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?!
Hey Katie can’t wait to try this!
Mornings are super hectic for me though (cause I like to sleep as much as I can haha), so do you reckon I could make this the night before? what kind of consistency would it be in the morning?
Last thing, could I use instant oats instead? don’t have any flake cereal in my house right now.
Love the blog! Keep up the good work 🙂
Sorry, I haven’t tried either so I don’t know 😕
Yummy!!!Found this recipe on Pinterest.I made it 4 times since i found it!!So yummy!!;)
The recipe looks delicious, but unfortunately I do not have tofu or yogurt. Could I make it without either of them?
banana? It’ll change the flavor, though.
Ummm I made this with Greek yogurt and I DO NOT reccomend with Greek yogurt! 😛 It made me want to throw up haha! I was really upset, but dont worry Katie, I don’t blame you! 🙂 Your recipes are awesome and I love this website! Next week I’m trying Baked Pumpkin Oatmeal! Yum! 🙂
Katie, eating this was almost uncomfortable because it felt SO MUCH like I was literally sitting there with a bowl of cookie dough. And then scraping my food processor clean…(and by scraping I mean eating)…oh, man.
I used mini chocolate chips — do NOT skip those; they absolutely turn this into an indulgent delight.
I also used Nature’s Path Gluten free Sunshine cereal which already has a honey/maple flavor, and I used greek yogurt instead of Mori-Nu tofu (not a vegan).
I’ve had this for breakfast everyday for the past week- so incredibly good. For some reason every time I cook it it has a different consistency. I prefer it thicker, but sometimes when I make it- it has a liquidy consistency no matter how long I keep it in the fridge. Any idea on how to get it to that thicker consistency? Could it be that I blend it too long? I am new to eating Vegan. I have a humungous sweet tooth- and your recipes have all been amazing. Thank you!!!!
I find that if you stir it periodically during the chilling process, it thickens up more. =)
Just made this right now, I had just ran out of chocolate chips (shame on me!) BUT I happened to have a bar of lindtt 85% cocoa! I did the initial blending and added a couple squares then blended again! Such a good decision 🙂
I made this with pre-cooked oatmeal (using Katie’s volume oatmeal technique) and added almond extract and 1 broken up Ghiradellhi chocolate square. Delicious! I didn’t need to any extra milk though, I had just cooked the oatmeal so it hadn’t absorbed all the liquid yet. I just blended the oatmeal with the extracts and tofu, if anyone wants to try it with oatmeal.
I love this recipe. I used a big spoon of apple butter in place of yogurt or tofu to replicate a tang. It was great.
Mine didn’t thicken at all and I honestly found it quite disgusting. I followed the recipe using plain yoghurt and a tablespoon crunchy peanut butter. I left it in the fridge for 12 minutes and it had only thickened a tiny bit. It was basically just soggy cereal. I tried heating it up but it didn’t help at all. What did I do wrong?
Hello Katie!
I love the fact that you have made healthy alternatives for chocolate-chip-cookie-lovers! Two kinds even! I just thought I would throw something out there. I have been eyeballing your chocolate chip dip version for a long time, and even though I know beans are very healthy, it is still a bit high in calorie for me to indulge the way I would like! Perhaps you should mention this as a lower calorie alternative for chocolate-chip-cookie-lovers on your choco-chip-dough-dip page for your fans to consider too! Thanks so much for sharing!
I just need to add that I finished a bowl and immediately made myself a second one. It is chilling as I type this. O_o
You have created a monster.
I was weird and loved that corn bran cereal. Drizzled honey all atop. Yum! Wouldn’t touch that cereal now, with all that GMO corn. Blech!
Btw, I used my hard-earned babysitting money to buy the Cookie Crisp cereal. I was sorely disappointed.
This has become my absolute FAVORITE breakfast! The first time I made it, I accidentally added too much milk so added 1/2 tbsp chia seeds and 1/2 tbsp psyllium husk to thicken it up…. it was absolutely delicious! Since then, I have discovered that making it the night before and then heating it for about 1.5 mins about 30 mins before eating it is the way to go!! I add a little cool whip, ground flax, and sugar free chocolate syrup to the top for a “cookie dough sundae” breakfast bowl! Absoutely delicious!! Thank you so much!!
This looks delicious! I gave up chocolate for lent but I will have to try this with peanut butter or yogurt chips!
This is so awesome!.Thank you this! Tomorrow’s Breakfast. <3
I have both yogurt & silken tofu. Which do you recommend I use?
I like it the most with tofu (: