Healthy Oatmeal Breakfast Food

15 WEIGHT LOSS OATMEAL RECIPES (#1 METABOLISM BOOSTING APPLE PIE OATMEAL)

15 Weight Loss Oatmeal Recipes (#1 Metabolism Boosting Apple Pie Oatmeal) image

This delicious healthy oatmeal recipe is sweet, creamy, and satisfying and will start your day with a nice warm tummy. Best of all, it tastes like a slice of apple pie!

Provided by Lose Weight By Eating

Time 25m

Number Of Ingredients 6

Ingredients

1 cup old fashioned or steel cut oatmeal
2 cups almond milk
1 apple thinly sliced then cut into thirds (basically thin bite sized pieces)
2 teaspoons cinnamon
2 teaspoons maple syrup (optional)
1 cup unsweetened apple sauce (if you have the little cups each is 1/2 cup)

Steps:

In a medium sauce pan combine the almond milk, oatmeal, cinnamon and maple syrup, heat on low until most of the milk is absorbed (stir as needed).
Once most of the milk is absorbed add in the apple sauce and stir together. If you like your apples soft add them in now too, if you like some crunch wait until you are about to serve to stir in.
Once all the apple sauce and milk is absorbed, about 15-20 minutes total, remove from heat and serve.

Nutrition Facts : Calories 309 kcal, ServingSize 1 serving

HEALTHY OATMEAL BREAKFAST COOKIES

Healthy Oatmeal Breakfast Cookies image

This is a recipe I created out of a need for a healthy low fat, high fiber breakfast option. This "cookie" is not very sweet. You can add more sugar if desired. Makes a great breakfast with a piece of fruit.

Provided by healthycook26

Categories Breakfast

Time 45m

Yield 18 large cookies, 18 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups rolled oats (not quick)
1 cup nonfat plain yogurt or 1 cup vanilla yogurt
1 whole egg
1 egg white
1 cup applesauce
1/4 cup light brown sugar
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups whole wheat flour
1/2 cup wheat bran
1/2 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup crushed pineapple, drained
2 carrots, grated
1/2 cup raisins

Steps:

Preheat oven to 400.
In a bowl, combine oats and yogurt and set aside.
In a large bowl beat eggs, sugar, honey and applesauce.
Add flours, wheat bran, baking powder and baking soda. Mix until combined.
Add oatmeal and yogurt mixture and beat gently.
Fold in carrots, raisins and pineapple.
On a parchment paper lined cookie sheet, scoop 1/4 cup of batter and flatten.
Bake at 400 for 25-30 mins until lightly browned.
Cool on wire rack.

OATMEAL BREAKFAST BREAD

Oatmeal Breakfast Bread image

Make and share this Oatmeal Breakfast Bread recipe from Food.com.

Provided by swirlycinnacakes

Categories Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup light brown sugar, packed
1/4 cup walnuts or 1/4 cup pecans, chopped
1/4 teaspoon ground cinnamon
2 large eggs
1 1/4 cups unsweetened applesauce
1/3 cup canola oil
1/4 cup whole milk
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
1 pinch ground cloves
1/2 cup dried apricot, diced (or figs, apples, moist, plum dark or golden raisins)
1 cup old fashioned oats

Steps:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess.
Put the pan on a baking sheet.
In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside.
Whisk together the eggs, applesauce, oil and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case.
in which less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
Bake for 55 to 65 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to.
a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.

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