I actually followed through! I said I was going to come up with more of a breakfasty oatmeal cookie thing based on the oatmeal macaroons I made a few posts ago, and here they are! Filled with pineapple juice-soaked prunes and slivered almonds, these are a perfect way to bring a bowl of oats with you no matter where you are.
A few changes were made to make these more suitable for breakfast, one being to keep half of the oats whole, two was decreasing the amount of sugar, and three was adding an extra egg white. While having whole oats made these look more like a traditional oatmeal bar, I preferred the consistency when all the oats were ground. Also, I think these benefited from having a bit more sugar, so next time I'd add a few more tablespoons, or maybe 1/2 cup. Another change was to increase the cooking temperature to 325° and bake the cups for about 20-25 minutes. Unfortunately, the oatmeal seemed to soften overnight after being stored in a ziploc bag for whatever reason, so maybe they needed to be cooked longer and at the lower heat (I should try adding a slice of bread to the bag). I didn't toast the oats and didn't let the mixture chill overnight. So a few changes could have contributed to the chewiness.
If you're looking for a protein-enhanced breakfast, this is it. Serve crumbled in a bowl and topped with milk or yogurt, or simply eaten as is, it's a delicious way to start the day, or a great snack that'll leave you satiated between meals.
Recipe after jump.
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Recipe by Christina Provo
3/4 cup California Dried Plums, sliced in quarters
1/4 cup pineapple juice
3 1/2 cups whole oatmeal
1/2 cup slivered almonds
4 large egg whites
1/3 cup granulated sugar
- Preheat oven to 350° degrees. Line a baking sheet with parchment paper. Heat pineapple juice until hot in microwave. Pour over dried plums in a small bowl and set aside.
- Place half the oats and half the slivered almonds in the bowl of a food processor. Process until the oats are broken up but not a fine powder. Pour into a medium sized bowl with remaining oats and almonds and stir.
- In a large bowl, whisk together egg whites and sugar until frothy, about 1-2 minutes. Whisk in prunes with any remaining liquid, then stir in oatmeal until well mixed. Refrigerate mixture for 10 minutes.
- Using a 1/3 cup measuring cup, portion out oat mixture, packing slightly, and invert onto parchment-lined baking sheet, tapping the cup against the sheet gently to remove the oats. Repeat with mixture. If any oat mixture remains, press it lightly on top of cups.
- Bake for 20-25 minutes, or until golden brown. A longer baking time will yield crunchier oatmeal cups. Remove from oven and let rest on baking sheet for 5 minutes before transferring to cooling rack. Package individually and you're good to go!