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Scottish Oatcakes
Breakfast European

Scottish Oatcakes

4.6

Prep
10 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool to room temperature, at least 10 minutes.
  2. 2 Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  3. 3 Heat butter in a skillet over medium heat. Scoop spoonfuls of oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

By John Mitzewich

Scottish Oat Scones
Breakfast European

Scottish Oat Scones

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. 2 Mix together oats, flour, currants, sugar, baking powder, and salt in a large bowl; make a well in the center. Beat egg in a medium bowl until frothy; stir in melted butter and milk. Pour into the well and mix until a soft dough forms.
  3. 3 Transfer dough to a clean work surface. Divide dough into 2 equal pieces, then pat each piece into a 1/2-inch-thick circle. Place dough circles onto the prepared baking sheet; score each into 8 wedges.
  4. 4 Bake in the preheated oven until risen and browned, about 15 minutes. Split wedges and serve warm.

By Carol

The World's Best Irish Soda Bread
Breakfast European

The World's Best Irish Soda Bread

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Sprinkle cornmeal onto a baking sheet or spray with cooking spray.
  2. 2 Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, and salt together in a large bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture resembles coarse crumbs.
  3. 3 Stir buttermilk into flour mixture using a fork just until dough is blended; knead 5 times in the bowl. Turn dough onto a floured surface; knead dough using floured hands 8 to 10 times; shape into a 6- to 8-inch loaf.
  4. 4 Place loaf on the prepared baking sheet and sprinkle about 1 teaspoon flour over loaf. Cut a long 'x' over the top of the loaf using a serrated knife.
  5. 5 Bake in the preheated oven until bread is golden, sounds hollow when top is tapped, and internal temperature is 190 degrees F (88 degrees C), 45 to 50 minutes.

By QUILTBUGJ

Pumpkin Oatmeal
Breakfast

Pumpkin Oatmeal

3.9

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

By JULOYES

Classic Overnight Oats
Breakfast

Classic Overnight Oats

4.6

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Stir together almond milk and oats in a medium bowl. Spoon into 2 small bowls or canning jars if desired. Cover and refrigerate 8 hours to overnight, or for up to 3 days.
  2. 2 Before eating, top with granola and almonds, if desired.

By Almond Breeze

Refrigerator Oatmeal Cups
Breakfast

Refrigerator Oatmeal Cups

4.9

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Stir oats, half-and-half, brown sugar, cinnamon, and salt together in an air-tight container until blended. Seal container and refrigerate 8 hours to overnight.
  2. 2 Pour contents of container into prepared oatmeal; stir. Slice a banana and add to oatmeal.

By SHANNONSWEENEY

Microwave Banana Baked Oats
Breakfast

Microwave Banana Baked Oats

4.0

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Place oats in a blender and process until they form a fine flour. You need 1 cup blended oats.
  2. 2 Mash banana in a glass or microwave-safe dish. Mix in cinnamon and vanilla. Pour in blended oats and baking soda and mix to combine. Stir in milk until well combined.
  3. 3 Cook in the microwave until set, about 2 minutes. Allow to cool before eating.

By CookwithMe

Granola, Honey
Breakfast

Granola, Honey

4.7

Prep
10 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread oats and coconut flakes onto a rimmed baking sheet.
  3. 3 Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes.
  4. 4 Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated.
  5. 5 Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet.
  6. 6 Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.

By Gwenevere Madsen Bland

Banana Breakfast Cookies
Breakfast

Banana Breakfast Cookies

4.3

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
  3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
  4. 4 Bake in the preheated oven until lightly browned, about 20 minutes.

By Anne

Oatcakes
Breakfast

Oatcakes

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
  2. 2 Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers, until mixture is chunky. Pour in enough water to form a thick dough.
  3. 3 Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 20 to 30 minutes.

By EArlene

Overnight Oats with Strawberries and Greek Yogurt
Breakfast

Overnight Oats with Strawberries and Greek Yogurt

4.3

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir together oats, almond milk, and Greek yogurt in a bowl. Mix in strawberries, honey, and chia seeds until well combined. Spoon mixture into 3 glass jars with lids.
  2. 2 Refrigerate the jars overnight to allow the oats to soften. Serve cold in the morning.

By World of Chia DM

Overnight Chia Oats
Breakfast Other

Overnight Chia Oats

4.7

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine almond milk, oats, mashed banana, and chia seeds in a 1-pint jar. Top with a lid: shake until well combined.
  2. 2 Refrigerate until chia seeds have swelled and oats mixture is thick and gel-like, 8 hours to overnight.

By Almond Breeze

Quick-and-Easy Almond Milk Oatmeal with Raspberries
Breakfast

Quick-and-Easy Almond Milk Oatmeal with Raspberries

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine oats, almond milk, and salt in a small mug or bowl. Heat in the microwave on high power for 2 minutes and 15 seconds. Remove from microwave.
  2. 2 Stir vanilla extract, cinnamon, and brown sugar into cooked oatmeal. Add more brown sugar if you like it sweeter. Stir in raspberries.

By Jessica Black

Apple Pie Granola
Breakfast

Apple Pie Granola

3.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats onto a 10x15-inch jelly roll pan.
  2. 2 Bake oats in the preheated oven until toasted, 10 to 12 minutes.
  3. 3 Combine toasted oats, apples, pecans, butter, brown sugar, and cinnamon in a large bowl until evenly combined; spread onto jelly roll pan.
  4. 4 Bake in the oven for 15 minutes. Stir raisins into granola and continue baking, stirring every 10 minutes, until oats granola is evenly browned, 20 to 25 minutes more. Cool granola to room temperature and stir until crumbly. Store granola in a tightly covered container in the refrigerator.

By Kears

Butterscotch Oatmeal
Breakfast

Butterscotch Oatmeal

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

By KIANA5

Oatmeal Pancakes I
Breakfast

Oatmeal Pancakes I

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix oats and buttermilk in a bowl. Let sit for 15 minutes. Add eggs, butter, flour, sugar, baking powder and baking soda; stir until blended.
  2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

By Michele O'Sullivan

Blackberry Pie Oatmeal
Breakfast

Blackberry Pie Oatmeal

3.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine water, oats, and salt in a saucepan; bring to a boil, stirring occasionally. Fold egg into oatmeal until incorporated. Reduce heat to medium-low and simmer oatmeal mixture until egg is cooked, 3 to 5 minutes. Stir in blackberry yogurt and applesauce.

By Nicole

Garbanzo-Oat Pancakes
Breakfast

Garbanzo-Oat Pancakes

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir the garbanzo bean flour, oats, cornmeal, cinnamon, and baking powder together in a mixing bowl until evenly blended. Stir in the water until only small lumps remain.
  2. 2 Heat a lightly oiled griddle over medium-high heat until a drop of water skitters across the surface. Drop batter by large spoonfuls onto the griddle, and cook until the edges are dry. Flip, and cook until browned on the other side, about 3 minutes per side. Repeat with remaining batter.

By sueb