Folks, I am officially on a raisin kick. First, it was Mom's Bread Pudding, and now I've moved on to breakfast. So, a hefty raisin kick is reason number one why this creation occurred this week. Second, is (if you can't tell) I have a major sweet tooth, but would really like to avoid eating things like oatmeal raisin cookies. Although they are certainly delicious, I wanted a great way to enjoy all of the flavors I love in oatmeal raisin cookies without the guilt. And, I was eating oatmeal for breakfast anyway. So, that is how this lovechild was born.
You get all of the great flavors associated with oatmeal raisin cookies, but with some smart substitutions. Instead of butter, I used coconut oil, which gives the oatmeal a warm, almost buttery taste (the coconutty taste is minor, I promise!). A sprinkling of salt is a must to draw out the sweetness, and the top secret addition is a little vanilla extract. Mmm, a cookie in a bowl!
Oatmeal Raisin Cookie Oatmeal
Serves: 1
- 2/3 c. dry, old fashioned oats
- 2 packets of Splenda (or you can use sweetener of your choice. Even liquid sweeteners would work here)
- Enough ground cinnamon to moderately coat the top of the oats
- A small sprinkling of salt
- 1 tbsp raisins
- 1/2 tsp vanilla extract
- 1 tsp. coconut oil
- Enough water to almost cover the oats
- Combine all ingredients in a microwavable bowl. Stir well to combine.
- Microwave for 1-2 minutes, depending on your microwave (I did it for 1:30).
- Stir well. I like my oats pretty dry, so I microwaved it for about 35 more seconds.
No comments:
Post a Comment