Baked Oatmeal

Blueberry Baked Oatmeal

This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
Ingredients
⅔ cup roughly chopped pecans
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
¼ teaspoon ground nutmeg
1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
⅓ cup maple syrup or honey
2 large eggs or flax eggs
3 tablespoons melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract
12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
2 teaspoons raw sugar (optional)
Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Directions
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.

In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)

Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.

Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.

Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.                                                                                                               

Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

Banana Cake

Banana Cake

Ingredients:

4 ripe bananas, sliced
1 cup olive oil
4 eggs
1 1/2 cups finely cut oatmeal
1 cup raisins
2 tablespoons baking soda
A little cinnamon to your liking

Directions:

Mix the bananas, eggs and olive oil until the batter is smooth. Add the raisins and mix it some more. Then add the oats, cinnamon, and baking soda.

Grease a pan and coat it with oatmeal. Then add the batter and bake it at 350°F (180°C) for 35 minutes. Done!

Chocolate Chip Oatmeal Cookie

Chocolate Chip Oatmeal Cookies

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar

1 cup unsalted butter, at room temperature
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups unbleached all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 

3/4 teaspoon regular table salt
3 cups semi-sweet chocolate chips

Directions:
Cream sugars and butter, add eggs and vanilla and mix well.

Measure flour, quick cooking oats, baking powder, baking soda, and salt. Stir to blend well. Mix with
the creamed ingredients and stir to mix. Add chocolate chip. and stir until well mixed. 

Drop by tablespoon on parchment paper lined cookie sheets.
Bake at 350 until edges are golden.

TIPS: be sure to use unsalted butter, at room temperature

Eggs need to be at room temperature too (1 large egg and 1 large egg yolk)
recipe makes 20-100 cookies depending on size – I used a medium size Pampered Chef Scoop which made approximately 42 cookies

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal

I am a guest in my daughter's home and love to be served her vegan dishes.  Don't overlook this variation.  It is a very tasty but nutritious version of plain oatmeal.
Serves 4

Ingredients:

2 cups water

1/2 cup fresh pumpkin puree or canned

1/2 cup dates, pitted and chopped

1/4 cup maple syrup

1 banana, mashed

2 Tablespoons almond butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon allspice

pinch of fine sea salt

1 teaspoon pure vanilla extract

1 cup old fashioned rolled oats

Optional Toppings:

shredded coconut

cacao nibs

hemp seeds

chopped pecans

almond milk for serving

*

Directions:

Whisk together all of the ingredients except for the oats in a medium-sized saucepan over medium heat. Bring to a boil.  Reduce the heat to medium-low and stir the last.  Gently simmer, stirring frequently, until the oats are tender and the consistency you like, 8 to 10 minutes.

Ladle the oatmeal into bowls and top with your favorite toppings and a drizzle of almond milk.

Breakfast Oat and Nut "Cookie"

Rolled Oats and Nut Cookies

Yield: 1-2 dozen
Ingredients
3 large, very ripe bananas
2 1/2 cups rolled oats
3/4 cup raw cashews
3/4 cup raisins or dried cranberries
1/4 cup peanuts, roughly chopped
1/4 cup sesame seeds
3/4 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

*

Directions
Preheat oven to 350º F, position oven rack in the middle of oven and line a baking sheet with parchment paper or a silicone baking mat.

Combine ripe bananas, cashews, cinnamon, baking soda and salt in the bowl of a food processor and pulse until mixture is smooth and there are little to no lumps remaining.

In a bowl, combine oats with dried fruit, sesame seeds and chopped peanuts, and pour wet banana mixture into the dry ingredients.

Mix together so everything is fully incorporated and combined, then, using a spoon or your hands, begin forming your cookies and transfer them to your baking sheet.Note: you can place them close together since the cookies won’t rise.

Bake for 25 minutes, or until edges just begin to brown, but centers are still a little squishy.

Remove from oven, let cool 10 minutes and serve warm (or warmed up in the microwave).

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

• 1 cup (16 tablespoons) unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 2 cups Unbleached All-Purpose Flour
• 1 cup quick-cooking or old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
• 3 cups semisweet chocolate chips
• *

Directions:
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth.

Add the egg, egg yolk, and vanilla one at a time, beating well after each.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

Stir in the chocolate chips.

Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
 

Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Yield: 20 to 100 cookies, depending on size.

Oatmeal Waffles

Oatmeal Waffles

This dish uses less sugar, salt, and fat.  Recipe uses Diabetic Exchanges.

Ingredients:

1 1/2 cups all-purpose flour

1 cup quick cooking rolled oats

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt, optional

2 eggs slightly beaten

1 1/2 cups milk

6 tablespoons butter, melted

2 tablespoons brown sugar

*

Directions:

In a large mixing bowl, stir together the flour, oats, baking powder, cinnamon, and salt; set aside.  In a small mixing bowl, stir together eggs, milk, melted butter and brown sugar.  Add to flour mixture; stir until blended.  Pour on grids of preheated and lightly greased waffle iron.  Close lid quickly; do not open during baking process.  Waffles are done when steam no longer comes from iron.  Use fork to remove baked waffle  Top with fresh fruit and yogurt.  Yield 12 waffles 4" square each, about 6 servings.

Diabetic exchanges:  One serving equals 1 bread, 2 fats; also 176 calories, 223mg. sodium, 65 mg. cholesterol, 21 gm. carbohydrate, 5 gm. protein, 8 mg. fat.

Carrot Cake Oatmeal

Carrot Cake Oatmeal

Carrot cake lovers, this one is for you! Refined-sugar free and packed with carrots, this baked oatmeal has all the taste of the popular dessert with a healthier whole-grain twist. Try it for a lazy weekend breakfast and enjoy the leftovers in the days to come. I love this served with a dollop of my coconut whipped cream and a pinch of cinnamon. Heck, it even makes a nice snack or dessert too. Actually, there isn't a time of the day when I won't eat this oatmeal. Baked oatmeal isn't just for mornings anymore!  

Yield 6 Servings

Ingredients:

2 1/4 cups rolled oats, certified gluten-free if necessary
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder

1/4 teaspoon fine grain sea salt

1 1/2 cups lightly packed shredded carrots

2 1/2 cups unsweetened almond milk (or non-dairy milk of choice)
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 teaspoons freshly grated ginger (or try ½ tsp ground ginger)
1/4 cup raisins
1/2 cup chopped walnut halves.

***

Directions:

Preheat oven to 375F and lightly grease a 10-cup/2 1/2 qt. casserole dish. I used an 8" x 11" rectangular casserole dish.

In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.

In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.

Add the wet mixture to dry mixture and stir until combined.

Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.

Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.

Let cool for about 10 minutes before serving. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.

Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer. This is merely a guess because we tend to demolish all leftovers within a day. Enjoy it warm, at room temp, or chilled straight from the fridge.

Notes: For a nut-free option replace the almond milk with a nut-free non-dairy milk, such as coconut milk. Omit the walnuts (you can try sunflower seeds or pepita seeds for a crunch).

Read more: http://ohsheglows.com/2014/03/19/heavenly-carrot-cake-baked-oatmeal/#ixzz2zfvqgZ00

Big Oatmeal Raisin Chews

Big Oatmeal Raisin Chews

These big, soft, chewy cookies are lightly spiced and just delicious.

INGREDIENTS: 2 1/4 cups old-fashioned oats (do not use instant or quick oats) 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 3/4  teaspoon ground allspice 3/4 teaspoon baking soda 1/2  teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup granulated sugar 1 cup (packed) dark brown sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups raisins

*

Directions:

Preheat oven to 350 degrees F. Butter 3 large (16 by 14-inch) nonstick baking sheets. *

Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in raisins. *

Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature for 2 days.

Oatmeal Cookies

My mother baked a wonderful oatmeal cookie. I hope someday to duplicate her recipe. I think the m and m's in this recipe will be replaced with raisins. Nothing makes the house smell better than the aroma of cinnamon baking.

OUTSTANDING OATMEAL COOKIES

Printed from COOKS.COM

Ingredients:

1 c. butter

1 1/2 c. light brown sugar

1 egg

1 1/4 tsp. vanilla

2 1/2 c. oatmeal (regular, not instant)

1 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 c. M&M candies

1/2 c. raisins

3/4 c. chopped nuts (optional)

1/4 c. coconut (optional)

***

Beat together butter and sugar until fluffy. Blend in vanilla and egg. Add oats, flour, soda and salt. Mix well. Stir in remaining ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake 8 to 10 minutes at 350 degrees. Makes about 4 dozen.

Lazy Daisey Oatmeal Cake

Oatmeal Cake

Our children attended a small parochial elementary school which did not have a cafeteria. Lunches were packed daily. I usually had something on hand that was baked to include in their lunch. The oatmeal cake had a flavor much like a pecan pie but a few thousand calories less.  This was a favorite.

Ingredients:

1 1/4 cup boiling water

1 cup oatmeal

1/2 cup butter

1/2 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

***

Directions:

Place the oatmeal in a small bowl and pour the boiling water over the oatmeal and allow to soak and cool, stir . Cream butter and sugar. Add eggs one at a time, beating well after each addition, add vanilla and oatmeal. Sift together the dry ingredients. Add gradually to mixture. Bake in a 13 x 9 x 2 prepared pan for 30 minutes at 350 degrees.

***

Topping:

1/4 cup butter, melted

1 cup brown sugar

1 cup flaked coconut

1 cup chopped nuts

2 egg yolks

approximately 2 Tablespoons milk

***

Combine the butter, brown sugar, coconut, nuts and egg yolks and mix well. Add just enough milk to make the topping ingredients spreadable. Spread topping on cake and return to oven. Bake at 350 just until a crust forms.