4 Healthy Oatmeal Recipes
If you looking for nice, easy and healthy recipe with oatmeal, this is the place for you. 4 healthy and delicious oatmeal recipes, good for lunch or any other time of the day.
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Banana oatmeal muffins
12-14 servings
Ingredients:
4 cups (350g) rolled oats
1/2 cup (170g) honey/maple syrup/date syrup
2 tsp baking powder
2 eggs
1 cup mushed bananas (about 3large bananas)
1 cup (240ml) milk
1 tsp vanilla extract
1/4 tsp salt
Dark chocolate chips for topping (optional)
Directions:
1. Preheat oven to 360F (180C).
2. In a large bowl, mash bananas, add eggs, milk, honey and vanilla extract. Whisk all together.
3. In another bowl add rolled oats, baking powder and salt. Mix well.
4. Combine together wet and dry ingredients, mix just until combined.
5. Put paper muffin cups into muffin tin (optional) and spry the paper muffin cups with cooking oil.
6. Divide the batter evenly between the muffin cups, top with chocolate chips.
7. Bake for 25-30 minutes until muffins are just golden brown.
8. Place the muffins on a cooling rack to cool.
Banana oatmeal pancakes
Ingredients:
2 ripe bananas
2 eggs
2/3 cup (60g) oatmeal flour
2/3 tsp baking powder
1/4 tsp cinnamon
1/2 tsp vanilla extract
Pinch salt
1-2 tsp coconut oil
Maple syrup to serve (optional)
Method:
1. In a large bowl, mash bananas, add eggs, beat until smooth mixture. Add vanilla extract, cinnamon, salt, oatmeal flour and baking powder. Stir until well combined.
2. Heat skillet over medium heat. Melt 1 tsp coconut oil. Pour batter into the skillet and cook 1-2 min. flip the pancake and cook 1-2 min more.
3. Drizzle with maple syrup.
Maple & chocolate chip oatmeal cookies:
Ingredients:
1¼ cups (100g) quick oats
3/4 cup (90g) flour
1 teaspoon cinnamon
2 tablespoons coconut oil
1½ teaspoons baking powder
1/4 teaspoon salt
1/3 cup (106g) maple syrup
1 egg
1/2 teaspoon vanilla extract
1/2 cup (90g) chocolate chips
Directions:
1. Preheat oven to 340F (170C).
2. In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
3. In other bowl whisk together egg, maple syrup, coconut oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and give a last stir.
5. Refrigerate the dough for 30 minutes. Roll into balls. place on a baking sheet lined with parchment paper. Slightly flatten.
6. Bake for 12-13 minutes or until lightly browned.
Healthy granola bars
Ingredients:
3 cups (270g) rolled oats
1 cup (140g) almonds
1/3 cup (40g) peanuts
1/2 cup (60g) dried cranberries or sour cherries
2 tablespoons (12g) desiccated/shredded coconut
1/4 teaspoon salt
1/2 cup +1½ tbsp (200g) honey or agave syrup
1/3 cup + 1 tbsp (80g) coconut oil
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 340F (170C). line a 10” x 8” (25 X 20 cm) pan with parchment paper and set aside.
2. In a large bowl mix all dry ingredients. Add wet ingredients and mix until well combined.
3. Spread in baking pan, pressing down very firmly.
4. Bake for 30 minutes or until golden. Let cool completely.
5. Remove from the pan and cut into bars.
Easy Oatmeal Cake Recipe a Healthy and Tasty Baked Oats Cake
Easy Oatmeal cake recipe a Healthy and Tasty Baked Oats Cake
If you are on a weight loss diet and you like cakes and desserts, but worried about your diet, this healthy oatmeal cake With chocolate may be the solution for your healthier cake recipe without
Flour, Without Butter or tons of fats, gluten free, and really easy to make.
Oats Recipes
1.
2.
3.
oatmeal recipe video -
More oatmeal cookies video
Super Easy weight watchers oatmeal cookies, Oatmeal for weight loss, Best oats for weight loss, Oats for weight loss, Oatmeal diet, Dark chocolate for weight loss, Ketobcookies,
Easy Crispy Oatmeal Cookies| make the best Oatmeal Cookies
Today let's make healthy oatmeal cookies to sweeten your day.
Oatmeal cookies, are nutrient dense, and delicious and can be a great breakfast, healthy desserts or midnight snack
The recipe and ingredients for - Easy Crispy Oatmeal cake
1¼ cup blended Instant rolled oats
1 tsp baking powder.
¼ tsp salt,
1 tsp Cinnamon powder.
⅓ cup milk
1 Egg
3 tbsp cup Vegetable oil.
3 tbsp Brown sugar.
2 tbsp Chocolate chips
Preheat oven.
To 180c.
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oatmeal cookies without brown sugar,
oatmeal cookies without raisins,
oatmeal cookies without banana,
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Gluten-Free Oatmeal-Raisin Cookies - Everyday Food with Sarah Carey
Hey gluten-free friends! Want to meet your new favorite dessert that doesn't require any unusual ingredients? I've got a dead simple solution: it's an oatmeal-raisin cookie that uses oats in place of flour. These chewy, sweet treats are a cinch to put together -- just cream butter and sugar, toss in the additional ingredients, and bake until crisp. These little bites of perfection are guaranteed to be a hit that everyone (even gluten-eaters) will absolutely love!
Sarah's Tip of the Day:
This recipe calls for golden raisins, but any dried fruit would work well.
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PREP: 45 mins
TOTAL TIME: 1 hour
YIELD:makes 3 dozen
INGREDIENTS
4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup raisins
COOK'S NOTE
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oat flour in place of wheat flour, everyone can get in on the fun.
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
STEP 2
In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
STEP 3
In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Gluten-Free Oatmeal-Raisin Cookies - Everyday Food with Sarah Carey
Drop Spoonfuls of Oatmeal Raisin Cookie Dough on Baking Sheet
Drop Spoonfuls of Oatmeal Raisin Cookie Dough on Baking Sheet. Part of the series: How to Make Oatmeal Raisin Cookies. Tips for dropping spoonfuls of oatmeal raisin cooking dough on to baking sheet; learn how to prepare to bake oatmeal raisin cookies in this free online video.
Easy Oatmeal Raisin Cookies | Spice Cake Mix | #boxcakemix
The Best Oatmeal Raisin Cookies made simple using a box of spice cake mix.
#boxcakemix #FYP
Ingredients:
1 Package~ Spice Cake Mix
2 1/2 cups~ Uncooked Rolled Oats
2 ~ Eggs
3/4 cups ~ Canola Oil
1/2 ~ cup Milk
1 cup ~ Raisins
1 cup ~ Chopped Nuts (Walnuts)
1/4 cup Dark Brown Sugar
** A Pinch each**
Cinnamon
All Spice
Nutmeg
~Let's Bake Some Cookies~
A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
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