Things like this are the reason I had to join Weight Watchers:

Chocolate-Peanut Butter Bars, thank you, Better Homes & Gardens Cookbook. I was going to be good and wait until after dinner before having a sample, but we took a drive out West after running to the store (the bambino fell asleep in the backseat), and once we got home, I was a bit peckish. I had planned to wait until dinner before eating again, since I also made these this morning:

Everyday Food’s Yogurt Waffles (also from the April 2010 issue). Filling, crispy & delicious. And the bambino had fun helping to make them.

Yogurt Waffles

Ingredients:

3/4 C all-purpose flour
1/2 C whole-wheat flour
1/2 C rolled oats (not quick-cooking)
3/4 tsp. kosher salt
2 tsp. baking powder
1 tsp. baking soda
1/4 C packed light brown sugar (I used dark brown sugar because I had just enough left for the 1/4 C)
3 Tbsp melted, unsalted butter (I used salted, since, again, that’s what I had)
3 large eggs
1 1/2 C plain, low-fat yogurt (I used Stonyfield Farm’s Low-Fat French Vanilla, since I didn’t want to give up my Chobani for this)

Directions:

Preheat the oven to 250°F. In a large bowl, whisk the flours, oats, salt, baking powder, and baking soda. In another bowl, whisk together the brown sugar, butter, eggs, and yogurt until smooth. Stir egg mixture into dry mixture, and mix well to combine. Let batter rest for 15 minutes (it should be rather puffy & airy when the 15 minutes is up).

Heat a waffle iron according to directions & either brush with more melted butter, or spray with cooking spray of your choice. Pour 1/2 C of batter onto iron and close. Cook until waffle is golden and crisp, about 3 minutes (I checked mine after 5 minutes). Transfer to a wire rack on a baking sheet and place in oven to keep warm.

I dunno what’s with me and oats these days, but between having steel-cut oats or yogurt with granola for breakfast, The Pioneer Woman’s BBQ Meatballs, the waffles and the chocolate-peanut butter bars, I’ve eaten a lot of oats in the past week or two. Which is a good thing. The extra fiber never hurts. And oats are so versatile. I’d have to track the recipe down, but I was thinking last night about making an oats & buttermilk snacking cake. I forget where I got the recipe, and I don’t think I’ve made it since we bought our house 2 years ago. The last time I recall making it was in our apartment. But it too is delicious, and I’ve got plenty of oats to use up!