Pressure Cooker Cherry Almond Oatmeal Food
PRESSURE-COOKER CHERRY-ALMOND OATMEAL
Steps:
- In a 6-qt. electric pressure cooker, combine all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally., Let stand 10 minutes before serving (oatmeal will thicken upon standing). If desired, serve with additional almond milk.
Nutrition Facts : Calories 296 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 4g fiber), Protein 4g protein.
PRESSURE-COOKER CHERRY-ALMOND OATMEAL
If you're craving a sweet and satisfying breakfast, try my hot cereal. It's so simple-just place the ingredients in the pressure cooker and then treat yourself to a comforting bowl of goodness. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Time 22m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. electric pressure cooker coated with cooking spray, combine first 6 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with additional almond milk if desired.
Nutrition Facts : Calories 276 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.
CHERRY-ALMOND OATMEAL COOKIES
Make and share this Cherry-Almond Oatmeal Cookies recipe from Food.com.
Provided by Nurse_Corie
Categories Drop Cookies
Time 47m
Yield 48 cookies, 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- In a small bowl combine cherries and kirsch, triple sec or hot water. Let stand for 30 minutes; drain well.
- Meanwhile, combine butter and shortening until well blended. Add brown sugar, sugar, baking soda and salt until well blended. Beat in eggs. Beat in flour until well mixed. Stir in oats. Add drained cherries and almonds.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to wire rack; let cool.
- To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 4903.8, Fat 239.8, SaturatedFat 91.4, Cholesterol 667, Sodium 3431.3, Carbohydrate 627.5, Fiber 33, Sugar 318.1, Protein 79.4
CHERRY-ALMOND BAKED OATMEAL
One day I decided that I needed to find a way to enjoy eating oatmeal. After trying several techniques, this is the version I have created that will not only let me enjoy it, but my family as well. It's not dried out & it's not too sloppy, with a burst of exciting flavors that are far from the stale fruit taste of instant oatmeal. This can be made in either a casserole dish or 4-6 individual ramekins (depending on the size of your ramekin.) I have made this many times in ramekins so my toddler & I can each eat one for breakfast & then I wrap the cooled leftovers in plastic wrap & refrigerate for the next day. Warmed in the microwave for a minute & she & I can enjoy another quick & healthy breakfast.
Provided by Tinkerbell
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Spray a 9x7 casserole dish (can use 9x9 dish or the ramekins) with non-stick cooking spray. Set aside.
- In large bowl, combine first 7 ingredients. Stir well & pour evenly into prepared dish or ramekins. Set aside.
- In a large saucepan, combine milk, brown sugar & butter to a boil. Watch closely, as it will foam up & boil over very quickly.
- When the mixture boils, remove from heat & stir in the almond extract.
- Pour boiling mixture over dry ingredients in casserole dish or ramekins. Stir gently to distribute evenly.
- Bake uncovered in 350 degree oven for 30-35 minutes or until the milk is absorbed & oats are tender. Timing will vary by a few minutes depending on the size of your dish or ramekins.
- Can be served with milk, butter or syrup, but my family prefers to eat it plain.
Nutrition Facts : Calories 527.9, Fat 28, SaturatedFat 8.7, Cholesterol 37.1, Sodium 130.7, Carbohydrate 60.5, Fiber 7, Sugar 27, Protein 13
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