Vegan Applesauce Oatmeal Drops Food

APPLESAUCE OVERNIGHT OATS | HIGH PROTEIN, NO SUGAR ADDED!

Steps:

• Note: This overnight oats recipe must be started a day ahead. If you will be using homemade applesauce, make it before beginning this recipe.
• Stir the oats, peanut flour, and chia seeds in a bowl. Add in the milk and yogurt, and thoroughly combine. Set this mixture aside for 10 minutes to give it time to thicken.
• Divide half of the oat mixture between two wide-mouth pint jars.
• Top each jar with ¼ of the applesauce (i.e., you will use up ½ of the applesauce to do this).
• Divide the rest of the oat mixture between the two jars.
• Add the rest of the cinnamon applesauce evenly to the jars.
• Cover the jars and refrigerate overnight. Top each jar with 1 tablespoon of chopped peanuts before eating. Enjoy your grab-and-go breakfasts for the next couple of mornings!

3-INGREDIENT APPLESAUCE (NO SUGAR ADDED)

Steps:

• To a medium saucepan (see notes for Instant Pot instructions) add peeled chopped apples, cinnamon, a dash of water (~2-3 Tbsp / 30-45 ml as original recipe is written), and lemon juice or apple cider vinegar. Stir.
• Cover and cook over medium heat until it simmers, then reduce heat to low / medium-low and continue cooking until the apples are very tender and slightly caramelized - about 15-20 minutes. Stir occasionally.
• Use the back of a wooden spoon or potato masher to mash into a loose sauce. You could also blend with an immersion blender, in a food processor or high-speed blender for smoother texture (optional) - a helpful step if you left the skins on. Add a dash of maple syrup or sugar of choice to sweeten (optional - depends on sweetness of your apples).
• Enjoy fresh, or store cooled leftovers in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Enjoy cold or reheated in the microwave or on the stovetop over low heat until hot (add more water as needed if dry).

VEGAN APPLESAUCE-OATMEAL DROPS

Steps:

• Mix ingredients.
• Form into walnut-sized balls.
• Bake on greased cookie sheet at 375 for 10 minutes.

CRISPY OAT DROPS

Steps:

• Sift together flour, sugar, baking powder, baking soda, salt, and cinnamon.
• Stir in brown sugar, butter, egg, and vanilla extract. (throughly mix after each addition).
• Mix in nuts, raisins, and oatmeal.
• Shape dough into 1" balls. Dip tops into sugar.
• Place 3" apart on an ungreased baking sheet.
• Bake at 375 degrees F for 10-12 minutes or until tops are browned.

APPLESAUCE OATMEAL

Steps:

• Mix the water, oats, salt, cinnamon, ginger, and vanilla in medium sauce pan.
• Bring to a boil and reduce heat to just above medium.
• Continue boiling for 3 minutes.
• Add sugar and stir.
• Add applesauce and stir.
• Scoop into bowls and add small amount of milk (do not stir).
• Top with sprinkles 4 fun!

BAKED APPLESAUCE OATMEAL

Steps:

• Mix all wet ingredients and combine with dry ingredients. If raisins are use, plump by letting raisins sit in warm water for 10 minutes. May add more cinnamon to taste.
• Pour into greased 9 x 9 inch baking dish. Place in refrigerator overnight for oatmeal to dissolve into liquid.
• Bake in a 350 degree oven for 30 minutes.
• Top with brown sugar and milk when served.

SWEDISH OATMEAL DROPS

Steps:

• In a large bowl, pour melted butter over oats. Stir well and set aside for 10 minutes.
• In a separate bowl, mix egg, sugar and vanilla. Stir into the oat mixture, mixing well.
• Add flour, coconut, nuts and baking powder, stir well. Add to the oat mixture.
• Drop by rounded teaspoons 2 inches apart onto parchment-lined or ungreased baking sheets.
• Bake at 350°F for 9-11 minutes or until edges are lightly golden brown. Cool on baking sheet for 5 minutes before removing to wire racks.

APPLESAUCE GINGERSNAP DROPS

Steps:

• Preheat oven to 375 degrees F.
• Spray cookie sheets with nonstick cooking spray.
• In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
• In large bowl, cream together sugar and margarine until well-blended.
• Stir in applesauce and molasses.
• Add flour mixture to applesauce mixture; mix until well blended.
• Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
• Flatten each slightly with moistened fingertips.
• Bake 11-14 minutes, or until firm.
• Watch carefully at end of baking, to prevent overbrowning.