Mix the mince with the onion, rolled oats, Worcestershire sauce, egg, paprika, tomato sauce and 1 tsp salt.
Heat oil in frying pan, shape mince mixture into meatballs and fry, carefully browning on all sides. Cook in batches, and transfer to a casserole dish when browned.
When all the mince mixture is cooked into meatballs add the sweet and sour sauce along with the water to the casserole dish.
Bake in a pre-heated 180\u00b0C oven for 30 minutes.
Cook spaghetti as per packets directions.
Microwave rolled oats and milk for 1 minute 45 seconds on high, then 3 minutes on 40% power.
Whisk together dry ingredients. Stir together wet ingredients until the egg is blended in well adding the the microwaved oats once they have cooled a little.
Stir together the wet and dry ingredients until well blended and let sit 2 minutes before cooking.
Heat a non-stick skillet or griddle to medium low heat. Cook 1/3 cup pancakes 2-3 minutes on each side.
Mix 1/2 cup rolled oats with 1 cup boiling water. Set aside, let cool.
Cream together margarine and sugar, add eggs, add remaining ingredients and rolled oats mixture.
Blend well.
Bake 350\u00b0F for 30 minutes in an 8x8-inch pan -- cool, ice with a chocolate icing.
This is a very moist and delicious chocolate cake. Easy.
Preheat oven to 375.
Blend butter and sugar together. Add peanut butter and brown sugar. Beat until mixture is throughly combined. Scrape sides of bowl.
Add egg whites and vanilla. Beat until combined.
Add flour and baking soda and mix well.
Stir in rolled oats.
Drop dough 2 inches apart on an ungreased cookie sheet and bake for 8-10 minutes.
In a food processor, combine whole wheat flour, all-purpose flour, rolled oats, cornmeal, baking powder, baking soda and nutmeg.
Add butter and process until mixture resembles coarse meal.
In separate bowl, beat eggs and buttermilk, then beat in honey.
Stir in flour mixture and stir until well mixed. Fold in pecans. Let stand for 5 minutes.
Ladle onto hot griddle coated with cooking spray. Cook each side until golden brown.
Serve with apple topping.
Heat griddle to 375 degrees. Spray with cooking spray.
In food processor bowl with metal blade or blender container, process rolled oats to flour consistency. Lightly spoon flour into measuring cup; level off.
In large bowl, combine rolled oats, flour, brown sugar, baking powder, cinnamon and salt; blend well.
Add milk, oil and egg whites. Stir just until moistened.
To form pancakes, pour about 1/4 cup of batter onto hot griddle. Turn when edges look cooked and bubbles begin to break on surface, about 2 minutes on each side.
Bring the water to boil, add salt and caraway seeds. Peel and chop the potato and onion into cubes, add into the boiling water.
Fry the rolled oats and the root vegetables on the fat in a pan. Add to the soup and cook until all ingredients are tender.
Add the marjoram and some salt if desired. Serve garnished with chopped chives.
ith parchment paper.
Mix rolled oats, flax seed meal, steel-cut
n medium to high speed for 30 seconds. Add sugar, baking
ith coconut oil.
Stir rolled oats, almonds, walnuts, sunflower seeds, and
Combine apples, pears, prunes, apricots, cherries, maple syrup and 1/4 cup apple juice.
Place in 8-cup baking dish.
For topping, combine rolled oats, flour, bran, brown sugar and cinnamon.
Stir in melted margarine or butter and 1/3 cup juice.
Spoon over fruit.
Bake in preheated 350 oven for 50 to 60 minutes, or until fruit is very tender and topping is crisp.
Simply HeartSmart Cooking, Bonnie Stern.
-quart baking dish.
For the crumble, sift flour into
Spread rolled oats on a 15 x 10-inch baking pan.
Toast in 350\u00b0 oven for 5 minutes.
Meanwhile, combine honey and vegetable oil in a saucepan.
Heat but do not boil.
Stir in vanilla. Remove oats from oven.
Toss with nuts, bran, coconut and sunflower seeds.
Pour hot honey mixture over oat mixture.
Toss well.
Return to oven and bake for 20 to 25 minutes, stirring 3 to 4 times while baking.
Remove from oven; add raisins and dates. Stir well.
Cool.
Store in airtight container.
Beat margarine, sugar and egg in large mixing bowl.
Add flour and baking soda.
Mix well.
Stir in rolled oats, cheese, peanuts and bacon or raisins.
Drop by teaspoonfuls onto cooking sheets. Leave space between each cookie.
Bake at 350\u00b0 for 15 minutes. Cool on wire racks.
Store in refrigerator.
Makes about 5 dozen cookies.
eat slightly.
Cook, uncovered, for 1 minute, stirring constantly.
preheat oven to 360\u00b0F.
In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
Add to dry ingredients just until blended.
Shape into 5cm (2\") balls.
Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
Bake for 10-12 minutes or until golden brown.
Spread rolled oats on a 15 x 10-inch baking pan.
Toast at 350\u00b0 for 5 minutes.
Stir; toast 5 more minutes.
Meanwhile, combine honey or molasses and oil in saucepan.
Heat, but do not boil.
Stir in vanilla.
Remove oats from oven; toss with nuts, bran and coconut.
Pour hot honey mixture over oat mixture.
Toss well.
Return to oven and bake 20 to 25 minutes, stirring 3 times while baking.
Remove from oven.
Add raisins and dates; stir well.
Cool.
Store in airtight container.
Yield:
8 cups.
stir well, and let sit for 10 minutes.
Add the
ntil combined.
Stir in rolled oats, dried fruit and chocolate chips
bowl. Mix in the rolled oats, whole wheat flour, flax meal