Fridge Cookies

Like Terri used to make, only Splendid.
Har, har, har...

1 cup Splenda
1/4 cup margarine (I used smart balance)
2 tbs. unsweetened cocoa
1/4 cup fat free milk
1/4 cup natural peanut butter

Combine in pot over medium heat. Stir until everything is melty and mixed together. Then add:

1/2 tsp. vanilla
1/2 cup nuts (optional, but I added pecans and walnuts. Very good!)
1 1/2 cups of rolled oats

Drop in spoonfuls on to waxed paper and chill in fridge for about 2 hours, if you can stand to wait that long. I lasted 45 minutes.

Next time I make these I'll add the oats a little at a time. I didn't like the final oat to melty mixture ratio. It needed less oats. Mine didn't hold together very well as I was shoving four of them in my face.

Breakfast of Champions

I had to hurry and blog this one! So good! Warning: This is a Phase 2 breakfast treat.

Wholesome Oat Muffins

3/4 cup + 2 tbs. oats
1 cup buttermilk
1 1/4 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup brown sugar substitute
2/3 cup chopped walnuts
1/3 cup canola oil
1 egg, beaten
1 teaspoon vanilla

Preheat oven to 425.

In a small bowl combine the 3/4 cup of oats and the buttermilk. Let soak while you prepare the following.

In a medium bowl combing the flour, baking powder, baking soda, cinnamon, salt, sugar substitute and walnuts. Make a well in the center and add the oil, beaten egg, and vanilla. Combine with dry ingredients until a batter forms. (It's really more dough like.)

Divide the batter into 12 muffin cups. Sprinkle the remaining 2 tbs. of oats over the muffins. Bake for 11 to 15 minutes. Eat while warm with fake butter!

I forgot the oats on top so mine got a little too brown. I also didn't have brown sugar substitute and just used regular Splenda. Matt liked them so much he didn't believe they were on the diet!