I love Samoa Girl Scout Cookies!
The other day while at the grocery store, I spotted Samoa coffee creamer and just had to have it. That was actually my inspiration for this oatmeal. What else can you do with creamer other than pour it into your coffee every morning? Apparently, a lot!
I wanted to use it in something to go along with my Girl Scout themed coffee for breakfast and ended up settling on a hearty baked oatmeal!
I was a little nervous at first. I wanted this to be a good tribute to my favorite Girl Scout cookie flavor. I felt that I had to do it justice. And let me just tell you... this was an eye-rolling toe-curling experience.
With a drizzle of caramel and sugar free chocolate syrup, I was in Samoa heaven. To my delight, this breakfast treat tastes just like the cookie!
Skinny Baked Samoa Oatmeal
Servings: 6 • Size: 1 'Square' (About 3/4 Cup) • Calories: 289.2 • Fat: 9.5 g • Carb: 39.9 g • Fiber: 2.7 g • Protein: 7.2 g • Sugar: 19.4 g • Sodium: 307.3 mg
2 Tbsp. Brown Sugar
2 Tbsp. Sweetener (I used Habitall but Stevia in the Raw or any other would work too!)
1/4 Tsp. Ground Cinnamon
1/4 Tsp. Salt
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
2 C. Old Fashioned Oats
6 Tbsp. Chocolate Chips (I used Hersey Special Dark.)
1/4 C. Unsweetened Light Shredded Coconut
2 Large Egg Whites
1 1/4 C. Fat Free Milk
1/4 C. Samoa Coffee Creamer (Or sub for more milk.)
6 Oz. Fat Free Vanilla Greek Yogurt
Optional Additional Toppings:
Sugar Free Chocolate Syrup
More Creamer or Milk
Lightly coat a 8x8 baking dish with non-stick cooking spray and set aside.
Combine the wet ingredients with a whisk in a large bowl until well blended.
In a separate bowl, mix together the dry ingredients.
Add the dry ingredients to the wet and mix until just combined.
Pour the mixture into the prepared baking dish.
Cover and let sit overnight in the fridge.
See how the oats soak up all that wonderfulness while sitting overnight? Mmm...
When ready preheat the oven to 350 degrees F.
Remove the oatmeal from the fridge and cover with foil. Bake for 20 minutes.
Carefully remove the foil and continue to bake for an additional 25 minutes until the center has set and is no longer jiggly.
Remove from the oven and allow to cool slightly.
Serve warm with a drizzle of chocolate and caramel. Enjoy!