Easy Baked Oatmeal Recipe with Apples, Cranberries, and Pecans

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Preparation. Preheat the oven to 350 degrees. Combine the steel-cut oats, polenta, water and salt in a 2-quart baking dish. Stir together and place in the oven. Bake 1 hour. Remove from the oven and stir in the butter. Return to the oven for 10 more minutes. Remove from the oven and stir again. Taste and adjust salt.

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Set aside. In a separate large bowl, cream butter and both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla and molasses and mix until smooth. Pour in the flour/oat mixture and mix until just combined. Do not over-mix. Stir in the raisins by hand with a rubber spatula. Chill dough for 2 hours.

Quaker Oatmeal Squares Breakfast Cereal, Brown Sugar, 21 oz Box

Transfer the pepperoni to a paper towel-lined dish to drain, leaving the fat in the skillet. Add the onion, salt and pepper and cook, stirring occasionally, until the onion starts to soften, 5 to.

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Step 1. In a medium nonstick skillet over medium heat, heat the olive oil until shimmering. If using, add the pepperoni and fry, stirring regularly, until crispy, 3 to 5 minutes. Transfer the.

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Heat oven to 350°F. In large bowl, beat eggs until foamy. Gradually add sugar; mix well. Add corn syrup, margarine and vanilla; mix well. Add combined oats, coconut and flour; mix well. Pour into prepared pie shell. Bake 40 to 45 minutes or until center is set. (Center should be firm when touched lightly with finger.)

Oatmeal and Ears of Corn Oat Stock Image Image of recipe, groat 62620287

Place shallot, oats, broth, soy sauce, and spinach in a small pot. Bring to a boil over high heat. Reduce heat to simmer and cook for about 5 minutes, until oats have softened into a porridge. Off the heat, stir in butter and miso paste. Transfer to a bowl and top with a drizzle of sriracha and a boiled egg if you like.

Pressure Cooker Oatmeal Let the Baking Begin!

Instructions. In a medium saucepan bring vegetable broth, chili powder, and cumin to boiling. Stir in oats. Reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally. Stir in sweet potato and black beans; cook 1 to 2 minutes or until heated through. Remove from heat.

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Instructions. Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. 1 cup unsalted butter. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed). 1 cup light brown sugar, ½ cup granulated sugar.

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Instructions. Preheat the oven to 450 degrees. Heat the oil in a 6 to 8-inch cast iron skillet in the oven for five minutes. Mix the flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk the buttermilk, sweet potato, and egg together.

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Instructions. In a medium saucepan, combine water, milk, cinnamon, coconut, salt, maple syrup and currants; bring to a boil. Add steel cut oats, then cover and turn heat down to low. Simmer, stirring occasionally (especially towards the end so the oats don't stick to the bottom of the pan), for about 20 minutes or until oats are cooked.

Overnight Oatmeal with Mango & Almonds How to Make No Cook Oatmeal

Instructions. Add three inches of water to the stockpot of a 6-8 quart steamer. Bring the water to a boil. Once boiling, place the steamer basket atop the pot and add in the shucked ears of corn (mine can hold about 4 ears comfortably, depending on their size). Lower the heat to a simmer, and place the lid on top to securely cover the corn.

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1 cup raisins. Whisk together flour, baking soda, salt and cinnamon in a small bowl; set aside. Cream butter, shortening and sugar until fluffy and smooth. Beat in eggs one a time. Stir in corn syrup and vanilla. Gradually add flour mixture until just combined, then gently stir in the oats and raisins.

What Is Oatmeal Porridge? (with pictures)

Instructions. Preheat oven to 400°. Spray 12 muffin cups with nonstick cooking spray or line with paper liners. Combine the buttermilk, oats and cornmeal in a medium bowl; set aside. In a large bowl mix the flour, baking powder, baking soda, and salt. Make a well in the center of the flour.

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In a large sauté pan, heat olive oil on medium heat. Add pancetta, corn, and cherry tomatoes and cook for five minutes. Remove this mixture from the pan and place in a bowl off to the side. Into the same pan, add the butter, shallots, and garlic and cook for two minutes at medium heat. Add Quaker steel cut oats and stir continuously for two to.

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Method: Melt butter in a medium saucepan over medium. Add corn and syrup; cook 3 minutes. Stir in oats and salt; cook 2 minutes. Add 3 cups water, milk, and nutmeg; cover, and simmer 5 minutes. Combine yogurt and vanilla in a small bowl. Divide oatmeal among 4 bowls. Top each serving evenly with yogurt mixture and peaches.

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Now to make the oats, take a sauce pan, add in the oats and water and by using whisk keep stirring till it thickens. Make sure it does not form a lump. This will take you about 5 minutes. To plate, take a wide bowl, add in your oats mixture and drop you're topping on top and serve. Serve the Savory Oatmeal Bowl with Sautéed Spinach and Corn.