Place all ingredients except for Reddi-wip in a microwave-safe bowl.
Add 1/4 cup water and stir.
Microwave for 45 seconds, stir, and then continue to cook in the microwave for 30 - 40 seconds.
Once oatmeal has thickened, remove bowl from the microwave.
Add the Reddi-wip, and stir well. Then enjoy the best bowl of oatmeal you've EVER tasted!
Place 1/2 cup of heavy cream and 1/4 cup of half & half in sauce pan.
Add three tablespoons of splenda brown sugar, almond extract, raisins and bacardi rum.
Heat through until hot. Stir to prevent filming.
Once hot, add 1 cup of oatmeal.
Cook for three minutes.
Pour into two soup bowls.
Drizzle low carb maple syrup.
Add chopped pecans.
With electric mixer: beat together all ingredients in a large mixing bowl, except oats and nuts. Stir oatmeal and nuts into beaten mixture and pour into prebaked pie shell. Bake in preheated oven at 350\u00b0 for 45 minutes. Let cool completely and serve at room temperature with a dollop of whipped topping on each serving. Serves 8 to 10.
Preheat oven to 350\u00b0.
In bowl melt margarine, then add sugar, egg, vanilla, flour, baking powder, salt, milk and oatmeal (any flavor you like).
Mix well.
Drop spoonfuls of mixture onto greased cookie sheet (2-inch cookies).
Cool until edges are light brown, 10 to 15 minutes.
Cookie is done when center is firm when touched with finger.
Eat and enjoy.
Yields 12 (2-inch) cookies.
old in by hand the oatmeal, walnuts, and dried cranberries making
find that all overnight oatmeal recipes stick to the sides of
Open the cooker, add the Quaker oat meal, white pepper, black
In microwave-safe bowl, stir instant oatmeal with 2 cups (500 mL) milk; microwave for 2 to 3 minutes or until tender.
Meanwhile, in blender, combine remaining milk, honey, 1 cup (250 mL) berries and banana; puree until smooth. Divide oatmeal evenly among 4 bowls; top evenly with smoothie and swirl with spoon. Garnish with remaining berries.
ugar evenly over top of oatmeal. Using back of spoon, gently
Cook oatmeal with milk in individual microwave-safe bowls according to package directions. Stir 1 tbsp (15 mL) cheese and 1 tsp (5 mL) parsley into each serving.
Top each serving with cherry tomatoes, cucumber and half an egg. Sprinkle with salt, pepper and remaining parsley.
ixture, mix well.
For Oatmeal:
In a medium saucepan
In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking
Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).
Stir boiling water and oatmeal.
Let stand 20 minutes.
Cream the shortening, sugars and eggs. Add flour, soda, salt, vanilla and cinnamon. Add cooled oatmeal. Bake in a 9
13-inch greased pan for 35 minutes at 375\u00b0.
anilla. Beat well.
Combine oatmeal, flour, baking soda and salt
Bring water, milk and salt to a boil.
Stir in brown sugar.
Add oatmeal and vanilla.
Cook for 5 minutes.
Transfer to bowl and sprinkle chocolate chips over the top. They will slowly melt as you eat the oatmeal.
For a rich cookie flavor, stir in 1/2 teaspoon butter just before adding the chocolate chips.
Note: Follow the directions on the oatmeal container for multiple servings, and increase brown sugar, vanilla, and chocolate chips.
Heat oven to 350\u00b0.
Grease 13 x 9-inch baking pan.
Combine oatmeal, flour, brown sugar, soda and salt; mix well.
Stir in margarine, mixing until blended.
Reserve 1 cup; press remaining onto bottom of pan.
Bake 10 to 12 minutes.
Cool 10 minutes.
Top with nuts and chocolate pieces.
Mix caramel topping and 1/4 cup flour until smooth; drizzle over chocolate pieces.
Sprinkle with reserved oatmeal mixture.
Bake an additional 18 to 22 minutes or until golden brown.
Cool; chill until set.
Makes about 32 bars.
In a small pot, heat oatmeal, skim milk, and water over medium heat. As oatmeal mixture is warming, add all the other ingredients. Stir thoroughly to combine. Let cook until most of the liquid is absorbed, and the oatmeal reaches ... y'know ... an oatmealy consistency. Serve warm.
Approximate Calories, Fat, Fiber, and Price Per Serving.
253 calories, 3.4 g fat, 4 g fiber, $0.45.
In skillet, brown oatmeal in melted margarine.
Mix other ingredients and add oatmeal.
Drop onto cookie sheet (ungreased) and bake for 10 to 12 minutes at 375\u00b0.
Mix sugar, milk, cocoa, and butter in large pan on stove. Bring to a boil. Boil long enough to dissolve sugar and cocoa. Be sure to mix well. Remove from heat and add oatmeal, peanut butter, and vanilla flavoring. Stir well. When thoroughly mixed, place by spoonfuls on a waxed paper or nonstick cookie sheet and place in refrigerator to cool.