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Chef Miko Aspiras' Quaker Oats Cream Pie Is The Healthy, Fun Recipe To Make With Your Kids

This is a unicorn among desserts: rich in fiber and iron, easy to make, and so delicous

Living in quarantine has transformed many of us into home chefs. If you’ve been trying your hand at different recipes lately, why not make dishes that are both delicious and healthy as well? Staying as healthy as we can possibly be is one of the best ways to handle our current normal.


Miko Aspiras, the pioneering chef behind Le Soufflé, Workshop and Scout's Honor, has some easy hacks to make his desserts healthier. One is to cook with healthy ingredients, especially grains like oats. Known as a superfood, oats are a nutrient-rich supergrain that's a great source of iron, which is essential for building immunity. One of the best ways to get your daily  recommended iron intake is to integrate oats into your meals. “Whether the recipe requires it or not, I just put a dash or a sprinkle of oats in my dishes. They add flavor and texture,”  Chef Miko says. 



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Quaker Oats Cream Pie

Makes 14 to 15 cookie sandwiches


3 cups (240 grams) Quaker Rolled Oats (or instant oats)

1 and 1/4 cups (2.5 sticks or 290 grams) unsalted butter, softened to room temperature

1 cup (200 grams) packed dark brown sugar

1/2 cup (100 grams) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1 tablespoon dark molasses or honey

1 and 1/2 cups (187 grams) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves (or nutmeg)



1. Preheat the oven to 374°F. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.


2. Using a handheld 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. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.


3. 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 Tablespoons. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.


4. 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.


To make the cream filling:

3/4 cup (1.5 sticks or 175 grams) unsalted butter, softened to room temperature

3 cups (360 grams) confectioners’ sugar

3 tablespoons (45 ml) heavy cream

1 and 1/2 teaspoons pure vanilla extract salt, to taste


1. Using a handheld 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 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.



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This #QuakerStrongRecipes is created by Chef Miko Aspiras in partnership with Quaker Oats. You can buy Quaker Oats products in groceries and supermarkets nationwide, or purchase online at the Quaker Official Store on Lazada.