OAT & CRANBERRY BARS
Easy to make, these delicious energy-packed oat bars are an ideal snack to make on a camping holiday or to take on long car journeys
Provided by Mary Cadogan
Categories Breakfast, Snack
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
- In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
- Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.
Nutrition Facts : Calories 216 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHEWY CRANBERRY OATMEAL COOKIES
These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...
Provided by P48422
Categories Drop Cookies
Time 31m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Oven to 350 degrees F.
- (if baking right away).
- Line sheet pans with parchment.
- Mix the dry ingredients together (not including sugars), then stir in the oats.
- Set aside.
- Beat the butter and both sugars together until light and fluffy.
- Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the cranberries and pecans.
- At this point, you can either bake, or freeze.
- To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
- Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
- To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Nutrition Facts : Calories 116.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 17.9, Sodium 55.7, Carbohydrate 13.8, Fiber 1, Sugar 7.2, Protein 1.6
OATCAKES RECIPE
Steps:
- Soak the dates in a bowl with water on the counter for 2 hours or overnight in the refrigerator.
- Preheat oven to 350 Degrees F. Prepare a baking pan with parchment paper or liner.
- In a food processor, add the dates, egg whites, honey, and Greek yogurt. Blend until as smooth as possible.
- In a large bowl combine oats, flour, chia seeds, orange zest, baking powder, cinnamon, and salt. Mix well and set aside.
- Pour the wet ingredients into the dry ingredients, add the cranberries or chocolate chips, and mix to form a dough ball.
- Using a 1/2 cup measuring cup, scoop out the dough and press it into the cup. Gently flip upside down and tap it on the parchment lined baking sheet to remove the oatcake. Repeat for the remaining batter, making 5 patties total. Place on your baking sheet.
- Bake at 350 Degrees F. for 15 minutes. Remove from oven and put directly onto a cooling rack. Let cool 10 minutes before serving.
Nutrition Facts : ServingSize 5 g, Calories 278 kcal, Carbohydrate 57 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 143 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 2 g
SCOTTISH OATCAKES
Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients
Provided by Katie Hiscock
Categories Side dish, Snack
Time 40m
Yield Makes 16 oatcakes plus trimmings
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
- Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
- Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
- Place the oatcakes on a baking tray and bake for 20 mins or until golden.
Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
OAT PANCAKES WITH CRANBERRIES AND PECANS
We usually have these ingredients in the house for the Holidays. The pancakes are fluffy with a beautiful golden brown color. The oats are a great background for tart cranberries and pecans. The recipe is heart healthy too! Enjoy with maple syrup !
Provided by mooskie
Categories Breakfast
Time 25m
Yield 20 pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the dry ingredients in a bowl except the white flour.
- In a seperate bowl combine the wet ingredients.
- Pour the wet ingredients into the dry and mix briefly, add the cranberries and pecans - mix until combined.
- Check the batter consistency, if it is too runny add two tablespoons of white flour to bind.
- Pour 1/3 cup of the mix on a hot lightly oiled griddle or skillet, turn when bubbles begin to appear and cook back side till golden
- The recipe will make about 20 pancakes. They freeze extremely well if you can't eat them all.
Nutrition Facts : Calories 621.9, Fat 32.8, SaturatedFat 4.2, Cholesterol 97.9, Sodium 936.8, Carbohydrate 73.4, Fiber 11.7, Sugar 16.7, Protein 19.8
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