I’m not sure I can be any more excited. OATrageous Oatmeals finally comes out today and if you pre-ordered it maybe it’s already waiting for you at home!
Today’s dreamy oatmeal recipe is actually not from the book. I’ve found when I do a single subject cookbook that it’s hard to snap out of it. My mind keeps thinking of new ideas. With the popularity of cookie butter and the DIY nut butter craze how could I not throw oat’s hat in the ring?
This is basically a walnut butter that gets cut with oats, sweetened with raisins and spiced up with cinnamon. I love it on sliced apples. What’s your favorite way to use unusual spreads like this or cookie butter?
Oatmeal Cookie Butter
When you make this your blender will smell like home-baked oatmeal cookies. The good thing is once you make this butter you can use it for a few weeks and just indulge at a little at a time. Spread it on apple slices, graham crackers or use some on top of a bowl of vanilla ice cream.
- Add the walnut, oats, raisins, cinnamon, and salt to your food processor. You will need to stop and scrape the sides down a few times before the mixture gets sluggish.
- Scrape down the sides one more time and add in the coconut oil (or nondairy milk) 1 tablespoon at a time. If you are using the nondairy milk you may need to add a third tablespoon to get it smoother.
- Process until creamy. It will still have a few tiny oat and raisin flecks, but the nuts should be smooth.
- Store in the fridge. If you use the coconut oil the butter will get hard in the fridge, so you will need to take it out ahead of time to get it to spread smoothly on your bread.
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