Oatmeal Delights Recipes

Steps:

• Preheat oven to 350.
• Coat a 9x9-inch baking pan with oil.
• Stir or beat together flour, oats, milk, butter, vanilla, sugar, peanut butter and water; fold in chocolate chips.
• Spread in prepared pan.
• Bake 25 minutes.
• Cut into bars.

Steps:

• Cream butter and both sugars together.
• Then add eggs and vanilla and combine well.
• Next, add flour, baking soda and cinnamon and combine into ingredients.
• Finally add quick oats and dates and mix together.
• Use a teaspoon to drop mix onto ungreased cookie sheet.
• Bake for 11 to 12 minutes at 350 or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs one at a time, then stir in the vanilla and milk. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture. Using a wooden spoon stir in the oats, chocolate chips, and almonds. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
• Add vanilla.
• Remove from heat and stir in coconut and oats.
• Drop by spoonfuls onto wax paper; chill.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs one at a time, then stir in the vanilla and milk. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture. Using a wooden spoon stir in the oats, chocolate chips, and almonds. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
• Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
• Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
• These cookies set up best if cooled in the fridge.

Steps:

• It helps to quickly make the topping first:.
• Take an small pot such as an small washed empty yogurt pot or egg cup and put in about a medium teaspoon of chunky orange marmalade. Add a bit of boiling or hot water and stir to make a medium thick paste.
• Porridge:.
• Measure the porridge oats - I suggest 57g as a good sized portion into a saucepan. I tested this to work out to be pretty much exactly 4 Tablespoons extremely well heaped (- or about 1/4 cup apparently). I'm on a calorie-controlled diet and this is just enough for me to enjoy without feeling either underfed or too heavy - but you may prefer more or less and adjust the other ingredients accordingly.
• Add 345ml water (about 1 1/2 cups)- or enough to be absorbed to your satisfaction. Water weighs 1g per ml so you can weigh in 345g if you have electronic scales.
• Add just a couple of small drops vanilla flavouring - I prefer the articifial one as it's got a much stronger flavour - if you use real vanilla essence you may need about 1/3 Teaspoon because it's so much weaker. (Note: calorie wise, artificial vanilla has 50 Kcal/100ml versus 600 Kcal/100ml for real vanilla essence!).
• Add about 1/3 teaspoon of Ground Ginger (to taste) - quite a lot is really good! - but breakfast time cravings vary about as much as personal tastes :).
• Add about 1/3 teaspoon caraway seeds (to taste - or leave them out if you don't really like caraway seeds).
• Place on stove and boil and simmer until just the consistency you like.
• When just about thick enough, add 2 medium teaspoons of Splenda(R), or granulated sweetener or sugar (or as much/little as suits your taste) and stir it in well.
• Pour into breakfast bowl and top with about 1 1/2 to 1 1/2 teaspoons natural (plain) yogurt (ideally fat-free/low-fat) or single cream if you're not counting calories.
• Sprinkle the top, in particular the yogurt with a teaspoon or two of Splenda (R) (or granulated sweetener or sugar).
• Add the prepared, diluted marmalade over the yogurt.
• SERVE.
• NOTES:.
• Don't go too mad with the yogurt or cream! it actually tastes better if you don't drown it in yogurt or cream - probably because the porridge itself tastes so wonderful.
• SUGGESTIONS FOR ALTERNATIVE TOPPINGS:.
• As an alternative to orange marmalade you might try a couple of teaspoons of orange or lemon juice, or crushed hazelnuts, or ginger jam/conserve, or pieces of crystallized ginger or slices of ginger preserved in sugar syrup, or maybe just honey. You might like to sometimes put a teaspoon of raisins in with the topping (or in with the porridge :) for a special treat. Incidentally I'm currently using 'Streamline' 'Zest' Reduced Sugar, High-Fruit (55% fruit) Orange & Grapefruit marmalade which is to die for if you can get it!
• SWEETENERS:.
• If using a different granulated sweetener it's worth knowing that aspartame becomes unstable and loses its sweetness above 85 degrees centigrade hence the suggestion to use Splenda(R) which is fine above 100 centigrade and can be boiled no problem. Some granulated sweeteners contain acesulphame-K in addition to aspartame. Acesulphame-K stays sweet above 100 centigrade but some people think it doesn't taste so nice :) If in doubt, maybe spoil yourself and use sugar!
• CALORIC VALUES:.
• I calculate calories per serving using sweetener and low-fat yoghurt to max out at around 265 calories depending on make and types of ingredients used. If you use sugar you can add another 70 calories for the suggested quantity here. For Cream add another 30 or more calories. Mine usually works out about 245 calories maximum but I use low sugar marmalade, fat-free yogurt etc.