Saturday, October 18, 2014

Leader Enterprise - October 15, 2014 - Oatmeal recipes

Here's more awesome oatmeal recipes I talked about a few weeks back. I'm recovering from having a yard sale. We have downsized and hope to move into a smaller home in town in the next few weeks. Exciting (& weary!) times.

These scones are a special treat. Simple to make as you mix them in the food processor and drop them like biscuits. Cinnamon chips can be found in the store aisle beside chocolate chips. 

OATMEAL CINNAMON SCONES 

1 - 1/2 c. flour
1 -1/2 c. rolled oats
1/3 c. white or light brown sugar
TB. baking powder
1 tsp. salt
1 stick unsalted butter 
(if using salted butter,omit salt)
1 c. cinnamon chips or raisins
1 c. milk
1 Tb. sparkling sugar mixed with 1/4 tsp. cinnamon
NOTE:  There aren't any eggs in this recipe.  

Set rack in the middle of the oven and preheat oven to 450. Combine the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse 5 times at 1 - second intervals. Cut the butter into 12 pieces, add to the bowl & pulse until the mixture looks like fine meal - about a dozen times. Add cinnamon chips & milk; pulse 3 - 4 times to form a very soft dough.

Drop the dough, by large spoonfuls, onto cookie sheets that have been lined with foil or parchment paper, dividing evenly into 12 large scones. 
Brush the tops with a little milk and  sprinkle with the sugar-cinnamon mixture. Freeze for 30 minutes, which helps them rise higher. Bake 12 - 15 minutes, or until they are golden. Do not over bake as they will be dry. Freeze any extra scones. When ready to enjoy again - thaw and reheat in a  350 degree oven for several minutes.  

NO BAKE COCOA BARS 

1 c. (natural) peanut butter 
2/3 c. honey (or agave nectar)
1/2 c. coconut oil (do not substitute) 
1-1/2 c. semi sweet chocolate chips 
2 c. old fashioned oats (not quick)

Line 9" X 13" baking pan with non stick foil (or spray regular foil with non stick cooking spray). In a medium saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat;add chocolate chips.Stir until melted and smooth. Stir in oats until well blended.Refrigerate mixture until hardened, about 1 hour.Cut into bars;store leftovers in the refrigerator.
Yield: 12-20 bars 

Here's a healthy option for you to enjoy.Love smoothies for an on-the-go way to begin the day.

OATMEAL COOKIE SMOOTHIE 

2/3 c. plain nonfat Greek yogurt
1/4 tsp. cinnamon
dash of nutmeg, optional
1/4 tsp. vanilla
3 Tb. (gluten free) oatmeal, or'regular'or old fashioned
1 Tb. pure maple syrup 
(may substitute agave nectar)
1/3-1/2 c. milk
1 Tb. raisins (or craisins)
dollop of Biscoff (cookie spread), optional
3 - 4 ice cubes 

Place all ingredients in the blender and whir until it's blended well & smooth, about 45 seconds. Adjust liquid for desired consistency. Enjoy! Yield: 1 serving


1-MINUTE HEALTHY DEEP-DISH BREAKFAST COOKIE 
1/4 c. oats
(I use quick)
2 Tb. (white) whole wheat flour
1/4 tsp. baking soda
1 Tb. brown sugar
1 Tb. (dark) chocolate chips 
(plus extra for topping if you want to splurge)
1/2 tsp. flax seed meal, optional
1/2 tsp. vanilla extract
1 Tb. peanut butter
3 Tb. fat-free plain (Greek) yogurt
In medium bowl, combine oats, flour, baking soda, sugar, chocolate chips and flax seed meal. Add wet ingredients: vanilla, peanut butter and yogurt; stir well until smooth. Spoon into a bowl, mug or ramekin lightly coated with nonstick cooking spray; microwave on high for about 1 minute. Begin checking at 45 seconds so you don't over cook.