Gooooood morning everyone!! 🙂 Happy Monday!!
It’s November, which means that in 3 weeks I’ll FINALLY be going home for Fall Break and Thanksgiving!! Let the countdown begin…
So I didn’t know what else to title this post for my new oatmeal recipe, but hey it’s all going in the same place right?? 😉 I was inspired by the flavor combos of a breakfast cookie recipe I saw yesterday and I knew I just had to try it in a stovetop version!
It’s peanut-buttery, thick, packed with protein and an even better version of those warm cookies we all love so much! Enjoy!
Peanut Butter Oatmeal Raisin Cookie Oats
- Serves: 1
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
1 cup liquid of choice (I use a 1/2 to 1/2 ratio of almond milk and water)
1/2 cup rolled oats
2 tbsp. plain, nonfat Greek yogurt
1/2 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
1-2 tbsp. raisins, plus a few to sprinkle on top
4 tbsp. Liquid Egg Whites (from the carton)
1 heaping tsp peanut butter
- In a small saucepan, bring liquid to a boil and add oats. Reduce heat to medium and stir.
- After about a minute or 2, add the Greek yogurt and stir again. Once more of this liquid has absorbed, stir in the vanilla extract, cinnamon, and pinch of salt.
- In the last few minutes of cooking time, slowly pour in the egg whites and whisk until all traces of the “egg” are gone. (This may take up to 2 minutes, so be patient!) Now add the raisins and swirl them around the oats so they’re incorporated.
- Transfer the oatmeal to a bowl and top with more raisins and the peanut butter. Alternatively, you could swirl in the peanut butter along with the raisins from the previous step.
- ENJOY! 🙂
YUM! A sure way to cure the Monday blues 🙂
Be well! XOXO