Oatmeal Cream Pie...The Healthy Way!

Remember those Little Debbie oatmeal cream pies? I used to love those as a kid! They were creamy, gooey, sweet, and soft all at the same time. Now as an adult with a pretty healthy diet, I wouldn’t touch them at the store. I was talking to my dad not to long ago and he was munching so hard over the phone and I just had to ask what was he eating? He made it sound so good haha! He told me an oatmeal cream pie and we reminisced on how much I use to love them as a kid! After our conversation I had the bright idea to make my own, but of course I had to make it healthy! Sometimes you just need a little comfort food or a sweet treat. It’s a dilemma for sure.

Bring yourself back to your childhood with this sweet ”Little Debbie” !! The recipe makes 6 cookies and 3 whole cream pies double the recipe to make more! This little baby is filled with fiber, a little protein, and some fat, which makes this perfect for you to enjoy for a quick breakfast, early morning snack, or even a dessert! Also you won’t feel that sugar rush slump after you eat this yummy treat!

Ingredients:

1 cup Quaker rolled oats
1 ripe banana, smashed
1 1/2 tbsp almond flour (sub for regular flour)
2 tsp vanilla extract
2 mini boxes of organic Sunmaid raisins
2 tsp baking powder
1/2 tsp baking soda
1 tbsp maple syrup

Combine everything at once.

Once combined well take about 2 tbsp of the batter, roll it in your hand as a ball and flatten it out on parchment paper to form it into a cookie. (These cookies will not spread so you have the ability to make them as big or as small as you want!)

Bake at 350 Degrees F for 12-15 minutes

Let cool for about 30 minutes on a cooling rack

Filling:

2 oz of Vegan Cream cheese, softened (sub regular cream cheese)
1 1/2 tbsp pure maple syrup (sub for confectioners sugar)

Cream Pie Assembly:

After cookies have cooled and cream filling is combined, spread evenly with a spoon or butter knife. Place another cookie on top & you have your cream pie!
Repeat steps until all cookies are completed with cream filling.

Storage:

Store in an air tight container or plastic snack bag in the refrigerator. Will keep for One week!

If you try this recipe out tag me on Instagram @nourishmekay with the hashtag #dessertthehealthyway