SPICED APRICOT BAKED OATMEAL
Eat these spiced oatmeal squares while they're still warm for a cozy morning treat. I freeze mine in single servings so I can grab, go and microwave when I get to work. I'm not too humble to say I have the best breakfast in the office. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, mix first 5 ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture., Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into 12 portions; serve with toppings. Freeze option: Freeze cooled portions of oatmeal in airtight freezer containers. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.
Nutrition Facts : Calories 327 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 280mg sodium, Carbohydrate 52g carbohydrate (33g sugars, Fiber 3g fiber), Protein 9g protein.
OATMEAL APRICOT ALMOND AND COCONUT COOKIES
Chewy oatmeal cookie recipe with diced dried apricot, toasted almonds and coconut. Fruity tropical cookie that is a nice change from raisin or chocolate chips.
Provided by Steve Cylka
Categories Cookie
Time 21m
Number Of Ingredients 13
Steps:
- Preheat oven to 375F.
- In a large bowl, stir together the oats, flour, baking powder, and salt.
- Use an electric mixer to cream together the butter and both sugars until fluffy. Beat in the eggs, vanilla and water.
- Gradually mix in the dry ingredients, blending well.
- Mix in the apricots, almonds and coconut.
- Drop rounded tablespoons of cookie dough, about 1 1/2 inces apart, on a baking sheet lined with parchment paper or silicone baking liner.
- Bake 11-13 minutes, or until the edges are starting to brown. Cool on a wire rack.
Nutrition Facts : Calories 152 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 83 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
OATMEAL PORRIDGE WITH RAISINS, APRICOTS, AND FIGS
From Weight Watcher. 278 calories, 2 g fat, 0 mg cholesterol, 64 g carbohydrate, 6 g fiber, 6 g protein. 5 points
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Add water to a saucepan; bring to a boil.
- Stir in the oats, raisins, apricots, figs, sugar, vanilla, cinnamon, cardamom, and salt.
- Bring to a boil; lower heat to med-low; simmer, uncovered, for about 5-10 minutes or until the liquid is absorbed and the fruit softened.
Nutrition Facts : Calories 246.1, Fat 2, SaturatedFat 0.3, Sodium 158.8, Carbohydrate 55.2, Fiber 5.8, Sugar 30.1, Protein 5
APRICOT OAT BARS RECIPE
I love this apricot oat bars recipe. The bars are delicious and very easy to make. Make them for a lazy Sunday and have them with a cup of coffee in the afternoon, make them for a potluck, so you can be the star of the party or just for yourself when you want something sweet and delicious.
Provided by The Bossy Kitchen
Categories Bars
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- In a big bowl, sift together flour, baking powder, salt.
- Add oats and sugar and mix well.
- Cut in butter until the mixture resembles bread crumbs. The recipe works better if the butter is not very cold.
- Pat 2/3 of crumbs in a pan with the size of 11x7x1 1/2 inch.
- Spread the entire surface with apricot jam.
- Top with remaining crumbs.
- Bake for 35-40 minutes or until the surface is golden bown.
- Cool and cut in 2 1/2 dozens.
Nutrition Facts : Calories 121 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 40 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FRESH APRICOT CRUMBLE WITH OAT TOPPING
This Fresh Apricot Crumble with Oat Topping is a delicious summer dessert. Sweet, tangy and crispy, it makes a great quick and easy stone fruit dessert.
Provided by A Baking Journey
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Preheat your oven on 180'C/350'F.
- Wash and cut the Fresh Apricots into thin slices (I cut each apricots in 8, but you can also cube them).
- Place them in a large mixing bowl with the Brown Sugar, Lemon Juice, Cornstarch, Ground Cinnamon and Ginger. Toss together until evenly coated.
- Transfer into a baking dish (see note 1) and set aside.
- Place the Rolled Oats, Brown Sugar, Ground Cinnamon and Ground Ginger in a large mixing bowl.
- Cut the soft Butter into small cubes and add them to the Oats. Use your fingers to rub the butter into the Oats to create chunks of dough (see note 2). Cover the Apricots with the crumble.
- Bake for 25 to 35 minutes, or until the topping is golden brown and the filling under is bubbling. Leave to cool down for about 10 minutes, and serve warm (see note 3).
Nutrition Facts : Calories 353 kcal, Carbohydrate 46 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 9 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving
BAKED APRICOT CRUMBLE OATMEAL
Number Of Ingredients 13
Steps:
- The night before you wish to serve this dish, combine all of the oatmeal ingredient together in a air-tight container, mix well, and allow to chill in the refrigerator overnight.
- The next morning, preheat the oven to 375. Lightly grease a pie pan or square baking dish. Set aside.
- Combine the apricots with the lemon juice, stevia, and cornstarch. Mix until fully incorporated. Pour into the prepared pie pan/baking dish. Remove the oatmeal mixture that has been soaking overnight. Pour the oatmeal over the apricot mixture.
- Bake in the preheated oven for 20-30 minutes until oatmeal is mostly firm and the fruit mixture is bubbling. Remove from oven and let sit for about 5 minutes before serving. Enjoy!
Nutrition Facts :
APRICOT OAT CAKES
A recreation of the dense, heavy oat cakes available in some northern California coffee houses and health food stores. They're shaped like hockey pucks and come with a choice in fruit. Source: www.fatfree.com/recipes/desserts/apricot-oat-cakes
Provided by QuanYin4
Categories Lunch/Snacks
Time 35m
Yield 12 Oat Cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder.
- In a separate bowl, "cream" together yogurt, dry sweetner, honey and vanilla. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into wet ingredients. Add dried fruit.
- Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to dive in there with your hands and squish it together. Add water if the mixture is too dry. Form into 12 patties.
- Bake at 325 degrees F for 15 minutes on a non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen.
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