This is the perfect recipe if you under-baked your cookies and some of them fell apart because they’re too soft and you don’t want to serve them to guests but they still taste delicious so they shouldn’t go to waste; or if you over-baked your cookies and they’re a little hard and again, for the same reasons, you don’t want to serve them, but you know they can be used in some delicious way.
I like applesauce for this recipe because it makes the oatmeal like a cookie, although a banana also works well and will yield a slightly thicker oatmeal.
- 1/2 cup organic applesauce or 1 mashed banana
- 2 cups non-dairy milk, or for a fun twist swap one of the cups with chocolate non-dairy milk
- (nut-free if you need it
- 1 cup gluten-free rolled oats
- 2-3 tablespoon maple syrup
- 2-3 tablespoon nut butter (optional)
- 1/2 teaspoon vanilla extract
- pinch or two of salt
- 1-2 chocolate chip cookies (from my recipe or any other store bought/home made)
*If you don’t have any cookies or don’t want to use them, add 3 tbsp vegan chocolate chips just before you serve the bowls
- In a medium pot, add the applesauce (or banana), milk, oats, syrup, optional nut butter, vanilla and salt. Heat on medium high. Once it begins to bubble and cook stir often and reduce heat to medium low after two minutes.
- Let it cook on this heat for 7-1o minutes, stirring occasionally. You want to make sure it doesn’t stick to the pan, but give it time to cook. If you find it’s too liquidy after about 7 minutes, add in 1 tbsp more of oats, or ground flax or chia seeds to help thicken. The same goes for liquid; if it’s too dry add in a few extra drops of non-dairy milk.
- Once it reaches your desired consistency, which will likely be around 8-9 minutes (but every stove is different) remove from heat and pour into two bowls. Crumble or break up the cookies and top the bowls with them. Serve!