Cinnamon Raisin Oat Triangles Food

CINNAMON RAISIN OAT TRIANGLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• Mix oats, flour, brown sugar, cinnamon, and baking soda together in a medium bowl until combined. Stir in melted butter until evenly mixed. Remove 1 cup of the mixture and set aside. Pat remaining mixture into the bottom of the prepared pan.
• Combine 1 cup reserved crumb mixture, raisins, marmalade, and pecans in a bowl. Sprinkle over the mixture in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• Meanwhile, combine powdered sugar, milk, butter, and cinnamon for icing in a bowl. Stir until well blended and smooth.
• Remove bars from the oven and carefully cut into 3-inch squares while still warm, then cut diagonally to make a triangle. Drizzle with icing.

CINNAMON-RAISIN OATMEAL

Steps:

• In a microwave-safe cereal bowl, combine the first six ingredients. Microwave on high for 2 minutes. Serve with cream or milk if desired.

CINNAMON RAISIN OVERNIGHT OATS

Steps:

• Add oats, protein powder, almond milk, chia seeds (if using) vanilla, cinnamon and raisins into a bowl or jar. Stir well to combine, until all the protein powder has dissolved. Seal container with a lid and place in the fridge overnight.
• Take the container out of the fridge the next morning and stir the mixture. You'll notice that the oats soak up a lot of the liquid so you may want to add a little more almond milk before serving. Top oats with a few extra raisins and a drizzle of maple syrup (if using) and enjoy.
• Overnight oats will keep for up to 5 days in the fridge in a sealed container.

CINNAMON, BROWN SUGAR, AND RAISIN OATMEAL

Steps:

• Microwave:.
• Combine all ingredients in a large microwave safe glass bowl. Cover and place in microwave for 5 minutes and 30 seconds. Remove (be careful! it will be hot!), stir, and allow to cool.
• Stove Top:.
• Bring milk to a boil in a 2 qt pot. Add oats, brown sugar, cinnamon, and raisins. Reduce heat to medium and cook approximately 5 minutes. Cover and remove from heat for 3 minutes. Allow to cool and serve.

CINNAMON RAISIN BAKED OATMEAL MUFFINS

Steps:

• Preheat oven to 350°F and line a 12-cup muffin tin liners (silicone are my favorite but paper ones are fine as well).
• Mix together dry ingredients: oats, cinnamon, baking powder and salt.
• In a separate bowl, whisk together milk, eggs, banana, and vanilla.
• Pour wet ingredients into dry ingredients. Stir in raisins.
• Spoon oat mixture evenly into 12 muffin cups.
• Sprinkle brown sugar evenly on top of muffins.
• Bake for 30 minutes, or until a toothpick comes out clean.
• Store in a container in the fridge or freeze in a large ziplock.

CINNAMON RAISIN OAT TRIANGLES

Steps:

• 1. Mix oats, flour, brown sugar, cinnamon and baking soda.
• 2. Stir in melted butter until evenly mixed. Remove 1 C of this mixture and set aside. Firmly pat the remaining mix into a greased 9" x 9" pan.
• 3. Combine the raisins, marmalade, and reserved crumb mixture. Sprinkle over the mix in the pan.
• 4. Bake 30 minutes at 350?. While still warm, cut into 3" squares. Then cut the squares diagonally to make triangles. Drizzle with icing if desired.
• 5. Icing: 3/4 Cup powdered sugar 1/4 teaspoon cinnamon 2 Tablespoons milk 1 Tablespoon melted unsalted butter Stir all together until well blended and smooth

CINNAMON RAISIN OAT TRIANGLES

Steps:

• Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed. Remove 1 cup crumb mixture; set aside. Pat remaining mixture into greased 9" square pan.
• Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan. Bake at 350 degrees F for 30 minutesor until edges are golden brown.
• While warm, cut into nine 3" squares. Cut each square diagonally to make triamgles. Cool in pan.
• Blend powdered sugar with cinnamon and milk to make a thin icing. Drizzle over cut triangles.