Description
I saw this idea on Chocolate Covered Katie’s blog and I made my own version: a chai overnight breakfast cookie! Low FODMAP, gluten-free and lactose-free.
Ingredients
Scale
This recipe is based on this recipe from Chocolate Covered Katie
For the cookie
- 45 g quick oats (use gluten-free oats if you have to eat strictly gluten-free)
- 1 unripe banana, mashed
- 2 tbsp unsweetened almond milk (or another low FODMAP milk of your choice)
- 1 tbsp peanut butter
For the chai spices
- A pinch of cinnamon
- A pinch of powdered ginger
- A pinch of ground cloves
- A pinch of nutmeg
- A pinch of pepper
For the healthy cream cheese frosting (optional)
- 20 g lactose-free thick yoghurt
- 15 g lactose-free cream cheese
Instructions
- Put all ingredients for the cookie and the spices together in a bowl and stir together. Spread this onto a plate.
- Put the plate in the fridge overnight. You don’t have to cover the cookie.
- Serve the cookie the next morning with a topping of your choice: for example with some melted chocolate, peanut butter or like I did: with healthy cream cheese frosting.
- Mix for the frosting the ingrediënts for the frosting together and spread them onto the cookie. Serve immediately.
- Prep Time: 5 mins
Nutrition
- Serving Size: 1
- Calories: 374
- Fat: 13
- Carbohydrates: 51
- Fiber: 8
- Protein: 10