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–+ servings
Mexican Street Corn Avocado Toast

Savor the Flavor with Mexican Street Corn Avocado Toast

Enjoy a delicious Mexican Street Corn Avocado Toast, a savory dish perfect for lunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 2 toasts
Course: Lunch
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Rolled Oats Provide structure and chewiness
  • 1 cup Peanut Butter Can substitute with almond butter for nut-free option
  • 1/3 cup Honey or Maple Syrup Acts as a natural sweetener
  • 1/4 cup Cocoa Powder Use unsweetened for intense chocolate flavor

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine rolled oats, peanut butter, honey or maple syrup, and cocoa powder.
  3. Scoop dollops of the batter onto a lined baking sheet, and flatten slightly.
  4. Bake for 10-12 minutes, until edges are crisp.
  5. Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 80mgPotassium: 180mgFiber: 3gSugar: 4gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container for up to a week. They can also be frozen for longer storage.

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