Cinnamon Raisin Oat Triangles Recipes

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CREAMY APPLE CINNAMON RAISIN OATMEAL



Creamy Apple Cinnamon Raisin Oatmeal image

This creamy oatmeal is perfect for those cozy winter mornings with a good cup of coffee. Or serve it to your kids with some hot chocolate. Not too sweet, not too bland, and it has fresh fruit!

Provided by Jenn

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 cups water
2 teaspoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 cup uncooked rolled oats
2 tablespoons raisins
1 apple - peeled, cored and cubed

Steps:

  • In a medium saucepan, combine water, brown sugar, cinnamon, and syrup. Heat mixture to a boil.
  • When water is at a boil, reduce heat and add in oats. Cook for about 5 minutes, or until all water is soaked by the oats. Remove from heat, stir in apples and raisins and serve.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 64 g, Fat 2.9 g, Fiber 6.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 7.5 mg, Sugar 30.1 g

CINNAMON-RAISIN OATMEAL



Cinnamon-Raisin Oatmeal image

This simple breakfast is my favorite on cool mornings. I especially like the fact that it's easy to prepare.-Rita Winterberger, Huson, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 1 serving.

Number Of Ingredients 7

1/4 cup quick-cooking oats
1/4 cup Grape-Nuts
1/4 cup raisins
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 cup milk
Heavy whipping cream or additional milk, optional

Steps:

  • In a microwave-safe cereal bowl, combine the first six ingredients. Microwave on high for 2 minutes. Serve with cream or milk if desired.

Nutrition Facts : Calories 395 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 325mg sodium, Carbohydrate 83g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

CINNAMON RAISIN OAT TRIANGLES



Cinnamon Raisin Oat Triangles image

A great lunch box treat. I created it about 15 years ago when my kids were in elementary school.

Provided by Penny B in KC

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 45m

Yield 18

Number Of Ingredients 13

2 cups regular oats
1 cup unbleached all-purpose flour
¾ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup melted butter
1 cup raisins
¼ cup orange marmalade
½ cup finely chopped pecans
¾ cup powdered sugar
2 tablespoons milk
1 tablespoon melted butter
¼ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  • Mix oats, flour, brown sugar, cinnamon, and baking soda together in a medium bowl until combined. Stir in melted butter until evenly mixed. Remove 1 cup of the mixture and set aside. Pat remaining mixture into the bottom of the prepared pan.
  • Combine 1 cup reserved crumb mixture, raisins, marmalade, and pecans in a bowl. Sprinkle over the mixture in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  • Meanwhile, combine powdered sugar, milk, butter, and cinnamon for icing in a bowl. Stir until well blended and smooth.
  • Remove bars from the oven and carefully cut into 3-inch squares while still warm, then cut diagonally to make a triangle. Drizzle with icing.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 36.5 g, Cholesterol 22.2 mg, Fat 11.4 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 101.5 mg, Sugar 22.4 g

CINNAMON RAISIN OATMEAL BREAD



Cinnamon Raisin Oatmeal Bread image

I got this from thefreshloaf.com. It looked and sounded delicious to me so thought I would share it with others that may not have come across it otherwise! I can't wait to try it!

Provided by Suzie_Q

Categories     Yeast Breads

Time 3h45m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 12

5 1/2 cups bread flour or 5 1/2 cups unbleached all-purpose flour
1 7/8 cups whole wheat flour
1 5/8 cups rolled oats
2 1/2 cups water
3/8 cup milk
3 tablespoons honey
5 1/2 tablespoons vegetable oil
1 tablespoon salt
1/2 teaspoon salt
1 1/4 tablespoons instant yeast
2 tablespoons ground cinnamon
2 cups raisins, soaked and drained

Steps:

  • At least half an hour before you begin, soak the raisins in warm water.
  • Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes. If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast inches.
  • Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats. Mix well, until all of the flour is hydrated. Knead by hand for 5 minutes or in a standmixer for 3, then mix in the drained raisins. Knead or mix until the raisins are distributed throughout the dough.
  • Cover the bowl of dough and allow it to rise for 1 hour. Then remove the dough from the bowl and fold it, degassing it gently as you do.
  • Place the dough on a floured work surface, top side down. Fold the dough in thirds, like a letter, gently degassing as you do. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl.
  • Cover the bowl and allow the dough to rise in bulk again for another hour. Then divide the dough in thirds and shape the loaves.
  • Place each shaped loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats.
  • Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes.
  • Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped, and the internal temperature of the loaf registers above 185 degrees when measured with an instant read thermometer.

CINNAMON RAISIN OAT TRIANGLES



Cinnamon Raisin Oat Triangles image

I created this recipe when my sons were little. This treat packs well in a lunch. Back in the days when newspapers printed recipes, I sent this one in to the Kansas City Star when they were requesting lunchbox desserts. Happy to report it was published with great reviews.

Provided by Penny Burdge

Categories     Cookies

Time 40m

Number Of Ingredients 9

2 c oats, regular
1 c all purpose flour
3/4 c dark brown sugar, packed
1 tsp ground cinnamon
1/2 tsp baking soda
3/4 c butter, unsalted and melted
1 c raisins
1/2 c pecans, finely chopped
1/4 c orange marmalade or apricot jam or apple jelly

Steps:

  • 1. Mix oats, flour, brown sugar, cinnamon and baking soda.
  • 2. Stir in melted butter until evenly mixed. Remove 1 C of this mixture and set aside. Firmly pat the remaining mix into a greased 9" x 9" pan.
  • 3. Combine the raisins, marmalade, and reserved crumb mixture. Sprinkle over the mix in the pan.
  • 4. Bake 30 minutes at 350?. While still warm, cut into 3" squares. Then cut the squares diagonally to make triangles. Drizzle with icing if desired.
  • 5. Icing: 3/4 Cup powdered sugar 1/4 teaspoon cinnamon 2 Tablespoons milk 1 Tablespoon melted unsalted butter Stir all together until well blended and smooth

CINNAMON RAISIN OAT TRIANGLES



Cinnamon Raisin Oat Triangles image

Make and share this Cinnamon Raisin Oat Triangles recipe from Food.com.

Provided by kikyo7734

Categories     Bar Cookie

Time 45m

Yield 18 triangles, 18 serving(s)

Number Of Ingredients 11

2 cups rolled oats
1 cup all-purpose flour
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup butter, melted
1 cup sun-maid natural raisins
1/4 cup apple jelly
1/2 cup powdered sugar
1/4 teaspoon cinnamon
2 teaspoons skim milk

Steps:

  • Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed. Remove 1 cup crumb mixture; set aside. Pat remaining mixture into greased 9" square pan.
  • Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan. Bake at 350 degrees F for 30 minutesor until edges are golden brown.
  • While warm, cut into nine 3" squares. Cut each square diagonally to make triamgles. Cool in pan.
  • Blend powdered sugar with cinnamon and milk to make a thin icing. Drizzle over cut triangles.

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