Recipes: Sow Your Wild Oats
Oats, while delicious as oatmeal, can be used in so much more – think outside the box and whip up these awesome oat recipes.
To sip your oats, try this creamy and delicious Chocolate Oatmeal Milkshake and this cookie-in-a-cup Oatmeal Cookie Milkshake
Overnight Strawberry French Toast
Ingredients
French Toast Souffle
6 eggs
2 cups whole milk
½ cup heavy cream
½ cup sugar
2 tsp vanilla extract
½ tsp ground cinnamon
Pinch kosher salt
12 cups French bread, cut into 1-inch cubes
Streusel Topping
½ cup cold butter, cut into 8 pieces
½ cup flour
¾ cup brown sugar
¾ cup large flake oats
½ tsp ground cinnamon
¼ tsp kosher salt
Strawberry Sauce
4 cups fresh strawberries, hulled
½ cup water
¼ cup sugar
¼ tsp vanilla extract
Directions
1) For the French toast, coat 6 mini casserole dishes (about 1 ½ cup capacity) with non-stick cooking spray. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon and salt. Toss bread cubes in milk mixture until well coated and divide evenly among casserole dishes. Cover dishes and refrigerate overnight.
2) Once ready to bake, preheat oven to 350ºF. To prepare the streusel, using a food processor, combine butter, flour, brown sugar, oatmeal, cinnamon and salt. Pulse on and off until combined and mixture still has a few pea-sized chunks.
Place mini casserole dishes on a baking sheet. Sprinkle crumb mixture evenly over top. Bake for 30 minutes, until topping is golden brown.
3) While the French toast bakes, prepare the strawberry sauce by combining strawberries, water and sugar in a medium saucepan over medium-low heat. Stir occasionally, until berries get soft, about 10-15 minutes. Remove from heat, cool slightly and stir in vanilla extract. Serve sauce over top each French toast soufflé.
Serves 6
Oatmeal Almond Breakfast Cookie
No time for breakfast? Grab Bite Me More’s easy, healthy and satisfying All-Bran Almond Breakfast Cookies, a tasty combo of oats, bran, almonds and cranberries that’s guaranteed to power you all morning long.
Ingredients
1 cup All-Bran Buds
1 cup old fashioned oats
1 cup almond flour (ground almonds)
1 tsp ground cinnamon
½ tsp baking soda
½ tsp kosher salt
1 cup unsweetened applesauce
½ cup almond butter
1/3 cup honey
3/4 cup coarsely chopped toasted almonds
3/4 cup dried cranberries
3/4 cup semi sweet chocolate chips
Directions
1) Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2) In a large bowl, combine All-Bran buds, oats, almond flour, cinnamon, baking soda and salt. In a separate medium bowl, whisk together applesauce, almond butter and honey. Pour into oat mixture and stir in chopped almonds, dried cranberries and semi sweet chocolate. Mix until ingredients are well combined into a dough.
3) Drop a 1/4 cup of dough onto prepared baking sheet. Bake for 12-14 minutes, until edges are golden.
Makes 16 breakfast cookies
Homemade Cranberry Almond Granola Bars
Ingredients
6 cups large flake oats
¼ cup butter, melted
1 tsp kosher salt
1 cup slivered almonds
¾ cup dried cranberries
¾ cup brown sugar
½ cup honey
¼ cup maple syrup
¼ cup butter
2 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground ginger
Directions
1) Preheat oven to 350ºF. Cover a rimmed baking sheet with parchment paper.
2) In a large bowl, toss together oats, melted butter and salt. Spread oat mixture in an even layer on the parchment covered baking sheet. Bake for 10 minutes, stir and continue to bake 5 minutes more. Remove from oven and lower temperature to 300ºF. Place oats in a large bowl and toss in almonds and cranberries set aside. Cover the baking sheet once again with parchment paper set aside.
3) In a medium saucepan, combine brown sugar, honey, maple syrup and butter over medium heat. Whisk continuously to combine all ingredients for about 2 minutes. Remove from heat and whisk in vanilla, cinnamon and ginger. Pour mixture over oats and almonds, tossing well to combine. Transfer to prepared baking sheet and spread into an even layer. Bake for 35 minutes until golden brown. Remove from oven and allow to cool 10 minutes before cutting into bars. Once cut, allow bars to cool completely on the baking sheet before eating.
Yield: 12-16 bars
Easy Strawberry Apple Crisp
Ingredients
6 cups peeled and cubed Granny Smith apples
2 cups halved strawberries
1/4 cup sugar
½ tsp ground cinnamon
Oat Crumble Topping
1½ cups large flake oats
1½ cups flour
1½ cups packed brown sugar
1 tsp ground cinnamon
3/4 cup margarine
Directions
1) Preheat oven to 350°F. Coat an 11×7-inch baking dish with non- stick cooking spray.
2) In a large bowl, toss apples, strawberries, sugar and cinnamon. Place in prepared baking dish.
3) For the topping, in a large bowl, mix oats, flour, brown sugar and cinnamon. Add margarine, mixing with a fork until crumbly. Sprinkle over fruit.
4) Bake uncovered for 25 minutes. Loosely cover crisp with aluminum foil and bake an additional 10 minutes.
Serves 6-8
Mini Oatmeal Cookie Cheesecakes
Ingredients
Mini Oatmeal Raisin Cookies
½ cup butter, softened
½ cup brown sugar
2 tbsp sugar
1 egg
½ tsp vanilla extract
1¼ cups old fashioned rolled oats
¾ cup flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp kosher salt
½ cup raisins
Oatmeal Cookie Crust
1 cup old fashioned oats
1 cup flour
½ cup butter, melted
1/3 cup brown sugar
½ tsp kosher salt
½ tsp ground cinnamon
Cheesecake Filling
3 (8oz) packages cream cheese
1 cup sugar
4 eggs
1/3 cup heavy cream
1 tbsp flour
1 tsp fresh lemon juice
1 tsp vanilla extract
Caramel Sauce, for drizzling
Directions
1) For the oatmeal cookies, preheat oven to 350ºF. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in egg and vanilla extract until well combined. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears. Place small spoonfuls of dough on a parchment-lined baking sheet. Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.
2) For the oatmeal cookie crust, preheat oven to 350ºF. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes. Remove from oven and let cool.
3) For the cheesecake filling, lower oven temperature to 325ºF. Using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy. Fill each cup with the cheesecake mixture. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow cupcakes to cool completely. Refrigerate for at least an hour before serving. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both.
Yield: 21 Oatmeal Cookie Cheesecakes
Oatmeal Cookie & Marshmallow Moon Pies
Ingredients
Oatmeal Cookies
1 cup butter, room temperature
1 cup brown sugar
½ cup sugar
2 eggs
1 tbsp molasses
1 tsp vanilla extract
2½ cups old-fashioned oats
1½ cups flour
1 tsp ground cinnamon
1 tsp baking soda
½ tsp kosher salt
Marshmallow Cream Filling
2½ cups icing sugar
½ cup butter, room temperature
1 (7-1/2 oz) jar marshmallow fluff
3 tbsp whole milk
1 tsp vanilla extract
Directions
1) For the oatmeal cookies, preheat oven to 350ºF. Line a baking sheet with parchment paper. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed until light and fluffy. Beat in eggs one at a time until well combined. Add molasses and vanilla extract. On low speed, add oats, flour, cinnamon, baking soda and salt, mixing just until flour disappears. Scoop 2 tablespoons of cookie dough and place 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes, until the edges are golden. Cool completely before filling.
2) For the marshmallow filling, using an electric mixer combine icing sugar, butter, marshmallow fluff, milk and vanilla extract on medium speed, until desired spreading consistency.
3) To assemble moon pies, turn 15 cookies over, bottom sides up. Spread each with a large spoonful of marshmallow filling. Top with remaining 15 cookies and gently squeeze. Cookies can be refrigerated until ready to serve to firm up filling.
Yield: 15 moon pies (30 cookies)