So there are days when I crave ‘bad’ things. Like I’m sure at one point in your life you were exposed to those pre-packaged snack cakes albeit in your lunch box or at the school cafeteria. I had several girlfriends that while they were pregnant they craved the white and black striped cakes and that is ALL they would eat. I’d have to say as a kid my all-time favorite were those oatmeal cream pies. They were super soft and sweet. Unfortunately as I got older and my metabolism slowed down I couldn’t partake in those types of things. Plus while they taste amazing, I try to eat a healthier lifestyle for the most part.
The one day I had a HUGE craving for one of those cream pies cakes but looking at my newly purchased smaller sized pants I knew that was not an option. I loved these pants waaaaaaaaay too much to eat one (okay 2). Sure I could have just worked out longer/harder but I was tuckered out. Well I got to thinking about how I could make a healthier adaption of it.
I’ve been fortunate to have partnered up SI03 and their AMAZING Syntrax Protein Powders. Since I’ve already given you a bunch of great recipes featuring how to implement their powders into delicious foods, I knew I wanted to use them again in a recipe that would satisfy my cravings for that oatmeal cream pie. Judging by the pictures, I think I more than satisfied my craving in a scrumptious, healthy way!
I mean seriously, that looks like pure heaven on a plate! This was so good that I was beside myself! I satisfied all of my cravings and then some! I love the rustic look and feel of it. Sweet and chewy, decadent and elegant and packed with protein! Plus this is Egg and Gluten Free (when using gluten free oats!)
Protein Packed Oatmeal Cream Pie Stack
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Ingredients
Cookie!
- 4 very ripe bananas
- 2 1/4 cups quick oats
- 1 teaspoon cinnamon
- 1/4 cup brown sugar
- 1 cup raisins
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup Syntrax Micellar Creme Vanilla Milkshake protein powder
- 1 cup raw coconut flakes *optional
Vanilla Bean Cinnamon Buttercream
- 1 cup coconut oil, softened OR 2 sticks butter, softened
- 4 cups confectioners’ sugar, sifted
- 1 teaspoon cinnamon
- 3–4 tablespoon milk (whole lends a better flavor here)
- 2 whole vanilla bean, split and seeded
Instructions
- Preheat oven to 350F.
- Using a pencil make 3 6” round circles on 2-3 pieces of parchment paper (sized to your baking sheet). Do not let the circles touch and leave at least 2” between them. I only needed 2 sheets of paper as my pan was 15”x20” so I fit 3 circles on one sheet.
- Place the sheets, pencil marked side down.
- In a bowl using a fork mash the bananas until smooth.
- Add in the oats and protein powder.
- Using a sturdy spoon, combine.
- Add in the cinnamon, brown sugar, baking soda, vanilla extract, raisins and coconut flakes.
- Mix until combined.
- Evenly divide the mixture inside the circles on the parchment paper. The mixture should be about 1/2”-3/4” thick.
- Bake for 13-16 minutes or until the sides and top are just set. They should depress slightly when pressed.
- Allow to cool on the pan for 3-5 minutes.
- Using a metal spatula carefully slide underneath and remove the cookies to a cooling rack and allow to cool completely.
- While the cookies are cooling, make the butter cream.
- In the bowl of a stand mixer fitted with paddle attachment cream butter until light in fluffy.
- Add in the confectioners’ sugar 1/2 cup at a time until fully incorporated.
- Scrape down the paddle attachment, remove and replace with the whip attachment.
- Add the cinnamon, vanilla seeds and 3 tablespoon milk and whip on high speed for five minute until very light and fluffy. Add the additional tablespoon of cream if a thinner consistency is desired.
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