Thursday, November 14, 2013
I'm always looking for new ideas for breakfast. My requirements are simple: Whatever I make must not be a ton of work, must be tasty and must not make more than I can eat (or must store well), since I usually eat breakfast alone (my husband's usually already gone by the time I get up).
When I came across this recipe, it seemed to be all of those things, and it also uses things I already have in the house, which is a definite plus. On top of that, it uses Biscoff spread/speculoos/cookie butter, which I tend to have in the house but can never figure out how to use -- it's made of ground-up cookies, which means that putting it on bread or in a baked good seems really weird to me, 'cause either it's bread-on-bread, or if I'm going to make a dessert with it, I might as well just make speculoos cookies rather than use a ground-up dessert to make another dessert.
This, though, doesn't seem so odd, cookies mixed with oats. And the result is quite tasty and fairly filling, not to mention easy to throw together. It's entered my regular breakfast rotation, and maybe it should be in yours, too.
Single-Serve Cookie Butter Baked Oatmeal
Adapted from Healthy Food For Living
2 heaping tbsp Biscoff spread/speculoos/cookie butter
1 egg white
1/3 c milk
1/4 tsp vanilla
1/3 c oats
1/4 tsp baking powder
Pinch of salt
1. Put the cookie butter and egg white in a bowl and whisk them together with a fork until combined. (This step requires patience, but I assure you, it will come together, just keep going.)
2. Whisk in the milk, then the vanilla.
3. Dump the oats, baking powder and salt on top and whisk them in.
4. Pour the mixture into a small, greased baking dish or oven-safe bowl.
5. Bake at 350 degrees for about 25 minutes, until puffed and set.