Copycat Starbucks Oatmeal Food

BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT

Steps:

• Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
• Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
• Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
• Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).

STARBUCKS OUTRAGEOUS OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Blend oats, flour raisins, cranberries, baking powder, baking soda, and salt; set aside.
• Beat butter and sugars until light and fluffy. Add egg, cinnamon, and vanilla; beat until combined.
• Gradually add oat mixture to butter mixture; beat until combined.
• Combine raisins for topping in separate bowl and set aside.
• Drop dough by rounded tablespoons, 2 inches apart onto two lightly greased baking sheets.
• Place 1 mounded tsp of raisins on top of dough.
• Bake about 12-16 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.

COPYCAT STARBUCKS OATMEAL

Steps:

• In a medium sized pot add the oatmeal and milk.
• Next, add in the salt, cinnamon, nutmeg, vanilla extract, and brown sugar.
• Stir well and bring to a boil and then reduce to a simmer for five minutes or until the oatmeal is a creamy consistency.
• Top with the almonds, walnuts, cranberries, and golden raisins.

COPYCAT STARBUCKS OATMEAL WITH FRESH BLUEBERRIES RECIPE

Steps:

• First, add coconut milk to a medium-size saucepan. Then, bring to a boil.
• Next, add the oatmeal, cinnamon, and agave. Stir to combine.
• Reduce the heat to a simmer and cook uncovered for 5 minutes. Stir occasionally.
• Cover the oatmeal and let cool for 5 minutes.
• Top with nuts and fresh blueberries, then drizzle with agave syrup.
• Serve warm and enjoy!

"STARBUCKS" OAT FUDGE BARS

Steps:

• Cream butter, sugar and eggs.
• Mix flour, soda and oats and add slowly to creamed mixture.
• Spread 3/4 of this into 9x13 pan.
• Melt remaining ingredients in a saucepan and pour over dough in pan.
• Blob the remaining oat mixture on top.
• Bake at 350° for 25 minutes.

STARBUCKS OAT FUDGE COPYCAT BARS

Steps:

• Set aside 2 tablespoons of the butter. Beat the remaining butter with a mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.
• In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in vanilla.
• Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15×10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.
• Bake in a 350°F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.