Good morning my friends!! 🙂
It’s Thursday already thank God, so let’s put some smiles on our faces shall we?
Anyone catch the reference from “The Dark Knight“? No? Let me help you out then!
That’s right!! Your favorite Batman villain, The Joker! I definitely used to be terrified of his face, but now I actually love his character because I appreciate the incredible way Heath Ledger portrayed him. Poor guy, he was such a good actor….rest in peace good sir!
But let’s switch gears and talk about churros for a sec!
For those of you who don’t know, a churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry based snack. Churros are typically fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a a syringe with a star-shaped nozzle. Churros are generally straight, curled or spirally twisted.
Like pretzels, churros are often sold by street vendors, who will often fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, although they may be eaten throughout the day as a snack. The dough is a mixture of flour, water and salt. Some versions are made of potato dough.
Hmm, pretty cool! Since Lauren from The Oatmeal Artist is a genius, I was immediately intrigued when I saw this recipe for her Churro Baked Oatmeal with a Dark Chocolate Center. I changed a few things to make it more protein-substantial and omitted her zucchini, but you may add this of course if you follow the link to her recipe!
She uses dark chocolate nut butter for the center, but I didn’t have any so I improvised. It didn’t work out as well, but I’ll explain more below!
Churro Baked Oatmeal with Dark Chocolate Center
(Adapted from The Oatmeal Artist)
- Serves: 1
- Prep Time: 5 minutes
- Bake Time: 20 minutes
- Total Time: 25 minutes
1/4 of a ripe banana, mashed
3 tbsp. Liquid Egg Whites (or 1 egg white)
2 tbsp. plain, nonfat Greek yogurt
1/8 tsp butter extract (optional – I did 1/4 tsp vanilla extract)
1/2 cup rolled oats
1/2 tsp cinnamon
1/4 tsp baking powder
Pinch of salt
1 tbsp. cocoa powder
1 tbsp. PB2
Cinnamon-sugar for sprinkling (optional)
- Preheat oven to 350° Fahrenheit and spray a small baking dish or ramekin with PAM and set aside.
- In a medium bowl, mash your banana and add in the egg white, Greek yogurt, and vanilla extract. Mix everything until it is well combined.
- Now add in your oats, baking powder, cinnamon, and salt and mix everything again until well combined. In a cup, place the PB2 and cocoa powder and add 1/2 TBSP of water. I added 1 tbsp. of water and the mixture ended up to be too runny and thin, so it spread out too much in the center. If your mixture is still too thin, just go with it! 😉
- Transfer half of the oatmeal in the ramekin or dish and drop the nut butter/mixture in the center. Pour the rest of the oatmeal on top and bake for 20-22 minutes, or until the top is no longer doughy.
- Top with more cinnamon or cinnamon sugar and ENJOY! 🙂
Not much of a “center”, but it was still pretty good! We’ll get back to this later….
Have a thrilling Thursday!! 🙂