Cinnamon Raisin Oatmeal Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. On low speed, beat in vanilla and eggs until well blended. Beat in flour, baking soda, cinnamon and salt until well blended. With spoon, stir in oats, cereal and raisins.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until set and golden brown. Immediately remove from cookie sheets to cooling racks.

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.

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.

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.

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).
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• 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.