McDonald’s was the first fast food restaurant I “quit.” I haven’t been to one since the summer of 2010. The other similar chains followed shortly after: BK, Taco Bell, Wendy’s, KFC, etc. One that stuck around for a while was Subway. In fact, I still have Subway a couple times a year in times of desperation.
Subway and I have an interesting history. I loathed it for my entire childhood. It smells so dreadful! Whenever my family would choose to go there for dinner, I would rant and grumble for days. I would order Cheetos and ice cream and refuse to order a sandwich. I eventually overcame that fussiness and started ordering the sandwiches, first having simple turkey and cheese sandwiches, and eventually experimenting with the veggies. Now, of course, my sandwiches are ALL veggies. I am always amused by the worker’s faces when I ask for a sandwich with neither meat NOR cheese. “NO cheese? JUST veggies?” Yes. That’s what I said.
Anyway, when I think of Subway, I also think of their cookies. I can’t remember when I first tried it, but I always loved their white chocolate macadamia cookies. That combination is a killer.
I didn’t think there was any way a baked oatmeal recipe could rival that cookie, but IT DID. It tasted EXACTLY like it. I’m continuously amazed at how easily I can recreate cookie recipes using baked oatmeal.
Why is it green, you ask? No, it’s not spinach. It’s avocado. It’s optional, but I just love the moisture and richness it adds.
I also ate it with blueberries because I require my breakfasts to include fruit. After taking the pictures, I flooded the oatmeal with almond milk and added another handful of blueberries. Dear me…
This would make a fantastic dessert, and if you think you “can’t have this for breakfast,” you’re WRONG. I did, and I ran 2.5 miles afterwards, so you THERE. You CAN eat cookies for breakfast!
[This recipe was updated on 5/31/2015 to include a zucchini option. Happy breakfasting!]
What you'll need:
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- pinch of salt
- 1/3 cup milk of choice
- 1/4 of a ripe avocado or 1/4 cup pureed zucchini/yellow squash (optional)
- 1/2 tsp vanilla extract
- 1 tsp maple syrup (optional)
- handful of white chocolate chips (I used vegan)
- handful of chopped RAW macadamia nuts
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small bowl, mix oats, baking powder, and salt until combined.
- In a medium-sized bowl, mash avocado if using. Then, mix together with milk, vanilla extract, and maple syrup.
- Add dry ingredients to mix ingredients and stir until combined.
- Gently stir in white chocolate chips and macadamia nuts.
- Pour into the prepared ramekin. Bake for 20-25 minutes.
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
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