{"id":4784,"date":"2019-09-17T20:44:15","date_gmt":"2019-09-18T00:44:15","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=4784"},"modified":"2021-10-22T12:00:44","modified_gmt":"2021-10-22T16:00:44","slug":"test-kitchen-oatmeal-and-fruit-cookie-pizza","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2019\/09\/17\/test-kitchen-oatmeal-and-fruit-cookie-pizza\/","title":{"rendered":"Test Kitchen: Oatmeal and Fruit Cookie Pizza"},"content":{"rendered":"<p>Caroline Kohler, <span>Graduate Dietetics Student, SAR \u201920\u00a0<\/span><img loading=\"lazy\" src=\"\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-4-e1568766609796-477x636.jpg\" alt=\"\" width=\"184\" height=\"245\" class=\"wp-image-4788 alignleft\" srcset=\"https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-4-e1568766609796-477x636.jpg 477w, https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-4-e1568766609796-768x1024.jpg 768w\" sizes=\"(max-width: 184px) 100vw, 184px\" \/><\/p>\n<p>Settling into the second week of classes is always easier when you have a sweet treat to look forward to. This week at Sargent Choice Test Kitchen, we had just that: a delicious Oatmeal and Fruit Cookie Pizza!<\/p>\n<p><u>Why This Recipe is \u201cSargent Choice\u201d<\/u><\/p>\n<ul>\n<li>The crust uses oatmeal as its main ingredient, adding some whole grains and fiber to the recipe.<\/li>\n<li>The \u201cfrosting\u201d is a mix of cream cheese with Greek yogurt\u2014adding calcium, vitamin D, and protein<\/li>\n<li>The recipe is designed to have just enough sugar to make it a sweet dessert, but not too much to make it overly sweet.<\/li>\n<li>Of course, it\u2019s topped with fruit! This recipe is an easy way to combine a dessert-like a cookie with some fruit, making a nicely balanced treat.<\/li>\n<\/ul>\n<p><u>What We Loved<\/u><\/p>\n<p><img loading=\"lazy\" src=\"\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-2-e1568766550805-636x477.jpg\" alt=\"\" width=\"254\" height=\"190\" class=\"wp-image-4786 alignright\" srcset=\"https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-2-e1568766550805-636x477.jpg 636w, https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-2-e1568766550805-768x576.jpg 768w, https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-2-e1568766550805-1024x768.jpg 1024w\" sizes=\"(max-width: 254px) 100vw, 254px\" \/><\/p>\n<ul>\n<li>Super easy! If you\u2019ve made cookies before, you can make this\u2014it\u2019s just bigger! You could also make mini cookie pizzas if you don\u2019t have a big pan.<\/li>\n<li>The sweetness was just right. When we tasted the yogurt and cream cheese combination, we worried it wasn\u2019t sweet enough\u2014it almost tasted like something to put on a savory bagel. But once the \u201cfrosting\u201d was paired with the cookie, it was perfect. The tanginess of the yogurt balanced the sweetness of the cookie.<\/li>\n<li>It\u2019s customizable and seasonally friendly. You can use any kind of fruit on this pizza\u2014berries or peaches in the summer, baked apples in the fall, or frozen fruit in the winter.<\/li>\n<\/ul>\n<p><u>Tips and Tricks<\/u><\/p>\n<ul>\n<li>We used frozen fruit because it was on sale! Just be sure to thaw it well first.<\/li>\n<li>Let the cream cheese soften and come to room temperature before making the \u201cfrosting\u201d to avoid lumps. You can also mix the cream cheese and yogurt by hand if you don\u2019t have an electric mixer.<\/li>\n<li>Don\u2019t press the cookie too flat, or else it won\u2019t hold up in pizza form! Although, the recipe was definitely still delicious with a fork.<\/li>\n<li>A little sprinkle of cinnamon and a quick drizzle of honey make a beautiful finish on this pizza.<\/li>\n<\/ul>\n<p>Recipe<br \/>\n<span style=\"font-weight: 400;\">Crust\u00a0 \u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00bd cups old-fashioned rolled oats<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 cup white whole-wheat flour<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bd teaspoon ground cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bd teaspoon baking soda<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bc teaspoon baking powder<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bc teaspoon salt<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 large egg<\/span><img loading=\"lazy\" src=\"\/scnc\/files\/2019\/09\/Oatmeal-Cookie-Pizza-1-e1568766588670-477x636.jpg\" alt=\"\" width=\"162\" height=\"216\" class=\"wp-image-4785 alignright\" srcset=\"https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/Oatmeal-Cookie-Pizza-1-e1568766588670-477x636.jpg 477w, https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/Oatmeal-Cookie-Pizza-1-e1568766588670-768x1024.jpg 768w\" sizes=\"(max-width: 162px) 100vw, 162px\" \/><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">6 tablespoons sugar<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u2153 cup canola oil<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bd teaspoon vanilla extract<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Topping<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">8 ounces reduced-fat cream cheese, at room temperature<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bd cup low-fat plain Greek yogurt<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 \u00bd tablespoons sifted confectioners&#8217; sugar<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 teaspoon vanilla extract<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00be cup sliced strawberries<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 kiwi, peeled, halved and sliced<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bc cup blueberries<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Instructions<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Preheat oven to 375\u00b0F. Line a baking sheet with parchment paper.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Crust Preparation: Combine oats, flour, cinnamon, baking soda, baking powder and salt in a mixing bowl. Combine egg, brown sugar, oil and \u00bd teaspoon vanilla in a separate bowl. Combine wet and dry ingredients, stir until a dry mixture is formed. Turn the dough out onto the baking sheet and press it into a 10-inch circle.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Bake the oatmeal crust until it\u2019s golden around the edges (about 20 minutes). Cool to room temperature on the baking sheet.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Topping Preparation: Use an electric mixer to beat cream cheese, yogurt, sugar and vanilla in a bowl until smooth. Spread topping evenly over the cooled crust. Top as desired with strawberries, kiwi and blueberries.<\/span><\/li>\n<\/ol>\n<p><img loading=\"lazy\" src=\"\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-3-477x636.jpg\" alt=\"\" width=\"215\" height=\"286\" class=\"wp-image-4787 aligncenter\" srcset=\"https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-3-477x636.jpg 477w, https:\/\/www.bu.edu\/scnc\/files\/2019\/09\/oatmeal-cookie-pizza-3-768x1024.jpg 768w\" sizes=\"(max-width: 215px) 100vw, 215px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Caroline Kohler, Graduate Dietetics Student, SAR \u201920\u00a0 Settling into the second week of classes is always easier when you have a sweet treat to look forward to. This week at Sargent Choice Test Kitchen, we had just that: a delicious Oatmeal and Fruit Cookie Pizza! Why This Recipe is \u201cSargent Choice\u201d The crust uses oatmeal [&hellip;]<\/p>\n","protected":false},"author":16590,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4784"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/16590"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=4784"}],"version-history":[{"count":12,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4784\/revisions"}],"predecessor-version":[{"id":4801,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/4784\/revisions\/4801"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=4784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=4784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=4784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}