BLUEBERRY OATMEAL COOKIES
A very moist cookie similar to an oatmeal raisin cookie, but with blueberries. Not too sweet & quite tasty! From "Best of Country Cookies," Taste of Home Books (1999).
Provided by Chef amfox
Categories Dessert
Time 27m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
- 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
- 3. Once combined, fold in the blueberries.
- 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.
Nutrition Facts : Calories 91.3, Fat 3.5, SaturatedFat 2, Cholesterol 14.3, Sodium 94.6, Carbohydrate 13.9, Fiber 0.7, Sugar 7.7, Protein 1.2
BLUEBERRY OAT COOKIES
It's fun to make these blueberry cookies at the height of the season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch. -Elaine Gelina, Ladson, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 151 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 166mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK 'N EASY BLUEBERRY OAT BISCUITS
A healthy, fast, and tasty way to use up leftover Bisquick® mix --- which is just what I did upon returning from a canoe/camping trip from which we were able to bring home bags of wild blueberries. Especially nice alongside a cheese soup.
Provided by accidentalgourmet
Categories Bread Quick Bread Recipes Biscuits
Time 23m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine baking mix, oats, milk, and hemp seeds in a bowl; stir until dough forms a ball. Fold in blueberries until evenly distributed.
- Drop heaping teaspoonfuls of dough onto an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 8 to 10 minutes. Brush each biscuit with melted butter; sprinkle with brown sugar.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 19.4 g, Cholesterol 2.7 mg, Fat 4.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 272.8 mg, Sugar 3.2 g
BLUEBERRY OAT COOKIES
My first born's love of blueberry's has me making these quite often. Either fresh or frozen work fine.
Provided by CoffeeB
Categories Drop Cookies
Time 22m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream butter and brown sugar.
- Beat in egg and vanilla.
- Combine oats, flour, cinnamon, salt, baking soda and baking powder.
- Gradually add to the creamed mixture.
- Stir in blueberries.
- Drop by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets.
- Bake at 350 degrees for 12-14 minutes.
- Remove to wire racks to cool.
BLUEBERRY OVERNIGHT OATS
Provided by Food Network Kitchen
Time 5m
Yield 1 jar of overnight oats
Number Of Ingredients 0
Steps:
- Mix 1/2 cup rolled oats, 1 tablespoon ground flaxseed, 2/3 cup milk, 1/3 cup plain yogurt, 2 teaspoons brown sugar and a pinch each of salt and cinnamon in a small jar. Add 1/4 cup crushed freeze-dried blueberries and 1/2 chopped banana. Cover and refrigerate overnight. Top with fresh or frozen berries.
QUICK AND EASY BLUEBERRY BISCUITS RECIPE
Steps:
- The key to success in this recipe is to keep the ingredients cold and get the biscuits in the oven right away.
- Store the butter and cream or buttermilk in the fridge until they're ready - they should not be room temperature. If the dough sits out for any period of time, chill them for a few minutes in the fridge.
- Heat your oven to 425 degrees.
- Add the flour, sugar, salt, and baking powder to a large bowl.
- Mix the dry ingredients thoroughly or sieve them to ensure they're fully blended.
- Cut the butter into the flour mixture using a knife or pastry blender, blending until the butter is pea-size.
- Create a well in the center of the bowl and add 2/3 cup liquid and mix gently.
- Add more liquid, one tablespoon at a time, if needed
- The dough will barely hold together, and have chunks of butter. Place it on a lightly floured work surface and add the berries gently. If the dough is very soft and warm, chill for 20 minutes.
- To shape the biscuits, you can roll the dough into a rectangle and cut into 12 pieces. Or, you can use a biscuit cutter. Or, you can scoop large spoonfuls of dough. There's no wrong way to shape the biscuits, just ensure they are uniform in shape and size. If you want, you can brush the tops with milk, or sprinkle with turbinado sugar, or do both.
- Bake the biscuits at 425 degrees for 12-15 minutes. They will begin to become golden brown on top, and begin to crisp up. They should not be wet or shiny, but look light, fluffy, and delicious.
Nutrition Facts : Calories 194 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 253 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUEBERRY OAT DESSERT
Ive' been preparing these blueberry squares for more than 10 years now, and everyone looks forward to them. The recipe looks time-consuming, but it's not difficult at all. -Mary Arkoetty of Huntington, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly. Stir in blueberries. Cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat; set aside., In a bowl, combine the cake mix and 1 cup oats. Cut in 6 tablespoons butter until crumbly. Set aside 1 cup crumb mixture for topping. Stir egg substitute into remaining crumb mixture. , Press into a 13-in. x 9-in. baking dish coated with cooking spray. Spread blueberry mixture to within 1/4 in. of edges. Combine the brown sugar, remaining oats and reserved crumb mixture. Cut in remaining butter until crumbly. Sprinkle over top. , Bake at 350° for 30-35 minutes or until golden brown. Serve warm.,
Nutrition Facts : Calories 232 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 261mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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