Cookie Dough Yogurt Bowls
For a long time, I struggled to get my kids to actually eat something in the morning. When I served eggs, they will often complain they feel too heavy. And toast, even with peanut butter and banana, gets boring real fast. Smoothies were hit or miss. Sometimes they’d drink the whole thing, but other times they’d leave it half-finished or skip the little side I added, and I’d worry they didn’t eat enough before school.
But then I started making these soft, naturally-sweet cookie dough bites, and suddenly breakfast started disappearing again. When I crumble them over thick Greek yogurt and call it a Cookie Dough Yogurt Bowl, it’s literally always a hit!
Why this works (especially on busy mornings)
If you’ve got early risers who aren’t big eaters first thing in the morning, this is a simple, nourishing option that feels like a treat—but is secretly full of whole ingredients. Kids love it because it tastes like dessert (PS, this also works as a good before-bedtime snack when they want a dessert!). Moms love it because it’s actually made with oats, flax, peanut butter, and just a touch of maple syrup. And the chocolate chips? Just a little fun, without too much extra sugar (especially compared to some other breakfast options out there)!
Greek yogurt adds protein to keep bellies full until lunch, and the soft, chilled energy bites give a cookie-dough-like texture that’s perfect for crumbling right on top.
A Few Budget-Friendly Tips
Make your own oat flour! I buy the giant bag of rolled oats from Costco, then blend them in my NutriBullet to make oat flour at home. It takes less than 30 seconds and saves a ton of money. (Perfect if you bake a lot or want to avoid specialty flours.)
Ground flax on a budget? You can find organic ground flaxseed at Trader Joe’s or Walmart for super affordable prices—and it lasts a while in the fridge. A little goes a long way, and it adds healthy fats and fiber.
Favorite Yogurt Options
We usually use Kirkland Organic Greek Yogurt from Costco (it’s plain, so these bites add the sweetness), but if your little ones need a little more flavor, here are some other great options:
Trader Joe’s Greek Vanilla Yogurt – creamy, not overly sweet, and great texture
Chobani Greek Yogurt – I know some super health-conscious folks avoid it, but honestly, it’s often on sale, it’s accessible, and it works when you're feeding a family on a budget
You can even drizzle a little extra peanut butter or maple syrup over the top if your crew needs more flavor.
How to Make Cookie Dough Yogurt Bowls
First, we make the Oat & Flax Energy Bites—they’re no-bake, naturally sweetened, and full of pantry staples.
Once they’ve chilled in the fridge, just crumble 1–2 bites over a bowl of yogurt, add a spoon, and breakfast is ready.
Cookie Dough Yogurt Bowls
Ingredients
- 1/4 cup maple syrup
- 1/4 cup peanut butter (creamy)
- 1 tsp pure vanilla extract
- 1 1/4 cups oat flour or 1 1/2 cups almond flour
- 2 tbsp ground flaxseed
- 1/4 tsp salt
- 1/4 cup chocolate chips (mini chips work best)
Instructions
- In a medium mixing bowl, stir together the maple syrup, peanut butter, and vanilla extract until smooth and fully combined.
- Add in the oat flour, ground flaxseed, and salt. Stir until a dough starts to form. It may look crumbly at first—keep stirring and pressing with a spatula or wooden spoon until it comes together.
- Once the dough is cohesive, gently fold in the chocolate chips.
- If the mixture feels too dry or crumbly to roll, add 1–2 tsp of water or milk (dairy or non-dairy) and mix again. If it’s too wet, add a spoonful of oat flour.
- Use a small cookie scoop or spoon to portion the dough. Roll into 1-inch balls with your hands. You should get about 12–14 bites.
- Place the bites on a parchment-lined plate or container and refrigerate for at least 20–30 minutes to firm up. Store leftovers in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
Notes
Why increase the almond flour amount? Oat flour absorbs more moisture than almond flour, and flaxseed also thickens as it sits. Reducing the total flour keeps it from drying out or crumbling.
Optional tweak: If the dough feels too wet after mixing, you can add an extra tablespoon of oat flour at a time until scoopable. If it feels too dry, add a splash of plant milk or more maple syrup.
I know mornings can be rough, and feeding your kids something both nutritious and fun isn’t always easy. But this little recipe has been a breakfast win again and again in our house—and I hope it brings some peace (and protein!) to your table too.
Let me know if you try it—I’d love to hear what yogurts or add-ins your family loves!
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