Berry Oatmeal Cookies Recipes

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BLUEBERRY OATMEAL COOKIES



Blueberry Oatmeal Cookies image

A very moist cookie similar to an oatmeal raisin cookie, but with blueberries. Not too sweet & quite tasty! From "Best of Country Cookies," Taste of Home Books (1999).

Provided by Chef amfox

Categories     Dessert

Time 27m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
1 cup all-purpose flour
1 -2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup blueberries (fresh or frozen)

Steps:

  • 1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
  • 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
  • 3. Once combined, fold in the blueberries.
  • 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.

Nutrition Facts : Calories 91.3, Fat 3.5, SaturatedFat 2, Cholesterol 14.3, Sodium 94.6, Carbohydrate 13.9, Fiber 0.7, Sugar 7.7, Protein 1.2

BERRY-OATMEAL BAKE



Berry-Oatmeal Bake image

This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.

Provided by Food Network Kitchen

Time 1h10m

Yield Serves 6

Number Of Ingredients 17

2 teaspoons unsalted butter
1 1/4 cups old-fashioned rolled oats
3 tablespoons light brown sugar
Kosher salt
1 2/3 cups plain unsweetened almond milk
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup skin-on sliced almonds
1/3 cup old-fashioned rolled oats
1/3 cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour
1/8 teaspoon ground cinnamon
Kosher salt
12 ounces frozen mixed berries, thawed (2 1/2 cups frozen; 1 1/2 cups thawed)
Two-percent Greek yogurt or low-fat milk, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
  • For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
  • For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
  • To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.

Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams

BERRY BAKED OATMEAL



Berry Baked Oatmeal image

This baked oatmeal is a healthy way to start your day. The oat bran and chia seeds add protein and fiber to keep you full to lunch time.

Provided by PINKFIREBALL21

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 40m

Yield 6

Number Of Ingredients 16

cooking spray
1 ½ cups oats
⅓ cup packed brown sugar
¼ cup oat bran
¼ cup chia seeds
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon dried orange peel
¼ teaspoon salt
2 cups milk
2 eggs
3 tablespoons honey
1 ½ tablespoons butter, melted
1 ½ teaspoons vanilla extract
1 cup chopped fresh strawberries
1 cup fresh blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch glass baking dish with cooking spray.
  • Mix oats, brown sugar, oat bran, chia seeds, baking powder, cinnamon, orange peel, and salt together in a bowl. Whisk milk, eggs, honey, butter, and vanilla extract together in a separate bowl.
  • Layer strawberries into the prepared baking dish; top with oat mixture. Pour milk mixture over oat mixture and top with blueberries.
  • Bake in the preheated oven until lightly browned and set, 23 to 28 minutes.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 49.5 g, Cholesterol 76.1 mg, Fat 9.5 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3.8 g, Sodium 262.1 mg, Sugar 28.6 g

BLUEBERRY OAT COOKIES



Blueberry Oat Cookies image

It's fun to make these blueberry cookies at the height of the season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch. -Elaine Gelina, Ladson, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries

Steps:

  • In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 151 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

BERRY OATMEAL COOKIES



Berry Oatmeal Cookies image

Make and share this Berry Oatmeal Cookies recipe from Food.com.

Provided by momma213

Categories     Dessert

Time 25m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick-cooking oatmeal
1 cup dried cranberries

Steps:

  • In a medium bowl, cream together butter and sugars.
  • Mix in eggs, one at a time, then stir in vanilla.
  • Combine flour, salt and cinnamon in a separate bowl.
  • Add to creamed mixture and stir well.
  • Add oats and cranberries. Mix well.
  • Cover bowl and let it chill in refrigerator for at least one hour.
  • Preheat oven to 375 degrees and grease 2 cookie sheets or cover with parchment paper and spray lightly with cooking spray.
  • Roll the dough into walnut-size balls and place them 2 inches apart on cookie sheets. Flatten each cookie with a fork that has be dipped in sugar.
  • Bake for 10 to 12 minutes. makes 36 cookies.
  • Additional Hint; I used Parkay Tub margarine and orange flavored cranberries. It gave the cookies a hint of orange flavor. Cranberries come in different flavors from Ocean Spray so these cookies can take on yummy results.
  • I also did not chill the dough and used a medium cookie scoop and I did press them with a fork dipped in sugar. These cookies do spread so make sure they are at least 2 inches apart. They were a hit with my family.

BLUEBERRY OATMEAL COOKIES



Blueberry Oatmeal Cookies image

These hearty and delicious cookies feature sweet and slightly tart dried blueberries. As a bonus, they just happen to be gluten- and dairy-free.

Provided by Zac Young

Categories     dessert

Time 2h

Yield Twelve 4-inch cookies

Number Of Ingredients 12

1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup plus 2 tablespoons melted coconut oil (5 ounces)
Zest of 1 lemon
1 large egg
1 teaspoon pure vanilla extract
1 cup gluten-free flour blend, such as Bob's Red Mill 1-to-1 Baking Flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons ground cinnamon
2 cups certified gluten-free old-fashioned rolled oats
1 cup dried blueberries

Steps:

  • In a medium bowl, whisk both sugars with the coconut oil and lemon zest until smooth. Whisk in the egg and vanilla extract until incorporated. With a rubber spatula, stir in the flour blend, baking soda, salt and cinnamon until smooth. Stir in the oats and blueberries until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper.
  • Portion the dough into twelve 2-ounce portions using a 1/4 cup measure or a 2-ounce cookie scoop. Using your hands, form the dough into pucks. Evenly space 6 of the pucks on each prepared baking sheet.
  • Bake on the upper and lower oven racks for 14 to 16 minutes, rotating the baking sheets halfway through and swapping the positions on the racks, until the edges of the cookies are golden brown. Let cool on the baking sheets.

BLUEBERRY OATMEAL COOKIES



Blueberry Oatmeal Cookies image

A different take on oatmeal raisin cookies. I think they are better.

Provided by TJ Lombard

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 12

½ cup unsalted butter, softened
½ cup brown sugar
5 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup old-fashioned rolled oats
½ cup dried blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
  • Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
  • Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
  • Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 14.8 g, Cholesterol 18.2 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 58.8 mg, Sugar 8.2 g

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