![]() ![]() Clean eating really is all about swaps, not restriction. Nowadays, I NEVER ignore a craving, and most definitely do not limit or restrict my portions or caloric intake. Instead, I began trusting my body to guide not only my food choices, but how much I ate as well. If I did give into eating until I was satisfied (which was usually after an entire pack of cookies or the whole bag of chips), I was left feeling guilty, and definitely suffered the digestive issues and lethargy that inevitably followed.Īfter switching to a clean eating diet, not only did my refined-sugar cravings go away, but I stopped relying on portion sizing and calorie counting. Yes, I was eating what I wanted, but only in very small amounts, and was always left wanting more. Before I switched to a clean diet, I was all about portion sizes and calorie counting, and to be honest, it was miserable! It made eating feel restricting, and really took the enjoyment out of food. If you are making the Oatmeal Cream Pie Dip ahead of time, store the dip in an airtight container in the fridge for up to a week, but don't add the crumbled oatmeal cream pie as it will get soggy.If you’re anything like me, I absolutely hate portioning out my food.Serve the oatmeal cream pie sip with cinnamon graham sticks or graham crackers if you can't find the sticks.I will admit that I have a box on hand for snack emergencies. If you have some on hand, crumble an oatmeal cream pie on the top.Using a mixer might break up the oats a little too much. Add the oats and fold by hand to combine.Slowly add the powdered sugar and mix to combine.In a separate bowl, cream together the cream cheese and marshmallow fluff.Remove the oats from the pan and put in a bowl to cool.While constantly stirring, toast the oats for 5 minutes until they are a toasty brown and smell nutty.Stir the oats and cinnamon around in the pan to coat in the butter.In a small pan over medium heat, add the butter and let it melt.It is just like eating an Oatmeal Cream Pie, only better!! Toasting some old-fashioned oats in butter and cinnamon fills my home with some wonderful smells but the addition of the toasted oats to the creamy dip just rounds out all the flavors. It seemed clunky to me so I thought of ways of getting the oatmeal actually in the dip. If you are making the Oatmeal Cream Pie Dip ahead of time, store the dip in an airtight container in the fridge for up to a week, but don’t add the crumbled oatmeal cream pie as it will get soggy.Įnjoy and try not to eat the whole batch yourself:)įor the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.Ī bowl full of the filling that you love while still having the oatmeal and cinnamon flavors, count me in!! While trying to find a way to get all the flavors to shine individually, I didn’t want to just serve the oatmeal cream pie dip with oatmeal cookies. I will admit that I have a box on hand for snack emergencies.įOURTH: Serve the oatmeal cream pie sip with cinnamon graham sticks or graham crackers if you can’t find the sticks. If you have some on hand, crumble an oatmeal cream pie on the top. THIRD: Add the oats and fold by hand to combine. Slowly add the powdered sugar and mix to combine. SECOND: In a separate bowl, cream together the cream cheese and marshmallow fluff. Remove the oats from the pan and put in a bowl to cool. While constantly stirring, toast the oats for 5 minutes until they are a toasty brown and smell nutty. Stir the oats and cinnamon around in the pan to coat in the butter. FIRST: In a small pan over medium heat, add the butter and let it melt. ![]()
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