Being You: Tips for girls (:

Delicious Oatmeal Recipes

Hiiiiiiii guys. Here I have some great delicious oatmeal recipes for you to eat throughout the year.

APPLE CINNAMON BAKED OATMEAL

2 1/2 cup old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon, plus more for the top
2 tablespoons butter melted and cooled
2 cups milk
1 egg
1/4 cup (or more) honey
2 apples, cored and rough chopped
2 bananas

Preheat the oven to 375 degrees. Grease an 8″ square baking dish.

In a medium bowl, combine the oats, baking powder, salt, and spices. In a small bowl, whisk together the butter, milk, honey, and egg.

Slice the bananas and arrange in a thin layer along the bottom of the prepared baking dish. Add half of the oat mixture, and then half of the apples. Add the remaining oat mixture and press the remaining apples into the top. Pour in the milk mixture, sprinkle with cinnamon, and place in oven.

Bake for 35 – 45 minutes, or until the mixture is a light golden brown along the edges.

OATMEAL CRUMBLE MUFFINS

1 cup quick cooking oats
1 cup boiling water
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cardamom (optional)
1 cup yogurt (vanilla, plain, or whatever you have)
1 1/2 cups brown sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
crumble topping

1. Preheat oven to 350 degrees. Spray the top of a standard size muffin tin with non-stick cooking spray and line with 12 paper liners. Set aside. In a large liquid measuring cup, combine oats and boiling water. Set aside.

2. In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom.

3. In a large mixing bowl, combine yogurt, sugar, eggs, vanilla, and oil. Add in dry ingredients and oatmeal, and mix until just combined. Spoon into muffin liners with a standard sized ice cream scoop (if you have one, if not, just fill them evenly).

4. Divide the crumble topping evenly on the tops of the muffins and bake until a toothpick inserted into the middle muffins comes out clean. Allow to cool and drizzle with cream glaze.

PEANUT BUTTER BANANA OATMEAL SMOOTHIE

Peanut butter and banana are a classic combo – especially sweetened with a drizzle of honey. For each 1-2 servings (depending on your energy needs or appetite) break 1 ripe banana into a blender with 1 cup plain yogurt, 2 Tbsp. peanut butter, 1/2 cup milk, 1/4 cup quick-cooking oats and a squirt of honey to taste. (Quick or instant oats will more easily puree into the mix.)

For a chocolate version kids would love, add 1 Tbsp. unsweetened cocoa powder, too.

OATMEAL PANCAKES

3 cups water
1 cup milk
3 tablespoons brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1 ½ cups steel-cut oats
4 tablespoons butter
Toppings of choice: lemon curd, berries, whipped cream, maple syrup, honey

Mix together water, milk, sugar, cinnamon and salt in a medium saucepan over medium-high heat until it boils. Add in steel-cut oats and simmer for 30 minutes until most of the liquid is absorbed.

Grease a 13×9 baking sheet (slightly larger will also work) and spread the oat mixture out into an even layer. Allow to cool to room temperature and then place in the fridge overnight.

The next morning, cut the oats into squares. Heat a frying pan to medium-high heat. Add a bit of butter into the pan, enough to cover the bottom when melted. Fry oatmeal squares for 5 minutes on each side or until golden brown. Top with desired toppings and serve for a hearty breakfast.

Makes 4-5 servings.

OATMEAL TO GO

2 1/2 cups old-fashioned rolled oats
1/4 – 1/3 cup sugar
1/4 cup candied ginger, diced
1 teaspoon baking powder
2 teaspoons ground cinnamon, plus more for top
big pinch ground cloves
1 teaspoon salt
2 cups milk
1 egg
3 tablespoons unsalted butter, melted and cooled
2 large bananas
1 1/2 cups blackberries, or other fruit

Preheat the oven to 375 degrees. Butter an 8″ square baking dish.

In a large bowl, combine the oats, sugar, ginger, baking powder, spices, and salt.

In a small bowl whisk together the milk, egg, and butter.

Slice the bananas into the prepared baking dish so that they cover the bottom. Cover bananas with a third of the berries. Spoon in the oat mixture, and then pour in the milk mixture. Press the remaining berries into the oats, and sprinkle top with cinnamon.

Bake for 35 – 45 minutes, until the mixture is bubbling vigorously and the edges are lightly browned. Remove from oven and cool for 10 minutes. Slice up and serve with a sprinkle of fresh berries.

FROM BABBLE.COM