Coconut Oatmeal Mini Bites Recipes
COCONUT CREAM OATMEAL BITES
Number Of Ingredients 6
Steps:
- Process ground oats, coconut cream, honey (other liquid sweetener), coconut flour and vanilla (optional) in your food processor.
- From here: either form walnut sized balls and roll into coconut flour, inserting a hazelnut on top or place 1-2 tbsp of the mixture into silicone baking cups and put the hazelnut on top of each.
- Whatever you decide - I'm proud of you. Then place in a Tupperware and put in the fridge for 1 hour to firm.
HEALTHY COCONUT OATMEAL
A fast and healthy breakfast cereal or high-energy snack. Oatmeal made with coconut, raisins, cranberries, walnuts. Brown rice can be used in place of oatmeal.
Provided by BMARYGREEN
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 63.1 g, Cholesterol 2.3 mg, Fat 10.4 g, Fiber 5.1 g, Protein 11.6 g, SaturatedFat 2.5 g, Sodium 211.8 mg, Sugar 36.5 g
OATMEAL COCONUT BITES
In a large bowl, stir oats, peanut butter, honey, coconut, raisins and vanilla extract. Roll mixture into 14 balls. Roll in chopped peanuts. Refrigerate on a
Provided by Community Table
Yield 14
Number Of Ingredients 7
Steps:
- In a large bowl, stir oats, peanut butter, honey, coconut, raisins and vanilla extract. Roll mixture into 14 balls. Roll in chopped peanuts. Refrigerate on a plate lined with waxed paper about 1 hour. Store in the refrigerator. Kitchen Counter Per serving: 200 cal, 11g fat, 0mg chol, 6g prot, 21g carbs, 3g fiber, 80mg sodium
Nutrition Facts :
COCONUT OATMEAL COOKIES
My grand-daughter sent me this recipe she says they are delicious. These cookies work very well using Splenda or Splenda for Baking,in place of the white sugar. (note, I have been trying different ways to cut down on sugar, using 2 tablespoons molasses in stead of the brown sugar works good and using the splenda for baking, I have also used all butter instead of shortening & butter with good results)
Provided by Barb G.
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In mixing bowl cream shortening,butter,and sugars.
- Add eggs and vanilla until blended.
- Set aside.
- In separate bowl, combine dry ingredients.
- Withholding coconut until all other ingredients are blended.
- Add coconut.
- Combine wet and dry ingredients until moist.
- Drop on greased cookie sheet about 1-2 inches apart.
- Bake for 10 minutes or until golden brown.
- Remove from oven immedietly- if overcooked cookies get HARD.
CRISPY OATMEAL COCONUT COOKIES
Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
- Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
GRANDMOTHER'S OATMEAL COCONUT COOKIES
My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.
Provided by JULES2JEWELS
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
- Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
- Drop cookie dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.7 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 11.1 g
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