Nutritional label

    Prep time: 25 minutes

    • 2 cups rolled oats
    • ¼ cup fat-free milk
    • 4 tablespoons yogurt spread (also can use vegetable oil spread)
    • 1/3 cup brown sugar
    • 2 tablespoons unsweetened cocoa powder
    • ¼ cup smooth, unsalted almond butter (or other nut or soy butter)
    • ½ teaspoon vanilla extract
    • 1/3 cup raisins
    1. Line a baking sheet with wax paper and set aside.
    2. Place oats into a large bowl.
    3. In a medium saucepan, heat milk and yogurt spread over medium heat.
    4. When the spread is melted, whisk in brown sugar and cocoa powder.
    5. Keep stirring while you bring the mixture to a boil. Turn down the heat and continue cooking the sauce for 1 minute.
    6. Remove the pan from the heat and stir in almond butter, vanilla extract, and raisins.
    7. Immediately pour the sauce over the rolled oats and stir well until oats are completely covered in sauce.
    8. Place rounded tablespoon-size scoops of the mixture onto prepared baking sheet.
    9. Allow clusters to set for 15 minutes before serving.

    Servings: 12

    Serving size: 1 cookie

Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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