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–+ servings
Mexican Street Corn Avocado Toast

Mexican Street Corn Avocado Toast That'll Wow Your Taste Buds

Enjoy a delightful twist with this Mexican Street Corn Avocado Toast, blending fresh ingredients for a mouthwatering experience.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rolled Oats Opt for gluten-free oats if needed.
  • 1 cup Peanut Butter Substitute with almond butter for nut allergies.
For Sweetness
  • 1/2 cup Honey or Maple Syrup Agave syrup works as a vegan alternative.
For the Chocolate
  • 1 cup Dark Chocolate Chips Swap with milk chocolate or butterscotch chips for variety.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, combine your rolled oats, peanut butter, and honey or maple syrup. Stir until a thick dough forms.
  3. Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough.
  4. Using a cookie scoop or two spoons, portion out equal amounts of the dough on the prepared baking sheet and flatten slightly.
  5. Bake for 10-12 minutes until lightly golden around the edges but slightly soft in the center.
  6. Once baked, remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 2cookiesCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Chill dough for 30 minutes for an even chewier texture. Store cookies in an airtight container for freshness.

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