Sunny Cranberry Oatmeal Recipes

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SUNNY CRANBERRY OATMEAL



Sunny Cranberry Oatmeal image

This is my favorite oatmeal - I'll eat it for breakfast or lunch! Very filling and super tasty with the dried cranberries, almonds and orange marmalade. Be sure to add the dried cranberries right away as they rehydrate while cooking which makes them very flavorful. If I'm not that hungry I'll reduce the oats to 1/4 cup and leave the other ingredients the same. Milk can be substituted for water if desired - when we ate oatmeal as little kids it was because we were out of milk for our cereal, so I always make my oatmeal with water.... personal preference is everything! *Note: 1 tablespoon of Smucker's sugar-free orange marmalade has 10 calories WW points = 3

Provided by Brooke the Cook in

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1/3 cup old fashioned oats
1/2 cup water
1 tablespoon sugar-free orange marmalade
1 tablespoon sliced almonds (toasted if you have the time)
1 tablespoon dried cranberries

Steps:

  • Mix all ingredients in microwave safe dish.
  • Microwave on high for 1 minute and stir, then microwave for another 2 minutes stirring every 30 seconds until your desired consistency is reached. In my 1200wt microwave it takes 2 minutes and 30 seconds for my liking - it does thicken a little as it cools.

CHEWY OATMEAL-CRANBERRY COOKIES



Chewy Oatmeal-Cranberry Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield about 24 cookies

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 teaspoon apple pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups rolled oats
1 1/4 cups dried cranberries
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
  • Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

SUNNY'S RASPBERRY AND OATMEAL LATTICE COOKIE SANDWICHES



Sunny's Raspberry and Oatmeal Lattice Cookie Sandwiches image

These are my favorite cookies to order at a place called Crave in Sherman Oaks, CA. I love nothing more than figuring out how to make something at home that I can't always get. They are super simple to make and will definitely be a hit at any holiday party or cookie swap as they are easy to transport!

Provided by Sunny Anderson

Categories     dessert

Time 2h40m

Yield about 54 sandwiches

Number Of Ingredients 8

2 cups firmly packed light brown sugar
2 sticks (1 cup) salted butter
1/2 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
3 tablespoons all-purpose flour
1/2 teaspoon almond extract
1 large egg, beaten
Heaping 1/2 cup seedless raspberry jam, for the filling

Steps:

  • Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick aluminum foil.
  • Melt the base. In a medium pot on medium heat, add the brown sugar, butter and pumpkin pie spice. Cook, stirring, until the butter melts and the mixture is less gritty.
  • Finish the batter. In a large bowl, add the oats, flour, almond extract and egg and toss. Slowly add the butter mixture from the pot while constantly stirring the oat mixture.
  • Bake and rest. Use a teaspoon to drop the batter on the prepared baking sheet about 3 inches apart to allow spreading. This will take patience and several batches. Also, to avoid a big glob, try to gently press the oats so they aren't in a mound.
  • Bake on the center rack until the edges are caramelized and the centers stop rapidly bubbling, 5 to 6 minutes. Remove and leave on the baking sheet for 5 minutes, then transfer the entire sheet of parchment onto a wire rack. After a few more minutes, transfer the cookies from the parchment to rest directly on the wire rack. Continue until all the batter is cooked and the cookies are fully cool and rigid, 15 to 20 minutes.
  • Fill and serve. Pick 2 cookies with approximately the same size and shape and spread about 1/2 teaspoon of raspberry jam on the bottom/flat side of one cookie, then sandwich the matching cookie's bottom/flat side to the other; repeat until done. Store in an airtight container in a cool place, even the fridge, for up to 1 week. Happy holidays and happy cookie making!

GANACHE-FILLED CINNAMON, CRANBERRY AND OATMEAL MOON PIES



Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield Twenty 2-inch moon pies

Number Of Ingredients 17

3/4 cup plus 2 tablespoons heavy whipping cream
8 ounces semisweet dark chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons glucose syrup
1 cup packed brown sugar
1 stick (4 ounces) unsalted butter
1 teaspoon vanilla extract
1 egg
3/4 cup pastry or all-purpose flour
2 1/2 tablespoons cinnamon
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1 3/4 cups quick-cooking rolled oats
3/4 cup dried cranberries
Fondant icing, for topping
Colored luster dust, for decorating

Steps:

  • For the chocolate ganache: In a 1-quart saucepan, bring the cream to a simmer. Add the chocolate, butter and glucose syrup. Remove from the heat and stir constantly until all of the ingredients are well mixed. Cool the ganache for later use.
  • For the cinnamon cranberry oatmeal moon pies: Preheat the oven to 375 degrees F.
  • In the bowl of an electric mixer with a paddle attachment, cream the brown sugar and butter together until light and creamy, approximately 3 minutes. Add the vanilla extract and egg and incorporate until smooth again. Add the flour, cinnamon, baking powder, baking soda and salt and mix until incorporated. Add the rolled oats and cranberries and mix until combined.
  • With a 2-ounce scoop, portion out the moon pies onto a baking sheet and bake until light brown in color, 8 minutes. Let cool.
  • To assemble, sandwich 2 moon pies together with the cooled ganache. Top with fondant icing, let dry for 5 minutes and decorate with colored luster dust.

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Provided by Food Network

Categories     dessert

Time 32m

Yield 5 dozen cookies

Number Of Ingredients 13

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Steps:

  • Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

CRANBERRY OATMEAL BARS



Cranberry Oatmeal Bars image

Nobody can ever seem to get enough of these bars when I make them. They're very fast to make, too.

Provided by colettenoelle

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 28m

Yield 12

Number Of Ingredients 14

½ cup melted butter
1 egg
⅓ cup brown sugar
1 teaspoon vanilla extract
1 cup flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon pumpkin pie spice
¾ cup dried cranberries
¾ cup pecans
¾ cup old-fashioned rolled oats

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan.
  • Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish.
  • Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 24.8 g, Cholesterol 35.8 mg, Fat 13.4 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 147.4 mg, Sugar 11.3 g

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Top Asked Questions

What is a cranberry oatmeal cookie?
These soft and chewy cranberry oatmeal cookies are a delicious holiday twist on the classic oatmeal raisin cookie. Cranberries give these oatmeal cookies a bit of bright color and slight tartness.
How to bake oats and cranberries in the oven?
Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
What are the best oatmeal bars to eat?
Easy Cranberry Oat Bars are layered sweet and tart bars with a buttery brown sugar oatmeal crust, cranberry sauce filling, and nutty oatmeal pecan crumble. Tasty, easy Cookie Bars like Caramel Apple Pie Bars and Pecan Pie Bars are a great way to enjoy sweet seasonal flavors on the go.
What is the best recipe to make a cranberry cake?
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet.

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