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I was getting a little bored with my regular CoCo Wheats, so I figured it was time to change it up a little bit. That got me thinking about oatmeal and all the different flavors you can make with it. I decided to go with cookie dough. (For regular cookie dough oatmeal see this post.)
And the end result was amazing.
A hint of brown sugar, a little bit of almond extract, vanilla, and some chocolate chips on top. The almond extract is really what makes this. Whenever I make chocolate chip cookies I make sure to add almond extract. I can't explain it, but the almond just makes the cookies taste so much better. I highly recommend you add it the next time you make cookies. If you don't already, that is.
But this post isn't about chocolate chip cookies. (Unfortunately.) It's about cookie dough hot cereal, or porridge, whatever you want to call it.
The best part is that this recipe is easy to adjust to your liking. Too sweet? Cut back on the sugar. Too almond-y? Take away a bit of the almond extract. Not enough vanilla? Add a little more. And it really doesn't matter what kind of nuts you use. I've used pecans and almonds before and I think I like it even better than the walnuts.
It was raining this morning, so the quality of my photos aren't the best, but don't let them fool you...
*Based off Elana Amsterdam's recipe
1/4 c. walnuts
2 T. shredded coconut
1 T. pumpkin seeds
1 T. chia seeds
1 T. flax seed meal
pinch of salt
1/2 T. sucanat (You can sub with brown sugar or any other brown sugar type substitute)
2 dates, chopped
scant 1/2 tsp. almond extract
scant 1/2 tsp. vanilla extract
3/4 c. boiling water
optional add-ins: chocolate chips, shredded coconut, nuts, sprinkle of cocoa powder, etc.
1. Add all of the dry ingredients (not including the dates) to a blender. Blend until all the ingredients turn in to a fine"meal".
2. Bring the water to a boil. While the water is boiling, add the dates and extracts to the blender.
3. Once the water is boiling, add to the blender and blend until smooth.
4. Pour into a bowl, then make sure to clean out the blender because flax and chia will turn into cement if you wait too long.
5. Serve with whatever toppings you want.
Inquiry of the Day:
Do you normally add almond extract to your chocolate chip cookies?
My grandma adds almond extract to everything. Cookies, biscuits for strawberry shortcake, you name it. I love it in strawberry short cake. It makes the biscuits have a richer flavor. :)
And the end result was amazing.
A hint of brown sugar, a little bit of almond extract, vanilla, and some chocolate chips on top. The almond extract is really what makes this. Whenever I make chocolate chip cookies I make sure to add almond extract. I can't explain it, but the almond just makes the cookies taste so much better. I highly recommend you add it the next time you make cookies. If you don't already, that is.
But this post isn't about chocolate chip cookies. (Unfortunately.) It's about cookie dough hot cereal, or porridge, whatever you want to call it.
The best part is that this recipe is easy to adjust to your liking. Too sweet? Cut back on the sugar. Too almond-y? Take away a bit of the almond extract. Not enough vanilla? Add a little more. And it really doesn't matter what kind of nuts you use. I've used pecans and almonds before and I think I like it even better than the walnuts.
It was raining this morning, so the quality of my photos aren't the best, but don't let them fool you...
*Based off Elana Amsterdam's recipe
1/4 c. walnuts
2 T. shredded coconut
1 T. pumpkin seeds
1 T. chia seeds
1 T. flax seed meal
pinch of salt
1/2 T. sucanat (You can sub with brown sugar or any other brown sugar type substitute)
2 dates, chopped
scant 1/2 tsp. almond extract
scant 1/2 tsp. vanilla extract
3/4 c. boiling water
optional add-ins: chocolate chips, shredded coconut, nuts, sprinkle of cocoa powder, etc.
1. Add all of the dry ingredients (not including the dates) to a blender. Blend until all the ingredients turn in to a fine"meal".
2. Bring the water to a boil. While the water is boiling, add the dates and extracts to the blender.
3. Once the water is boiling, add to the blender and blend until smooth.
4. Pour into a bowl, then make sure to clean out the blender because flax and chia will turn into cement if you wait too long.
5. Serve with whatever toppings you want.
Inquiry of the Day:
Do you normally add almond extract to your chocolate chip cookies?
My grandma adds almond extract to everything. Cookies, biscuits for strawberry shortcake, you name it. I love it in strawberry short cake. It makes the biscuits have a richer flavor. :)
Oh yummy!! This sounds great =)
ReplyDeleteI actually don't use almond extract - I adore peppermint extract and always use it with chocolate-y recipes. YUM
Thanks! I love peppermint extract, too, but I don't usually put it in chocolate-y recipes. I don't know why, because I really do love it. I'll have to give it a try next time I make brownies. Thanks for the suggestion!
DeleteYum! Cookie dough...I love it:)
ReplyDeleteI don't normally use almond extract, but it sounds like a really yummy addition! Thanks for the idea:)
Your welcome! It really does add depth to baked goods and other desserts. Especially frosting. Yum. ;) Have a great week!
DeleteI love all things cookie dough flavored!:) Can't wait to try this!
ReplyDeleteI love to use peppermint extract (even if it really shouldn't be in the batter), but I don't use almond much. Almond extract does smell really good though! I wish I had an air freshener with that smell...:)
lol. I have a chap stick that sorta smells like almond extract and I love it.
DeleteI love all things cookie dough flavored, too. But who doesn't really? ;)
what a fun and creative treat! cookie dough gets me every time :)
ReplyDeleteDoesn't it get all of us? ;)
Delete