NOVA SCOTIA OATCAKES
Steps:
- Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
- Pour in the hot water and stir until everything comes together into a thick, sticky dough.
- You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
- Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
- When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
- Serve and enjoy.
Nutrition Facts : Calories 186 kcal, Carbohydrate 21 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 188 mg, Sugar 8 g, Fat 10 g, ServingSize 16 oatcakes (16 servings), UnsaturatedFat 0 g
OATMEAL BREAKFAST COOKIES
A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.
Provided by DYEH
Categories 100+ Breakfast and Brunch Recipes
Time 29m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
- Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
- Bake in the preheated oven until edges are set, about 14 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g
TOASTED OATMEAL COOKIES
Toasted oats, walnuts and brown sugar--there isn't a better flavor combination!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 42
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spread oats and walnuts in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool.
- Mix brown sugar, butter, vanilla and egg in large bowl. Stir in oat mixture and remaining ingredients.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Cool slighty; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 125, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
CRUNCHY BREAKFAST CAKE
This is very yummy, either for breakfast or for an after dinner dessert. The topping is crunchy and the cake is soft and fluffy. What more could you want from a cake?! It came from a Klutz cookbook.
Provided by kindcook
Categories Breakfast
Time 55m
Yield 6-9 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry topping ingredients together.
- Then chop the butter into little pieces and mash into mixture with a fork or your hands until crumbly.
- Mix the dry cake ingredients together.
- In a seperate bowl beat the eggs and sour cream.
- Add the egg mixture to the dry ingredients and mix.
- Pour evenly into a greased 9x9 inch pan and sprinkle the topping evenly over the cake batter.
- Bake at 350F for 35-40 minutes or until toothpick test comes out clean.
Nutrition Facts : Calories 498.1, Fat 13.9, SaturatedFat 8, Cholesterol 97.5, Sodium 405.2, Carbohydrate 88.4, Fiber 1.1, Sugar 60, Protein 6.9
TOASTED OATMEAL COOKIES
These down-home-flavored cookies are a family favorite. Toasting the oats gives them an extra nutty flavor. The cookies freeze well and remain crisp...but I've found that whenever I make them of our children and grandchildren, I never have enough left to freeze! -Marilyn Krueger, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, melt butter until lightly browned. Add oats, stirring constantly until golden, 8-10 minutes. Remove from the heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool.
Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 151mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
JUMBO BREAKFAST COOKIES
Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.
Provided by J. Diamond
Categories 100+ Breakfast and Brunch Recipes
Time 22m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
- Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g
CRISPY BAKED OATMEAL
A very versatile recipe use any fruits or flavoring you like. Stir in your favorite flavorings (chocolate, blueberries, or apples) before baking. Serve warm with milk, if desired.
Provided by Marsha
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon oat mixture into prepared baking dish.
- Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 40.4 g, Cholesterol 62 mg, Fat 22.5 g, Fiber 4.2 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 466.8 mg, Sugar 12.4 g
CRUNCHY OAT COOKIES
Provided by Brenda Tunstill
Categories Cookies Dessert Bake Oat Summer Bon Appétit Missouri Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Using electric mixer, cream shortening, butter and sugar until fluffy. Blend in egg, vinegar, baking soda and salt. Mix in oats, then flour. Form dough into 1 1/2-inch balls. Space balls 2 inches apart on ungreased cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/3-inch-thick cookie. Repeat with remaining dough balls. Bake until just golden brown on edges, about 16 minutes. Transfer to racks and cool completely. (Can be prepared 4 days ahead. Store cookies in airtight container.)
YUMMY TOASTY OAT CAKES (CRUNCHY BREAKFAST COOKIES)
Make and share this Yummy Toasty Oat Cakes (Crunchy Breakfast Cookies) recipe from Food.com.
Provided by Ambercrombiegirl
Categories Breakfast
Time 30m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Roll until 1/4 inch thick, you can cut into circles or squares.
- Bake on cookie sheet at 350 degrees for 20-25 minutes.
- Serve with "Honey Butter" mix margarine spread with honey. DELICIOUS!
Nutrition Facts : Calories 253.5, Fat 10.7, SaturatedFat 1.5, Sodium 999.2, Carbohydrate 32.8, Fiber 4.5, Sugar 2.5, Protein 7.4
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