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 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.
Combine oats, melted oleo and salt.
Combine sugar and baking powder together and pour over oat mixture, blending with a fork. Add beaten egg, then nuts and vanilla.
Cover cookie sheet with aluminum foil, drop small amounts of mixture on sheet at wide intervals as they spread.
Bake at 350\u00b0 for 7 to 9 minutes.
Watch closely, they burn easily.
Let cool on foil before removing. Keep crisp in airtight container.
Set oven to 400\u00b0.
Cream together shortening, brown sugar and eggs until light and fluffy.
Stir in buttermilk.
Sift together dry ingredients; stir into creamed mixture.
Stir in rolled oats, oat and honey natural cereal, raisins and nuts.
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 350\u00b0.
Grease cookie sheet. In small bowl, combine flour, cinnamon, baking powder and salt.
In large bowl, beat together butter and sugar until light and fluffy.
Blend in egg and vanilla.
Add dry ingredients; mix well.
Stir in oats, carrots and nuts.
Drop by rounded tablespoonfuls onto prepared cookie sheet.
Bake 15 to 17 minutes.
Cool.
Store in loosely covered container.
Makes about 5 dozen cookies.
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.
nd vanilla.
Add flour/oat mixture. By hand, mix until
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt; mix well.
Stir in oats.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute.
Makes 5 dozen 2 1/2-inch cookies.
Cream butter and drippings.
Add sugar and cream again.
Add beaten egg, raisins, then soda dissolved in raisin juice.
Add dry ingredients and beat well.
Add more flour if mixture is not thick enough.
Drop on greased cookie sheets by the teaspoon.
Bake at 400\u00b0 for 10 to 12 minutes.
Makes about 3 dozen large cookies.
Whiz dry rolled oats in a blender to make oat flour.
Mash bananas.
Combine all ingredients.
Make mounds of dough on nonstick sprayed cookie sheet.
Bake at 350\u00b0.
Remove from oven before they appear done.
Mix sugar and cocoa (can omit for peanut butter oat cookies) in large heavy saucepan.
Stir in milk.
Bring to full rolling boil over medium heat, stirring constantly.
Cook and stir for 1 minute.
Remove from heat; add vanilla, butter or peanut butter and oats.
Stir vigorously until well combined.
Drop by spoonfuls onto waxed paper.
Cool to set.
/2 a box of quaker oats (the round canister).
n Oatmeal cookies; they are called Melanie's Breakfast Scottish Oat Cakes
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.
Heat oven to 375\u00b0.
Beat margarine and sugars; add eggs, milk and vanilla.
Add flour, baking soda and salt.
Stir in oats and chocolate chips.
Drop by teaspoonfuls onto ungreased pan.
Bake 8 to 10 minutes.
Makes about 5 dozen (2 1/2-inch) cookies.
Mix oat bran and water, let stand
et mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons