January is National Oatmeal Month
My mom loves coffee, and I don’t mean frilly frappes with sugary syrups. I mean a dark mug of steaming joe. No cream. No sugar. Just hot black coffee.
Occasionally, when I was in elementary, we would visit a local coffee shop in the morning before school. Mom would order the mandatory java; I would savor a homemade oatmeal cream pie.
Although a soft, sweet oatmeal cookie isn’t the most balanced breakfast, my grades never suffered from the sugar overload. Now that I am older and (supposedly) smarter, I desire to eat (slightly) more nutritious morning meals.
So, to start off the National Oatmeal Month celebrations, we are making Oatmeal Cream Pie Pancakes (using Blind Spot Nutbutter of course). Stay tuned all month for more amazing oatmeal recipes!
Oatmeal Cream Pie Pancakes
- 1/3 cup rolled oats
- 1/4 cup milk of choice
- 2 tbs. Oatmeal Raisin Cookie blended nut butter
- 1/4 tsp vanilla extract
- rounded 1/4 tsp baking powder
- dash of cinnamon
- pinch of salt
- vanilla yogurt for topping
- Grind all ingredients (besides the yogurt) in a food processor until it is the consistency of pancake batter (or paint).
- Heat a griddle or frying pan over high heat. Lightly spray with nonstick cooking spray.
- Drop spoonfuls onto heated pan. Once bubbles begin to form on the top, flip the pancakes.
- Cook for an additional 1-3 minutes.
- Stack pancakes on a plate, layering with vanilla yogurt (pancake, yogurt, pancake, yogurt, pancake, etc.)
- Top with raisins, banana slices, syrup, chocolate chips, sprinkles, or whatever pancake toppings you like.
- Eat and enjoy!