Fruitandnutoatmeal Recipes

Steps:

• Preheat oven to 400°. In a bowl, mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and the edges are lightly browned, 35-40 minutes. Slice and serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer pieces to airtight freezer containers; return to the freezer. To use, microwave each piece on high until heated through, 1-2 minutes.

Steps:

• Place ingredients except pecans in a small crockpot and cook 6-8 hours or until tender.
• Oats will thicken upon standing.
• Serve with milk, cream, sweetener or fresh fruits if desired, topped with toasted pecans.

Steps:

• In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
• Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
• Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake at 375° for 8 minutes or until edges are lightly browned.
• Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
• To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

Steps:

• HEAT oven to 350 degrees F. Combine flour, oats, brown sugar and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 3/4 cup of crumb mixture; stir in nuts; set aside. Firmly press remaining crumb mixture into ungreased 13 x 9-inch baking pan. CRUMBLE mincemeat into medium saucepan; add sweetened condensed milk. Cook and stir over medium-low heat until thickened, about 5 minutes. Remove from heat. DROP by small spoonfuls on top of crust in pan; spread carefully to cover crust. Sprinkle with reserved crumb mixture; press down lightly. BAKE 40 minutes or until top is golden. Cool on wire rack. Cut into bars.
• Calories 192,Total Fat Grams7.7,Calories From Fat 70,Saturated Fat Grams 4.1,Saturated Fat Grams Pct DailyValue 21,CholesterolMilligrams 18,SodiumMilligrams 125,Sodium Milligrams Pct Daily Value 5,Potassium Milligrams 47,Potassium Milligrams Pct Daily Value 1,Total Carbohydrates Grams 22.8,Total Carbohydrates Grams Pct Daily Value 7,Dietary Fiber Grams 0.8,Dietary Fiber Grams Pct Daily Value 3,Sugars Grams 13.7,Protein Grams 2.1,Protein Grams Pct Daily Value 4,Vitamin A Pct Daily Value 4,Calcium Pct Daily Value 1,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 4,Folate Pct Daily Value 8,Magnesium Pct Daily Value 4,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the first eight ingredients. Cook, covered, on low until liquid is absorbed, 6-8 hours., Spoon oatmeal into bowls. Sprinkle with almonds and pecans. If desired, drizzle with additional milk.