This moist oatmeal snack cake is topped with a brown sugar and coconut icing that's broiled right on top.
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Entries tagged with 'oatmeal'
Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts.
Oatmeal adds hearty texture to these simple fall pancakes served with pan-roasted pears and pecans.
The crunchy salt crystals on top of a salty oat cookie really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice.
Big and chunky oatmeal cookies stuffed with chocolate covered cranberries.
Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas.
A virtuous oatmeal porridge dressed up with port-poached prunes.
Thick and comforting Chinese rice porridge made with a mix of whole grains and pulses.
Without eggs, these muffins only rise a little in the oven. In spite of this, the finished texture is tender and not heavy. Notes: These muffins require dairy-free milk. Use whichever milk replacement (soy, almond, rice) fits your diet. If...
A great way to serve oatmeal at brunch, this baked version is full of cinnamon, maple syrup, and Granny Smith apples.
This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top.
Note: You can replace the cranberries with store-bought cranberry sauce or 3 tablespoons of any other jam/preserves of your choice....
These super chewy Oatmeal Jammys from The Treats Truck can be filled with any jam you'd like; feel free to choose a few fruit flavors to mix up the batch.
Dark chocolate and cherries give richness and a touch of fruit flavor to traditional oatmeal cookies.
Baked raspberries with an oat crumble make a sweet-tart topping for your morning yogurt.
These cookies are big, hearty, salty, and sweet.
This recipe is a three-fer. Yup. Three different bread recipes in one. I was already baking two loaves for other people, then decided to make a third for myself (why not, right?). But instead of making a triple batch of one dough, I made three different doughs—rye, white wheat, and oatmeal—then combined them in a braided loaf.
The oatmeal cookies should be baked just until they are golden brown, crispy on the edges, but soft in the middle. Fill them the day they will be eaten, or they can get a bit too soft.
Oh, raisins. I've tried and tried to like them. At this point, I can tolerate a few
especially if they are dipped in chocolate but in general I avoid them. This means I've turned down more than one oatmeal cookie because of the raisin element. But one day I threw a handful of dried blueberries into a batch of oatmeal cookies. Oh my. I finally got it. There's something wonderful about the chew and sweetness of dried fruit paired with the nutty-grain flavor of oatmeal.
Do-Si-Dos (sometimes called Peanut Butter Sandwiches): where peanut butter and oatmeal cookie work together to make one beautiful baked good. This homemade version comes out a bit fatter and more moist than the original (not such a bad thing, right?), but the flavor is fairly spot-on: sweet, nutty, lightly salty, and very buttery. That is to say, dangerously addictive.