Cook the quick oats according the to instructions to avoid under cooked oats and excess water.
Once cooked add the oats to a blender with the rest of the ingredients and blend until pureed.
and stir to incorporate. Add oats, banana, buttermilk and vanilla; stir
In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium.
Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
Remove oatmeal from heat. Stir in mashed bananas and pecans.
Spoon oatmeal into six cereal bowls.
Top with yogurt, sliced bananas and pecan halves, if desired.
Add Quaker(R) Oats to your container of choice, pour in milk, add in raisins and pecans.
Sweeten by topping with brown sugar and gingerbread spice before refrigerating overnight.
Rise, shine, and enjoy!
Nancy's note's on Oatmeal cookies; they are called Melanie'
In a medium saucepan, bring milk and water to a gentle boil (watch carefully). Stir in oats. Cook, uncovered, over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally. Toss together pumpkin seeds, almonds, pecans, chocolate chips, cranberries, and coconut. Sprinkle over oatmeal.
In medium saucepan, bring water and milk to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally.
Stir together almond butter, honey, cinnamon, and ginger, adding water 1 tablespoon at a time if mixture seems too thick. Stir into hot oatmeal. Top with chopped apple and almonds.
In large saucepan set over medium heat, stir together oats, milk, honey, pumpkin pie spice and salt. Bring to boil; reduce heat and simmer, stirring occasionally, for 5 minutes.
Stir in pumpkin puree and heat through. Divide evenly among 4 bowls; top with dollop of yogurt and sprinkle with pecans.
alt; mix well.
Add oats and raisins; mix well.
utmeg; mix well.
Add oats; mix well. Transfer to resealable
This recipe makes enough compote for 13
Combine Crisco, brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at a low speed.
Stir in raisins.
Bake at 375\u00b0 for 10 to 12 minutes.
Thoroughly cream brown sugar, shortening (Crisco) and granulated sugar.
Add eggs and vanilla.
Sift together flour, salt and soda.
Add to sugar and shortening mixture.
Then add oats and chopped walnuts. Mix well.
Form into long roll; chill thoroughly (wrap in foil or plastic wrap to keep from drying out). Slice 1/4-inch thick.
Bake on ungreased cookie sheet at 350\u00b0 for 10 minutes.
Makes 5 dozen.
Heat oven to 375\u00b0. Grease baking sheet with Crisco.
Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl. Beat with mixer until well blended. Combine oats, flour, soda, salt and cinnamon. Mix into creamed mixture until blended. Stir in raisins and nuts. Drop rounded tablespoons of dough 2 inches apart onto baking sheet. Bake at 375\u00b0 for 10 to 12 minutes. Cool 2 minutes on sheet, then remove. Makes about 2 1/2 dozen cookies.
Heat oven to 375\u00b0.
Grease baking sheet with butter flavor Crisco.
Combine butter flavor Crisco, light brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until blended.
Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts.
Preheat oven to 375.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar and vanilla in large mixer bowl.
Add eggs one at a time beating well after each addition.
Gradually beat in flour mixture.
Stir in oats.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased cookie sheets.
bake 9 to 11 minutes or until golden brown.
Let stand for 2 minutes.
Remove to wire racks to cool completely.
Heat oven to 375\u00b0.
Beat together the margarine and sugars until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking soda, salt and spices.
Add to margarine mixture.
Mix well.
Stir in oats.
Drop by rounded tablespoonful onto ungreased cookie sheet.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
Cool 1 minute on cookie sheet. Remove to wire rack.
Store in tightly covered container.
Makes 4 1/2 dozen.
Pour boiling water over oatmeal.
Let stand at room temperature for 10 minutes.
Add both sugars and butter.
Add eggs and beat well.
Add flour, soda, salt and cocoa.
Mix again.
Add half of chocolate chips and blend in.
Pour into greased 9 x 13 pan.
Sprinkle remaining chocolate chips and nuts over top.
Bake at 350\u00b0 for 35 to 40 minutes (80 minutes in tube pan).
Heat oven to 350\u00b0.
Beat margarine and sugars well.
Add eggs and vanilla; beat well.
Combine flour, baking soda and cinnamon; add to margarine mixture.
Mix well.
Stir in oats and raisins. Mix well.
Heat oven to 375\u00b0.
Grease baking sheet; combine Crisco, brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Combine oats, flour, baking soda, salt and cinnamon; mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts.
Drop rounded tablespoonfuls of dough 2-inches apart onto baking sheet.
Bake 10 to 12 minutes or until lightly browned.
Cool 2 minutes on baking sheet.
Serve.
Makes about 2 1/2 dozen.