In between spoonfuls, I managed to actually come up with a recipe using the decadent and insanely addictive spread… and have wanted to use the cookie butter in another recipe ever since.
One problem: it was – disastrously – absent from the shelves of my Trader Joe’s after the holiday season. For some reason I didn’t venture out to any of the whopping six Trader Joe’s locations within 10 miles of where we live, (one of the perks to living in the Boston area), and instead fervently hoped that the cookie butter would return to my favored branch; or perhaps that was just my subconscious telling me to cool it with the cookie butter for a little while ;).
A little while ago, I finally spotted a full stock of the jars next to the nut butters and snatched up two jars; had a couple more months gone by, I’m sure I would have sought out the cookie butter at another TJ’s.
Although the sweet spread is probably better suited for dessert, I couldn’t resist using the cookie butter in a breakfast recipe.
Baked oatmeal to be specific.
On a whim, I also made a creamy banana sauce to drizzle over the top of the puffy baked oatmeal.
My typical breakfast is stovetop banana oats topped with peanut or almond butter; and I figured since I baked the cookie butter right into this oatmeal, it would be fun to incorporate banana into the topping.
I want this bite right now.
I held off posting this recipe until the weather here in New England returned to seasonable temperatures after a week of 70°+. The spring-like weather had me craving yogurt and fruit when I woke up, but now we’re back to cold temps. With a forecast of mornings in the 40s for the upcoming week, I see at least a couple of baked oatmeal breakfasts in my immediate future!
Speculoos Cookie Butter Baked Oatmeal for One
Prep Time: 5 minutes
Cook Time: 20 minutes
Keywords: bake breakfast vegetarian oatmeal
Ingredients (1 serving)
- 1/3 cup old-fashioned rolled oats
- 1/4 tsp baking powder
- pinch of salt
- 2 Tbsp Trader Joe’s Speculoos Cookie Butter (or Biscoff Spread)
- 1/3 cup milk, preferably organic (I used 1%)
- 1 egg white, preferablly organic
- 1/4 tsp pure vanilla extract
Preheat oven to 350°F. Lightly grease a small ovenproof bowl.
In a small mixing bowl, whisk together oats, baking powder, and salt.
In a medium bowl, whisk together cookie butter and egg white until smooth; whisk in milk and vanilla extract.
Pour dry ingredients into wet and stir with a rubber spatula until combined (be sure to fully mix the sticky cookie butter-milk mixture into the dry mixture). Spoon mixture into prepared bowl.
Bake for 20 minutes, or until oatmeal is puffed and set.
Serve with maple syrup or Banana Sauce, recipe follows.
In a mini food processor (or small bowl) puree (or mash) together 1/2 medium-sized ripe banana with about 2 Tbsp plain Greek yogurt (I used 0%) until smooth. Puree (or mash) in a few drops of pure vanilla extract and a few dashes of ground cinnamon.
Nutritional Information (with banana sauce):
404.1 calories, 14.8 grams fat, 4.3 grams saturated fat, 6.8 grams fiber, 17.6 grams sugars, 13.5 grams protein