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–+ servings
Mushroom Spinach Scrambled Eggs

Mushroom Spinach Scrambled Eggs for a Flavor-Packed Breakfast

Mushroom Spinach Scrambled Eggs is a delicious breakfast option packed with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Rolled Oats Can substitute with quick oats for a finer texture.
  • 1/3 cup Cocoa Powder Ensure it's unsweetened for the best balance.
  • 1/2 cup Nut Butter (e.g., almond butter) Can swap with peanut butter or sunflower seed butter for a nut-free alternative.
  • 1/4 cup Sweetener (e.g., honey or maple syrup) Opt for agave syrup for a vegan-friendly option.

Equipment

  • Mixing bowl
  • Saucepan
  • spatula
  • Parchment Paper

Method
 

Step-by-Step Instructions for 4-Ingredient No-Bake Chocolate Oat Cookies
  1. In a large mixing bowl, combine 1 cup of rolled oats and 1/3 cup of unsweetened cocoa powder. Mix until evenly distributed.
  2. In a small saucepan, add 1/2 cup of nut butter and 1/4 cup of your chosen sweetener. Heat over low and stir for 3 to 5 minutes until smooth.
  3. Pour the nut butter mixture over the dry oat and cocoa mixture. Stir vigorously for 2 to 3 minutes until fully combined.
  4. Form the mixture into balls or flatten into cookie shapes on parchment paper.
  5. Refrigerate the cookies for at least 30 minutes to firm up and set.
  6. Serve chilled and store any leftovers in an airtight container in the refrigerator for up to a week.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 5gCalcium: 2mgIron: 4mg

Notes

To keep cookies fresh, store them in an airtight container. They can be frozen for up to three months.

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