Breakfast Chips and Dip

Directions

1. 1
   Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. 2
   Place oats and almonds in a food processor and pulse until coarsely chopped.
3. 3
   Transfer mixture to a bowl and stir in flour and salt.In a small sauce pan, cook and stir sugar, butter, corn syrup and heavy cream over medium heat. Bring mixture to a rolling boil and continue to boil for 1 minute.
4. 4
   Remove from heat and set aside for 5 minutes to cool slightly before stirring in vanilla.
5. 5
   Pour mixture wet mixture over dry mixture and stir to combine. Set aside until cool enough to handle, about 20 minutes.Use your hands to form 1-inch dough balls, making sure to pack it tight.
6. 6
   Place balls on prepared baking sheet 3 inches apart as they spread quite a bit.
7. 7
   Bake 1 pan at a time, until cookies are golden, about 10- 12 minutes.
8. 8
   Remove from oven and set aside for 1-2 minute or until breakfast chips hold their shape before transferring to a wire rack to cool.
9. 9
   Serve with Greek yogurt for dipping.