A healthy, high protein breakfast choice which tastes exactly like the dough of a caramel cookie- Gluten free, high in protein and a vegan option too!
So much for honouring the oatmeal requests.
I’ve been meaning to post the Black Forest Oatmeal Pudding recipe I’d been teasing you with but….blame the lack of cherries.
The weekend before I had intentions to recreate, photo and post- Cherries are in abundance.
Three days before I had intentions to recreate, photo and post- Cherries are in abundance.
The day before I had intentions to recreate, photo and post- Cherries are in abundance.
The day I go to do grocery shopping- Cherries are MIA.
Australian supermarkets have a vendetta against me. For now. Just you wait- the sun has been teasing us and it will be coming.
Today, I have my current obsession regarding oatmeal- caramel cookie dough. YES. Texture wise, taste wise and all that jazz.
I was talking to a mate of mine about how different countries have a ‘flavour’ or ‘food’ which is infamous in that country and they pimp it out like Kris Kardashian’s latest venture.
America- Peanut butter.
Canada- Maple Syrup
Japan- Hello Kitty
For Australia- It’s caramel. For every cookie, ice cream, chocolate bar, drinks and even yogurts- if there is a ‘limited edition’ of that food product, it would without a doubt be caramel flavoured. For the record- caramel flavoured yogurt tasted like punishment. It was nasty.
While I’m not a huge fan of caramels outside of the original source (the sauce- ha, get it?), I was however a fan of a caramel cookie I had at the cafe near my work. It happened a few weeks ago when I’d forgotten my breakfast and only had a protein shake in my bag. I needed something carb heavy to accompany it to not pass out from hunger so I went with what looked most appealing- enter the caramel cookie.
The caramel cookie was without a doubt, one of the top 2 cookies I’d ever eaten (the first being my beloved Subway cookie)- and it’s probably attributed to the first three ingredients on the packaging (sugar, butter and glucose syrup). After consuming this goodness, I knew I had to recreate it but adjust the ingredients to make it a cookie I could eat everyday. Multiple times.
Friends, I had success! I recreated the cookie successfully, but what was the best bit was the dough. The damn cookie dough. Fitting after yesterday’s breakfast recipe round up. The wheels started turning and after the cherry-less debacle, I experimented with achieving the same taste and texture of the dough in the oatmeal test- Caramel Cookie Dough Oatmeal.
While the actual cookie recipe will be coming soon, let’s start with the biggest success out of it- Caramel Cookie Dough Oatmeal. High in protein, gluten free and with just the right amount of caramel for optimum sweetness but not heavy on the sugar. The texture is exactly like the cookie dough I
double dipped sampled.
So maybe this recipe is fitting the stereotype for Australians. I’m okay with that- especially when you achieve this winner.
Caramel Cookie Dough Oatmeal
- 3/4 cup rolled oats use gluten free if gluten intolerant
- 1/2 teaspoon salt
- 1 1/4 cups dairy free milk of choice divided
- 1/2 teaspoon vanilla essence
- 1 large egg*
- 1 scoop neutral flavoured protein powder optional
- 1 tablespoon coconut flour sifted
- 1 tablespoon caramel sauce my 'go to' recipe below
- Optional- 2-3 T caramel chips
Homemade caramel sauce
- 1/2 cup coconut sugar or dark brown sugar
- 2 tablespoon water
- 1 tablespoon coconut oil or butter
- sea salt
- Combine oat bran, salt and 1 cup of milk in a saucepan or microwave safe bowl until most of the liquid is absorbed. Whisk in the whole egg very well and continue cooking for another 1-2 minutes, or until the egg is fully cooked and oats are fluffy.
- Stir in the vanilla protein powder, vanilla essence and coconut flour until fully combined- Oat mixture should be extremely thick. Add in the extra 1/4 cup of milk and ensure it is well mixed.
- Transfer oatmeal to a bowl and stir through the caramel sauce and a few caramel chips before giving it a stir and topping with extra caramel sauce and chips.
For the caramel sauce
- Make the caramel sauce by heating a saucepan with the water and sugar until it begins to boil. Ensure you stir the mixture constantly. Add the sea salt and coconut oil (or butter) and continue stirring on medium heat until it thickens and remove from the heat.
For a vegan version, sub the egg for a flax egg- 1 T flaxmeal + 3 T water
Does your home country have a specialty flavour or food product?
Are cherries available where you are right now?
Would you eat Hello Kitty oatmeal?