I think the secret’s out: I’m a bit obsessed with cookie butter. I’ve tried just about every cookie butter flavored product I’ve come across, and I’m sad to say none have really captured the absolute deliciousness that is the original cookie butter spread. When I found this recipe, I went in to it expecting to be let down. Y’all, I’m happy to report that my expectations were exceeded! Oatmeal doesn’t really get my gears going, but cookie butter oatmeal is something with which I can definitely get on board. With the banana sauce, a serving clocks in at about 400 calories so I’m hesitant to call it healthy. It’s so filling though, it’s totally worth it! 5-6 hours later I’m still not hungry. This is a breakfast worth getting excited over, for sure.
- 1/3 cup old fashioned dry oats
- Pinch of salt
- 1/4 tsp baking powder
- 1 egg white
- 2 heaping tbsps cookie butter
- 1/3 cup skim milk
- 1/4 tsp vanilla
For the banana sauce (optional):
- 1/2 large ripe banana
- 2 tbsps plain or vanilla yogurt
- Pinch of cinnamon
- 1/4 tsp vanilla
Preheat oven to 350 degrees Fahrenheit and lightly grease a small ovenproof bowl. (I used my 18 oz square Le Creuset baking dish and it was perfect.) In a small bowl, whisk together the oats, salt, and baking powder. In another small bowl or liquid measuring cup, whisk together the egg white and cookie butter. This can take some work; cookie butter is super thick and sticky! I promise it comes together. Once well combined, add the milk and vanilla to the cookie butter mixture.
Add the wet ingredients to the dry and mix well. Pour oatmeal into your prepared dish/bowl.
Pop into the oven for about 20 minutes, or until the oatmeal is nice and puffy. While your oatmeal is baking, make your banana sauce (if using). Add the half banana and yogurt to a small food processor.
Recipe from Healthy Food for Living.