Recipes tagged with « Oatmeal »
Oatmeal Cream Sandwiches
A twist on classic oatmeal cookies. Uses coconut oil instead of shortening plus brown rice syrup replacing molasses. Dough chills longer for better shape retention. Oats toasted beforehand to deepen aroma and crunch. Filling swapped veg shortening for cream cheese, giving a tangy, rich bite. Batch yields 24 sandwiches. Watch for edges turning golden as key doneness cue. Filling spreads thick but holds firm when chilled. Hands sticky, glass bottom sprayed avoids dough sticking during presses. Mind dough softness or cookies run too thin and burn fast.
Prune Oatmeal Bars Twist
Bars with California prunes turned into a tangy paste, nestled between crunchy oatmeal crumble. Swapped lemon juice for orange juice and brown sugar for maple syrup. Rolled in nutmeg and ground ginger for warmth. Rolled oats meet almond flour for a nuttier crust. Soft butter crumb pressed firm, baked until golden crackles surface with aroma. Cool fully before cutting. Sharp citrus tang balances prune sweetness. Toasty fragrance hits when baked right. Moist but crumbly texture in layers. A snack or dessert that plays with texture and subtle spice.
No Bake Cherry Cheesecake Bars
No bake dessert bars built on a crunchy oatmeal crust, creamy cheesecake filling lifted with lime juice, and topped with spiced cherry preserves. Ready after a good chill. Uses Greek yogurt for protein boost and reduced fat butter for balance. No oven. Requires patience for proper firming. Sweet, tangy, with a little texture pop from oats. Easy swap for toppings or crust bases. Cheesecake layer smooth with light fold technique. A fridge chill seals layers without sogginess.
Pumpkin Pecan Oat Bake
A baked oatmeal featuring rolled oats combined with warm spices, pumpkin puree, and pecans, then gently set in the oven until golden. Brown sugar provides sweetness while milk and eggs bind it all. This riff swaps maple syrup for brown sugar and adds cinnamon instead of pumpkin pie spice for a subtle twist. Perfect for a fall breakfast but can be enjoyed year-round. The pecans give crunch contrast to the soft, tender oat structure. Visual cues like a golden crust and a firm center signal doneness. Moist but not soggy, not dry either.