Apricot Lemon Scented Oatmeal Porridge Recipes
SPICED APRICOT BAKED OATMEAL
Eat these spiced oatmeal squares while they're still warm for a cozy morning treat. I freeze mine in single servings so I can grab, go and microwave when I get to work. I'm not too humble to say I have the best breakfast in the office. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, mix first 5 ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture., Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into 12 portions; serve with toppings. Freeze option: Freeze cooled portions of oatmeal in airtight freezer containers. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.
Nutrition Facts : Calories 327 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 280mg sodium, Carbohydrate 52g carbohydrate (33g sugars, Fiber 3g fiber), Protein 9g protein.
APRICOT & LEMON SCENTED OATMEAL (PORRIDGE)
I had some leftover apricot nectar so thought I would use it in my porridge, I added the lemon as I have very generous lemon tree & I love it.
Provided by Mandy
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in a bowl & then microwave for 1 minute.
- Stir and then return to microwave for a further 30 seconds.
- Top with vanilla yoghurt to serve.
Nutrition Facts : Calories 213.9, Fat 1.5, SaturatedFat 0.2, Sodium 9.5, Carbohydrate 49.1, Fiber 5, Sugar 17.7, Protein 4.4
APRICOT OAT CAKES
A recreation of the dense, heavy oat cakes available in some northern California coffee houses and health food stores. They're shaped like hockey pucks and come with a choice in fruit. Source: www.fatfree.com/recipes/desserts/apricot-oat-cakes
Provided by QuanYin4
Categories Lunch/Snacks
Time 35m
Yield 12 Oat Cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder.
- In a separate bowl, "cream" together yogurt, dry sweetner, honey and vanilla. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into wet ingredients. Add dried fruit.
- Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to dive in there with your hands and squish it together. Add water if the mixture is too dry. Form into 12 patties.
- Bake at 325 degrees F for 15 minutes on a non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen.
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