CACAO OATMEAL RECIPES

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BAKED OATMEAL BREAKFAST BARS RECIPE | ALLRECIPES



Baked Oatmeal Breakfast Bars Recipe | Allrecipes image

I wanted an on-the-go oatmeal bar without the artificial ingredients of commercial bars. This is the base for the bars, a recipe easily modified to suit your own tastes.

Provided by Nichole Tews

Categories     Breakfast and Brunch

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 16 bars

Number Of Ingredients 10

2 cups old-fashioned rolled oats
⅓ cup packed brown sugar
1 tablespoon white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  • Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
  • Bake in the preheated oven until edges are golden brown, about 30 minutes.

Nutrition Facts : Calories 184.1 calories, CarbohydrateContent 26.2 g, CholesterolContent 48.9 mg, FatContent 6.7 g, FiberContent 2.1 g, ProteinContent 5.3 g, SaturatedFatContent 1.3 g, SodiumContent 270.6 mg, SugarContent 12.3 g

SALTED-BUTTER OATMEAL CHOCOLATE CHIP COOKIES - EPICURIOUS



Salted-Butter Oatmeal Chocolate Chip Cookies - Epicurious image

Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate instead of chips. This new version has since become her new favorite cookie recipe—and she thinks her family (and yours) will agree.

Provided by Emily Johnson

Total Time 1 hour 5 minutes

Cook Time 30 minutes

Yield Makes 22

Number Of Ingredients 12

1½ cups all-purpose flour
½ cup whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) salted butter, room temperature
1½ cups (packed) light brown sugar
½ cup granulated sugar
2 large eggs
2 cups old-fashioned oats
1 Tbsp. vanilla extract
6 oz. semisweet chocolate (at least 60% cacao), chopped

Steps:

  • Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
  • Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
  • Turn dough out onto a work surface and flatten to a disk. Freeze 15–20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24–36 hours.
  • Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  • Drop ¼ cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12–15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.

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