Fruit Nut Oatmeal Recipes

FRUIT & NUT BAKED OATMEAL

Fruit & Nut Baked Oatmeal image

In my part of the Midwest, baked oatmeal is a Mennonite specialty. My daughters are always delighted if we have leftovers for them to take home.-Fancheon Resler, Albion, Indiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

6 cups quick-cooking oats
4 teaspoons baking powder
1 teaspoon ground cinnamon
4 large eggs, room temperature
2 cups 2% milk
1-1/2 cups packed brown sugar
1 cup canola oil
1 cup shredded apple
1 cup dried cranberries
1/2 cup chopped walnuts, toasted
Additional 2% milk

Steps:

Preheat oven to 400°. In a bowl, mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and the edges are lightly browned, 35-40 minutes. Slice and serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer pieces to airtight freezer containers; return to the freezer. To use, microwave each piece on high until heated through, 1-2 minutes.

Nutrition Facts : Calories 816 calories, Fat 41g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 319mg sodium, Carbohydrate 106g carbohydrate (61g sugars, Fiber 8g fiber), Protein 15g protein.

SLOW-COOKED FRUITED OATMEAL WITH NUTS

Slow-Cooked Fruited Oatmeal with Nuts image

The beauty of this breakfast is that you can set the slow cooker overnight and, with nothing more than a ladle, spoons and bowls, feed a crowd in the morning. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 6h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups water
2 cups old-fashioned oats
2 cups chopped apples
1 cup dried cranberries
1 cup fat-free milk
2 teaspoons butter, melted
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
6 tablespoons chopped almonds, toasted
6 tablespoons chopped pecans, toasted
Additional fat-free milk

Steps:

In a 3-qt. slow cooker coated with cooking spray, combine the first eight ingredients. Cook, covered, on low until liquid is absorbed, 6-8 hours., Spoon oatmeal into bowls. Sprinkle with almonds and pecans. If desired, drizzle with additional milk.

Nutrition Facts : Calories 306 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 28mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

FRUIT AND NUT OATMEAL COOKIES

Fruit and Nut Oatmeal Cookies image

Make and share this Fruit and Nut Oatmeal Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 38m

Yield 54 cookies, about

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 teaspoons finely shredded orange peel
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 tablespoons orange juice
3 cups all-purpose flour
1 3/4 cups quick-cooking rolled oats
2/3 cup dried tart cherries or 2/3 cup dried currant
1/2 cup finely chopped hazelnuts or 1/2 cup walnuts
2 cups powdered sugar, sifted
2 -3 tablespoons orange juice (enough to make drizzling consistency)

Steps:

In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake at 375° for 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

Nutrition Facts : Calories 126, Fat 4.8, SaturatedFat 1.7, Cholesterol 12.3, Sodium 49.8, Carbohydrate 19.7, Fiber 0.7, Sugar 12.2, Protein 1.6

OATMEAL, FRUIT AND NUT BREAD

Oatmeal, Fruit and Nut Bread image

This is a tasty bread with very little fat-virtually none if you use the nonfat buttermilk and leave out the nuts. I've only made it with raisins, but I'll bet it would be really good with the dried cranberries also.

Provided by Jo Ann L

Categories Quick Breads

Time 50m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

3/4 cup quick-cooking oats
1 1/4 cups fat-free buttermilk (or you can use 1% milk soured with 1 tsp. vinegar per cup of milk. I wouldn't recommend nonfat milk,)
1 3/4 cups flour
1/2 cup brown sugar (I prefer dark brown)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup raisins or 1/2 cup dried cranberries
1/2 cup chopped nuts (can use more raisins instead) (optional)

Steps:

Combine oats and buttermilk; mix well and set aside for a few minutes.
Combine dry ingredients, except for the sugar, and mix well.
Add brown sugar to oat mixture and mix well, pressing out any lumps.
Add buttermilk mixture and vanilla to dry ingredients and stir just until dry ingredients are moistened.
Stir in fruit and nuts (if using).
Put batter into 2 1-lb loaf pans that have been sprayed with nonstick spray.
Bake at 325 for 25-30 minutes.
Cool in pan for 5-10 minutes, then remove from pans to cool on wire rack.

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