Healthier Boston Cream Pie Oatmeal
This easy breakfast tastes just like the iconic Massachusetts cake! Creamy vanilla custard-flavored oats topped with a rich dark chocolate drizzle — all ready in 5 minutes — and full of protein. This recipe is easily doubled or tripled to serve more!
Ingredients
- ⅓ cup (33g) old-fashioned rolled oats (gluten-free if necessary)
- ⅔ cup + 1 tsp (165mL) nonfat milk, divided
- 0.25 oz (1 serving) sugar-free, fat-free vanilla instant pudding mix
- 2 tsp unsweetened cocoa powder
- ½ tsp granulated Splenda (or other sweetener, to taste)
Instructions
- To prepare the oatmeal, add the oats, ⅔ cup milk, and instant pudding mix to a large microwave-safe bowl. Stir to dissolve the instant pudding mix. Microwave on HIGH for 1 minute 45 seconds. Stir, and microwave again for 1 minute, stirring every 15 seconds to prevent the oatmeal from bubbling over. Let the oatmeal rest for 2 minutes.
- To prepare the chocolate topping, stir together the cocoa powder, Splenda, and remaining 1 teaspoon milk in a small bowl. Drizzle on top of the cooked oatmeal.
Notes
OATS ALTERNATIVE: Quick cooking oats (gluten-free, if necessary) may be substituted for the old-fashioned rolled oats. Follow the cooking instructions on the package instead since the cooking time for quick cooking oats is often different and shorter than for old-fashioned rolled oats.
MILK ALTERNATIVE: Almost any milk may be substituted for the nonfat milk.
INSTANT PUDDING MIX NOTES: Many boxes of sugar-free, fat-free vanilla instant pudding mix have 4 servings per box. If that's true for the box that you have, you’ll use ¼ of the box since you only need 1 serving.
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.