Raspberry Oatmeal Bars

Raspberry Oatmeal Bars

Prep time: 20 minutes
Cooking time: 45 minutes
Makes: 12 bars
Serving Size 1 bar

Ingredients

CRUST AND TOPPING
1⁄2 cup flour
1⁄4 cup brown sugar
1 cup quick oats
3 Tablespoons butter or margarine
2 Tablespoons applesauce
1 Tablespoon orange juice

FILLING
1 Tablespoon flour
1 Tablespoon brown sugar
1 1⁄2 teaspoons orange juice
2 cups raspberries (fresh or frozen)

Directions

1. Preheat oven to 375 degrees. Spray or lightly oil an 8”x 8” baking pan.
2. Crust and topping: Mix flour and sugar in a bowl. Cut butter into mixture until crumbly. Mix in oats. Set half aside for topping.
3. To remaining mixture, stir in applesauce and orange juice. Press in bottom of baking pan.
4. Filling: Combine flour, sugar, juice and raspberries. Mix well.
5. Spread filling on crust. Sprinkle with topping.
6. Bake 40-45 minutes. Cool. Cut into 12 bars.

Apple Spice Baked Oatmeal

Apple Spice Baked Oatmeal

Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 9 squares (2.5 inches x 2.5 inches)
Serving Size 2.5 inches x 2.5 inches

Ingredients

1 egg, beaten
1⁄2 cup applesauce
1 1⁄2 cups non-fat or 1% milk
1 teaspoon vanilla
2 Tablespoons oil
1 apple, chopped (about 1 ½ cups)
2 cups old fashioned rolled oats
1 teaspoon baking powder
1⁄4 teaspoon salt
1 teaspoon cinnamon

TOPPING
2 Tablespoons brown sugar
2 Tablespoons chopped nuts

Directions

1. Preheat oven to 375 degrees. Lightly oil or spray an 8" x 8" baking pan.
2. Combine the egg, applesauce, milk, vanilla and oil in a bowl. Add the apple.
3. In a separate bowl, mix the rolled oats, baking powder, salt and cinnamon. Add to the liquid Ingredients and mix well.
4. Pour mixture into baking dish, and bake for 25 minutes.
5. Remove from oven and sprinkle with brown sugar and nuts.
6. Return to oven and broil for 3 to 4 minutes until top is browned and the sugar bubbles.
7. Serve warm. Refrigerate leftovers within 2 hours.

Notes

• Substitute other fruit for the apple. Try bananas, pears, blueberries or a mixture

Healthy Carrot Cake Cookies

Healthy Carrot Cake Cookies

Prep time: 20 minutes
Cooking time: 15 minutes
Makes: 48 cookies
Serving Size 2 cookies

Ingredients

1⁄2 cup packed brown sugar
1⁄2 cup sugar
1⁄2 cup oil
1⁄2 cup applesauce or fruit puree
2 eggs
1 teaspoon vanilla
1 cup flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
2 cups old fashioned rolled oats (raw)
1 1⁄2 cups finely grated carrots (about 3 large carrots)
1 cup raisins or golden raisins

Directions

1. Heat oven to 350 degrees.
2. In a large bowl, mix sugars, oil, applesauce, eggs, and vanilla thoroughly.
3. In a separate bowl, stir dry Ingredients together.
4. Blend dry Ingredients into wet mixture. Stir in raisins and carrots.
5. Drop by teaspoonfuls on greased baking sheet.
6. Bake 12 to 15 minutes until golden brown.
7. Store in airtight container.

Skillet Granola

Skillet Granola

Prep time: 10 minutes
Cooking time: 10 minutes
Makes: 5 cups
Serving Size 1/3 cup

Ingredients

1⁄3 cup vegetable oil
3 Tablespoons honey
1⁄4 cup powdered milk
1 teaspoon vanilla
4 cups uncooked, old fashioned rolled oats
1⁄2 cup sunflower seeds
1 cup raisins

Directions

1. Warm oil and honey in a skillet for one minute over medium heat (300 degrees in an electric skillet). Add powdered milk and vanilla.
2. Stir in oats and sunflower seeds, and mix until coated with oil and honey mixture. Heat over medium heat. Stir until oatmeal is slightly brown.
3. Take off heat. Stir in raisins.
4. Cool mixture. Store in an airtight container (jar or plastic bag).

Notes

• Try baking this dish instead. Once the first six Ingredients are combined transfer to a baking pan and bake at 325 degrees Fahrenheit for twenty minutes or until golden brown, stirring half way through.
• Try adding any of these Ingredients: one teaspoon cinnamon, chopped nuts, dried fruit, wheat germ, or coconut.
• Serve with milk, yogurt, ice cream, and/or fresh or canned fruit.
• Honey is not recommended for children under 1 year old.

Savory Oatmeal

Savory Oatmeal

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 3 cups
Serving Size 1/2 cup

Ingredients

1⁄2 cup non-fat or 1% milk
1 1⁄2 cups reduced-sodium chicken broth
1⁄2 cup steel cut oats
1⁄3 cup reduced-fat cheddar cheese, shredded
1⁄4 cup green onion, diced
1⁄2 cup tomatoes, diced

Directions

1. Combine milk and broth in a medium saucepan over high heat. Heat until mixture starts to boil.
2. Stir in oats and reduce heat to a simmer. Cook for 25 to 30 minutes, stirring occasionally, until liquid is absorbed. Oats should be tender and cooked through.
3. Stir in cheese and green onion. Top with tomatoes.
4. Refrigerate leftovers within 2 hours.

Winter Fruit Crisp

Winter Fruit Crisp

Prep time: 5 minutes
Cooking time: 30 minutes
Makes: 8 squares (4 inches x 2 inches)
Serving Size 4 x 2 inch square

Ingredients

4 cups diced apples or pears
2⁄3 cup packed brown sugar
1⁄2 cup all-purpose flour
1⁄2 cup old fashioned rolled oats
1⁄3 cup margarine or butter
1 teaspoon cinnamon

Directions

1. Heat oven to 375 degrees. Lightly spray or oil a square pan (8 x 8 x 2 inches).
2. Arrange fruit in pan. Mix remaining Ingredients and sprinkle over fruit.
3. Bake until topping is golden brown and fruit is tender, about 30 minutes.
4. Refrigerate leftovers within 2 hours.

Notes

• Use any fresh, frozen or drained canned fruit that you have on hand.
• Add 1/2 cup of dried fruit (raisins, cranberries, cut apricots).
• Try vanilla yogurt as a topping and sprinkle with cinnamon.

Rhubarb Blueberry Crisp

Rhubarb Blueberry Crisp

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 5 cups
Serving Size 1/2 cup

Ingredients

TOPPING
1⁄2 cup packed brown sugar
1⁄2 cup flour
1⁄2 cup old fashioned rolled oats
1⁄4 cup melted margarine or butter

FRUIT FILLING
3 cups chopped rhubarb
3 cups blueberries
2 Tablespoons cornstarch
1⁄2 cup sugar
1 cup cranberry juice
1 teaspoon vanilla

Directions

1. Mix the brown sugar, flour and oats in a bowl. Stir in the margarine. Set aside.
2. Spread the rhubarb and blueberries in an 8-inch baking dish.
3. In a 2-3 quart saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat until thickened, stirring constantly.
4. Add the vanilla and pour mixture over the rhubarb and blueberries.
5. Crumble the oat mixture on top of the fruit.
6. Bake at 350 degrees for 45 minutes.
7. Serve warm or cold. Refrigerate leftovers within 2 hours.

Notes

• Try strawberries instead of blueberries.
• Use apple or grape juice instead of cranberry juice

Fabulous Fig Bars

Fabulous Fig Bars

Prep time: 45 minutes
Cooking time: 30 minutes
Makes: 24 bars (about 2.5 x 2 inches)
Serving Size 1 bar (about 2.5 x 2 inches)

Ingredients

16 ounces stemmed, chopped dried figs
1⁄2 cup chopped walnuts
1⁄3 cup sugar
1⁄4 cup orange juice (juice from 1/2 orange)
2 Tablespoons hot water
1⁄2 cup margarine or butter, softened
1 cup packed brown sugar
1 large egg
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
1 1⁄4 cups old fashioned rolled oats

Directions

1. Preheat oven to 350 degrees. Lightly spray or oil a 9x13-inch baking pan.
2. Combine figs, walnuts, sugar, orange juice and hot water in a mixing bowl and set aside.
3. Mix together margarine and brown sugar until creamy. Add egg and mix until smooth.
4. Mix flour and baking soda. Stir into egg mixture. Blend in oats to make soft dough.
5. Reserve 1 cup of dough for topping. With floured fingertips, press the remaining dough into a thin layer on the bottom of baking pan.
6. Spread fig mixture evenly over the dough. Crumble reserved dough over top, allowing fig mixture to show.
7. Bake 30 minutes or until golden brown. Cool completely in baking pan. Cut into 24 bars (about 2.5 x 2 inches)

Cherry Oat Crumble

Cherry Oat Crumble

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 6 cups
Serving Size 1/2 cup

Ingredients

6 Tablespoons sugar
1 1⁄2 Tablespoons cornstarch
4 cups tart cherries, pitted, fresh or frozen
3⁄4 teaspoon vanilla
6 Tablespoons whole wheat flour
6 Tablespoons old fashioned rolled oats
3 Tablespoons brown sugar
1⁄8 teaspoon salt
2 Tablespoons butter or margarine, melted

Directions

1. Preheat the oven to 350° F.
2. Mix the sugar and cornstarch together in a large bowl. 
3. Add the cherries and stir to mix.  Add the vanilla and mix again. 
4. Pour the fruit into an 8 x 8 baking pan or 2 quart casserole.
5. In a separate bowl mix together the flour, oats, brown sugar, and salt. Add the melted butter and mix together until the texture is coarse with some clumps.  Distribute the oat topping over the fruit.
6. Bake in the preheated oven for about 30-45 minutes, or until the juices are bubbling and the oat toping is golden brown.
7. Refrigerate leftovers within 2 hour

Apple Bars

Apple Bars

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 12 bars
Serving Size 1 bar

Ingredients

1⁄2 cup all-purpose flour
1⁄2 cup whole wheat flour
1⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 cup brown sugar
1 cup old fashioned rolled oats
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1 pinch ground cloves (optional)
1⁄2 cup butter or margarine
3 cups apples, peeled, cored and sliced (about 2 medium apples [3” diameter])
2⁄3 cup raisins
1⁄4 cup sugar

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9"x13" baking pan.
2. Mix flour, salt and baking soda together in a large bowl. Add brown sugar, oats, cinnamon, nutmeg and ground cloves.
3. Cut in butter or margarine with a pastry blender or 2 knives until mixture is crumbly.
4. Spread half of the crumb mixture in the baking pan. Top with apple slices and raisins and sprinkle with sugar. Spread remaining crumb mixture evenly over apples.
5. Bake at 350 degrees for 40-50 minutes. Cool and cut into 12 bars.

Notes

• Substitute ripe pears for apples
• Serve warm topped with vanilla yogur

Butternut Apple Crisp

Butternut Apple Crisp

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 4 cups
Serving Size 1/2 cup

Ingredients

1 small butternut squash (about 1 pound)
3 medium tart apples [3” diameter], peeled and sliced
1⁄4 cup corn syrup
2 Tablespoons lemon juice
3⁄4 cup packed brown sugar
1 Tablespoon corn starch
1 teaspoon ground cinnamon
1⁄2 teaspoon salt

TOPPING
1⁄2 cup all-purpose flour
1⁄2 cup quick-cooking oats
1⁄4 cup brown sugar, packed
6 Tablespoons cold butter or margarine

Directions

1. Heat oven to 375 degrees F.
2. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
3. In a large bowl, toss the squash, apples, corn syrup and lemon juice.
4. In a separate bowl, combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
5. Lightly spray or oil 13” x 9” x 2” baking dish. Transfer squash mixture to baking dish. Cover and bake at 375 degrees for 20 minutes.
6. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs.
7. Remove baking dish from oven and sprinkle topping over squash mixture. Return uncovered dish to oven.
8. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
9. Refrigerate leftovers within 2 hours.

Notes

• Freeze extra lemon juice to use later

Baked Berry Oatmeal

Baked Berry Oatmeal

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 6 cups
Serving Size 1 cup

Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄4 teaspoon salt
2 eggs
1⁄2 cup brown sugar
1 1⁄2 teaspoons vanilla
2 cups nonfat or 1% milk
4 teaspoons butter or margarine, melted
2 cups cane berries, fresh or frozen (raspberries, blackberries, marionberries)
1⁄4 cup walnuts, chopped (optional)

Directions

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together the oats, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs until blended; Stir in brown sugar, vanilla, milk and melted butter.
4. Pour wet Ingredients into the dry Ingredients and stir until well combined.
5. Add the berries and stir lightly to evenly distribute.  Pour mixture into 2 quart baking dish.  Sprinkle with chopped nuts if desired.
6. Bake for 20-30 minutes or until the top is golden brown.
7. Refrigerate leftovers within 2 hours

Blueberry Bling

Blueberry Bling

Prep time: 5 minutes
Cooking time: 30 minutes
Makes: 2 cups
Serving Size 1/2 cup 

Ingredients

3 cups frozen or fresh blueberries
2 teaspoons margarine or butter, softened
1 Tablespoon all-purpose flour
1 Tablespoon brown sugar
1⁄2 cup old fashioned rolled oats
1⁄2 teaspoon cinnamon

Directions

1. Preheat the oven to 375 degrees F.
2. Place frozen blueberries in a 9-inch pie plate. If using fresh blueberries, wash and drain before placing in a 9-inch pie plate.
3. In a small bowl, use a fork to mix margarine, flour, sugar, oats and cinnamon.
4. Sprinkle oat mixture over the blueberries.
5. Bake for about 25 minutes. Enjoy while warm!
6. Refrigerate leftovers within 2 hours.

Very Berry Muesli (‘mew-slee’)

Very Berry Muesli (‘mew-slee’)

Prep time: 5 minutes
Makes: 5 cups
Serving Size 1 cup
Chill Time: 6 to 12 hours

Ingredients

1 cup low fat fruit yogurt
1 cup old fashioned rolled oats (raw)
1⁄2 cup non-fat or 1% milk
1⁄2 cup dried fruit (try raisins, apricots, dates)
1⁄2 cup chopped apple (about 1/3 a medium apple [3” diameter])
1⁄2 cup frozen blueberries
1⁄4 cup chopped, toasted walnuts

Directions

1. In medium bowl, mix oats, yogurt, and milk.
2. Cover and refrigerate for 6 to 12 hours.
3. Add dried and fresh fruit, and mix gently.
4. Serve scoops of muesli in small dishes. Sprinkle each serving with chopped nuts.
5. Refrigerate leftovers within 2 hours.

Notes

• Muesli makes a delicious breakfast. Try drizzling with milk.
• Substitute any frozen, canned/drained, or fresh chopped fruit for apples and blueberries.
• Flavor boosters: cinnamon, grated orange peel.

Overnight Oatmeal

Overnight Oatmeal

Prep time: 15 minutes
Cooking time: 6 hours
Makes: 4 cups
Serving Size almost 1 cup

Ingredients

1 cup uncooked old fashioned rolled oats
1 cup low-fat yogurt
1⁄2 cup non-fat or 1% milk
1⁄2 cup berries, fresh or frozen
1⁄2 cup chopped apple (about 1/3 a medium apple [3” diameter])

Directions

1. In a medium bowl, mix oats, yogurt and milk.
2. Add the fruit now or add just before eating.
3. Cover and refrigerate oatmeal mixture for 6-12 hours.
4. Refrigerate leftovers within 2 hours.

Notes

• Serve scoops of oatmeal in small dishes or spoon into small containers with lids for grab-and-go breakfasts.

Cranberry Oatmeal Balls

Cranberry Oatmeal Balls

Prep time: 15 minutes
Makes: 18 balls
Serving Size 3 balls
Chill Time: 30 minutes

Ingredients

1 cup quick-cooking oats
1⁄3 cup almonds, chopped
1⁄3 cup reduced-fat peanut butter
1⁄4 cup honey
1⁄3 cup dried cranberries

Directions

1. In a medium bowl combine all Ingredients until well mixed.
2. Form oat mixture into 18 balls about 1 inch wide.
3. Place balls on a cookie sheet. Refrigerate for 30 minutes.

Notes

• Honey is not recommended for children under 1 year old.
• To avoid sticky fingers, keep the oat balls cool until ready to eat.

Peanut Butter Cereal Bars

Peanut Butter Cereal Bars

Prep time: 15 minutes
Cooking time: 5 minutes
Yield: 16 servings
Serving Size 2 x 2 inch bar

Ingredients

1⁄2 cup honey
1 cup peanut butter
2 cups rice cereal
2 cups quick oats
1 cup raisins, or other dried fruit

Directions

1. In a saucepan bring honey to a boil.
2. Reduce heat to low and stir in peanut butter.
3. Add dry cereal, oats and raisins; mix well. Remove from heat
4. Lightly spray or oil an 8 inch square baking pan with cooking spray. Press into prepared 8-inch pan. When cool, cut into 16 bars.
5. Store in an airtight container for up to a week.

Notes

• Try this recipe with 4 cups of unsweetened cereal flakes instead of the rice cereal and oats.
• Honey is not recommended for children under 1 year old.
• To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

Carrot Pancakes

Carrot Pancakes

Prep time: 15 minutes
Cooking time: 10 minutes
Yield: 5 servings
Serving Size 3 pancakes

Ingredients

1⁄2 cup oats (quick or old-fashioned)
3⁄4 cup buttermilk
1⁄2 cup carrots, finely grated
1 egg
1 Tablespoon oil
1⁄4 cup non-fat or 1% milk
1⁄2 teaspoon vanilla extract (optional)
1⁄2 cup all purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon (optional)

Directions

1. Mix oatmeal and buttermilk and set aside to soak.
2. Peel and grate the carrot with a fine grater.
3. Add egg, oil, milk and vanilla extract, if desired, to the oatmeal mixture; beat well. Stir in the grated carrot.
4. Measure dry ingredients and stir into the wet ingredients until batter is fairly smooth. If it seems too thick add a small amount of milk.
5. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
6. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
7. Refrigerate leftovers within 2 hours.

Notes

• To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
• Top with applesauce, fresh fruit or yogurt.

Apple Spice Oatmeal

Apple Spice Oatmeal

Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 2 servings
Serving Size 1 cup

Ingredients
1 apple
2 cups nonfat or 1% milk or water
1 cup quick cooking or old fashioned rolled oats
1⁄8 teaspoon salt
1⁄8 teaspoon cinnamon
1 Tablespoon brown sugar
1⁄8 teaspoon nutmeg (optional)

Directions

1. Rinse the apple, remove the core and cut into small chunks.
2. Bring the water or milk to a boil in a saucepan.
3. Add the oatmeal, salt and apple chunks. Cook over medium heat for 1 minute if using quick cooking oats or 7 to 10 minutes if using old fashioned rolled oats. Stir a couple times while cooking.
4. Remove from heat. Stir in cinnamon, brown sugar and nutmeg, if desired.
5. Refrigerate leftovers within 2 hours.

Notes

• To increase the apple flavor, use apple juice for all or part of the water. Mixing apple juice with milk may cause milk to curdle.

Morning Muffins

Morning Muffins

Prep time: 15 minutes
Cooking time: 15 minutes
Yield: 12 servings
Serving Size 1 muffin

Ingredients
1 egg
1 cup non-fat or 1% milk
1⁄3 cup sugar
2 Tablespoons vegetable oil
1⁄2 cup grated carrots (about 1 medium carrot)
1⁄2 cup raisins
1⁄2 cup toasted walnuts (optional)
1 teaspoon vanilla
1 1⁄2 cups flour
1⁄2 cup old fashioned rolled oats
1 1⁄2 teaspoons cinnamon
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt

Directions

1. Preheat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.

2. In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.

3. In a separate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.

4. Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about 3/4 full.

5. Bake for 15 minutes or until edges start to brown.

6. Refrigerate leftovers within 2 hours.

Notes

• Morning Muffins freeze well and thaw quickly.