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