Several weeks ago, the kind folks over at Bob’s Red Mill sent me a sample of their Gluten Free Scottish Oatmeal.
I honestly had no idea what Scottish Oatmeal was and kind of thought it may be similar to steel cut oats…but I was wrong!
These oats are not cut like steel “cut” oats, they are not rolled like common flat rolled oats are…they are ground. The oats have a fine texture that is slightly more course than oat flour, but similar. Oats are full of fiber, they have the ability to keep you full for a long period of time, and they taste darn good!
I am always looking for different things to make on the weekend for Brian to eat for breakfast during the week. He isn’t always the biggest breakfast eater, so I know the easier I make it the more likely he will be to eat it.
Because of the flour-like texture of these oats, I thought a breakfast “cookie” would be a fun experiment to try.
I made two versions of the cookie–one with protein powder and one with no protein powder. While Brian enjoyed both, he liked the cookie with no protein powder a little bit better. These cookies kept him full all the way through lunch-time and he ate them all up! Sounds like a success if you ask me 😉
When making the two versions, I wanted to make sure the stats were as close to each other as possible so I plugged all the ingredients into SparkPeople to check on the nutrition stats.
Yields 6 cookies
Nutrition Information: Calories-322.7, Protein-12.4g, Sugar-18.8g, Carbs-45.8g, Fat-13.1g
Yields 6 cookies
Nutrition Information: Calories-325.1, Protein-11.3g, Sugar-18.3g, Carbs-46.8g, Fat-13.3g
*The Greek yogurt takes place of the applesauce listed in the recipe with protein powder, and it adds a bit of protein since you are not using protein powder in this version of the recipe.
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