oatmeal recipes

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

unsalted butter,

light brown sugar, packed

sugar

cornstarch

cinnamon

nutmeg

cloves

unsalted

old-fashioned whole rolled oats

all-purpose flour

salt,

salted caramel sauce

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

Crumble Topping - To the same bowl, add...

Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.

Seal up foil packs tightly around the edges...

Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.

Drizzle with salted caramel sauce to taste and...

Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

Oatmeal Cranberry Cookies

unsalted butter

brown sugar

eggs

vanilla extract

flour

salt

baking soda

cardamon

oats

dried cranberries (or other dried fruit)

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Made the cookies exactly as written.  They were delicious... not too sweet and nice and chewy.  I did make them a little bigger because I had a very small ice cream scoop that is just easier.  Will definitely make them again.

I upped the cranberries a bit and added chopped walnuts. They were devoured and multiple requests to make more. Great cookies!!<br /><br /><br />

How easy AND excellent!  Only changed one thing due to a reader suggestion:  increased cranberries to 1.5 C. to enhance moistness.  <div>Recipe as is yielded nearly  4 dozen, guess I was a little heavy handed in sizing!  What I loved about this is that there was no need to separate the cookies as far apart on the baking sheet as many recipes call for, as they don't spread out much at all!  I was able to bake 24 or more per sheet pan.</div><div>Oh, I forgot--I also cut the sugars down to 1/2C each.  I used 'Craisins" dried cranberries.    I used regular oatmeal, not instant.</div><div>I made these as my neighbor gifts for Xmas and everyone loved them.  My husband loved them so much he ate about ten over two days.  (They are small!)  Make these, you won't be sorry and they really are easy!  </div>

The best cookies I’ve had in a long time!! I made this exactly as the recipe is written &amp; they are fantastic! These cookies will be added to my most favorite cookies of all time!!

I followed the recipe exactly.<br />Good cookie. Crispy edges and chewy on the inside. Personally, I prefer a little less oatmeal.

I broke my own rule of cooking.  “ Always make the recipe as written the first time.” How can you fairly review a recipe that wasn’t followed?!  I saw a couple of notes about too much sugar. Cut the granulated by 1/4 cup. Ground the oatmeal.  It did taste too “ floury”.  I did love the oatmeal addition but is there something I should do differently if I grind the oatmeal?  I am going to make these with my niece next week &amp; I want them to be perfect.  If I cut back sugar, will add white chocolate chips.  I think they lacked sweetness with less sugar. And seriously! Who makes a cookie using a teaspoon??

Great oatmeal cookie. .ABSOLUTELY NO REASON TO ADD THE CRANBERRIES!  I can't taste them, only the cinnamon, nutmeg and cardamom.  

I’ve made this recipe for the last two Christmas’s now. I skip the cardamom and add dark chocolate chunks. So yummy!

Amish Baked Oatmeal

quick oats

milk

vanilla bean, scraped (see Cook's Note)

baking powder

Heavy cream

Brown sugar

Berries

Preheat the oven to 350 degrees F. Grease a 9-by-12-inch baking pan with butter.

Combine the oats and sugar in a medium bowl, then pour in the milk.

Add the vanilla seeds, cinnamon, nutmeg, salt and baking powder.

Next comes the melted butter and the egg.

Then just stir it all together into a big delicious oaty mess of wonder.

Plop the mixture into the prepared pan and spread it out.

Cut into squares while still warm. Serve with cream, brown sugar and berries.

This was pretty tasty, although I couldn't cut it into squares.  I served it with a large spoon into bowls. 

It was delicious. So quick and easy. I will definitely be making this again 

This was delicious! I used teaspoon Of vanilla extract instead of vanilla bean.After cooling for about 1 hour...I cut and scooped into bowl. Great with yogurt topping. Mine are not bars-they are actually servings of oatmeal...so yummy!!! Sweet!

I used this recipe as a base but made mine heart healthy ( I’m not cooking for farmers so we have to watch the calories) I omitted the butter, sugar, &amp; salt. I used 1 cup of  almond milk &amp; added ground flax seeds. I wasn’t expecting it to come out as bars but they did. We topped them with some shredded coconut, pecans, a little dairy free yogurt &amp; a drizzle of honey. I’m happy for the idea of the baked oatmeal - my hubby loved it too so I’ll be adding it to our favorites. 

I made it exactly as stated in the recipe but mine came out crumbly.  Any suggestions as to get it into more of a bar?  <div>It tasted great btw.  but all I can use it for is crumbles.  Very messy.</div><div>I thought that maybe baking it longer might help?  I did notice that the edges were 'browned' and that's why I didnt bake it longerbut maybe I should have.</div><div>I dont normally have a problem when cooking a recipe but this is the second time (in a long time-so I forgot about the crumbly part) so I'm stumped.</div>

Absolutely delicious recipe!!! Since I can’t have the sugar I just substitute Swerve sweetener for the sugar and it’s perfect! No other chef does as amazing as Ree with having recipes you don’t have to tweek at ALL and they always come out delicious! 

https://www.foodnetwork.com/videos/rees-amish-baked-oatmeal-5307642

Ree makes a quick and simple treat perfect for eating on the go.

Ree's Amish Baked Oatmeal

Find out why Alton Brown's Food Network cookie recipe earns the title of Oatiest Oatmeal Cookie.

Oatiest Oatmeal Cookie

old fashioned rolled oats

unsalted butter, room temperature

raisins

Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.

Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine.

Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.

With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely.

These cookies were excellent!  I don’t use butter so used a combination of “plant butter” and coconut oil.  Also used 4 oz walnuts instead of raisins.  Would like to reduce the sugar - not sure how yet.  Please check the modifications made to the written recipe in the attached video.

I have made this recipe about a dozen times. If you want really delicate oatmeal cookies, make it as written. For sturdier cookies that can better survive the trip from plate to mouth, I cut back the butter to 7-8 ounces and add a generous 1/8 tsp xanthan gum to the oat flour mix. Roll into firm enough balls to eliminate any cracks in the dough on the interior, which become cracks in the cookie where it will fail. Cooling on the cookie sheet is key before moving to the cookie sheet.

I can use chocolate chips in the dough instead of raisins.

I tweaked the ingredients by using apple sauce instead of eggs which help hold it together. I used coconut oils instead of butter and I made a jam by boiling some organic maple syrup frozen cherries, pomegranate, and candied ginger instead of suger. I turned them into thumb print cookies. I give it 3 stars because the directions were in ounces and the directions suggest to add the vanilla extract before blending the baked oats but that just makes the baking powder cake up.

Making these in the morning before hubby is up and will surprise him, Marie Goodson

I made these yesterday and I found them delicious and great because if you use gluten free oats then it's a gluten free cookie.  I added about an ounce more sugar and instead of raisins I added one 5-ounce bag of dried cranberries and about 3/4  cup of raw pumpkin seeds.  Great combo!<br /><br />Yes, mine spread on the cookie sheet too, they do not look like the picture!  I used two eggs and you must weigh all ingredients with a scale or the recipe will be off.  My batter was not thin, easy to scoop and place on the cookie sheets.  The first batch spread.  I baked one sheet at a time.  I put one tray in the freezer and the other in the fridge, both for about 15 minutes.  I baked the batch from the freezer and they spread.  I baked the batch from the fridge and they seemed to spread a little more.  I cooked them an extra minute or two so they are nicely browned.  Darker than the pic.  Day two they are crispy on the edges and chewy in the middle but quite delicious.  It's just a good option for gluten free cookies or if you don't have any flour on hand.

https://www.foodnetwork.com/videos/sowing-your-oats-0144889

Alton Brown offers a delicious way to help you reach your daily oat quota.

Sowing Your Oats

Overnight Oats

liquid

yogurt, optional

chia seeds, optional but highly recommended

mashed,

Serving suggestions: fruit (fresh

How to Make Healthy Overnight Oats | Overnight Oats

Add the desired amounts of milk, oats, yogurt, chia seeds and banana to a jar or container and give them a good stir. Refrigerate overnight or for at least 5 hours. 

In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, top with fruit, nuts, nut butter, seeds, protein powder, granola, coconut, spices, zest or vanilla extract.

The shopping added tea bags.  Is that for the spice?  Do I open and dump the bag into the mixture?

Thank you for posting a simple recipe in a simple format without the long narration! Wonderful taste and opportunity for personal variation.

Best way to plan ahead for quick morning breakfast. So easy and delicious.

Amazing! They are so simple to make in a jar the night before and then grab them for work the next day! 

I went from eating cereal every morning to eating this every single morning. I’m obsessed!!!! Definitely use 1/2 cup Greek yogurt!

Cozy Banana Berry Baked Oatmeal Muffins are a delicious cross between oatmeal and banana bread. They can be served warm as muffins with peanut butter, or topped with fresh fruit, a dollop of vegan yogurt, and a drizzle of maple syrup like regular oatmeal. Super tasty and very meal prep friendly. Hope you enjoy!

Banana Berry Baked Oatmeal Muffins

almond milk (unsweetened)

½ tsp white rice vinegar

banana

vanilla

maple syrup

raspberry fruit spread (or jam)

old fashioned oats (gluten free if desired)

tbsp baking powder

¼ tsp baking soda

½ tsp kosher salt

allspice

strawberries (about 4 large berries)

raspberries

granola

Start by combining the almond milk and vinegar in a bowl, stir, and set aside to curdle.

Then mash the banana and set aside. Finely dice the strawberries and set those aside too. Note: make the pieces small for best results.

Then add 1/3 of a cup of old fashioned oats to a large mixing bowl and add the remiaing 2 cups to a blender. Pulse for 10-15 seconds until a flour consitency is formed. Note: I do this in two batches since my beldner is pretty small.

Add the oat flour into the bowl with the oats and add the remaining dry ingredeints. Mix well and set aside.

Add the banana and remaining wet ingredients to the bowl with the almond milk and mix well. Make sure the jam is evenly mixed into the almond milk, it should turn to a pale shade of pink.

Add the wet ingredients into the dry ingredients and mix to combine. Then gently fold in the strawberries and freeze dried raspberries (if the raspberries are whole, crush them into the bowl with your fingers so there are no large peices.) Leave the batter to rest for 10 minutes.

Once the batter has rested, you should see small air bubbles on the surface, that&#039;s a good sign! It means the muffins ready to bake :) Lightly grease a 12 hole muffin tin (I use refined coconut oil or cooking spray) and distrubute the batter evenly. Note: it&#039;s better to spoon in the batter rather than to pour it to prevent the berries from sinking to the bottom of the bowl.

Top each muffin with a generous sprinkle of blueberry granola - this makes the muffins SO delicious - and bake for 25 minutes or until golden brown around the edges.

Preheat the oven to 350 degrees.

Naturally sweetened overnight oats make for effortless, stress-free mornings ☀️

Maple Cinnamon Almond Overnight Oats

quick cooking oats

tsp nutmeg

1.5 tbsp ground flax seeds

water

unsweetened soymilk

tsp almond extract

almond butter (unsalted)

Combine the oats, cinnamon, nutmeg, salt, and ground flax seeds in a large bowl (preferably one with a lid) Mix to distrubute the spices.

Then add in the water, soy milk, almond extract, maple syrup, almond butter (it mixes best at room temp, not cold from the fridge)

Mix well, cover, and refreidgerate overnight or for about 6 hours to thicken.

Serve with vegan yogurt, fresh fruit, and almond butter on top. In the photo, I added ½ cup plain almond milk yogurt, one sliced peach, banana slices, and toasted coconut. An addiitonal drizzle of maple can be added for extra flavor if desired. Enjoy!

SERVE

Craving sweetness with a little substance? Try these crumbly, covet-worthy oat bars. If youre not a fan of seedless raspberry jam, switch it up with a spread of apricot jam or orange marmalade instead.

Oatmeal-Jam Bars

c. all-purpose flour

c. old-fashioned oats

c. sugar

Kosher salt

c. raspberry jam

This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.

Berry-Oatmeal Bake

almond milk

almond extract

almonds

unsalted butter, melted

whole-wheat pastry flour or unbleached all-purpose flour

Two-percent Greek yogurt

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.

For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.

For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.

To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.

This is delicious! I make it all the time. I cut the brown sugar by 1 tlbs in both the topping and the oatmeal. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br />

Made this multiple times on the weekend to eat for the week for breakfast and it holds up so well! And tastes incredible! 

Easy and delicious! It could easily be a desert with a scoop of ice cream. I'm allergic to nuts so replaced the almond milk with oatmilk and a touch of maple syrup to add another flavor.

Love it! I want to try experimenting with different toppings/ add ins. Used oatmilk instead of almond milk and it turned out great.

Made the night before and used fresh cut up strawberries, raspberries and blueberries.  Next morning heated my portion for 30 seconds in the microwave and then topped it with Greek yogurt.  It was like having dessert for breakfast.

This is a great recipe.  I made most of this up the night before although didn’t mix in milk and egg as I wasn’t sure if I could do this.  Something like this helps insure I’m having something good for me for breakfast and not skipping.  I used coconut sugar as I have some and wanted to use it. 

What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.

Oatmeal Chocolate-Chip Peanut-Butter Banana Breakfast Cookies

large, ripe bananas

peanut butter (my family prefers chunky)

chocolate chips

honey

Preheat the oven to 350 degrees F. Line a baking sheet with parchment. 

Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.) 

Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

Substituted butterscotch chips instead of chocolate chips, added a 1/2 cup of unsweetened coconut, came out good!  Storing in a ziplock container in the fridge, should be a good snack for pre-run/workout 

I double it and make bars so it’s easier. Plus I add walnut pieces. So darn good 😊

I used quick oats instead and they turned out fine. Not the best food every, they still taste healthy of course. But a nice alternative to banana bread and my kids ate a lot of these. 

These were yummy, but I tweaked the recipe after reading reviews. Added 2 eggs, changed to 1/4 choc chips, added 1/4 rasins and ground 2c of oats leaving 1/2 cup whole. Had no problem mixing. Baked a bit longer. Will make again! Not 5 stars because my 3 yo son wasn't a huge fan.

<div>I agree with other reviews that the flavor is good, but the texture is unpleasant. The cookie felt dense and didn't overtly change in texture from the initial mix.<br /></div>

We love breakfast cookies at my house, but they can get to be very fattening with all the add-ins. Not to mention sugar laden. I loved this recipe, and I always make a recipe exactly as is the first time. The second time I made them, for the PB, I used all-natural from the health food store cashew butter.  I omitted one of the bananas, for the choc chips I sub macadamia nuts(same amount) and I also added in 1/3 cup cinnamon chips. Remember to let cookies sit on cookie sheet for about 5 minutes to set then remove to a wire rack to cool. 

There ok I am not a huge fan I had to drizzle chocolate over them for extra flavor :|

I read all the reviews then tweeked the recipe and WOW! Amazing! So all I did was grind the oats in a small blender and made oat flour.  A lot of people didn’t like the texture so by grinding the oats the texture was just a lot more cookie-like.  I also added 2 eggs and a 1/2 cup of raw sugar.  It came out to 30 cookies so that’s not too too much sugar per cookie.  Overall, great recipe! And it’s gluten free 

Learn how to cook a hearty bowl of oatmeal for breakfast.

Make Oatmeal from Scratch

oatmeal

Bring the water, salt, and spices to a boil in a saucepan.  Stir oatmeal and raisins into briskly boiling water.  Cook 1 minute for quick or instant, or 5 minutes for old-fashioned.  Stir occasionally.  Cover the pan, remove from heat and let stand for a few minutes.  Serve with brown sugar and milk if desired.

https://www.youtube.com/watch?v=iYQQjd_39oI

Why am I doing this? I recently found my Home Economics book again from junior high school. Now I took this class more years ago than I care to admit, but this was one of the ways I learned how to cook. You see when I was in junior high while you weren't mandated to take home economics you could take it. So I did. For years I have wanted to cook my way through this cookbook, and that's what I am doing. I thought I would take you along with me on this journey.

I will start with How to make oatmeal from scratch. Did you know there was a time when oatmeal didn't need to be prepared from a microwave? Granted we all have benefited from tucking a few of these in our desk while at work, and keeping a few of them around the house for when we just don't have time to cook. You can make this more inexpensively from scratch, and it tastes, yes you guessed it, better when you make it fresh.

Need written instructions?  Click here:
http://www.copykat.com/2014/03/06/make-oatmeal-from-scratch-learn-to-cook/

Learn How to Cook - Homemade Spiced Oatmeal

We use walnuts and raisins in these cookies, but feel free to try your own favorite mix of nuts and dried fruit, like pecans and cranberries or roasted peanuts and chopped apricots.

Loaded Oatmeal-Raisin Cookies

walnut halves, roughly chopped

coconut flakes

golden raisins

(16 tablespoons) unsalted butter, softened

Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.

Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.

Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.

Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.

Absolutely delicious cookies!!  I recommend this recipe !

Top 24 oatmeal recipes recipes from across the web

The most viewed oatmeal recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramel Apple Crumble Foil Packs

Oatmeal Cranberry Cookies

Amish Baked Oatmeal

Oatiest Oatmeal Cookie

Overnight Oats

Banana Berry Baked Oatmeal Muffins

Maple Cinnamon Almond Overnight Oat...

Oatmeal-Jam Bars

Berry-Oatmeal Bake

Oatmeal Chocolate-Chip Peanut-Butte...

Make Oatmeal from Scratch

Loaded Oatmeal-Raisin Cookies

Apple Pie Overnight Oats

Steel Cut Oatmeal

Brown Sugar Oatmeal Cookies

Oatmeal Cookies

Oatmeal Molasses Cookies

Greek Yoghurt Porridge

Blueberry Baked Oatmeal Is a Health...

Overnight Oats: No-Cook Blueberry-A...

Ham, Egg and Cheese Oatmeal

Coconut and Oatmeal Drop Cookies

Chewy Oatmeal Raisin Cookies

High Protein Vegan Oatmeal Recipe

Top 24 oatmeal recipes recipes from across the web

The most viewed oatmeal recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Apple Crumble Foil Packs

Oatmeal Cranberry Cookies

Amish Baked Oatmeal

Oatiest Oatmeal Cookie

Overnight Oats

Banana Berry Baked Oatmeal Muffins

Maple Cinnamon Almond Overnight Oat...

Oatmeal-Jam Bars

Berry-Oatmeal Bake

Oatmeal Chocolate-Chip Peanut-Butte...

Make Oatmeal from Scratch

Loaded Oatmeal-Raisin Cookies

Apple Pie Overnight Oats

Steel Cut Oatmeal

Brown Sugar Oatmeal Cookies

Oatmeal Cookies

Oatmeal Molasses Cookies

Greek Yoghurt Porridge

Blueberry Baked Oatmeal Is a Health...

Overnight Oats: No-Cook Blueberry-A...

Ham, Egg and Cheese Oatmeal

Coconut and Oatmeal Drop Cookies

Chewy Oatmeal Raisin Cookies

High Protein Vegan Oatmeal Recipe

The most viewed oatmeal recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine