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Oat Recipes

Hot Breakfast Cereals
In general, proportions of water for 1 cup cereal are: for granular cereals such as farina, corn meal and brown granular wheat, 4 to 5 cups; for flaked cereals such as rolled oats and rolled or flaked wheat, 2 to 3 cups; and for whole grain or cracked cereals such as rice, barley and wheat, 3 to 4 cups.

To keep granular texture, cereals should be stirred as little as possible using a slotted spoon or fork.

Hot cereals, whether whole grain, flaked or granular may be the quick-cooking or the longer-cooking variety. Follow directions on package. Or-

To Cook Flaked Cereals (such as rolled oats and rolled or flaked wheat)
Bring to a rapid boil over direct heat in top of double broiler

3 to 4 1/2 cups water
1 teaspoon salt
Sprinkle gradually into boiling water
1 1/2 cups cereal
Boil gently 3 to 5 minutes, stirring occasionally. Cover and place over simmering water. Cook about 5 to 10 minutes for quick-cooking, or 15 to 30 minutes for longer-cooking variety. Makes 4 servings.

Fruit ‘N Nut Hot Cereal
3 1/3 cups water
2/3 cup instant oats
2/3 cup oat bran
1 6-oz package diced fruit bits
1/2 teaspoon salt (optional)
1/4 cup coarsely chopped walnuts

Bring water to boil in medium saucepan. Stir in oats, oat bran, fruit bits and salt. Bring to boil and cook for 2 to 5 minutes, stirring frequently. Stir in nuts. Serve with brown sugar and skim milk, if desired. Makes 4 servings.

Nutrition Information Per Serving:
271 calories, 8.5 g protein, 7.2 g fat, 50.4 g carbohydrates, 0 mg cholesterol.


Hearty Apple Nut Bran Muffins
1 13-oz package apple cinnamon muffin mix
2 egg whites, slightly beaten
1/2 cup oat bran
1/4 cup skim milk
3/4 cup chopped pecans, divided
1/4 cup brown sugar, firmly packed
1/4 cup rolled oats
2 tablespoons margarine

Preheat oven to 400°F. Line muffin cups with paper baking cups. Mix muffin batter in large bowl according to package directions, substituting egg whites for whole eggs and adding oat bran, reserved apple liquid and milk. Blend only until dry ingredients are moistened. Fold in apples and 1/4 cup nuts. Fill baking cups 3/4 full. Mix brown sugar, rolled oats and margarine until crumbly. Sprinkle evenly over muffin batter. Bake 15to 18 minutes or until toothpick comes out clean and muffins are golden brown. Cool 7 minutes; remove to wire rack. Makes 12 servings.

Nutrition Information Per Serving:
207 calories, 3.3 g protein, 10.3 g fat, 26.1 g carbohydrates, 0.1 mg cholesterol.*
Cholesterol values would be higher if muffin mix contains animal fat.


Apple Oat Spice Cake
2 20-oz cans apple fruit filling
1 teaspoon apple pie spice
1 18.25-oz box spice cake mix
6 egg whites
1/2 cup oat bran
1/2 cup brown sugar, firmly packed
1/2 cup stick margarine, softened
3/4 cup rolled oats
3/4 cup chopped walnuts

Preheat oven to 350°F. Spray 13 x 9-inch cake pan with non-stick cooking spray. Mix apple fruit filling with apple pie spice; spread evenly in prepared cake pan. Prepare cake mix according to package directions, substituting 6 egg whites for whole eggs. Pour batter evenly over apple mixture. In medium bowl combine brown sugar, margarine, rolled oats and nuts; blend until crumbly. Sprinkle evenly over cake batter. Bake for 40 to 48 minutes or until toothpick comes out clean. Let cool for 30 minutes before cutting. Makes 12 to 15 servings.

Nutrition Information Per Serving:
394 calories, 5.8 g protein, 13.2 g fat, 63.8 g carbohydrates, 0 mg cholesterol.


Oatmeal Apple Cookies
1/4 cup margarine, room temperature
1/2 cup brown sugar, firmly packed
2 egg whites, slightly beaten
2 medium apples, cored and chopped
2 cups all-purpose flour
1 cup quick oats
1 1/2 teaspoon baking soda
2 1/2 teaspoon apple pie spice
3/4 chopped nuts

Preheat oven to 375°F. Cream margarine and sugar until light and fluffy; beat in egg whites and chopped apples. In medium bowl mix flour, quick oats, baking soda and apple pie spice; add to apple mixture, blending well. Mix in chopped nuts. Spray baking sheet with non-stick cooking spray. With teaspoon, drop cookie dough onto cookie sheet. Spoon apricot preserves into center of cookie dough or top with pecan halves, if desired. Bake 10 to 12 minutes, or until lightly browned. Makes 3 dozen cookies.

Note: To make flatter cookies, press cookie with fork before baking. Cookies are soft, rather than crispy.

Nutrition Information Per Cookie:
81 calories, 1.6 g protein, 3.2 g fat, 11.9 g carbohydrates, 0 mg cholesterol.

 

 

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