Many establishments, particularly coffee shops, will have a vegan baked good option in their display case. For most, it’s a chocolate chip or peanut butter cookie. Now, I don’t often buy cookies because of my sugar sensitivity, but every now and then it’s fun to splurge on a vegan chocolate chip cookie.
That being said, it feels wrong to complain. What I really want is a snickerdoodle cookie. Snickerdoodles are by far my favorite kind of cookie, even if cookies aren’t totally my thing. It’s like a more sophisticated version of a sugar cookie. I love the blend of sweet and earthy with the pillowy interior. But when will I ever see a vegan snickerdoodle?
Enter: oatmeal. Now that I’ve posted a few zucchini-free recipes, I felt justified sharing this recipe with you. I was a little anxious topping my oatmeal with ACTUAL SUGAR *gasp*, but it honestly takes the smallest pinch and will not cause death. ^_^ I definitely consume more sugar eating things like vegan yogurt. So yeah, this recipe breaks the “no sugar” rule of my blog, but it wouldn’t be a snickerdoodle without it!
What you'll need:
- 1 cup milk of choice (or water)
- 1/2 cup old-fashioned oats (I use Country Choice Organic)
- 1/3-1/2 cup pureed or shredded zucchini or yellow squash
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- scant 1/8 tsp butter extract (make sure it's vegan)
- scant 1/8 tsp molasses
- pinch of salt
- cinnamon and sugar for topping
How to make it:
- Bring milk (I used 1/2 cup almond milk and 1/2 cup water) to a boil, add oats, and reduce heat to medium. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
- Add pureed squash. Stir occasionally.
- Once more of the liquid has absorbed, add maple syrup, vanilla extract, butter extract, molasses, and salt. Stir. Add more maple syrup if necessary.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with a pinch of sugar and a couple dashes of cinnamon.
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