This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient.
I've tried them and I think they are great.
There are other brands of oat bran on the market but I prefer the Quaker brand texture.
I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
Open the cooker, add the Quaker oat meal, white pepper, black pepper
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla;
beat well.
Add combined flour, baking soda and salt.
Mix well.
Stir in oats and morsels and mix well.
Drop by tablespoons on ungreased cookie sheet.
Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet, then wire rack.
Heat oven to 400\u00b0. Line 12 medium muffin cups with paper baking cups. Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining brown sugar. Sprinkle evenly over batter. Bake 20 to 22 minutes or until golden brown.
Combine 1 cup oat bran, flour and baking powder.
Add milk and oil and mix well.
Let stand 10 minutes.
Heat oven to 425\u00b0. Lightly spray round pizza pan with vegetable oil cooking spray or oil lightly.
Sprinkle with 1 tablespoon oat bran.
With lightly oiled fingers, pat dough out evenly.
Shape edges to form rim. Bake 18 to 20 minutes.
Spread sauce evenly over partially baked crust.
Top with vegetables.
Sprinkle with cheese and oregano. Bake an additional 12 to 15 minutes or until golden brown.
Cut into wedges.
Mix together, Quaker Oat Squares & pecans, in a 9 X 13 inch pan.
Mix rest of ingredients in microwavable bowl and cook to a boil about 2 minutes.
Pour over oat squares and mix thoroughly. Bake in oven at 250\u00b0 for 1 hour.
Stir every 15 minutes.
Heat oven to 425\u00b0.
Line 12 muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray.
Combine dry ingredients.
Add combined milk, egg whites, honey and oil, mixing just until moistened.
Fill prepared muffin cups almost full.
Bake 15 to 17 minutes or until golden brown.
Store muffins in freezer.
To reheat, microwave on High about 30 seconds.
Oat Cookie Crust: Preheat oven to 350\
Cream together butter, sugars, eggs and vanilla.
In separate bowl, mix flour, oats (powdered in blender), salt and baking powder.
Mix creamed and dry ingredients.
Add chocolate chips, melted chocolate and nuts.
Place golf ball size or smaller on an ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 3 to 4 dozen.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
/2 a box of quaker oats (the round canister).
Heat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats, chocolate morsels and nuts; mix well.
Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet.
Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Makes about 5 dozen.
Heat oven to 375\u00b0.
Beat margarine and sugar until creamy. Add eggs, milk and vanilla; beat well.
Add flour, salt and baking soda; mix well.
Stir in oats, chocolate chips and nuts; mix well. Drop by round measuring tablespoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie.
For a crispier cookie, bake 12 to 13 minutes.
Cool 1 minute on cookie sheet. Remove to wire rack and cool completely.
Oat Crumble: Preheat oven to 350 degrees F (180 degrees F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper-lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool.
Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.
Mix oat bran and water, let stand