Skip to content

Type what you have

Cook with

oat ×
Banana Oatmeal Raisin Pudding
Lunch

Banana Oatmeal Raisin Pudding

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk milk, oats, sugar, egg, and cornstarch together in a saucepan over medium heat; add banana and raisins. Cook, stirring constantly, until pudding is thick, 10 to 15 minutes. Remove from heat and stir in butter. Spoon pudding into dessert dishes.

By Lanilu

Apricot-Date Bars
Lunch

Apricot-Date Bars

5.0

Prep
30 min
Cook
45 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  3. 3 Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  4. 4 Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  5. 5 Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  6. 6 Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  7. 7 Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

By Jan Mowbray

Gluten-Free Fried Oatmeal Bites
Lunch

Gluten-Free Fried Oatmeal Bites

Prep
15 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Bring water to a boil in a pot; reduce heat to low. Add almond milk and stir in oats. Add sugar, stirring vigorously. Stir in salt. Continue to simmer until oats have reached your desired consistency, 3 to 5 minutes. Remove from heat and let cool, 15 to 20 minutes.
  2. 2 Transfer oats to a lidded container, cover, and chill in a refrigerator, 30 minutes to 2 hours.
  3. 3 Whisk egg in a small bowl. Place gluten-free flour in a separate bowl.
  4. 4 Scoop chilled oatmeal into medium-size balls.
  5. 5 Heat oil in a skillet over medium-high heat.
  6. 6 Place oatmeal balls into egg wash until completely covered. Place in flour; cover entirely. Use a slotted spoon to remove floured oatmeal balls; shake off excess flour.
  7. 7 Place oatmeal balls into the hot oil and cook until golden brown, 3 to 4 minutes on each side.

By ChefEbonaire

Healthy After-School Granola Bars
Lunch

Healthy After-School Granola Bars

4.8

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
  2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
  3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
  4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
  5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

Oatmeal Banana Brownies
Lunch

Oatmeal Banana Brownies

3.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  2. 2 Mix oats, brown sugar, whole wheat flour, cocoa powder, all-purpose flour, and baking powder together in a large bowl; mash in banana. Stir in eggs, butter, milk, applesauce, and vanilla extract; mix thoroughly until batter is smooth. Pour into the baking pan. Sprinkle chocolate chips on top.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By Sanderling

Bake Sale Chocolate Chip Oatmeal Brownies
Lunch

Bake Sale Chocolate Chip Oatmeal Brownies

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Blend in flour, baking powder, cinnamon, and salt. Mix in oats and 1 cup chocolate chips.
  3. 3 Spread batter evenly in an ungreased 9x13-inch baking pan. Sprinkle remaining 1 cup chocolate chips evenly on top.
  4. 4 Bake in the preheated oven until edges are browned and center is light brown, 20 to 22 minutes. Do not overbake. Cool completely before cutting into 24 bars.

By SVILLEN

Anzac Biscuits III
Lunch Other

Anzac Biscuits III

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
  2. 2 Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

By Aussie Gal

Apple Crisp Cookies
Lunch

Apple Crisp Cookies

3.9

Prep
30 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.
  2. 2 In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple.
  3. 3 With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart.
  4. 4 Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.

By veeparkes

Multigrain Blender Crepes
Lunch American

Multigrain Blender Crepes

Prep
5 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Place oats in a blender and blend on high speed to make oat flour, 10 to 15 seconds. Add milk, water, eggs, melted butter, sugar, and salt and blend until combined. Add both flours and blend until incorporated and smooth, about 20 seconds.
  2. 2 Refrigerate batter for 1 hour.
  3. 3 Remove batter from the refrigerator and blend for a few seconds if batter has separated.
  4. 4 Heat a 12-inch saucepan over medium heat. Spray the warm pan with nonstick spray. Add 1/4 cup batter to the pan, lifting and swirling the pan immediately so the batter spreads thinly and uniformly around the pan. Cook until the edges are set and begin to pull away from the pan, 1 to 3 minutes. Flip crepe with a rubber spatula and cook for another 30 seconds. Remove to a cooling rack and repeat to cook remaining crepes.

By Washington Grown

Oat Soup
Lunch Latin American

Oat Soup

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
  2. 2 In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

By AlejandraGomez

Flourless Spiced Pumpkin Muffin Bites
Lunch American

Flourless Spiced Pumpkin Muffin Bites

5.0

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
  2. 2 Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By jthoman

Vegan Chocolate Coconut Cookies
Lunch

Vegan Chocolate Coconut Cookies

4.0

Prep
20 min
Cook
11 min
Total
31 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
  2. 2 Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
  3. 3 Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
  4. 4 Bake in the preheated oven until golden brown, 11 to 13 minutes.

By Lexy N

Oatmeal Cinnamon Cream Pies
Lunch

Oatmeal Cinnamon Cream Pies

5.0

Prep
30 min
Cook
7 min
Total
42 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
  3. 3 Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
  4. 4 Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
  5. 5 Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
  6. 6 Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
  7. 7 Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
  8. 8 Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

By Kimberly

Skinny Pumpkin Spice Muffins with Walnut Streusel
Lunch

Skinny Pumpkin Spice Muffins with Walnut Streusel

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  2. 2 Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
  3. 3 Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter.
  4. 4 Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

By Christine Skari

Chocolate Chip and Coconut Lunchbox Cookies
Lunch American

Chocolate Chip and Coconut Lunchbox Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. 2 Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  3. 3 Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  4. 4 Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

By Cheerios

Special Edition Peanut Butter Cookies
Lunch American

Special Edition Peanut Butter Cookies

4.3

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.
  2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
  3. 3 Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
  4. 4 Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.
  5. 5 Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.
  6. 6 Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Honey Spiced Granola Bars
Lunch American

Honey Spiced Granola Bars

3.9

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 8x8-inch baking pan with parchment paper.
  2. 2 Mix oats, raisins, wheat germ, whole-wheat flour, all-purpose flour, cocoa powder, brown sugar, cinnamon, ginger, allspice, and salt in a large bowl. Make a well in the middle.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract together in a separate bowl until combined; pour into well of dry ingredients. Stir with two spoons until fully incorporated. Pour and press batter into prepared baking pan.
  4. 4 Bake in the preheated oven until firm, about 20 minutes. Remove from pan and cool for about 10 minutes before slicing into 12 pieces.

By blankpage

So-Cal University Girl's Granola Bars
Lunch American

So-Cal University Girl's Granola Bars

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.
  4. 4 Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

By brittlynnr

Healthy Pumpkin Cranberry Muffins
Lunch American

Healthy Pumpkin Cranberry Muffins

4.7

Prep
25 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Combine milk and vinegar in a small bowl until evenly blended. Set aside. Whisk whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Set aside.
  3. 3 Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; stir in milk mixture until smooth. Stir in flour mixture until just combined: fold in fresh and dried cranberries.
  4. 4 Divide batter among the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tins for 5 minutes before transferring muffins to a wire rack to cool completely.

By simplytater

Refreshing Oatmeal Drink (Agua de Avena)
Drink Mexican

Refreshing Oatmeal Drink (Agua de Avena)

4.4

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine 5 cups water, quick-cooking oats, and cinnamon stick in a blender; blend until combined, about 1 minute.
  2. 2 Pour the oat mixture through a strainer, collecting the liquids in a pitcher and reserving the solids. Pour remaining water through the strainer containing the solids and into the pitcher. Add sugar and vanilla extract; refrigerate until chilled, about 1 hour.

By Becky Perez

Applesauce Oatmeal Bites for Toddlers
Appetizer

Applesauce Oatmeal Bites for Toddlers

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
  2. 2 Combine oats and applesauce until moist. Spread into the prepared baking dish.
  3. 3 Bake in the preheated oven until sticky, 10 to 12 minutes.
  4. 4 Remove from the oven, flip onto a cutting board, and cut into 1-inch squares. Allow to cool before serving.

By VirginiaLark

Cranberry Nut Granola Bars
Appetizer

Cranberry Nut Granola Bars

4.7

Prep
10 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
  2. 2 Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
  3. 3 Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
  4. 4 Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

By SeattleFarmersMarketGirl

Night-Before Oatmeal-In-A-Jar
Breakfast

Night-Before Oatmeal-In-A-Jar

3.8

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine oats, coconut sugar, and almond butter in a small jar with a tight-fitting lid (such as a Ball® mason jar); cover with lid and store in the refrigerator, 8 hours to overnight.
  2. 2 Mix hot water into oat mixture, return lid to jar, and allow to sit, 3 to 5 minutes. Stir well and eat.

By Noel

3-Ingredient Cookies
Snack

3-Ingredient Cookies

4.1

Prep
10 min
Cook
15 min
Total
27 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips.
  3. 3 Scoop small portions of batter onto a nonstick baking sheet.
  4. 4 Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.

By Janelle

Slow Cooker Oatmeal
Breakfast

Slow Cooker Oatmeal

3.6

Prep
2 min
Cook
480 min
Total
482 min

Instructions

  1. 1 Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

By Karen Culp Wenzelmaier

Easy Bake Oven Cookie Mix
Dessert

Easy Bake Oven Cookie Mix

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, stir together the oats, flour, baking soda and brown sugar. Cut in the shortening until the mixture resembles cornmeal. There should be no lumps of shortening left. Measure 1/2 cup of the mixture into re-sealable bags or containers for storage. Label and date each bag. This mix can be stored in a cool dry place for up to 12 weeks.
  2. 2 To make the cookies, empty one package of the mix into a bowl. Stir in 2 teaspoons of water, 1 tablespoon of raisins and 1 tablespoon of mini semisweet chocolate chips. Mix well and shape teaspoonfuls of dough into small balls. Place balls on an ungreased cookie sheet and flatten with the buttered bottom of a glass dipped in sugar. Follow you oven's instructions for baking.

By Nancy

Peanut Butter & Banana Energy Bites
Appetizer

Peanut Butter & Banana Energy Bites

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place oats and cinnamon in a large bowl; stir to blend well. Add mashed banana, peanut butter, and honey. Stir until ingredients are well blended.
  2. 2 Shape into 24 (about 1-inch diameter) balls. Refrigerate, covered, until chilled. Store leftovers in the refrigerator, covered.

By Quaker