July 24, 2019 at 06:30PM by CWC
Who else has been side-stepping their sweet tooth in favor of bland breakfasts? No offense to your standard oatmeal, but there’s no reason for breakfast to win most boring meal of the day.
It’s time to amp things up—which is exactly what food blogger and recipe developer Marie Reginato did at our latest Well+Good Retreat, with a dreamy dessert-turned-breakfast berry and tahini cookie skillet.
“The inspiration for this recipe came from my very demanding sweet tooth,” Reginato says. “Yet I wanted to create a hearty breakfast cookie that instead uses fresh summer berries and juicy medjool dates to add pops of sweetness with every bite.”
The recipe requires the ultra creaminess of real milk, which is why Reginato—who’s dairy sensitive—opted for easy-to-digest Lactaid®. “It’s real dairy milk, just without the lactose,” explains Reginato. Plus, the whole shebang isn’t time-consuming, so consider it a go-to morning hack. “It’s a beautiful recipe that holds up so well over the week—making it a great quick breakfast.”
Watch the video above to see this cookie skillet recipe come to life, and check out the step-by-step instructions below.
Hearty Berry and Tahini Butter Breakfast Cookie Skillet
Yield: 2 servings
2½ cups oat flour
1¼ cups rolled oats
1 tsp sea salt
2 tsp ground cinnamon
½ cup tahini or peanut butter
2 tbsp melted ghee, plus extra to grease the skillet
½ cup Lactaid milk
2 tsp vanilla extract
½ cup pure maple syrup
1 cup fresh berries, plus 1/4 cup reserved for topping
1¼ cup medjool dates, pitted and roughly chopped into small pieces
1. Start by preheating the oven to 350°F. In a medium size mixing bowl, mix together the dry ingredients—oat flour, oats, sea salt, and cinnamon.
2. In a separate bowl, whisk together all the wet ingredients—tahini, ghee, Lactaid, vanilla, and maple. Slowly mix the wet ingredients into the dry and mix well.
3. Using a spatula, gently fold in the berries and medjool dates. Keep folding until the berries and dates are well incorporated.
4. Pour the mixture into a grease lined 12-inch skillet. Press the dough firmly into the skillet creating one large dense cookie.
5. Stud the top with the remaining berries and pop it into the oven to cook for 22-24 minutes, or until the top is crispy and golden brown. Once cooled, cut into slices and enjoy!
In partnership with Lactaid®