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
- · 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