Disclosure: I received samples and compensation in exchange for sharing my honest opinion and this information.
As a child, my mom always used milk when serving us oatmeal but in college I got used to using water because it was cheaper and easier. Then one day as an adult I wondered why I was still using water when I had five gallons of milk in my fridge (yeah with three kids we go through a lot of milk!) That day I switched back to making my oatmeal with milk and I havne’t looked back since. Using milk adds protein, potassium, vitamins D, A and B12, which you don’t get if you just use water. Its a win-win by using milk not only do I get a breakfest full of nutirents, but a delicious one at that!
In addition to just using Quaker Oats for oatmeal, you can also use Quaker oats in a variety of dishes! I actually use Quaker Oats in a bunch of recipes but none of them use Oats and Milk. So I decided to find a recipe that uses both ingrediants to make a delicous but still healthy snack for my family.
Ingredients:
- 2 Cups granulated sugar
- 8 Tablespoons (1 stick) margarine or butter
- 1/2 Cups Milk
- 1/3 Cups baking cocoa
- 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
Directions:
- In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
- Remove from heat. Stir in oats. (If using old fashioned oats, cool mixture in saucepan 5 minutes.)
- Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered. They will be gooey, but they are so good!
Linda Moore says
I love the no bake cookies and oatmeal cookies are so good and good for you too. Thank you for this awesome and easy recipe..
Cher says
Your welcome!
RANDY FULGHAM says
I THINK I CAN MAKE THIS–THANKS FOR SHARING
Cher says
Really super easy!