Best Super Oatmeal Recipes

SUPER-MOIST NO-BAKE CHOCOLATE AND OATMEAL COOKIES

Steps:

• Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat.
• Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.

SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
• In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
• With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
• Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
• When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
• Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

SUPER MOIST OATMEAL CAKE

Steps:

• Pour boiling water over oats and let stand for 20 minutes.
• Preheat oven to 350 degrees.
• Cream, until light & fluffy, the white sugar, brown sugar and shortening.
• Add eggs, mixing well.
• Add oatmeal mixture, beat.
• Add flour, cinnamon, baking soda and vanilla, again mixing well.
• Pour into a well greased 9x13 inch casserole dish.
• Bake for 30-35 minutes.
• * Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.

SUPER-LOADED OATMEAL COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

SUPER DIGESTIBLE SOAKED OATMEAL - NOURISHING TRADITIONS

Steps:

• Mix oats with warm water and acid (whey, yogurt etc).
• Leave in a warm place for at least 7 hours, up to 24.
• When ready to cook, bring additional 1 cup of water to a boil with sea salt.
• Add soaked oats, reduce heat, cover and simmer for about 5 minutes.
• While oats are cooking, grind flax seeds in a coffee grinder.
• Remove from heat and stir in flax seeds.
• Sweeten with raw honey, maple syrup, molasses etc.
• Add 2 to 4 tablespoons butter or cream.
• Add chopped nuts or shredded coconut if desired.

SUPER HEALTHY SPICY OATMEAL CUSTARD ALL-DAY BREAKFAST

Steps:

• Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon!
• Add water.
• In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside.
• Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes.
• When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds.
• Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal.
• Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!).
• Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds.
• Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.).
• Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping.
• Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well.
• Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt.
• Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste.
• Dab the jam/jelly or fresh fruit in places across the top.
• DEVOUR!
• Of course --.
• -- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking.
• This is SO yummy! and it really is terribly good for you.
• Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost!
• I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning!
• If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!

YUMMY AND SUPER EASY CROCK POT OATMEAL

Steps:

• Put the oats and the water, along with anything else you want to add to the mix in the crock pot, turn on to low, and go to bed thinking about what a great breakfast you're going to have!
• I scoop it out of the crock pot and eat it with maple syrup, or blueberry syrup, or pourable fruit, and soy milk--yum!
• To reheat leftovers, I usually add a little water, and stir it a couple of times while microwaving until it's hot.
• You can add other flavorings as you like, such as dried fruits, other sweet spices, diced apples, etc.
• I usually put raisins on after it's cooked because I like them chewy.
• I've been meaning to try dried cranberries.

SUPER EASY OATMEAL SPELT BREAD

Steps:

• In a small bowl combine milk & vinegar, stir & let sit for a bit.
• In a large bowl, (I use my kitchen aid mixer) combine the flours, salt, and yeast; make a well in the center and add the milk mixture, egg, honey and melted butter and mix to combine. Add the oatmeal and continue to mix for several minutes on medium until the batter is elastic but it will still be *very* sticky and not your traditional "kneadable" dough consistency.
• Cover and let rise until dough doubles in size, about an hour.
• Grease two bread pans. Divide the dough between the pans, you'll literally be pouring/glooping it out - cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
• Bake in a pre-heated 375 degree oven for 30-45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.

SUPER DUPER OATMEAL

Steps:

• Bring the milk and water to a boil in a pot. Mix in the oats, and reduce heat to medium. Stir in blueberries, applesauce, wheat germ, cinnamon, and sugar. Cook 8 to 10 minutes, or until oats are tender.

SUPER SIMPLE OATMEAL RAISIN COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. In a large bowl, whisk together all the dry ingredients. Then add all the wet ingredients. Stir until a thick, sticky cookie dough forms. On an ungreased cookie sheet, drop a tablespoonful of dough leaving about an inch of space between each. Bake for about 12 minutes or until the edges are slightly golden. Transfer immediately to a cooling rack. Try to let cool completely and enjoy with some warm milk or tea!

ABS DIET SUPER FOOD OATMEAL

Steps:

• Mix the first seven ingeredients and microwave for 2 minutes.
• Stir and add the second two.

SUPER SIMPLE OATMEAL SODA BREAD

Steps:

• 1. Preheat oven to 400' with rack in middle of oven.
• 2. Butter & line a 9x5x3 loaf pan w/parchment paper & set aside.
• 3. Grind oats in a processor, blender or vita-mixer into a fine powder (Once ground it may yeild slightly less than 2 cups). Or just use oat flour if you have it on hand. (I sometimes add 2-3 T. of raw sugar to the flour to add a slight sweetness to the bread. Do whatever you prefer.
• 4. Sift the flours, baking soda & salt in a large bowl. Make a well in the flour & pour in the buttermilk. Stir just until everything comes together in a dough. Turn out onto a lightly floured counter top &b kneed for 30 seconds or so, just enough for the dough to come together into a cohesive slightly flattened ball w/out many cracks. If dough is on the dry side add a small splash of buttermilk.
• 5. Now ease dough evenly into prepared pan. Brush all over top & sides w/buttermilk & sprinkle generously w/mixed seeds. (I have also just sprinkled w/rolled oats when I was out of seeds & that was fine) But the seeds do give it a wonderful crunch & flavor.
• 6. Slice a few deep slashes across top of dough. Bake for about 30 minutes ... then quickly raise rack to top level so top gets nice & toasted. Bake another 20 min's or until a hard crust forms & bread is baked through. (Should feel very hard & sound hollow when you knock on it).
• 7. Carefully lift out of pan & cool on wire rack. Enjoy fresh from the oven w/slather of butter: )
• 8. PS .. This is such a flexible recipe. Feel free to make it your own by adding dried fruits, various seeds (pumpkin/flax, etc) and experimenting w/different flours, etc. All the variations I've tried on this have turned out good.

SUPER-SIZE OATMEAL & RAISIN COOKIES

Steps:

• Preheat oven to 325°F with an oven rack in the center position.
• Spread the oatmeal on a baking sheet and toast them for 15 minutes, stirring them frequently, until they are pale gold in color. Let the oats cool before using.
• Reset the oven to 350°F.
• In a mixing bowl, cream the shortening until it is soft.
• Beat in the brown sugar and granulated sugar, beating after each addition until the mixture is fluffy.
• Beat in the eggs and vanilla.
• Sift together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
• Stir the flour mixture into the creamed mixture.
• Stir in the cooled oats and the raisins and mix well.
• Use a 1/3 cup measure as a scoop and level the top of the dough.
• Place the mound of dough on a greased baking sheet or on parchment paper.
• Flatten it slightly with the palm of your hand to about 5 inches in diameter.
• Repeat with the remaining dough, leaving at least 2 inches between cookies after flattening.
• With the flat of a knife blade, push the dough inward to to make a neat edge if it has spread unevenly.
• Bake the cookies in the center of the preheated oven for 18 - 20 minutes, until they are firm to the touch and lightly browned around the edges.
• Cool on baking sheet for about 5 minutes, or until they are firm enough to be removed to a wire rack.

SUPER-GOOD OATMEAL

Steps:

• Mix the oats and water and microwave on medium power for 5 minutes. Stir in the honey, wheat germ, and flax oil. Top with the soy milk.

SUPER HEALTHY OATMEAL RAISIN COOKIES RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. Line 2 large baking sheets with silicone baking mats or parchment paper. In a large bowl, stir together the canola oil, honey, eggs, vanilla extract, raisins, chopped walnuts, wheat germ, and rolled oats. In a medium bowl, sift together the flour, powdered milk, and salt. Stir the dry ingredients into the wet until well-combined. Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the cookie dough and place on the prepared baking sheet. Cookies will not spread too much, so there's no need to leave a lot of room between each. Bake for 10-12 minutes, or until dry around the edges. Cool on a wire rack and store in an airtight container in the fridge. Nutritional Information Per Cookie: 92.4 calories, 4.6 grams fat, 0.4 grams saturated fat, 1.5 grams fiber, 6.3 grams sugar, 2 grams protein

SUPER CHUNK OATMEAL COOKIE MIX

Steps:

• LAYER sugar, flour, oats, cinnamon, soda and salt in a large glass jar or combine in large resealable plastic bag. Top with chocolate. Close tightly and store at room temperature until ready to use or give. ATTACH Baking Directions to jar (listed below). BAKING Directions Preheat oven to 375°F. Beat 3/4 cup (1-1/2 sticks) softened butter, 1 egg and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add contents of jar; stir until well blended. DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. BAKE 12 to 13 minutes or until golden brown. Cool on baking sheets 1 minute; remove to wire racks. Cool completely.

SUPER BREAKFAST APPLE AND QUINOA "OATMEAL"

Steps:

• Place apple, sweetener, and apple pie spice in a saucepan over medium heat; cook and stir until apple is cooked through, 5 to 8 minutes. Add water if needed to keep apples from sticking. Mix quinoa and half-and-half into apple mixture; cook until warmed through, 3 to 5 minutes.

SUPER OATMEAL

Steps:

• Preheat oven to 325°F.
• Mix dry ingredients.
• Add wet and stir to combine.
• Stir in berries, careful not to break up the fruit too much.
• Spread evenly into a 9 inch pan or casserole dish.
• Bake for 45 minutes.

SUPER-HEALTHY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°F.
• Combine all liquid ingredients in a medium-sized bowl. Add the baking powder, whisk thoroughly.
• Add in the cinnamon and nutmeg, ensuring homogeneity.
• Add the oats. For moister muffins, add an extra 1/4 cup milk at this point.
• Spoon the batter into a greased muffin pan. Bake for 20-30 minutes, or until the centers have solidified.
• Makes 12 small to medium sized muffins.

SUPER SIMPLE OATMEAL RAISIN COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F. In a large bowl, whisk together all the dry ingredients. Then add all the wet ingredients. Stir until a thick, sticky cookie dough forms. On an ungreased cookie sheet, drop a tablespoonful of dough leaving about an inch of space between each. Bake for about 12 minutes or until the edges are slightly golden. Transfer immediately to a cooling rack. Try to let cool completely and enjoy with some warm milk or tea!