Oatmeal Recipes

[sister herb]

Some information about oat and health:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=54

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Blueberry Banana Oat Cakes

Ingredients

1 ripe banana, mashed
1/2 cup dry oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup blueberries (frozen or fresh)
Dash of vanilla extract (optional)
1 tablespoon coconut flakes (optional)

Directions

1. Mash the banana.
2. Add everything else except the blueberries and stir.
3. Gently fold in the blueberries.
4. Spray a clean bowl with cooking spray and put the batter in it.
5. Microwave for 3 1/2 to 4 1/2 minutes.
6. Allow to cool for a couple of minutes before serving.

Source: http://www.fitnessmagazine.com/recipes/quick-recipes/breakfast/easy-oatmeal-recipes/#page=3

 

[sister herb]

Brown Sugar Oatmeal Cookies

Ingredients

• 1 cup Salted Butter, Softened
• 2 cups Packed Dark Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3 cups Old Fashioned Oats

Preparation Instructions

Preheat the oven to 350 F/175 C.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy.

Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

Source (with more picture about making dough): http://thepioneerwoman.com/cooking/2013/08/brown-sugar-oatmeal-cookies/

 

[sister herb]

Note that recipe sended here before:

Oat porridge/Kaurapuuro

http://turntoislam.com/community/threads/oat-porrigde-kaurapuuro.85824/#post-561562

 

[sister herb]

Easy, Creamy Oatmeal Recipe

Ingredients

• 2 Tbsp. butter
• 1 – 1 1/4 cup milk
• 1 cup old-fashioned oats

Instructions

1. Melt the butter in a pan on the stove.
2. Add the milk, and let it heat up for a minute.
3. Add the oats, stirring to incorporate.
4. Let the oats cook for 10-20 minutes, until you get the texture you want, stirring continuously so as not to let the oatmeal stick.
5. Feel free to top your oatmeal with sliced bananas, strawberries, or blueberries.

Source: http://kingdomfirstmom.com/2012/06/oatmeal-recipe.html

 

[sister herb]

Blueberry Oatmeal Bread

Ingredients
2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries (thawed and drained)

Heat oven to 350ºF/175 C. Grease bottom only of 8- or 9-inch loaf pan.

2 In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.

3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Source: http://www.bettycrocker.com/recipes/blueberry-oatmeal-bread/70e42c11-6633-409c-b6d5-c239b1513f28

 

[sister herb]

ROLLED OATS ROLLS

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250 ml water
25 g fresh yeast
1 tsp salt
1 tbsp dark molasses
250 ml regular rolled oats
350 - 450 ml fine wheat flour
25 g butter

Dissolve the yeast in the lukewarm water. Add the salt and molasses and stir. Mix in the rolled oats and most of the flour. Finally add the softened butter. Knead the dough for a few minutes, adding more flour, if necessary. The dough will remain just slightly sticky. The kneading is most easily done with a heavy-duty tabletop mixer fitted with a dough hook.

Place the dough in a bowl, cover tightly with plastic wrap and let rise until doubled in size. Knead the dough gently in the bowl, pour on a floured work surface and form into round, flat rolls, each weighing about 60 grams.

Place the rolls on a baking sheet covered with parchment paper, cover with a damp towel and let rise until doubled in size. Bake the rolls at 225 °C for about 15 minutes. Let them cool loosely covered with a towel.

Additional information:
Before baking, you may brush the rolls with egg, milk or a mixture of dark molasses and water, and sprinkle them with rolled oats, seeds, crushed nuts etc. The rolls in the picture above are unglazed.

Makes about 10 rolls.

Recipe source: adapted from "Sisarussämpylät", Elovena rolled oats package, 1980s.

 

[sister herb]

Baked Oatmeal Porridge

6 servings:

135 g porridge oats
70 g hazelnuts roughly chopped
75 g frozen or fresh blackberries or blueberries
2 tbsp soft brown sugar, plus more to top
½ tsp ground cinnamon
650 ml milk
200 ml natural yogurt



Firstly you’ll heat your oven to 140 C / 284 F.
Into your baking dish you’ll combine all your dry ingredients.



Toss them to combine, before adding in your milk and yogurt (or cream if using) and mixing well.



Decorate the top of your oats with your berries.

Cover your mix with foil and pop into the oven. Set your timer to 45 minutes before you crawl back into bed. After a wee nap it’s time to remove the foil, sprinkle with brown sugar and bake for a further 15 minutes to brown up the top for some textural crunch and chew. Use this time to brew a morning coffee or squeeze some juice and in no time you’ll be ready to serve up your piping hot baked oats.



Enjoy with some skinny yogurt and extra berries or as you like.


Source: http://www.gobbledandgulped.com/tag/baked-porridge-recipe/