Oatmeal With Maple Brown Sugar Food
OATMEAL WITH MAPLE & BROWN SUGAR
Simple, easy & delicious. So much better than those packets. Nice that you can add or substitute fruit or other items as desired. Smells yummy cooking. Found this on Sweet Happy Life.
Provided by Queen Puff
Categories Breakfast
Time 15m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan.
- Bring to a boil and reduce to medium heat stirring frequently, about 5 minutes until milk is absorbed.
- Remove from heat and cool for several minutes.
MAPLE AND BROWN SUGAR OATMEAL
I was tired of buying the packages, so I decided to experiment. Please make suggestions, as I like to switch it up now and then.
Provided by Brandy Despang
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 13m
Yield 1
Number Of Ingredients 4
Steps:
- Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 67.9 g, Fat 4 g, Fiber 6.1 g, Protein 8 g, SaturatedFat 0.7 g, Sodium 19.9 mg, Sugar 25.7 g
MAPLE BROWN SUGAR OATMEAL COOKIES
I chose these as a last-minute addition to my Thanskgiving 2015 menu after seeing a recipe online and remembering that a friend had never tried maple syrup before. Turns out, they were even more popular than the store-bought dessert and went like hotcakes! Even my significant other, who doesn't like maple syrup and isn't a big fan of oatmeal, couldn't stop eating them! I found the original oatmeal amount a bit much, so I've reduced it here. I also found these cookies were better the day after being baked. I also left the batter to sit in the fridge overnight, although the original recipes says to let it sit for at least 3 hours to allow the oatmeal to soften up and absorb the flavors.
Provided by CoCaShe
Categories Dessert
Time 35m
Yield 40 cookies (approx)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
- In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
- Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.
Nutrition Facts : Calories 61.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 10.8, Sodium 40.6, Carbohydrate 8.9, Fiber 0.3, Sugar 5.2, Protein 0.8
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