Oatmeal Churros

Table of Contents

- 30g butter: Adds richness and helps bind the ingredients.
- Pinch of salt: Enhances the flavor of the dough.

- 150 ml water: To form the base of the dough.
- 100g ground oats: A healthy alternative to traditional flour, providing fiber and nutrients.
- 1 egg: Adds moisture and helps the dough rise.

- 1 cup milk or plant-based milk: For a creamy base.
- 2 tablespoons unsweetened cocoa powder: For a rich, chocolaty flavor.

- 1 tablespoon sweetener or stevia: To naturally sweeten the sauce without sugar.
- ½ cup milk or plant-based milk: To dissolve the cornstarch for thickening.
- 1 tablespoon cornstarch: To thicken the sauce and make it velvety smooth.

1. Heat the Liquid: In a small saucepan, melt 30g of butter with a pinch of salt and 150 ml of water. Bring the mixture to a simmer.
2. Add the Oats: Gradually stir in 100g of ground oats. Stir constantly over low heat until the mixture comes together into a dough and pulls away from the sides of the pan.
3. Cool Slightly: Let the dough cool for a few minutes before adding the egg to avoid scrambling.

Add the Egg: Beat in 1 egg and vanilla extract (if using), mixing until the dough becomes smooth and slightly sticky.
Form the Churros: Transfer the dough to a piping bag fitted with a star-shaped nozzle. Pipe churros (about 10 cm long) onto a parchment-lined baking sheet.

1. Bake: Preheat the oven to 180°C (350°F). Bake the churros for about 15-20 minutes, or until they are golden and slightly crispy on the outside.

1. Make the Chocolate Sauce: In a small saucepan, heat 1 cup of milk (or plant-based milk) over medium heat. Stir in 2 tablespoons of unsweetened cocoa powder and 1 tablespoon of sweetener (or stevia). Stir until the cocoa powder is fully dissolved.
2. Thicken the Sauce: In a separate bowl, dissolve 1 tablespoon of cornstarch in ½ cup of cold milk. Slowly add this mixture to the saucepan, stirring constantly until the chocolate sauce thickens, about 2-3 minutes.
3. Serve: Serve the warm churros with the thick chocolate sauce for dipping!

- Protein: 2g
- Fiber: 1g
- Sugar: 0g (depending on the sweetener used)

- Customize the Flavor: Add a sprinkle of cinnamon or a pinch of nutmeg to the dough for a more aromatic flavor.
- Avoid Over-Baking: Keep an eye on the churros while baking. They should be golden, not overly crispy, for the perfect soft interior.
- Healthy Sweetener Options: You can use maple syrup, honey, or any other natural sweetener in the chocolate sauce instead of stevia.

Refrigerate Leftovers: Store any leftover churros in an airtight container in the fridge for up to 2 days. Reheat in the oven for a few minutes to restore their texture.
Freeze for Later: You can freeze the unbaked churro dough by piping it onto a baking sheet and freezing the pieces until solid. Transfer to a freezer-safe bag and bake directly from frozen when ready to enjoy.