Ingredients
- 2 Cups of Old Fashioned Oats I don’t see why quick cooking oats wouldn’t work for these, if you try it, let us know 🙂
- 2 tbsp of lite butter I use Parkay 58%
- 2 tbsp of Dark Cocoa Powder I like Hershey’s Special Dark
- 1/4 cup of Golden Sweetener Lankato Monkfruit
- 1 Cup of Sugar Free PB Powder like Pb2, mixed with 7 tbsp of water.
- 1/4 cup of unsweetened almond milk
- 1 tsp of Vanilla extract
Instructions
- In a large mixing bowl, stir together butter & sweetener, add cocoa powder, vanilla & milk, mix in prepared PB, stir until combined, add 1/2 the oats, stir to combine, add remaining oats, mix.
- By 1 tbsp scoop, place on parchment lined sheet or use a muffin tin, refrigerate 20 minutes. Store in fridge. Probably be great for freezing too
- I’m keeping mine in the fridge in the tart pan.
Recipe Notes
Not only are these no bake but if you follow weight watchers here is the points breakdown
2 PP for 1 or 3 PP for 2
1 PP for 1 or 2 PP for 2 if you have Zero Point Oatmeal on your plan!
Makes 18
Not too sweet, the Peanut butter & chocolate flavors come through, nice treat