Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Prepare steel cut oats to package directions and desired consistency.
Place 1/4 of cooked oats in breakfast bowl.
Top with 1/2 cup yogurt.
Top with 1/4 cup blueberries. If using frozen blueberries, thaw them slightly in the microwave. Also consider blackberries for more soluble fiber!
Bring water to a boil in a medium saucepan. Stir in quick-cooking steel -cut Irish oatmeal and reduce to a simmer for 5-7 minutes.
Stir in Italian Sweet Creme, milk and cook oatmeal 1-2 minutes.
Remove oatmeal from heat and let stand for a minute.
Place Steel-Cut Irish Oatmeal in warm bowls and add 1-tablespoon chopped Maple Walnuts.
Garnish with a dash ground cinnamon and serve.
Chef's Note: Recipe can be doubled.
f the liquid and the oatmeal is thick and creamy, with
Soak the oatmeal in the buttermilk for up 2 -3 hours, a minimum of 1 hour.
MIx all dry ingredients together including cinnamon.
Cut butter into dry ingredients.
Mix extracts, egg and sugar well, into oatmeal/buttermilk mixture.
Very gently mix wet and dry mixtures together until just incorporated and turn out onto floured surface.
Roll out and cut to the size you prefer.
Bake at 375 for 10-15 minutes depending on your oven, watch these very closely to make sure they do not dry out!
Makes 24 medium/small scones.
ow for 7 hours. Spoon oatmeal into bowls; add optional toppings
Mix steel cut oats, 4 cups water, and
Put Water and oatmeal in a large bowl.
Microwave for 8 minutes.
Stir in protein powder and cinnamon.
Cut up apple and add to Oatmeal or eat with oatmeal.
Serve with Coffee and Cream for fat blocks.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Mix everything together, and scoop out lumps of batter using a a scant 1/4 cup measure.
Place the cookies about an inch apart, and bake for 14 - 18
minutes. Edges should just barely be turning brown.
Let the cookies cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.
Preheat oven to 375 degrees.
Cream butter.
Add both sugars, salt, baking powder, baking soda, eggs, vanilla, cinnamon and half the flour. Beat to combine.
Beat in the remaining flour.
Add oats, pecans and cranraisins.
Drop by rounded teaspoon on ungreased cookie sheet.
Bake at 375 degrees for 12-15 minutes or until edges are golden brown. Cool on wire rack.
argarine and add the oatmeal.
Stir the oatmeal into the margarine
Bring 8 c water to a boil over high heat, add oats, reduce heat to medium and simmer until oats are cooked, about 25 minutes.
Meanwhile, bring cream and maple syrup to a boil over high heat. Reduce heat to medium low and simmer 20 minutes.
Mix cornstarch with remaining teaspoon of water in a small bowl and whisk into the cream mixture. Continue simmering until thickened, stirring frequently, about 5 minutes.
Divide oatmeal among bowls, pour cream over each and top with sliced bananas if desired.
1) For the oatmeal cookies, preheat oven to 350\
id. Stir in honey; divide oatmeal into 4 bowls. Top each
In a large saucepot, melt the butter and add the oats.
Stir for 2 minutes to toast.
Add the boiling water and reduce heat to a simmer.
Keep at a low simmer for 25 minutes, without stirring.
Combine the milk and half of the buttermilk with the oatmeal.
Stir gently to combine and cook for an additional 10 minutes.
Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.
Place ingredients into the Rice cooker pot.
Press cook. Oatmeal with be ready in 10-15 minutes.
Variations: Add dried fruit or 1/2 cup honey and 1 teaspoon ground cinnamon at the start of the cooking cycle.
Measure the 2 cups of steel cut oats into a container and
ver medium heat. Add the steel cut oats; cook and stir until
Preheat oven to 350\u00b0F.
Grease a 9 x 13-inch pan and set aside.
Soak steel cut oats and buttermilk in a small bowl for at least 5 minutes.
In a medium bowl, combine the dry ingredients; flours, flaxseed meal, salt, baking soda and sugar.
In a large bowl, combine the oil, eggs, orange juice, buttermilk with steel cut oats and cranberries. Stir until combined.
Pour the dry ingredients into the wet ingredients and mix well. Pour into the pan and bake 45-50 minutes.
archment paper.
Mix quinoa, steel-cut oats, almonds, cranberries, sunflower seeds