Philippine Daily Inquirer / 10:19 PM October 06, 2020
Quaker oatmeal brand shares recipes to make quarantine kitchen experiments delicious and nutritious. Known as a “supergrain,” oats are a natural source of iron, which is essential for building immunity against diseases.
Apart from breakfast, oats can be taken as a complement to savory meals and can make desserts a little less sinful.
The brand partnered with chefs Miko Aspiras, Nicco Santos and Allen Buhay to create Quaker Oats #QuakerStrong Recipes, a variety of sweet treats and savory dishes using oats for a healthy twist.
Quaker Oats Cream Pie
(by chef Miko)
3 c (240 g) Quaker Rolled Oats (or use Instant Oats)
1 1/4 c (290g) unsalted butter, softened to room temperature
1 c (200 g) packed dark brown sugar
1/2 c granulated sugar
1 large egg, at room temperature
2 tsp pure vanilla extract
1 tbsp dark molasses (or honey)
1 1/2 c (187 g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground cloves (or nutmeg)
1. Preheat the oven to 190 C. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
2. Using a hand-held or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla and molasses, scraping down the sides as needed. Set aside.
3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves and oats.
4. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 2 tbsp. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
5. Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
3/4 c unsalted butter, softened to room temperature
3 c confectioners’ sugar
3 tbsp heavy cream
1 1/2 tsp pure vanilla extract
Salt, to taste
1. Using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2-3 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream.
2. Spread 1 1/2 tbsp of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.