Soft & Chewy Oatmeal Date Cookies Yummy Healthy Easy

OatmealPeanut Butter Cookies with Dates Recipe EatingWell

Next, mix in the dry ingredients, the cookie dough will start to thicken up with the oats incorporated. Finally, add the dates, walnuts, and raisins and mix for about 30 seconds. Cover and chill for at least an hour. Preheat oven to 350°F (175°C or 180°C) and scoop onto a parchment-lined sheet pan 12 mounds.

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March 20, 2023. Jump to Recipe. This baked date oatmeal is a simple make-ahead healthy breakfast. It comes together quickly with just a few ingredients and one bowl. A bowl of this oatmeal feels like a warm hug. The cinnamon compliments the sweet bits of dates that melt in your mouth. The pecans on top add the perfect touch of crunch.

Oatmeal With Dates Recipe

Instructions. Preheat oven to 350 degrees F (176 C). Line a baking sheet with parchment paper and toss apples with lemon juice, cinnamon and honey. Bake for 5 minutes then roll over parchment paper and tuck it in so they're in a "pocket" to trap in moisture. Cook for 10-15 minutes more (20 minutes total) until soft.

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How to Make This Raisin, Date, and Walnut Oatmeal Recipe. To a medium sauce pan, add 1 cup of old fashioned oats or rolled oats, plus 2 cups of milk or hot water. Turn the burner up to high. Once it starts to bubble, turn the heat down to medium-low for about 5 minutes, or until the oats look creamy and taste fully cooked.

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Preheat oven to 350° F. Sift or whisk together flour, baking soda and salt. Place softened butter and brown sugar in the bowl of a stand mixer. Using the paddle attachment begin mixing on medium speed. Continue to mix until the butter and sugar mixture is light and fluffy (approximately 2 - 3 minutes).

Soft & Chewy Oatmeal Date Cookies Yummy Healthy Easy

Step 1. In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well.

Red Velvet Oatmeal

Step 1: Make the cookie dough. Mix the dry ingredients - old-fashioned oats, hazelnut flour, baking soda, and salt in a medium bowl. Step 2: Mix the wet ingredients - tahini, maple syrup, honey, and vanilla next into a small, separate bowl. Step 3: Mix well to form a thick and sticky dough.

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Lightly grease an 8×8 baking dish. Combine all the ingredients together in a bowl. Stir to combine. Pour into baking dish. Bake for 30-40 minutes or until set. Serve topped with additional milk. Enjoy! This date and walnut baked oatmeal is an easy make-ahead healthy breakfast. This recipe comes together in one bowl and is comforting and.

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Remove the date pits and chop. Blend the date filling ingredients until smooth. Line an 8×8" pan with parchment paper. Press a little more than half of the oatmeal bar mixture into the pan. Add in the date filling and spread over the oatmeal mixture. Sprinkle the remaining oatmeal mixture evenly over the date filling.

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Reduce heat; simmer 15 to 20 minutes or until thickened, stirring occasionally. Remove from heat; cool slightly. In large bowl, combine flour, sugar and salt. Cut in margarine with pastry blender or two knives until mixture is crumbly. Stir in oats, 1 cup coconut and nuts; mix well. Reserve 4 cups oat mixture for topping.

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Preheat the oven to 350F and line 2 baking sheets with parchment paper or a silicone baking mat. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. In a large bowl, cream together the butter, brown sugar, and molasses on medium speed until well-combined and fluffy, about 3-4 minutes.

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Stir in the oats, pecans, and dates. Reduce the heat to medium. Cover, and cook for about 5 minutes stirring once or twice. STEP 5. STEPS 6-7. Remove the oats from the heat and let them stand for a few minutes. Sprinkle with brown sugar (or turbinado sugar if you like), add a splash of milk or cream.

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Microwave on high for 1 minute. Remove dates from hot water and place in food processor (reserve date water- do not toss). Blend for 30-60 seconds, until dates are very small bits, almost pureed. Add in oats and process for 30 seconds. Add in vanilla, almond butter, salt and 2 tablespoons of the date water.

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Boil for at least 5 minutes until the dates break down. Add the baking soda, stir well and remove from heat. Place all the ingredients for the crisp into a medium size bowl and mix well. Line an 8×8 baking dish with parchment paper. Pour half the oat mixture into the bottom of the pan and gently push it down.

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In a large bowl, mix oats, flour, brown sugar, baking soda and salt; stir in melted butter and egg white. Press half the mixture into an 8-in. square baking pan coated with cooking spray. Spread carefully with date mixture; top with remaining oat mixture. Bake until lightly browned, 20-25 minutes. Cool in pan on a wire rack. Cut into bars.

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Cover with a lid and let stand overnight at room temperature. The next morning, uncover the saucepan and stir in banana slices, chopped dates, cinnamon and sea salt. Bring oats to a simmer over medium heat, stirring frequently until the oatmeal is cooked and creamy, about 5-7 minutes. Portion the oatmeal into bowls.