Category: oatmeal

Categories
cookies oatmeal

COWBOY COOKIES

Cowboy Cookies are scrumptious treats filled with chocolate chips, oatmeal and chopped pecan. They are slightly crispy on the outside and soft with just a touch of chewy on the inside.

Yield: 4 dozen cookies

INGREDIENTS
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs warmed to room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cup rolled oats
  • 1 1/2 cup semisweet chocolate chips
  • 3/4 cup chopped pecans
  • 1/2 cup sweetened coconut flakes (optional)

INSTRUCTIONS
  1. Preheat oven to 375 degrees.  Cover baking sheets with parchment paper or silicone baking mats.
  2. In a bowl whisk together the flour, baking soda, baking powder and salt; set aside.
  3. Using a mixer cream butter and sugars until light and fluffy. Add eggs one at a time; mix just until combined.  Mix in vanilla and add flour mixture in 3 parts. Continue mixing until combined scraping down the bowl and beaters as you go.
  4. Stir in the chocolate chips, rolled oats, chopped pecans and flaked coconut (optional). Drop by rounded 1 1/2 tablespoons on to parchment covered baking sheets. Press down just a tad with the palm of your hand.  Bake until lightly browned; 9-11 minutes.   Let the cookies cool 5 minutes before moving them to cookie cooling racks.

For full information kindly visit smalltownwoman.com.
Categories
Chocolate cookies Gluten Free oatmeal

FLOURLESS PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

These flourless peanut butter oatmeal chocolate chip cookies are made without any flour or dairy. A naturally sweetened gluten free cookie that everyone will love!

Ingredients
  • 1 cup creamy peanut butter
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup gluten free rolled oats
  • 1 cup semi sweet chocolate chips
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
Directions

  1. Preheat oven to 350 degrees
  2. In a bowl, beat peanut butter, maple syrup, eggs, and vanilla.
  3. In a separate bowl, whisk together the oats, baking powder, and salt
  4. Add dry mixture to wet and beat until combined
  5. Beat or stir in the chocolate chips
  6. Drop batter into cookie shapes on a non stick baking sheet
  7. Bake at 350 degrees for 8-13 minutes, or until the center is cooked through

For full information kindly visit buildyourbite.com.

Categories
cinnamon Gluten Free meal oatmeal Vegan

HEALTHY STICKY CINNAMON ROLL BAKED OATMEAL


A delicious, comforting and healthy baked oatmeal chock full of nutrients and flavor and topped with a healthy, sticky cinnamon glaze! This Healthy Sticky Cinnamon Roll Baked Oatmeal is quick, easy and delicious and is gluten-free, vegan and comes with a high protein option! 

Ingredients
Dry ingredients
  • 2 cups gluten-free rolled oats (or quinoa flakes)
  • 1 cup gluten-free quick oats (or quinoa flakes)
  • 1 scoop protein powder (optional)
  • 1/2 cup-1 cup granulated sweetener of choice (I used coconut palm sugar and a baking truvia blend)
  • 2 tsp baking powder
  • 1 T cinnamon
  • 1 tsp allspice
Wet ingredients
  • 2 eggs (for vegan version, sub for 2 flax eggs)
  • 1 cup Silk Unsweetened almond milk
  • Pinch vanilla extract
  • 1/2 cup + 2 T cashew butter (Can sub for any nut butter, coconut oil or butter)
For the Cinnamon Roll Glaze
  • 2-3 T coconut butter, melted
  • 1 T granulated sweetener of choice
  • Silk almond milk to thin out
  • cinnamon for dusting
For the protein packed Cinnamon Roll Glaze
  • 1-2 scoops of vanilla or cinnamon protein powder
  • Silk almond milk to thin out
  • Cinnamon for dusting
Instructions
For full instructions kindly visit thebigmansworld.com
Categories
cookies dessert oatmeal sidedish

Soft and Chewy Oatmeal Raisin Cookies

Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies!

Yield: 26-30 cookies

Ingredients
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs*
  • 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon molasses
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (240g) old-fashioned whole rolled oats*
  • 1 cup (140g) raisins*
  • optional: 1/2 cup (64g) chopped toasted walnuts

Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

For full information kindly visit sallysbakingaddiction.com.
Categories
breakfast carrot muffins oatmeal zucchini

ZUCCHINI CARROT OATMEAL MUFFINS

Zucchini Carrot Oatmeal Muffins, made with whole wheat and golden raisins, are the perfect option for a healthy, wholesome and delicious breakfast or snack.

Servings: 12 muffins

INGREDIENTS
  • 1/2 cup rolled oats
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 large eggs + 1 large egg white
  • 3/4 cup oil
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 3/4 cup golden raisins optional

INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray.
  2. Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy.
  3. Mix dry ingredients in a large bowl and set aside.
  4. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots.
  5. Add the wet ingredients to the dry ingredients and stir just until combined.
  6. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
  7. Coll completely in the muffin pans and serve. 
  8. Store in a tightly sealed container for 4-5 days.

For full information kindly visit yellowblissroad.com.
Categories
Gluten Free Healthy Food oatmeal Vegan

BLUEBERRY OATMEAL BREAKFAST BARS

Balanced, wholesome and clean, meet these yummy Blueberry Oatmeal Breakfast Bars. They’ll become your newest healthy breakfast addiction!

Yield: 9

INGREDIENTS
BASE LAYER
  • 1 ripe banana, mashed
  • 1/4 cup brown rice syrup (or maple syrup/agave nectar)
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon unrefined coconut oil (not melted)
  • 1 1/2 teaspoon vanilla extract
  • 2 cups gluten free rolled oats
  • 1 scoop plant based protein powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt

TOPPING
  • 1/2 cup gluten free rolled oats
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons brown rice syrup (or maple syrup/agave nectar)
  • 2 tablespoons fresh lemon juice (about 1/2 lemon)
  • 1 cup fresh blueberries
  • 1/4 cup crushed almonds (or any kind of nut)

INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Line a 9x9in square pan with parchment paper and lightly grease with nonstick spray or coconut oil.
  2. In a mixing bowl, using a hand mixer, mix the banana, brown rice syrup, applesauce, coconut oil and vanilla extract until smooth. Mix in the oats, protein powder, cinnamon and salt until well combined. Mixture will be wet. Transfer the base layer into the square pan. Smooth it out with a spatula and press down evenly. Bake for 9-11 minutes.
  3. In the same mixing bowl, combine all the ingredients for the topping layer until well combined. Remove the pan from oven.
  4. Pour topping layer over and spread it out evenly, pressing it down into the base layer with a spatula. Bake for an additional 15 minutes. Allow the bars to cool and set for 15-20 minutes before slicing the squares. Store in refrigerator.
  5. Enjoy!

For full information kindly visit theglowingfridge.com.
Categories
Chocolate cookies dessert oatmeal

Oatmeal Chocolate Chip Peanut Butter Bars

Oatmeal Chocolate Chip Peanut Butter Bars are soft baked & thick cookie bars loaded with peanut butter, oatmeal, chocolate chips, and peanut butter chips.

Servings: 20 bars

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole-grain old fashioned oats (not quick oats)
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup peanut butter chips
  • 1 cup chocolate chips semi-sweet, milk chocolate, or miniature

Instructions
  1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
  3. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and sugar until fluffy looking and light in color, 2-3 minutes.
  4. Add in the vanilla, egg and egg yolk. Mix together well.
  5. Add the dry ingredients into the wet and mix just until combined.
  6. Add chocolate chips and peanut butter chips and combine together.
  7. Press the batter into the prepared pan. Bake for 15-18 minutes or until lightly browned on the edges. The bars will still look pale and slightly underdone in the middle. That’s ok. Don’t over bake or the bars will be dry!
  8. Let the bars cool in the baking pan for 20-30 minutes. Cut into squares and enjoy!

For full information kindly visit togetherasfamily.com.
Categories
breakfast dessert oatmeal

Oatmeal Lemon Creme Bars

These Oatmeal Lemon Creme Bars are bound to be your new favorite! With a tart, yet sweet lemon filling and a streusel oatmeal topping, these are hard to put down!

SERVINGS: 16 BARS

Ingredients
  • ½ cup butter,, softened
  • 1 cup packed dark brown sugar
  • 1 1/3 cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup old-fashioned oats
  • 1 (14 oz) can sweetened condensed milk (not evaporated)
  • 2 teaspoon lemon zest
  • ¼ cup lemon juice
  • ¼ teaspoon lemon extract

Instructions
  1. Preheat oven to 350 degrees. Grease a square 8×8 baking pan and set aside.
  2. In a large mixing bowl, cream together the butter and brown sugar with an electric mixer over medium speed until crumbly.
  3. In a separate smaller mixing bowl whisk together flour, salt, and baking powder. Add oats to the dry ingredients and stir to combine. Add the dry ingredients to the butter mixture and mix well.
  4. Press 3/4 of the oat mixture into the prepared pan. In a small bowl mix together sweetened condensed milk, lemon juice, lemon zest, and lemon extract. Spread evenly on top of the oat mixture in the pan. Top with the remaining oat mixture.
  5. Bake for 20 to 25 minutes or until the top is golden brown. Let cool, then refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.

For full information kindly visit belleofthekitchen.com.