Friday, September 23, 2011

Warm Cream of Oat Pudding

I swear, no one else remembers this but me but maybe 6 or 7 years ago Smoothie King used to have hot oat-based smoothies called Heaterz. The manager of the one by my house gave me the ingredient list (for the chocolate peanut butter cup variety, the one I was most addicted to): water, oat bran, peanut butter, non fat milk, Turbinado, chocolate protein blend (egg, soy, & whey) and chocolate whey protein. They also came in Banana Nut, Blueberry Muffin, Cinnamon Oatmeal Raisin, and Coconut. Did I mention I was sort of addicted? They were so tasty! I always had in my mind to try and replicate them but I was nervous that it wouldn't be any good and I'd waste perfectly good oats! (I know, OATS, they're just sooooo expensive, the caviar of breakfast. NOT! Like I couldn't spare 1/3 cup oats on an experiment this important?!) So I took Katie's Voluminous Oats idea and combined it with her idea of adding tofu to oatmeal. I used tofu because I have NEVER had good luck adding protein powder to oats, every time it turns out INEDIBLE! The tofu made it super creamy. I learned all about guar gum and xantham gum from Deb and now I use my little secret ingredient* whenever I blend up a creamy delight.So here it is! My version of the chocolate peanut butter cup Heaterz. And it is DELISH! And so creamy and warm and satisfying! I think I'm going to call it Cream of Oat Pudding though, because Heaterz is kind of a dumb name. Eat it with a spoon, drink it from a mug or with a straw! It's a smoothie, it's a bowl of oats, it's like hot chocolate but more filling!Peanut Butter Chocolate Cream of Oat Pudding

1/3 cup oats (either quick or old fashioned, nutritionally they are exactly the same)
1 1/3 cup water
1/3 package silken tofu (4 ounces of firm, soft, whatever you have on hand)
2 Tbsp cocoa powder
1 Tbsp natural peanut butter
2 tsp MoreFiber Stevia Baking Blend* (or 6-8 drops of liquid stevia)
a splash of skim milk**

The night before:
Combine oats and water in a bowl and microwave for 1 minute, then stick it in the fridge overnight so the oats soak up the water.

At breakfast:
Take out your bowl of oats and microwave for 2-3 minutes until the oats get creamy and gloppy. Plop into blender along with the rest of the ingredients and blend smooth. Serve warm in a mug or bowl, you're choice!

*This is my little smoothie helper, it functions as both sweetener AND the guar gum and xantham gum to make it smoothie-like. But it would be just as tasty with plain stevia (or whatever sweetener you like).

** Replace the milk with water and it's Vegan Cream of Oat Pudding.

Nutrition Facts
Serving Size: the whole thang
Calories 310
Calories from Fat 125
Total Fat 13.9g
Saturated Fat 3.1g
Cholesterol 0mg
Sodium 59mg
Total Carbohydrates 35.6g
Dietary Fiber 10g
Sugars 3.5g
Protein 16.0g

Note: For those who don't plan ahead the night before, you CAN just use quick oats, add the amount of water given in the recipe and microwave as instructed but the oats won't be quite as creamy. So no worries if you just can't be bothered to overthink your breakfast. :)

Come back next week for a post with a few more variations! Don't like tofu? One of them is made with egg whites.

4 comments:

  1. I just may have to try this myself. Thanks

    Kimmie Barnes
    shawnandkim@suddenlink.net
    jakeremom--twitter and GFC

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  2. I don't eat oats often, only sometimes as porridge, but today, oh today _ I would so love to have some of your pudding.

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  3. this sounds great! love the addition of 'fu.

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  4. I've just had this for my breakfast (using spelt and rye flakes in place of oats and 7 drops of vanilla stevia as I don't have the baking blend) and it was absolutely delicious, so I just wanted to say thank you! I look forward to trying the other variations :)

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