Instant Oatmeal No Bakes Recipes

INSTANT OATS NO BAKE COOKIES

Steps:

• Bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan.
• Boil for just over 1 minute. Remove from heat, stir in vanilla extract and peanut butter until all is melted.
• Add oats.
• Work quickly dropping by spoonfuls onto wax paper.
• Let sit until hard.
• If the cookies are too dry, try boiling for less time or adding less oats.
• If they are too runny boil longer or add more oats.

INSTANT OATMEAL - 4 WAYS

Steps:

• First, decide which flavor you are going to make. Then, mix together the dry ingredients in a microwave-safe single serving container such as a jar or zip-top sillicone bags (like we used). If you'd like to prep multiple servings, now is the time to do that!
• Then, add 2/3 cup of liquid (water, or any kind of milk will work) to each serving, stirring dry and wet ingredients together.
• Microwave on high for 90 seconds. Alternatively, you can stir in boiling water and skip the microwave.
• Remove from microwave and stir. Serve, and enjoy.

NO BAKES

Steps:

• Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
• Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Add the first six ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Add peanut butter into the hot mixture and stir until melted.
• Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
• Mix in the dry oats until they are completely coated.
• Drop cookies by tablespoonfuls onto wax paper.
• Let cool until set.
• *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

DIY INSTANT OATMEAL

Steps:

• Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until lightly toasted but not browned, about 15 minutes. Let cool. Pulse in a food processor until coarsely chopped. Mix in 1 cup of a combination of add-ins (see our suggestions below), and stir in sugar, salt, and cinnamon, or more to taste, before storing in an airtight container for up to 2 weeks.
• To serve, stir in boiling water until desired consistency is reached. Let stand 2 to 3 minutes.

OATMEAL NO-BAKE STUDY BUDDIES RECIPE BY TASTY

Steps:

• Add the instant oatmeal, ground flaxseed, chia seeds, and honey to a medium bowl and mix until thoroughly combined.
• Add your favorite mix-ins. To make the Peanut Butter "Monster", add in the crushed pretzels, M&M's, and peanut butter. Stir to combine.
• To make the Chocolate Hazelnut, add in the chopped hazelnuts and hazelnut spread. Stir to combine.
• To make the Almond Berry, add in the dried cranberries and almond butter. Stir to combine.
• To make the Coconut Cookie add in the chopped cashews, coconut flakes, and cookie butter. Stir to combine.
• Roll the mixture into tablespoon-sized balls.
• Let sit at room temperature for 2-4 hours.
• Store in an airtight container at room temperature for up to 1 week.
• Enjoy!

PUDDING NO-BAKE OATMEAL COOKIES

Steps:

• In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.