Frankenberry Oatmeal Recipes

BLUEBERRY-OATMEAL CRISP

Steps:

• Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
• Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
• Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
• Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

CRANBERRY OATMEAL MUFFINS RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F and spray 12 standard muffin pan cups with cooking spray or line with paper liners.
• Combine the old-fashioned rolled oats and the milk in a small saucepan.
• Bring the mixture just to a boil, remove from the heat and stir in the butter until melted. Set aside to cool.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to blend.
• Add the eggs to the cooled oat mixture, stirring until blended.
• Add the oat mixture to the flour mixture, and stir just until blended.
• Stir in the cranberries and nuts. Do not over mix.
• Spoon the batter into the prepared muffin pan cups.
• Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Set pan on a wire rack and let cool 5 minutes.
• Remove muffins from the pan and set on the rack to cool.

CHEWY CRANBERRY OATMEAL COOKIES

Steps:

• Oven to 350 degrees F.
• (if baking right away).
• Line sheet pans with parchment.
• Mix the dry ingredients together (not including sugars), then stir in the oats.
• Set aside.
• Beat the butter and both sugars together until light and fluffy.
• Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
• Add the flour mixture in two additions, beating each until well combined.
• Stir in the cranberries and pecans.
• At this point, you can either bake, or freeze.
• To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
• Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
• To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
• Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
• Let cool on the pan for 5 minutes, then transfer to a rack to cool.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

CRANBERRY-ORANGE SPICED OATMEAL

Steps:

• Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.

OATMEAL CRANBERRY COOKIES

Steps:

• In the bowl of an electric mixer or a large bowl mix together the browned butter, brown sugar, and granulated sugar. Once combined add the egg and vanilla extract.
• In a medium sized bowl mix together the rolled oats, quick oats, all-purpose flour, baking soda, salt, and cornstarch.
• Gently fold the dry ingredients into the wet then fold in the dried cranberries. Using a medium cookie scoop to form 1.5 tablespoons of dough place on a parchment lined plate and cover with plastic wrap. Chil in the fridge for 30 minutes or up to 3 days.
• Preheat your oven to 350F/180C and line a baking sheet with a silpat liner or parchment paper.
• Place cookie balls spaced out by 2-inches on prepared cookie sheet. Bake for 8-10 minutes or until the center of the cookies are just set, the sides will be golden brown and the center will still look wet. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies will keep for up to 5 days in an airtight container.

CRANBERRY APPLE OATMEAL

Steps:

• Combine water, apple, and cranberries together in a bowl; bring to a boil. Cook mixture until cranberries burst and apple is tender, about 5 minutes. Reduce heat to medium and stir oats, brown sugar, cinnamon, nutmeg, and salt into apple mixture. Cook, stirring continuously, until water is absorbed and oatmeal thickens, 2 to 3 minutes. Top oatmeal with walnuts.

FRANKENBERRY OATMEAL

Steps:

• Mix all the ingredients together in a microwave-safe bowl.
• Nuke on high for about 1-2 minutes.
• Mix again,let it thicken upon standing, and enjoy!

MONSTER CEREAL MUNCH

Steps:

• In large microwavable bowl, microwave baking chips uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in oil.
• Gently stir in cereal until evenly coated.
• Spread on waxed paper or foil; top with Halloween sprinkles. Cool until chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.