Creamy Oatmeal Recipes Recipe Paper Recipe For Banana

CREAMY COCONUT-BANANA OATMEAL

Steps:

• Combine milk and oats in a microwave-safe bowl. Cook in the microwave until oatmeal starts to bulge at the top and has a smooth, creamy consistency, 1 to 3 minutes.
• Mix in banana, coconut milk, and shredded coconut until well combined. Sweeten with sugar to taste.

CREAMY OATMEAL

Steps:

• In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
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BANANA PUDDING WITH PEANUT BUTTER-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
• To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
• Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
• To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
• To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
• Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
• To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
• Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

BANANA-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
• Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

EASY OATMEAL-BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mash bananas in a medium bowl. Stir in oats, chocolate chips, and walnuts.
• Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes.

OATMEAL BANANA MUFFINS

Steps:

• Preheat oven to 375°F Line muffin tins with the paper baking cups and set aside.
• In a medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a separate bowl, combine the mashed banana, eggs, vanilla, sour cream and melted butter and stir until well mixed.
• Add the banana mixture to the flour mixture and fold just until combined -- do not over mix.
• Using a large ice cream scoop, fill the muffin cups 3/4 full.
• Bake the muffins for approximately 15 to 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
• Let the muffins cool in the pan for 10 minutes, then complete the cooling on a wire rack.

OATMEAL BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 325F and line muffin cups with paper liners.
• Stir together oats and milk in a small bowl and set aside.
• In a large bowl, combine flour, baking powder, baking soda, salt and chocolate chips.
• In a large bowl, cream together shortening and sugar. Blend in bananas, eggs, vanilla and oat mixture.
• Stir the wet ingredients into the dry ingredients and scoop batter into muffin cups.
• Bake for 30-35 minutes or until tester comes out clean.

BANANA OAT MUFFINS WITH SOUR CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
• In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
• To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
• Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

CREAM OF OATMEAL

Steps:

• Place oatmeal in the food processor.
• Process until finely shredded.
• Place in a small saucepan along with the wheat germ, wheat bran, salt, water and milk.
• Bring to a boil, then reduce heat and simmer till liquid is almost all absorbed, about 3-5 minutes.
• Stir often so it won't stick to the bottom.
• Pour into a bowl and place a little pat of butter on top, if desired.
• Pour a little milk on(depending how moist you like it), then brown sugar to taste.
• Sprinkle with cinnamon, stir it all up and serve!
• Add whatever optional ingredients you like. :).

STRAWBERRY-BANANA FREEZER OATMEAL

Steps:

• Sprinkle 1/2 cup sugar over sliced strawberries in a bowl. Let rest until juices have been released, 10 to 15 minutes.
• Boil water and almond milk together in a large pot. Add oats and cook over medium-low heat for 5 minutes, stirring frequently. Stir in strawberries, remaining 1/2 cup sugar, bananas, cinnamon, vanilla extract, salt, and nutmeg and remove from heat. Stir in pecans.
• Grease 18 muffin cups and fill each to the top with oat mixture, mounding a bit. Freeze 8 hours to overnight. Remove oatmeal from muffin cups and place in freezer bags or a freezer-safe container.
• Prepare 1 frozen oatmeal cup by placing in a microwave-safe bowl and heating in a microwave oven for 1 1/2 to 2 minutes.

OATMEAL CINNAMON CREAM PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
• Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
• Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
• Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
• Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
• Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
• Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.