Breakfast Chips and Dip

Mornings can be a little busy around here, with shuffling between kids, making lunches and juggling multiple schedules, sometimes feeding the family can be a hurdle. Just getting the kids to the kitchen table is like herding cats.

Breakfast Chips and Dips via Bakers Royale

To grab their attention quickly, I resort to delicious morning hacks like this: Morning Chips and Dips. Yep, oatmeal chips with a yogurt dip. It works every time—it’s all about the presentation. Instead of serving a bowl of oatmeal, I switch it up and make it something fun and tactile like this.

Breakfast Chips and Dips | Bakers Royale

It’s a morning hack for sure and a mom trick I resort to often. My kids get bored of the same thing in the morning, so I’m often thinking up creative ways to present food to them. They always feel like it’s a treat when they can side step the traditional sit-and-spoon for dip-and-scoop like you see here.

Lace Cookies | Bakers Royale

*This post is in collaboration with The Quaker Oats Company, all opinions are my own.

Breakfast Chips and Dips via Bakers Royale 600x600

this recipe

Breakfast Chips and Dip

Yield: Makes 24 3 1/2 inch cookies


  • 1 cup Quaker Old Fashion Olds
  • 3/4 cup sliced almonds
  • 3 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 5 tablespoon unsalted butter
  • 2 tablespoons corn syrup
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract


Preparation: Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

Place oats and almonds in a food processor and pulse until coarsely chopped. Transfer mixture to a bowl and stir in flour and salt.

In a small sauce pan, cook and stir sugar, butter, corn syrup and heavy cream over medium heat. Bring mixture to a rolling boil and continue to boil for 1 minute. Remove from heat and set aside for 5 minutes to cool slightly before stirring in vanilla. Pour mixture wet mixture over dry mixture and stir to combine. Set aside until cool enough to handle, about 20 minutes.

Use your hands to form 1-inch dough balls, making sure to pack it tight. Place balls on prepared baking sheet 3 inches apart as they spread quite a bit.

Bake 1 pan at a time, until cookies are golden, about 10- 12 minutes. Remove from oven and set aside for 1-2 minute or until breakfast chips hold their shape before transferring to a wire rack to cool. Serve with Greek yogurt for dipping.


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  1. Avatar for Naomi RobinsonCass says

    Hi this sounds great just wanted to check the recipe as heavy cream is listed twice and and honey isn’t mentioned in the method. Looks like there should be corn syrup in it is there I anything I can use instead as it’s harder to come by in australia


    • Avatar for Naomi Robinson

      Naomi Robinson replied: — December 16th, 2015 @ 7:32 pm

      Hi Cassandra – I’ve updated the recipe. Thanks for letting me know. As for the corn syrup sub, you can use golden syrup or honey (results will vary some, but still good).


  2. Avatar for Naomi RobinsonTori says

    Haha, I just laughed out loud at “hearding cats”. I can so relate. Oh my goodeness Naomi, you made another epic kid-food hack that I have to try. This is pure brilliance!


  3. Avatar for Naomi Robinson says

    Aghhh, don’t get me started on mornings. It can get wild in my place. Sometimes I resort to playing Pandora full blast and letting the kettle whistle blow continuously (yes I still boil water in a kettle for my coffee ) :)


  4. Avatar for Naomi RobinsonKim Kellogg says

    Looks great, but you have heavy cream listed twice. Once with 2T and once with 3T of cream. I’d love to make this so which is the correct amount?


  5. Avatar for Naomi RobinsonGaby Dalkin says

    so creative! I bet it’s so much easier to get the kids to eat breakfast when you tell them they get to eat chips!


  6. Avatar for Naomi RobinsonBecky Milward says

    would it be possible to sub stevia for the sugar or another substitute? I’d like to avoid some of the sugar.


    • Avatar for Naomi Robinson

      Naomi Robinson replied: — December 16th, 2015 @ 7:30 pm

      Hi Becky – I can say for sure because I haven’t tried it. But if you do give it a go, please come back and let the rest of us know.


  7. Avatar for Naomi RobinsonLisa @ Wine & Glue says

    These are totally genius!! My kids don’t like oatmeal, eggs, yogurt, or basically anything that’s good for you that goes at breakfast. But I know they would love these! They are perfect!


  8. Avatar for Naomi RobinsonMonique @ Ambitious Kitchen says

    How smart are these? Love crispy oatmeal cookies for a change (even though they’re for breakfast!).


  9. Avatar for Naomi Robinsongejala stroke says

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