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Oreo Breakfast Cookie

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Macros & Cals (per serving): 528Cal, 47gP, 63gC, 12gF (calculated using the Cronometer app)

Dry Ingredients:

1 scoop (30g) chocolate whey protein (I used Schinoussa Super Foods swiss chocolate for their clean ingredients)
2 tbsp (20g) black cocoa powder
2 tbsp (15g) oat flour
3/4 tsp (3g) baking soda

Wet Ingredients:

2 tbsp (30g) honey
1/3 cup (80g) 0% Greek yogurt (I used President's Choice for their price)
1 large egg
2 tbsp (30g) milk

Topping:
Crush one oreo and top it

Mix all wet ingredients in a bowl.

Add dry ingredients and mix well.

Pour into a large microwavable container (I used a pyrex 7-cup) and spread out.

IMPORTANT: Make sure you don’t fill more than half of the dish or it could spill out.

Microwave for 3.5 minutes.

Any questions feel free to DM me or drop a comment! Subscribe to @themealprepstop for easy, simple high protein meal prep ideas.

Best consumed immediately. Store leftovers in fridge for 1 day max.

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