Recipes: Sow Your Wild Oats

Bite Me More | November 14th, 2015

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

Strawberry Fields are Forever so why not whip up a brunch recipe that will have everyone raving…forever? This easy and foolproof streusel-topped French Toast Souffle, finished with a homemade strawberry sauce is a guaranteed success, not a one-hit-wonder!

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

Up Next: Oatmeal Almond Breakfast Cookie

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

Up Next: Homemade Cranberry Almond Granola Bars

Homemade Cranberry Almond Granola Bars

If you’re not a “breakfast person,” if you need something to eat every few hours or if you detest preservative-laden packaged granola bars, this is the perfect recipe for you – these easy, homemade granola bars are packed with oats, almonds and cranberries. Not only are these chewy bars a sweet portable snack, but they also lend themselves to endless flavor options – feel free to sub in other nuts and dried fruits for a different bar.

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

Up Next: Easy Strawberry Apple Crisp

Easy Strawberry Apple Crisp

This Apple and Strawberry Crisp recipe is the best – not only does it serve up a delicious dessert of cinnamon apples and sweet strawberries tucked under a thick and extra-crunchy oat topping, but it also is the easiest, most foolproof dessert recipe around.

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

Up Next: Mini Oatmeal Cookie Cheesecakes

Mini Oatmeal Cookie Cheesecakes

What happens when chewy oatmeal raisin cookies collide with creamy, velvety cheesecake? That’s right…a decadent and delicious dessert. Perfect for sharing (or not!), these individual Mini Oatmeal Cookie Cheesecakes, oatmeal cookie crust covered with creamy cheesecake filling, topped with a homemade oatmeal raisin cookie and drizzled with caramel sauce, are guaranteed crowd pleasers.

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

Up Next: Oatmeal Cookie & Marshmallow Moon Pies

Oatmeal Cookie & Marshmallow Moon Pies

You’re going to be over-the-moon about these Oatmeal Cookie and Marshmallow Moon Pies. Super easy (yet impressive) to make, these delicious Moon Pies have creamy, finger-licking marshmallow filling sandwiched between two chewy oatmeal cookies.

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)