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Build immunity with #QuakerStrong recipes

Build immunity with #QuakerStrong recipes

The quarantine restrictions brought about by the coronavirus pandemic has  brought out our inner chefs. From homemade pastries to baked goods, being able to create something delicious yet healthy has become the standard under the new normal.

Quaker, the world’s number 1 oatmeal brand, is here to make your quarantine kitchen experiments equally delicious and nutritious.

Known as a supergrain, oats are a natural source of iron, which is essential for building immunity against diseases. Oats can be easily integrated into your meals to help you meet or fulfill your daily recommended intake of iron.

Aside from being a breakfast staple, oats can be taken as a complement to savory meals and as a dessert that is a little less sinful.

Quaker has partnered with Chefs Miko Aspiras, Nicco Santos and Allen Buhay to create Quaker Oats #QuakerStrong Recipes — a variety of sweet treats and savory dishes that you can easily mix with oats for a healthy twist.

Here is the recipe for Chef Miko’s Quaker Oats Cream Pie that serves 14-15 cookie sandwiches:



– 3 cups (240g) Quaker Rolled Oats or Instant Oats

– 1 and 1/4 cups (2.5 sticks; 290g) 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 dark molasses or honey

– 1 and 1/2 cups (187g) 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 190°C. 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.

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

4. 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.

5. 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.

Cream filling


– 3/4 cup (1.5 sticks; 175g) unsalted butter, softened to room temperature

– 3 cups (360g) confectioners’ sugar

– 3 tablespoons (45ml) 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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