flakes and almond butter masked the flavor of the chocolate chips, so if I make this again, I might melt the chocolate chips and swirl them in. I would also probably reduce the almond butter, but not eliminate it. Adding butter extract might also be fun.
Is this weird to ask? Would rice crisps work here? https://well.ca/products/one-degree-brown-rice-crisps-cereal_105702.html?gclid=EAIaIQobChMIhKq058KV5wIVivhkCh1KWQSCEAYYASABEgLU_fD_BwE