Blueberry Oatmeal Bread Recipe Recipe For Stuffed

BANANA-BLUEBERRY OATMEAL WITH ROSEMARY

Steps:

• Combine almond milk, rosemary, and salt in a saucepan over medium-high heat; bring to a boil. Stir in oats, banana, and flaxseed. Reduce heat to medium and cook until most of the liquid has been absorbed, 4 to 5 minutes.
• Add blueberries and lemon juice to the pan. Continue to cook until desired consistency is reached, 1 to 2 minutes more.

BLUEBERRY OATMEAL BREAD

Steps:

• Heat oven to 350 degrees. Grease bottom only of 9x5 inch loaf pan.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, rolled oats, sugar, baking powder, baking soda and salt; mix well.
• In small bowl, combine milk, oil, vanilla, lemon peel and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened.
• Gently fold in blueberries. Pour into greased pan.
• Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.

STUFFED BLUEBERRY TOAST

Steps:

• Stir the cream cheese, almonds, brown sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with remaining berries to make 4 blueberry sandwiches.
• Beat the eggs, milk, vanilla extract, and cinnamon together in a bowl until blended. Spray a skillet with cooking spray and heat over medium-low heat.
• Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.

BLUEBERRY OATMEAL CREAM BRULEE

Steps:

• Combine heavy cream and cinnamon stick in a small saucepan. Bring to a boil; reduce heat, cover, and simmer for 10 minutes. Remove pan from heat; discard cinnamon stick. Add 3 tablespoons maple syrup and cardamom.
• Bring water to a boil in a large saucepan; add oats and salt. Cook and stir for 5 minutes. Remove from heat, add cream mixture, 2 tablespoons maple syrup, and brown sugar; stir to combine. Cover and let stand for 2 minutes.
• Set oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Grease seven 6-ounce ramekins.
• Divide blueberries equally among the ramekins. Spoon oatmeal mixture on top. Sprinkle white sugar over oatmeal. Place filled ramekins on a rimmed baking sheet.
• Broil in the preheated oven until sugar is melted, 7 to 9 minutes.

STRAWBERRY BLUEBERRY STUFFED MONKEY BREAD

Steps:

• Preheat oven to 350°F. Grease a bundt cake pan with cooking spray or shortening. Don't forget to grease the tube part too.
• In a small bowl, combine the sugar and the lemon zest.
• Separate all the biscuits and then cut each biscuit circle in half.
• Press about a 1/2 teaspoon of cream cheese into the center of each of the dough pieces. Add a blueberry or two and a few strawberry pieces.
• Fold the biscuit dough over the cream cheese and berries and seal as much as you can around the edges, containing the mixture inside.
• Roll each stuffed biscuit piece in the lemon sugar mixture.
• Place the sugar coasted pieces into the bundt pan until you've done them all.
• We had a little leftover lemon/sugar mixture and just kinda tossed it on top of all the little pieces.
• Bake at 350 degrees for about 40-45 minutes or until golden brown. Cool in the pan for only 10 minutes.
• To release the cake, run a knife around all the edges including the center of the pan. Gently place a plate up against the pan and turn the cake over onto the pan. We had to shake a couple of times to get it to come completely loose.
• Cool another 15 minutes or so before attempting to try some. Its hard, I know.
• You can cover and refrigerate any remaining "cake".

ALMOND-BLUEBERRY OATMEAL DE-LITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sucralose sweetener, and brown sugar replacement together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat last egg into mixture along with milk and vanilla extract.
• Mix flour, baking soda, and salt together in a bowl; add to butter mixture and beat. Fold oats, blueberries, and sliced almonds into the dough.
• Heat baking sheets in preheated oven until slightly warmed.
• Drop dough by rounded teaspoonful two inches apart onto warmed baking sheets.
• Bake in preheated oven until edges start to turn golden brown, 13 to 15 minutes. Let cookies cool on baking sheet for five minutes before removing to wire cooling racks to cool completely.

BLUEBERRY OATMEAL

Steps:

• Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.

BLUEBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan and set aside.
• In a saucepan, stir together fresh blueberries, water, sugar, lemon juice, and cornstarch. Bring the mixture to a boil and then allow it to simmer on medium heat until it has thickened. This should take about 10 minutes. Remove the blueberries from heat and set aside,
• For the oat topping, in a bowl, combine brown sugar, all-purpose flour, baking soda, salt, rolled oats, and softened butter. Work the butter into the mixture until the oats crumble.
• Press half of the oat mixture into a greased 9 x 13-inch baking pan. Carefully place the reserved blueberry mixture on top of the oats in the baking dish.
• Sprinkle the remaining oat mixture over the blueberries,
• Bake the oat bars for 35-40 minutes or until the oats are golden and toasted and the blueberries are bubbly.
• Allow the bars to cool slightly before cutting.