Creamy Oatmeal Recipes Recipe Paper

CREAMY OATMEAL WITH RAINBOW TOPPINGS

Steps:

• Instant Oats: Stir together 1 cup any variety Almond Breeze almondmilk and instant oats in a microwave-safe bowl or mug. Microwave on high for 1 to 2 minutes. Stir again.
• Quick-Cooking Oats on the Stovetop: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup quick-cooking oats in a small saucepan. Cook over low heat for 1 minute, stirring frequently.
• Quick-Cooking Oats in the Microwave: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup quick-cooking oats in a microwave-safe bowl or mug. Microwave on high for 1 1/2 to 2 minutes. Stir oats.
• Rolled Oats on the Stovetop: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup rolled oats in a small saucepan. Cook over low heat for 5 minutes, stirring occasionally.
• Rolled Oats in the Microwave: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup rolled oats in a microwave-safe bowl or mug. Microwave on high for 2 1/2 to 3 minutes. Stir oats.
• Rolled Oats in the Instant Pot®: Stir together 5 cups any variety of Almond Breeze almondmilk and 2 cups rolled oats in an Instant Pot® that is lightly coated with nonstick cooking spray or butter. Lock lid and close vent. Cook on high pressure for 3 minutes. Let stand for 5 minutes to allow pressure to release naturally. Carefully open vent, remove lid, and stir oats. Add additional Breeze if you prefer thinner oats.
• Rolled Oats in the Slow Cooker: Stir together 4 1/2 cups any variety of Almond Breeze almondmilk and 2 cups rolled oats in a slow cooker that is lightly coated with nonstick cooking spray or butter. Cover and cook on high for 3 to 1/2 hours or on low for 7 hours. Remove lid and stir oats. Add additional Breeze if you prefer thinner oats.
• Steel-Cut Oats on the Stovetop: Bring 3 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats to a simmer in a medium saucepan. Cook over low heat for 10 to 20 minutes, stirring occasionally. Add additional Breeze if you prefer thinner oats.
• Steel-Cut Oats in the Instant Pot®: Stir together 3 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats in an Instant Pot® that is lightly coated with nonstick cooking spray or butter. Lock lid and close venting. Cook on high pressure set to 3 minutes. Let stand for 5 minutes to allow pressure to release naturally. Carefully open vent, remove lid, and stir oats. Add additional Breeze if you prefer thinner oats.
• Steel-Cut Oats in the Slow Cooker: Stir together 4 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats in a slow cooker that is lightly coated with nonstick cooking spray or butter. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours. Remove lid and stir oats. Add additional Breeze if you prefer thinner oats.

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. :).

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.

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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CREAMY SPICED OATMEAL

Steps:

• In a medium saucepan, heat the milk and water with the spices and bay leaf over medium heat. Reduce the heat to low and steep for 2 minutes. Add the oats and cook, stirring occasionally, until the oats are tender, between 5 and 15 minutes.
• Remove from the heat and cover for a minute. Discard the bay leaf and whole spices. Portion into bowls and drizzle with maple syrup, then top with the bananas and almonds, if desired. Serve immediately.

OATMEAL CREAM PIES

Steps:

• 1. Preheat oven to 375.
• 2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.
• 3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375 for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.
• 4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up. Yield: Makes 3 dozen oatmeal cookies or 18 cream pies.
• 5. Directions for cream filling: Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.