While making the peanut butter, banana and oatmeal cookies - see below link - , I was wondering how I could make savory oatmeal snacks. I have been already using hot peppers, blue cheese, truffle oil in my hot breakfast oatmeals, but not as a snack before. And that's how this recipe was created. Concept is the same as PB, banana and oatmeal cookies; some binding agent, oatmeal, spice, and a practical, healthy, good testing outcome.
Ingredients
1 can x 16 oz refried beans
1 can x 10 oz enchilada sauce
8 to 10 oz shreded cheese (not too thick)
3 cups rolled oats
Instructions
This will make about 45-50 cookies, so you will need 2 oven sheets, or you will make in two batches
Add all ingredients except the oatmeal in a bowl and mix well using fork or spatula
Add oatmeal and mix well
Preheat the oven to 350
Line an oven sheet with parchement paper and drop 20 to 25 tablespoon cookie butter onto to the sheet.
Flatten them to a cookie thickness, they will be a bit sticky, they wont expend so place them tightly
Bake them for 20 minutes
Let them cool down before enjoying
Variations
Overnight oats version
Make the recipe, and let it jelled in the fridge overnight.
I didn't notice significant difference between straight baked vs overnight, but overnighted ones should be easier to digest.
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