Creamy Oatmeal With Banana And Raisins Food

BANANA OATMEAL RAISIN PUDDING

Steps:

• Whisk milk, oats, sugar, egg, and cornstarch together in a saucepan over medium heat; add banana and raisins. Cook, stirring constantly, until pudding is thick, 10 to 15 minutes. Remove from heat and stir in butter. Spoon pudding into dessert dishes.

OATMEAL BANANA RAISIN COCONUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet.
• Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

THE BANANA-RAISIN-OATMEAL COOKIES THAT TOPS THEM ALL!

Steps:

• In a large mixing bowl, cream the shortening or margarine with 1 cup of sugar.
• Beat in egg.
• Blend in banana and remaining ingredients: mix well.
• Drop by teaspoonfuls, 2" apart on lightly greased cookie sheet.
• Bake at 400° for 10 to 12 minutes.

CREAMY OATMEAL

Steps:

• In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
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BANANA OATMEAL RAISIN MUFFINS

Steps:

• Preheat your oven to 400°F, and coat the baking tins with a bit of olive oil to prevent sticking.
• Combine the dry ingredients (flour, oats, cinnamon, nutmeg, brown sugar, baking soda, baking powder) in a large bowl and mix well.
• Mash the bananas into a pulp and then combine with the banana yogurt until thoroughly mixed.
• in a separate bowl, whip the egg whites for 3 minutes until they are somewhat stiff and fluffy.
• Then mix the egg whites with the yogurt and banana mixture.
• Finally, add the raisins.
• Now pour the wet ingredients (banana/yogurt/egg/raisin mixture) into the dry ingredients (flour/oats/nutmeg/cinnamon/baking powder/baking soda).
• Mix until just combined (make sure nothing stays dry).
• Fill the muffin tins and bake for about 20 minutes.
• Cool for 5 minutes and then remove from tins and place on cooling racks to cool further.

OATMEAL RECIPE

Steps:

• Place the two cups of water and the cinnamon stick in a medium-size saucepan and turn the heat to high.
• Afterward, the water starts boiling, add the Old Fashioned Oats and reduce the heat to medium. Cook for five minutes.
• After the five minutes, pour in the milk and stir well. Keep cooking for five more minutes, stirring from time to time to keep the oatmeal from sticking to the saucepan.
• Eventually, the oatmeal will become thick and creamy, then remove from the heat. Serve it in bowls, sprinkle with some ground cinnamon, and sweeten with your sweetener of choice (I recommend dark brown sugar).

OATMEAL ICE CREAM

Steps:

• In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
• In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
• Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
• Slowly beat the hot oatmeal into the egg mixture.
• Let the mixture cool slightly; stir in the cream.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
• *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
• *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
• *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
• *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
• *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.

EASY OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350F. Coat a 9x5 loaf pan with cooking spray and line with parchment paper.
• In a large bowl, whisk vegetable oil and sugar until incorporated.
• Add in eggs one by one and mix well.
• Add in mashed bananas, vanilla and Greek yogurt. Whisk very well to make sure everything is fully combined.
• Add in all purpose flour, old fashioned oatmeal, baking powder and baking soda to the wet ingredients and mix using a spatula or a wooden spoon.
• Pour the oatmeal banana bread batter into the prepare pan and sprinkle 1 1/2 tablespoon old fashioned oatmeal on the banana bread.
• Bake in the oven for 50 -60 minutes. A toothpick inserted in the middle of the banana bread should come out with little to no crumb.
• Let it cool completely before slicing.

BANANA OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

BANANA CREAM OATMEAL

Steps:

• Bring water to boil.
• Reduce heat to medium and add quick oats and cook for 1 minute, stirring occasionally.
• Remove from heat.
• Add banana slices and sweetened condensed skim milk.
• Cover and let sit for 2 to 3 minutes.
• Oatmeal will thicken as it sits.

PEANUT BUTTER BANANA OATMEAL RAISIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
• Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.

BANANA OATMEAL RAISIN MUFFINS

Steps:

• Soak raisins with 1 tablespoon water. Chill for 2-3 hours. When ready to use, remove from the refrigerator, squeeze dry and pat with paper towel.
• Preheat the oven to 380°F (190°C). Line a 12-muffins/cupcakes baking pan.
• Sieve the flour, baking powder, baking soda and salt into a bowl. Add in the brown sugar and whisk to mix the dry ingredients together. Set aside.
• Combine the quick oats and milk together in another bowl. Set aside.
• In a new bowl, beat the egg, add in the vegetable oil and beat to incorporate. Add in the mashed banana and mix well.
• Make a well in the center of the dry ingredients and pour in the egg, oil and banana mixture. Use a spatula to fold the flour into the center until all combined with no traces of flour.
• Next, fold in the oats and milk mixture. Add the raisin and fold a few more times. Do not over mix.
• Spoon the batter into the liner until 75%-80% full. Sprinkle some oats on the top.
• Bake at 380°F (190°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) for another 8-10 minutes or until a cake tester inserted into the center come out clean. Transfer muffins to wire rack to cool completely before storing the muffins in air tight containers.

BANANA OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix oats, raisins, walnuts and salt. In medium bowl, mix bananas, oil and vanilla. Add banana mixture to dry ingredients, stirring until blended. Let stand 15 minutes.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls.
• Bake 15 minutes or until lightly golden. Remove from cookie sheets to cooling racks.

BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

CREAM OF OATMEAL

Steps:

• Place oatmeal in the food processor.
• Process until finely shredded.
• Place in a small saucepan along with the wheat germ, wheat bran, salt, water and milk.
• Bring to a boil, then reduce heat and simmer till liquid is almost all absorbed, about 3-5 minutes.
• Stir often so it won't stick to the bottom.
• Pour into a bowl and place a little pat of butter on top, if desired.
• Pour a little milk on(depending how moist you like it), then brown sugar to taste.
• Sprinkle with cinnamon, stir it all up and serve!
• Add whatever optional ingredients you like. :).

BANANA, RAISIN, AND OATMEAL PANCAKES

Steps:

• Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.
• Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.