Ginger Oat Biscuitscookieswedges Recipes

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GINGERBREAD OVERNIGHT OATS



Gingerbread Overnight Oats image

Prep these spiced oats at night, stick them in the fridge, and in the morning your breakfast is ready to eat before you head out the door.

Provided by Quaker®

Categories     Trusted Brands: Recipes and Tips     Quaker® Oats

Time 8h

Yield 1

Number Of Ingredients 11

½ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
½ cup milk
2 tablespoons chopped pecans
1 teaspoon brown sugar
1 teaspoon gingerbread spice (see recipe below)
1 tablespoon raisins
2 tablespoons ground cinnamon
2 tablespoons ground ginger
2 tablespoons ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cloves

Steps:

  • Add Quaker® Oats to your container of choice, pour in milk, add in raisins and pecans.
  • Sweeten by topping with brown sugar and gingerbread spice before refrigerating overnight.
  • Rise, shine, and enjoy!

Nutrition Facts : Calories 523.6 calories, Carbohydrate 83.4 g, Cholesterol 9.8 mg, Fat 21.5 g, Fiber 20.8 g, Protein 14.3 g, SaturatedFat 6.1 g, Sodium 85.2 mg, Sugar 20.8 g

GINGER AND OAT BISCUITS



Ginger and oat biscuits image

Not too sweet, these everyday biscuits can be easily adapted: you could add a handful of sultanas or sunflower seeds.

Provided by bingylala72

Time 30m

Yield Makes About 15

Number Of Ingredients 6

100g margerine or butter
50g soft brown sugar
1 dessertspoon golden syrup
100g self-raising flour
100g porridge oats
1 heaped tsp ground ginger/or more to taste

Steps:

  • Preheat oven to 180c. Cover a baking sheet with parchment. In a large saucepan, gently melt the margerine, sugar and golden syrup, stirring all the time. Remove from the heat.
  • Add to the pan the flour, oats, ground ginger and any variants, such as a handful of raisins or sunflower seeds. Lightly mix. Put dessertspoons of the mix onto the baking sheet and flatten a little.
  • Bake for 15-20 minutes. They'll continue to firm up on a wire rack.

GINGER OAT COOKIES (NO WHITE SUGAR ADDED)



Ginger Oat Cookies (no White Sugar Added) image

Recipe was posted in the Carbo Canteen at www.coolrunning.com. I have made both the banana and the pumpkin versions.

Provided by Auntie J

Categories     Drop Cookies

Time 30m

Yield 16 bars

Number Of Ingredients 8

2 bananas (OR 2/3 cup canned pumpkin and 1/2 cup applesauce)
1/2 cup molasses
2 teaspoons vanilla
1 cup whole wheat flour
2 cups oats
2 teaspoons baking soda
1 teaspoon ginger
3 teaspoons cinnamon

Steps:

  • Mix all ingredients, drop by spoonfuls onto greased cookie sheet and bake at 350F 10-15 minutes.
  • You can add nuts and raisins too.
  • For pan cookies, I use a greased 9" x 9" pan and bake for 20-25 minutes at 350°F.

Nutrition Facts : Calories 148.1, Fat 1.6, SaturatedFat 0.3, Sodium 162, Carbohydrate 30.1, Fiber 3.5, Sugar 7.8, Protein 4.5

GINGER OAT BISCUITS/COOKIES/WEDGES



Ginger Oat Biscuits/Cookies/Wedges image

Make and share this Ginger Oat Biscuits/Cookies/Wedges recipe from Food.com.

Provided by Delicious Bits

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 tablespoon golden syrup or 1 tablespoon honey
1/3 cup brown sugar
1 1/4 cups oats
1 1/2 teaspoons minced gingerroot (from the jar) or 1 teaspoon ground ginger
1/8 teaspoon salt

Steps:

  • Preheat oven to 180c. Line an 8-inch, shallow, round cake tin with baking paper.
  • Place butter, syrup, and sugar in a pan over low heat. Cook, stirring, until melted and combined.
  • Remove from heat and add oats and salt. Mix together.
  • Place mix into pan, press firmly and smooth the surface. Bake until golden brown for approximately 20-25 minutes.
  • Leave in the pan until cool enough to handle, then turn out and cut into wedges while still hot. The wedges become quite hard when cooled.

Nutrition Facts : Calories 188.6, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 91.8, Carbohydrate 27.3, Fiber 2.6, Sugar 9.6, Protein 4.2

GINGERBREAD OATMEAL COOKIES



Gingerbread Oatmeal Cookies image

Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
1 cup Biscoff creamy cookie spread, room temperature
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats

Steps:

  • Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 210 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGER



Oatmeal Cookies with Chocolate Chunks and Candied Ginger image

Provided by Tracey Seaman

Categories     Cookies     Food Processor     Chocolate     Egg     Ginger     Dessert     Bake     Picnic     Kid-Friendly     Quick & Easy     Oat     Honey     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 50 cookies

Number Of Ingredients 12

3 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups (packed) brown sugar
1 large egg
1/4 cup honey
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate (60 to 65 percent cocoa), coarsely chopped (about 1 1/4 cups)
1 cup crystallized ginger, finely chopped

Steps:

  • Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with parchment paper.
  • In food processor, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda. Pulse until oats are coarsely chopped, about 6 (1-second) pulses. Set aside.
  • Using electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes. Add egg, honey, and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated. Stir in chocolate and ginger.
  • Drop rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 14 to 16 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
  • Transportation tips:
  • To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.

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