| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1/8 | cup | Almond Breeze, unsweetened original | 1/2 | tablespoon | Margarine, light | 2 1/8 | tablespoons | Splenda White Sugar blend | 2/3 | teaspoon | unsweetened cocoa powder | 1/2 | tablespoon | Reduced fat smooth peanut butter | 1/8 | teaspoon | vanilla extract | 3 1/4 | tablespoons | oats, quick-cooking |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Bring margarine, milk, Splenda, and cocoa to a boil in medium saucepan. Boil for 1 minute.
2
Remove from heat. Stir in peanut butter and vanilla until combined.
3
Stir in oats.
4
Drop by spoonfuls on wax paper or parchment paper.
5
Allow to cool completely before eating. |
|