Are These Oatmeal Creme Pies Healthy?

Absolutely, these protein oatmeal cream pies offer a better-for-you option compared to traditional snack cakes. They include ingredients like oat flour, coconut sugar, and whey/casein protein, offering more protein, fewer empty carbs, and none of the preservatives found in store-bought versions.

How Long Do Oatmeal Creme Pies Last?

These homemade protein oatmeal cream pies can stay fresh for two days on the counter, up to one week when refrigerated, and nearly two months if frozen. For best results, store them in an airtight container to keep the cookies soft and the filling fresh.

How to Store Homemade Oatmeal Cream Pies?

To maintain texture and taste, store protein oatmeal cream pies in a sealed container. Keep them at room temp for a short period or refrigerate for longer freshness. Freeze individually if you're prepping them in bulk, and thaw at room temperature before eating.

What Is Oatmeal Cream Pie Filling Made Of?

The classic filling includes butter, powdered sugar, cream, and vanilla. You can switch things up by using marshmallow fluff, a bit of cream cheese, or even creamy Greek yogurt. These options create a rich, smooth center that complements the soft cookies perfectly in protein oatmeal cream pies.

Why Did My Cookies Turn Out Flat?

Flat cookies may result from overly warm butter or not enough structure in the dough. To fix this, use a balanced mix of oat flour and quick oats, and avoid overmixing. Chilling the dough briefly can also help if your kitchen is especially warm.

Protein Oatmeal Cream Pies Taste Better With 1 Healthy Twist

Name: Protein Oatmeal Cream Pies: A Nostalgic, Healthier Twist on Little Debbie Classics
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 and 1/4 cups (20 Tbsp; 282g) unsalted butter, softened to room temperature; 1 cup (200g) packed dark brown sugar; 1/2 cup (100g) granulated sugar; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred); 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 3 cups (255g) quick oats (not whole oats); 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 3 cups (360g) confectioners’ sugar; 3 Tablespoons (45ml) heavy cream, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; Salt, to taste

Protein Oatmeal Cream Pies: A Nostalgic, Healthier Twist on Little Debbie Classics

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Soft, chewy, and packed with nostalgic flavor, these protein oatmeal cream pies are a healthier twist on the classic snack. High in protein, low in sugar, and filled with creamy goodness, they’re perfect for meal prep or anytime indulgence.

Author: Patricia
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 15 cream pies 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

For the Oatmeal Cookies:

1 and 1/4 cups (20 Tbsp; 282g) unsalted butter, softened to room temperature

1 cup (200g) packed dark brown sugar

1/2 cup (100g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3 cups (255g) quick oats (not whole oats)

For the Cream Filling:

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3 cups (360g) confectioners’ sugar

3 Tablespoons (45ml) heavy cream, at room temperature

1 and 1/2 teaspoons pure vanilla extract

Salt, to taste

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Instructions

1. Preheat oven to 375°F (191°C). Line baking sheets with parchment or silicone mats.

2. Cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in egg, vanilla extract, and molasses.

3. In a separate bowl, combine all-purpose flour, baking soda, salt, cinnamon, and cloves. Stir into the wet mixture until just combined. Fold in quick oats.

4. Scoop about 2 tablespoons of dough per cookie and space evenly on baking sheet.

5. Bake for 10 minutes until the edges are golden. Let cookies sit on the tray for a few minutes before transferring to a wire rack.

6. For the filling, beat butter until smooth. Gradually add confectioners’ sugar, then mix in cream, vanilla extract, and salt until fluffy.

7. Spread about 1½ tablespoons of filling on the flat side of one cookie. Top with another and press gently to sandwich.

Notes

For best texture, use a whey/casein protein blend.

To make dairy-free, use plant-based butter and coconut cream.

Store in fridge for up to 7 days or freeze individually wrapped.

Find it online: https://www.simplefamilydishes.com/protein-oatmeal-cream-pies/