Chocolate Fudge Power Oatmeal Recipes

Steps:

• Combine oats and flax meal. Add water and stir to combine, using less water for thicker oatmeal and more water for thinner oatmeal.
• Microwave on high for 1 minute.
• Add remaining ingredients and stir to combine. Return to microwave and set timer for 2 minutes. Heat on high stirring every 20-30 seconds until desired consistency is reached. Watch carefully or it might bubble over.
• Sprinkle with cinnamon if desired.

Steps:

• Preheat oven to 350°.
• Cream butter, sugar and salt in a mixer.
• Add flour and oatmeal, blend until it holds together.
• Heat milk in a pan and add chocolate chips.
• Use low heat and stir until the chips are melted and you have a smooth chocolate cream.
• Using a 9x13 pan, press 3/4 of the dough mixture in the pan, spreading and patting it to cover the whole surface.
• Pour chocolate cream over crust.
• Crumble last bit of dough over the chocolate, creating a third spotty layer.
• Bake for 30 minutes, until lightly browned.
• Cool, cut, transfer to a wax paper lined tray and allow to firm up a bit before serving- I leave them for a few hours and they become fudge-like, but they are still yummy if you eat them sooner than that.
• You can also use a smaller pan- I have used a 10" square and just baked a little longer for a thicker bar, which required a longer cooling time as well.
• Note: removing to the wax paper is necessary-- if you cool them too long in the pan they are hard to remove, as the bottom crust tends to stick to the pan.

Steps:

• Bring the water to a boil in a sauce pot and slowly stir in the steel cut oats.
• Boil for about 5 minutes and turn the heat down to simmer. Don't cover the pot.
• Cook for 15 minutes and then add the rest of the ingredients. Salt to taste (I don't use any).
• Bring the pot back to a simmer.
• Continue cooking for another 10 to 15 minutes.
• Keep an eye on the pot, you may need to add a little more boiling water during the last few minutes of cooking.

Steps:

• Combine oats, flax and cinnamon. Add water and mix well. Don't add the protein powder or it will become overcooked-yick!
• Microwave for one minute. **Microwave times given are for a 1300wt microwave, you will probably need more time if you have a smaller wattage microwave.**.
• Remove bowl from microwave and stir in protein powder.
• Return to microwave and set timer for 2 minutes, stirring every 20-30 seconds until your desired consistency is reached. *Watch carefully because the protein powder will puff and you don't want a mess!
• Add blueberries and stir - I like warm blueberries so I return the bowl to the microwave for another 15-20 seconds.
• Sprinkle with a little cinnamon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
• Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
• Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
• Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
• Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
• Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Steps:

• combine sugar,cocoa.
• add milk and margarine,bring to a boil about 2 mins and 30 seconds.
• add peanut butter and stir.
• remove from heat add vanilla and oats.
• mix well then drop by spoonfuls on waxed paper/parchment paper.