Oatmeal With Almonds And Strawberry Star Anise Sauce Recipes

ALMOND-BLUEBERRY OATMEAL DE-LITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sucralose sweetener, and brown sugar replacement together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat last egg into mixture along with milk and vanilla extract.
• Mix flour, baking soda, and salt together in a bowl; add to butter mixture and beat. Fold oats, blueberries, and sliced almonds into the dough.
• Heat baking sheets in preheated oven until slightly warmed.
• Drop dough by rounded teaspoonful two inches apart onto warmed baking sheets.
• Bake in preheated oven until edges start to turn golden brown, 13 to 15 minutes. Let cookies cool on baking sheet for five minutes before removing to wire cooling racks to cool completely.

BAKED OATMEAL WITH BERRIES AND ALMONDS

Steps:

• Heat oven to 350 degrees. Brush a 9x13-inch baking dish generously with some of the butter.
• Scatter berries in bottom of baking dish in an even layer.
• In a small bowl, whisk together oatmeal, almonds, baking powder, and salt.
• In a large bowl, whisk together remaining melted butter, milk, eggs, sugar, vanilla or almond extract, and nutmeg. Whisk oat mixture into milk mixture, then pour it over the berries, shaking the baking dish to evenly distribute liquid and oats.
• Bake until firm and pale golden, 35 to 45 minutes. Serve warm, sprinkled with more sugar, if you like.

STRAWBERRY & TOASTED ALMONDS OVERNIGHT GRAINS

Steps:

• Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
• Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they're sturdy and portable. Seal and refrigerate (it should keep for 4-5 days).
• At the time of serving, top with strawberries, almonds, and coconut chips. Eat directly out of the jar or pour into a bowl - your preference!

AMISH BLACKBERRY AND STRAWBERRY BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cream brown sugar, oil, eggs, baking powder, and salt together in a bowl until smooth. Add oatmeal and milk and mix until combined.
• Layer blackberry pie filling and strawberries in the bottom of the prepared pan. Add oatmeal mixture over fruit.
• Bake in the preheated oven until top is golden brown, about 30 minutes.

QUICK-AND-EASY ALMOND MILK OATMEAL WITH RASPBERRIES

Steps:

• Combine oats, almond milk, and salt in a small mug or bowl. Heat in the microwave on high power for 2 minutes and 15 seconds. Remove from microwave.
• Stir vanilla extract, cinnamon, and brown sugar into cooked oatmeal. Add more brown sugar if you like it sweeter. Stir in raspberries.

OATMEAL WITH ALMONDS AND STRAWBERRY STAR ANISE SAUCE

Steps:

• First, prepare the sauce.
• In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher. Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 minutes. Strain the sauce through a fine sieve into a bowl, pressing hard on the solids to extract as much of the juice as possible; set aside.
• To prepare the oatmeal, heat the water in a medium saucepan until almost boiling. Stir in the oats and break up any lumps that begin to form. Turn the heat down to medium-low and simmer until all the water is absorbed. Give the oatmeal a good stir and pour into individual bowls.
• Top each serving of oatmeal with some of the sauce (you can swirl it through decoratively if you like) and top with a portion of the almonds. Serve immediately.

STAR ANISE ICE CREAM AND ORANGE, ALMOND, CRANBERRY AND SEMISWEET CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar, the star anise and vanilla seeds. Bring to a simmer, stirring occasionally, and remove from the heat.
• In a small bowl, combine the eggs, salt and the remaining 1/2 cup granulated sugar, and beat until smooth.
• Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs back into the cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes.
• Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour.
• For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in the 3/4 cup coarsely chopped almonds, cranberries, 12 ounces chocolate chunks and orange zest using the spatula.
• Scoop about 1/4 cup of the cookie dough onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops slightly, and bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
• Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
• In a shallow dish, combine the 3/4 cup finely chopped almonds with the 3/4 cup finely chopped chocolate. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Roll in the almond-chocolate mixture and freeze for 10 minutes before serving.

STAR ANISE SAUCE

Steps:

• In an oiled sautè skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil.
• Reduce heat& simmer about 5 minutes.
• Check for seasoning.
• Bring to a boil again.
• Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup.
• Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.

STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
• Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.