Gingerbread Oatmeal Bread Food
GINGERBREAD OATMEAL BREAD
"As a diabetic, I tend to stick with tried-and-true recipes," Barbara Severson writes from Tularosa, New Mexico. "I added spices to a well-like oatmeal bread for this loaf and it's the best my bread machine has ever turned out. I think it tastes best warm with tea or coffee and whipped topping."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 131 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD OATMEAL BREAD
Make and share this Gingerbread Oatmeal Bread recipe from Food.com.
Provided by Charmie777
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer.
- Select basic bread setting.
- Bake according to bread machine directions, but check dough after 5 minutes of mixing and add 1-2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 2325.2, Fat 23.7, SaturatedFat 3.6, Sodium 2413.7, Carbohydrate 475.1, Fiber 23, Sugar 95.6, Protein 52.6
OATMEAL GINGERBREAD (SCOTTISH)
Oatmeal is a Scottish staple. The black treacle can be replaced with molasses. For the mixed spice, I use recipe #484946
Provided by Outta Here
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line a seven inch square baking pan with greaseproof paper which has been well buttered.
- Melt the 2 ounces butter, sugar and treacle in a saucepan over a low heat.
- Sift the flour and baking soda into a bowl.
- Add the oatmeal and spices.
- Add the melted butter and treacle mixture, beaten egg and the milk to the bowl, stirring well until completely blended.
- Pour into the baking pan and bake about 45 minutes.
- Allow the cake to cool for ten minutes before turning out onto a wire rack.
- Serve with a dollop of sweetened whipped cream or vanilla ice cream.
Nutrition Facts : Calories 160.7, Fat 6.8, SaturatedFat 4, Cholesterol 39.3, Sodium 224.3, Carbohydrate 22.6, Fiber 0.6, Sugar 10.2, Protein 2.6
GINGERBREAD BAKED OATMEAL
This baked oatmeal caused a bit of a stir in my kitchen. I set it out on the counter to cool just about the same time that I had dinner getting on the table. My oldest bounced through getting the cups and silverware onto the table and got so excited that I made brownies for dessert. {insert mom guilt here} Sigh...they totally looked like brownies, but to his dismay they were not brownies. I informed him that this was breakfast for the next morning, told him what it was, and he asked if he could still have some for "dessert." It was a 9x13-inch baking dish, so I knew there would be enough...so I obliged. The reaction. "Mom, this is so great, can I have another bowl?" {mom guilt dissipates.} Note to self...don't make something that looks like dessert that isn't dessert when serving dinner. Got that self? Needless to say...this recipe is a keeper. Next time, I'll be doubling up and baking 2 9x13s, cutting 1 up into "breakfast size pieces" and freezing the portions individually so we have a quick and easy breakfast on hand for the busy holiday season ahead! Also, this go me thinking...how often do you make dessert?
Provided by ElizabethKnicely
Categories Oatmeal
Time 1h
Yield 1 9x13-inch baking dish, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
- In a large mixing bowl or stand mixer, mix together the brown sugar, eggs, applesauce, dark molasses. Then stir in the baking soda, cinnamon, ginger, cloves and salt. Then fold in the oats, flour and milk.
- Pour batter (will be runny) into the greased baking dish and bake in the preheated oven for 50 minutes, or until the baked oatmeal bounces back in the center and toothpick comes out clean in the center.
- Let cool slightly before serving. Cut into serving size pieces and serve with milk and yogurt.
Nutrition Facts : Calories 181.1, Fat 3.4, SaturatedFat 1.2, Cholesterol 39.1, Sodium 340.6, Carbohydrate 33.3, Fiber 2.4, Sugar 12.8, Protein 5.1
GINGERBREAD OATMEAL COOKIES
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 210 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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