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Oat Recipes
Homemade Instant Oatmeal
5 cups quick oats
1 cup brown sugar
1 cup of non-dairy creamer or powdered milk
Place 7 cups of quick oats into a large bowl. Puree the remaining 3 cups in a blender or food processor. Stir the pureed oatmeal into non-pureed quick oats. Stir in the brown sugar & non dairy coffee creamer or powdered milk. Package in resealable plastic bags with 1/2 cup of instant oatmeal mix in each one -OR- store the entire mix in an airtight container, scooping out 1/2 cup of mix each time you would like to make a bowl of oatmeal.
Apple Crisp
5-6 apples
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
cinnamon
1/2 cup flour
white sugar
Slice apples in baking dish (peeled or unpeeled). Sprinkle cinnamon and white sugar over apples. Mix remaining ingredients with a fork and sprinkle on apples. Bake at 350 degrees for 35 minutes.
Granola
2 cups oats (regular, not quick cooking)
1 1/2 cup nuts/seeds of your choice
1/3 cup oil
1 teaspoon salt
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of ginger
1/3 cup honey or maple syrup
1/2 teaspoon vanilla extract
1/4 cup dried fruit
anything else you like
In a bowl combine the oats and nuts/seeds. Pour in oil and honey (or maple syrup) and stir to combine. Add in seasonings and vanilla and mix well. Spread out on a baking sheet covered in parchment paper and bake at 350 F for 25-30 minutes, stirring every 10 to make sure all pieces bake evenly. Add in dried fruit during the last 10 minutes of baking. Store in an airtight container.
No Bake Cookies
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
pinch of salt
1/2 cup peanut butter
3 cups quick oats
In a saucepan over medium heat, combine the sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in airtight container.
*Note: The 1 minute cooking time is important. If cookies to not set, they were not boiled enough. If cookies are dry and crumble, they were boiled too much.
Oatmeal Cookies
1 cup butter
1 cup white sugar
1 cup brown packed sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. Preheat oven to 375. Grease cookie sheets. Drop walnut-sized balls of dough 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. Bake 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Homemade Instant Oatmeal
5 cups quick oats
1 cup brown sugar
1 cup of non-dairy creamer or powdered milk
Place 7 cups of quick oats into a large bowl. Puree the remaining 3 cups in a blender or food processor. Stir the pureed oatmeal into non-pureed quick oats. Stir in the brown sugar & non dairy coffee creamer or powdered milk. Package in resealable plastic bags with 1/2 cup of instant oatmeal mix in each one -OR- store the entire mix in an airtight container, scooping out 1/2 cup of mix each time you would like to make a bowl of oatmeal.
To prepare oatmeal: Mix 1/2 cup of oatmeal mix with 3/4 cup of water. Microwave for 1-2 minutes, depending on your microwave.
Apple Crisp
5-6 apples
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
cinnamon
1/2 cup flour
white sugar
Slice apples in baking dish (peeled or unpeeled). Sprinkle cinnamon and white sugar over apples. Mix remaining ingredients with a fork and sprinkle on apples. Bake at 350 degrees for 35 minutes.
Granola
2 cups oats (regular, not quick cooking)
1 1/2 cup nuts/seeds of your choice
1/3 cup oil
1 teaspoon salt
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of ginger
1/3 cup honey or maple syrup
1/2 teaspoon vanilla extract
1/4 cup dried fruit
anything else you like
In a bowl combine the oats and nuts/seeds. Pour in oil and honey (or maple syrup) and stir to combine. Add in seasonings and vanilla and mix well. Spread out on a baking sheet covered in parchment paper and bake at 350 F for 25-30 minutes, stirring every 10 to make sure all pieces bake evenly. Add in dried fruit during the last 10 minutes of baking. Store in an airtight container.
No Bake Cookies
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
pinch of salt
1/2 cup peanut butter
3 cups quick oats
In a saucepan over medium heat, combine the sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in airtight container.
*Note: The 1 minute cooking time is important. If cookies to not set, they were not boiled enough. If cookies are dry and crumble, they were boiled too much.
Oatmeal Cookies
1 cup butter
1 cup white sugar
1 cup brown packed sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. Preheat oven to 375. Grease cookie sheets. Drop walnut-sized balls of dough 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. Bake 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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