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.
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 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.
and almond extract. Add to oat mixture and stir to combine
and egg whites. Add to oat mixture. Stir to combine well
anilla; mix well. Add to oat mixture; mix well. Pour into
Preheat oven to 375\u00b0.
Beat the margarine or butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt.
Mix well.
Press dough onto bottom of ungreased 13 x 9-inch baking dish and bake 30 to 40 minutes or until brown.
Heat oven to 250\u00b0.
Combine first 3 ingredients in 13 x 9-inch pan; set aside.
Combine remaining 4 ingredients in small bowl; quickly pour over cereal mixture.
Stir to coat evenly.
Bake 1 hour, stirring every 20 minutes.
Cool.
Makes 10 cups.
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.
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.
Place Quaker oats in blender or food processor.
Cover. Blend about
1
minute, stopping blender occasionally to stir oats. Makes 3/4 cup.
Mix together in mixing bowl the bran flour or oat bran cereal, wheat flour, baking soda, salt, cloves and cinnamon.
Blend dry ingredients together and add egg, vegetable oil, honey, molasses, yogurt and fruit juice or water.
Mix until well blended.
Fill well-greased muffin pans 3/4 full and bake at 350\u00b0
for 30 minutes.
Yields 6 muffins.
r oil lightly. Combine turkey, oat bran, yogurt, water chestnuts, onions
owl, combine 1 cup flour, oat bran, yeast and salt.
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.
In medium bowl, combine flours and salt.
With blender at low speed, blend milk, eggs and butter or margarine.
Slowly add dry ingredients and process until smooth.
(Can be made ahead.
Cover and refrigerate up to 24 hours.)