Spiced Orange Hazelnut Oatmeal Recipes

CRANBERRY-ORANGE SPICED OATMEAL

Cranberry-Orange Spiced Oatmeal image

This is a wonderful microwave recipe that gets me going every morning! It's made with no added sugar, and plenty of oats and cinnamon for a warm, tasty breakfast. I also add turmeric and ginger for wholesome benefits.

Provided by Leah Prather Hanley

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 7m

Yield 1

Number Of Ingredients 8

Ingredients

¾ cup old-fashioned rolled oats
½ teaspoon ground cinnamon, or to taste
¼ cup dried cranberries
½ cup frozen blueberries
¼ teaspoon ground turmeric
1 pinch ground ginger
1 cup water
¼ cup orange juice, or as needed

Steps:

Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 84.8 g, Fat 4.5 g, Fiber 10.4 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 12.7 mg, Sugar 32.6 g

HAZELNUT OATMEAL COOKIES

Hazelnut Oatmeal Cookies image

Categories Cookies Dairy Dessert Bake Summer Hazelnut Bon Appétit

Yield Makes about 3 dozen

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed golden brown sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups old-fashioned oats
3/4 cup chopped toasted hazelnuts
1/2 cup dried currants

Steps:

Preheat oven to 350°F. Butter 2 cookie sheets. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg, orange peel and vanilla. Mix flour, baking powder, cinnamon and salt in medium bowl. Add to butter mixture; mix well. Mix in oats, nuts and currants.
Scoop dough by rounded tablespoons, form into 1 1/2-inch round balls and place on prepared sheets, spacing balls 2 inches apart. Bake until golden about 20 minutes. Transfer cookies to racks, cool. Store in airtight container.

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