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Mexican Street Corn Avocado Toast

Mexican Street Corn Avocado Toast: A Flavor Explosion Delight

This Mexican Street Corn Avocado Toast combines vibrant flavors and fresh ingredients for a delectable snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 2 toast
Course: Snacks
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 2 cups Rolled Oats Provides the best chewy texture
  • 1 cup Peanut Butter Acts as a creamy binding agent; can substitute with almond butter
  • 1/2 cup Honey Sweetens and adds moisture; maple syrup is a vegan alternative
  • 1 cup Chocolate Chips Rich chocolate flavor; substitute with dark or white chocolate chips

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Spatula
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) to ensure proper baking.
  2. In a mixing bowl, combine rolled oats and peanut butter until sticky.
  3. Add honey and stir until a sticky dough forms.
  4. Gently fold in chocolate chips until evenly distributed.
  5. Scoop tablespoon-sized portions of dough onto a baking sheet, flatten slightly.
  6. Bake for 10-12 minutes until edges are golden; let cool for 5 minutes on the sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 8gCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container for up to 5 days or freeze for longer storage.

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