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.
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.
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 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.
rumbly.
Reserve 1 cup oat mixture for streusel.
Press
rumbly.
Reserve 1 cup oat mixture for streusel; set aside
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.
Combine flour, oats, sugar, baking powder and salt.
Cut in butter until mixture is crumbly.
Reserve 1 cup oat mixture for streusel.
Set aside.
Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan.
Bake 10 minutes.
Spread jam over crust; sprinkle evenly with chocolate chips.
Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently.
Bake 30 to 35 minutes; cool completely.
Drizzle with melted chocolate.
Makes 3 dozen.
Heat oven to 250\u00b0.
Combine cereal and pecans in 9 x 12-inch pan.
Set aside.
Combine syrup, brown sugar and oleo in 2-cup microwavable bowl.
Microwave on High for 1 1/2 minutes.
Stir 1/2 to 1 1/2 minutes more until it's boiling well.
Heat oven to 250\u00b0.
Combine cereal and pecans in greased 13x9 pan; set aside.
Combine corn syrup, brown sugar, and butter in saucepan and bring to a boil
over medium heat.
Remove from heat, and stir in vanilla and baking soda.
Pour over cereal and pecans. Stir to coat evenly.
Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool.
Break into pieces.
*Regular stick margarine will not blend well with sauce.
Heat oven to 250 degrees.
Combine cereal and nuts in 13 x 9 pan. Combine corn syrup, brown sugar and margarine in a 2-cup microwavable bowl.
Microwave on high 1 1/2 minutes; stir. Microwave on high 30 to 90 seconds more or until boiling.
Stir in vanilla and baking soda.
Pour over cereal and stir to coat.
Bake 1 hour, stirring every 20 minutes.
Spread on baking sheet to cool; break into pieces.
Heat oven to 250\u00b0.
Combine cereal and pecans in a 9 x 13-inch pan; set aside.
Combine corn syrup, brown sugar and margarine in a 2-cup microwavable bowl.
Microwave at High 1 1/2 minutes; stir. Microwave at High 1/2 to 1 1/2 minutes, or until boiling.
Stir in vanilla and baking soda; pour over cereal mixture.
Stir to coat evenly.
Bake for 1 hour, stirring every 20 minutes.
Spread on baking sheet to cool; break into pieces.
Makes 10 cups.
Heat oven to 250\u00b0.
Combine cereal and pecans in a large bowl. Combine corn syrup, brown sugar and margarine in a 2-cup microwave bowl.
Microwave on High for 1 1/2 minutes.
Stir. Microwave at High 1/2 to 1 1/2 minutes and mix well.
Pour over the cereal mixture evenly; bake 1 hour, stirring every 20 minutes. Spread and cool on cookie sheet.
Makes 10 cups.
Melt butter with worshiesire and salt.
Mix cereal, nuts and pretzels together in large pan.
Cover with butter mixture.
Bake for an hour at 225-250; stirring mix every 20 minutes.
I like to add other cereals to mix it up. Some of my favs: Crispix, Life and Quaker Oat Squares.
In a 4-quart microwavable bowl, microwave butter at High for 1 to 1 1/2 minutes or until melted.
Stir in cheese and seasoning. Add remaining ingredients, stirring well until all coated. Microwave at High 6 to 7 minutes, stirring every 2 minutes.
Cool. Store in covered container.
Freezes up to 3 months.
Thaw at room temperature.
Heat oven to 325\u00b0. In 13 x 9-inch baking pan, heat margarine in oven until melted. Remove pan from oven. Stir in cheese and seasoning. Add cereal, pretzels and peanuts, stirring until well coated. Bake 20 minutes, stirring occasionally during baking. Cool. Store in tightly covered container. YIELD: 11 cups.