CINNAMON RAISIN OAT TRIANGLES
A great lunch box treat. I created it about 15 years ago when my kids were in elementary school.
Provided by Penny B in KC
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 45m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
- Mix oats, flour, brown sugar, cinnamon, and baking soda together in a medium bowl until combined. Stir in melted butter until evenly mixed. Remove 1 cup of the mixture and set aside. Pat remaining mixture into the bottom of the prepared pan.
- Combine 1 cup reserved crumb mixture, raisins, marmalade, and pecans in a bowl. Sprinkle over the mixture in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- Meanwhile, combine powdered sugar, milk, butter, and cinnamon for icing in a bowl. Stir until well blended and smooth.
- Remove bars from the oven and carefully cut into 3-inch squares while still warm, then cut diagonally to make a triangle. Drizzle with icing.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 36.5 g, Cholesterol 22.2 mg, Fat 11.4 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 101.5 mg, Sugar 22.4 g
CINNAMON RAISIN OAT TRIANGLES
Make and share this Cinnamon Raisin Oat Triangles recipe from Food.com.
Provided by kikyo7734
Categories Bar Cookie
Time 45m
Yield 18 triangles, 18 serving(s)
Number Of Ingredients 11
Steps:
- Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed. Remove 1 cup crumb mixture; set aside. Pat remaining mixture into greased 9" square pan.
- Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan. Bake at 350 degrees F for 30 minutesor until edges are golden brown.
- While warm, cut into nine 3" squares. Cut each square diagonally to make triamgles. Cool in pan.
- Blend powdered sugar with cinnamon and milk to make a thin icing. Drizzle over cut triangles.
CREAMY APPLE CINNAMON RAISIN OATMEAL
This creamy oatmeal is perfect for those cozy winter mornings with a good cup of coffee. Or serve it to your kids with some hot chocolate. Not too sweet, not too bland, and it has fresh fruit!
Provided by Jenn
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine water, brown sugar, cinnamon, and syrup. Heat mixture to a boil.
- When water is at a boil, reduce heat and add in oats. Cook for about 5 minutes, or until all water is soaked by the oats. Remove from heat, stir in apples and raisins and serve.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 64 g, Fat 2.9 g, Fiber 6.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 7.5 mg, Sugar 30.1 g
CINNAMON RAISIN OATMEAL BREAD
I got this from thefreshloaf.com. It looked and sounded delicious to me so thought I would share it with others that may not have come across it otherwise! I can't wait to try it!
Provided by Suzie_Q
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 12
Steps:
- At least half an hour before you begin, soak the raisins in warm water.
- Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes. If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast inches.
- Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats. Mix well, until all of the flour is hydrated. Knead by hand for 5 minutes or in a standmixer for 3, then mix in the drained raisins. Knead or mix until the raisins are distributed throughout the dough.
- Cover the bowl of dough and allow it to rise for 1 hour. Then remove the dough from the bowl and fold it, degassing it gently as you do.
- Place the dough on a floured work surface, top side down. Fold the dough in thirds, like a letter, gently degassing as you do. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl.
- Cover the bowl and allow the dough to rise in bulk again for another hour. Then divide the dough in thirds and shape the loaves.
- Place each shaped loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats.
- Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes.
- Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped, and the internal temperature of the loaf registers above 185 degrees when measured with an instant read thermometer.
CINNAMON RAISIN BARS
Although these bars keep well, they don't last long with my husband around. As soon as the house fills with their wonderful aroma, he comes running!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in water. Combine the flour, oats, salt and baking soda; add to creamed mixture and beat until crumbly. Firmly press half into a greased 13-in. x 9-in. baking pan; set the remaining oat mixture aside. , In a small saucepan, combine the sugar, cornstarch and water until smooth; stir in raisins. Bring to a boil. Reduce heat, cook and stir over medium heat until thickened. Cool to room temperature; spread over crust. , Top with reserved oat mixture; gently press down. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine confectioners' sugar and cinnamon; stir in enough milk to reach drizzling consistency. Drizzle over bars. Cut and store in an airtight container.
Nutrition Facts : Calories 121 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 80mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
CINNAMON, BROWN SUGAR, AND RAISIN OATMEAL
My kids refused to eat my favorite kind of oatmeal. Who doesn't like oatmeal? Eventually, I figured out that they did not like the texture of quick cooking oats found in those convenient packets. I concocted my own recipe using old fashioned oats and they loved it! They ask for it nearly every morning 6 months later! Enjoy :)
Provided by Varner Family
Categories Oatmeal
Time 11m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Microwave:.
- Combine all ingredients in a large microwave safe glass bowl. Cover and place in microwave for 5 minutes and 30 seconds. Remove (be careful! it will be hot!), stir, and allow to cool.
- Stove Top:.
- Bring milk to a boil in a 2 qt pot. Add oats, brown sugar, cinnamon, and raisins. Reduce heat to medium and cook approximately 5 minutes. Cover and remove from heat for 3 minutes. Allow to cool and serve.
CINNAMON-RAISIN OATMEAL
Steps:
- In a microwave-safe cereal bowl, combine the first six ingredients. Microwave on high for 2 minutes. Serve with cream or milk if desired.
Nutrition Facts : Calories 395 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 325mg sodium, Carbohydrate 83g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
CINNAMON RAISIN OVERNIGHT OATS
Make and share this Cinnamon Raisin Overnight Oats recipe from Food.com.
Provided by anniesnomsblog
Categories Oatmeal
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place the oats, cinnamon, sweetener and raisins into a large bowl and stir until combined.
- Add in yoghurt and milk and mix until well combined.
- Either decant into a jar/container, or cover the bowl with clingfilm before placing in the fridge for at least 3 hours, overnight if possible.
- Serve with extra raisins or nuts/seeds, if desired.
- Overnight oats will keep in an airtight container, in the fridge, for 2 days.
CINNAMON OATMEAL RAISIN BREAD
This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.
Provided by Riverside Len
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
- **********************************.
- If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
- Cover and let rest for 20 minutes.
- Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
- Form into a ball and place in a bowl, cover and let rise until doubled.
- Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
- Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
- Although the original recipe calls for only 1/2 cup raisins, I use a full cup.
Nutrition Facts : Calories 214.2, Fat 3.9, SaturatedFat 2, Cholesterol 8.7, Sodium 322.4, Carbohydrate 39, Fiber 2.4, Sugar 5.9, Protein 6.1
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