Time 1h Yield 12 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first five ingredients. In another bowl, whisk together the egg whites, milk, oil and vanilla. Stir into the oat mixture just until moistened., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 50-55 minutes or until oats are tender and liquid is absorbed. Cut into bars. Serve in bowls with milk if desired.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 350F degrees. Coat a 9 in square pan with nonstick spray. In a large saucepan, bring the milk, brown sugar, margarine, and cinnamon to a boil. Meanwhile, in a large mixing bowl, mix together the oats, chopped apple, cranberries, and nuts; spread evenly into the prepared pan. When the milk mixture begins to boil, pour out evenly over the oatmeal mixture. Bake uncovered for 30-35 minutes, ore until the liquid has been absorbed and the oatmeal is tender. Cut the mixture into 6 servings, scooping each out into a cereal bowl. Garnish with a sliced apple (if desired) and serve with a pitcher of milk.
Time 32m Yield 5 dozen cookies Number Of Ingredients 13 Steps:
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.
Time 45m Yield 12 bars Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Combine the vegetable shortening, sugar, and half of the juice and mix until creamy. An electric mixer works best. Add the remaining ingredients except the oats mix well. Add the oats and mix evenly. Spread the mixture in a 9x13 greased glass baking dish. Bake for 25 minutes or until golden. Remove from the oven and let cool. Cut into 12 bars.
Time 28m Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan. Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish. Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.
Yield 6 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350°F (180˚C). Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer. In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt. In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine. Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes. Bake until the top of the oatmeal is set, 30-40 minutes. Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired. Enjoy!
More about “oatmeal cranberry breakfast bake recipes”
Time 20m Yield 2 Number Of Ingredients 9 Steps:
Combine water, apple, and cranberries together in a bowl; bring to a boil. Cook mixture until cranberries burst and apple is tender, about 5 minutes. Reduce heat to medium and stir oats, brown sugar, cinnamon, nutmeg, and salt into apple mixture. Cook, stirring continuously, until water is absorbed and oatmeal thickens, 2 to 3 minutes. Top oatmeal with walnuts.
