- 1⁄2 cup light margarine
- 1⁄2 cup skim milk
- 2 cups Splenda sugar substitute
- 3 tablespoons cocoa
- 1⁄2 cup reduced-fat peanut butter
- 1 teaspoon vanilla
- 3 cups quick-cooking oats
- Bring margarine, milk, Splenda, and cocoa to a boil in medium saucepan. Boil for 1 minute.
- Remove from heat. Stir in peanut butter and vanilla until combined.
- Stir in oats.
- Drop by spoonfuls on wax paper or parchment paper.
- Allow to cool completely before eating.