Challenge: Incorporate
Coach’s Oats® into Super Bowl Sunday menu. Result: Success!
Thanks again
to Pinterest for providing ideas and getting our creative brains thinking. We
found this cornbread-stuffed jalapeno recipe and decided to put an oatmeal
twist on it. By taking our Basic Baked Oatmeal recipe and tweaking it, we created
a perfect football snack worthy of any big game.
*Warning:
These are made specifically for spicy food fans! The heat of each popper will
depend on the individual peppers.
Cheesy Baked
Oatmeal Stuffed Jalapenos
- · 12 – 15 large jalapeno peppers, seeded and cut in half
- · 1 ¾ cups Coach’s Oats®
- · ½ tsp. baking powder
- · ¼ tsp. baking soda
- · ¼ tsp. salt
- · ¼ cup sugar
- · 1 ½ cups fat free milk
- · 8 oz. plain yogurt (we used Chobani®)
- · 1 egg
- · 1 cup corn (we used frozen kernels)
- · 1 ½ cups sharp cheddar cheese, grated
Ranch Dip
- · 8 oz. plain Greek yogurt (we used Chobani®)
- · 1 Tbsp. ranch dressing mix
Preheat oven
to 350°.
Combine
oats, baking powder, baking soda, salt and sugar in a large bowl and whisk
together. Add milk, yogurt and egg. Stir until combined. Fold in corn and 1 cup
of cheese.
Place
jalapenos on wire racks on top of baking sheet. Fill each jalapeno with oatmeal
mixture. Sprinkle remaining cheese on
top of peppers. Bake for 25 to 30 minutes until golden or oatmeal sets up.
While
jalapenos bake, mix up a healthy ranch dip to accompany the tasty poppers. Mix
together yogurt and dressing mix. Refrigerate for at least 30 minutes to let
flavors combine. Print Recipe
