Cranberry Maple Slow Cooker Oatmeal Food

CRANBERRY-MAPLE SLOW COOKER OATMEAL

Steps:

• Combine all ingredients, except almonds, in a 5- to 6-quart slow cooker. Cook on low power for 4 to 6 hours, depending on desired creaminess. Stir well to combine and then sprinkle with almonds. Yields about 3/4 cup oatmeal and 1 teaspoon almonds per serving.

SLOW-COOKER HEALTHY CRANBERRY-PECAN OATMEAL PORRIDGE

Steps:

• Coat the inside of a 6-quart slow cooker insert with nonstick cooking spray. Add 12 cups cold water, the oats, rice, barley, salt, nutmeg, orange peel and cinnamon stick, and stir to combine. Cover and cook on low heat until the grains are tender but still have a bite, about 8 hours.
• Thin out the porridge with hot water if desired. Ladle 1 cup of the porridge into twelve warm bowls and sprinkle each with 1 tablespoon cranberries, 1 tablespoon maple syrup and 1 tablespoon pecans. Top with some eggnog if using and serve warm.

POINTSPLUS CRANBERRY-MAPLE SLOW COOKER OATMEAL

Steps:

• Combine all of the ingredients except for the almonds, in a 5- to 6-quart slow cooker. Cook on low for 4-6 hours, depending on desired creaminess. Stir well to combine and then sprinkle with almonds.

CREAMY MAPLE CRANBERRY OATMEAL

Steps:

• In medium saucepan, bring milk and salt to a gentle boil (Watch carefully).
• Stir in oats, cranberries, and maple syrup.
• Return to a boil; reduce heat to medium.
• Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of milk is absorbed, stirring occasionally.
• Let stand until desired consistency.
• Stir in wheat germ.
• Spoon oatmeal into four cereal bowls.
• Drizzle with additional syrup, if desired.
• Serve with milk or yogurt, if desired.
• MICROWAVE DIRECTIONS: In 3-quart microwaveable bowl, combine all ingredients except wheat germ.
• Microwave on HIGH 6 to 7 minutes for quick oats and 9 to 10 minutes for old fashioned oats or until most of liquid is absorbed.
• Let stand until desired consistency.
• Stir in wheat germ.

MAPLE CRANBERRY OATMEAL COOKIES

Steps:

• Position a rack in the middle of the oven --
• Preheat the oven to 350*.
• Line two baking sheets with parchment paper.
• Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed,beat the butter, brown sugar, and the granulated sugar until smoothly blended -- about 1 minute --
• Stop the mixer and scrape down sides of bowl as needed during mixing.
• On low speed, add the eggs, maple syrup, and vanilla and mix until blended -- about 1 minute.
• Mix in the flour mixture to incorporate it.
• Mix it in the oatmeal, then the cranberries.
• Using an ice cream scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
• Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
• Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 4 days.