That title just sounds indulgent, no? And yes, it is but what a tasty way to indulge. I had received a jar of Biscoff spread, which was a real treat. I’d not buy it, trying to be good/avoiding processed foods. But hey…one shouldn’t waste gifts 😉 Having said that, for a healthier substitute use unsalted natural almond butter.
Berry Cream Topped Cookie Baked Oatmeal
- 1 cup old-fashioned rolled oats
- ¾ tsp baking powder
- 3 egg whites
- ¼ cup Biscoff spread
- 1 tsp pure vanilla extract
- 1 cup milk
- 5.3 to 6 ounce tub strawberry Greek-style yogurt
- 1 banana
Preheat the oven to 350°, light oil or spray a 1½ quart baking dish.
In a large mixing bowl whisk the egg whites, Biscoff and vanilla till smooth, whisk in the milk. Add the oats and baking powder, stir till mixed.
Pour into the prepared dish, bake for about 30 minutes, until puffy and set and turning golden.
To make the Berry Cream sauce:
Break the banana into small pieces, add it and the yogurt to a mini food chopper, pulse until mixed.
Dish the oatmeal, serve the berry cream over.