Best Fruit Nut Oatmeal Recipes

FRUIT & NUT BAKED OATMEAL

Steps:

• Preheat oven to 400°. In a bowl, mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and the edges are lightly browned, 35-40 minutes. Slice and serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer pieces to airtight freezer containers; return to the freezer. To use, microwave each piece on high until heated through, 1-2 minutes.

OATMEAL, FRUIT AND NUT BREAD

Steps:

• Combine oats and buttermilk; mix well and set aside for a few minutes.
• Combine dry ingredients, except for the sugar, and mix well.
• Add brown sugar to oat mixture and mix well, pressing out any lumps.
• Add buttermilk mixture and vanilla to dry ingredients and stir just until dry ingredients are moistened.
• Stir in fruit and nuts (if using).
• Put batter into 2 1-lb loaf pans that have been sprayed with nonstick spray.
• Bake at 325 for 25-30 minutes.
• Cool in pan for 5-10 minutes, then remove from pans to cool on wire rack.

FRUIT AND NUT OATMEAL COOKIES

Steps:

• In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
• Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
• Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake at 375° for 8 minutes or until edges are lightly browned.
• Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
• To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

QUINOA, OATMEAL, FRUIT AND NUT BREAD - ABM

Steps:

• Place all ingredients except fruit and nuts in bread machine according to manufactures directions. Using 4 cups to start and adding the 5th if dough is too wet.
• Dough will be sticky.
• When dough cycle is done remove, punch down on a well floured surface and add fruit and nuts and shape it into ball. Or add the fruit and nuts at the cycle of fruit and nuts on the bread machine.
• Place on an two oiled loaf pans. Smooth side up folding the sides and tuck them underneath.
• Brush the top part very lightly with water and give a score a couple slices across the top.
• Let it rise to about double its size 45 minutes.
• Bake for 30 minutes at 400 degrees.
• Let bread cool completely before you slice it.
• Enjoy!

OATMEAL-FRUIT-NUT BARS (FROM SARA SNOW)

Steps:

• Stir together dry ingredients (flour, salt, baking soda and spices).
• In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
• Drop spoonfuls onto baking sheet; bake 12-14 minutes at 350.
• OR, if making bars,.
• Spread evenly into a large, glass baking pan; bake 20-25 minutes.

FRUIT AND NUT OATMEAL COOKIES

Steps:

• 1. Heat oven to 350F. In large bowl, beat brown sugar, egg, applesauce, oil and vanilla on medium speed of electric mixer until well blended. Add flours, baking soda, spices and salt. Beat on low speed just until well blended. Stir in the oats, fruit and walnuts. Mix well. Dough will be moist. Drop by level measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are light golden brown. Do not overbake. Centers will look soft. Cool 1-2 minutes on cookie sheets, then transfer to wire racks. cool completely. Store in tightly covered container, separating layers with waxed paper, up to 2 days. For longer storage, freeze. makes about 4 dozen.

OVERNIGHT FRUIT AND NUT OATMEAL FOR THE CROCK POT

Steps:

• Place ingredients except pecans in a small crockpot and cook 6-8 hours or until tender.
• Oats will thicken upon standing.
• Serve with milk, cream, sweetener or fresh fruits if desired, topped with toasted pecans.

CHEF JOEY'S OATMEAL, FRUIT & NUT BARS

Steps:

• Preheat oven to 375'F.
• Lightly spray a 8x8 inch square baking dish with oil.
• Cream the margarine and brown sugar together until well blended.
• Stir in the oats, flour and toasted chopped hazelnuts. Mix well. Remove one cup of this mixture and set aside.
• Press the remaining mixture into the bottom of your prepared pan. Try to get it as even as you can.
• Mix the raisins and preserves well. Spread this mixture on top of the oat mixture leaving a 1 inch border around the edges without any raisin mixture.
• Sprinkle the reserved oat mixture on top of the fruit and press down lightly.
• Bake for 25-30 minutes until the top is golden.
• Cool these for about 10 minutes.
• Then, with a wet, sharp knife cut the squares into 16 pieces. Dip the knife in water every time you cut, this is sticky.
• Let the squares cool and cut again before removing.
• These are delicious warm or cold and would be great with a dollop of non-dairy whipping cream or some vanilla soy ice cream.
• Bon Appetit!

FRUIT & NUT BAKED OATMEAL

Steps:

• Preheat oven to 400°. Mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and edges are lightly browned, 35-40 minutes. Slice; serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, microwave each piece on high until heated through, 1-2 minutes.

FRUIT & NUT OATMEAL

Steps:

• Combine first 3 ingredients in medium microwaveable bowl.
• Microwave on HIGH 1-1/2 to 2 min. or until of desired consistency, stirring after each minute. Let stand 1 min.
• Stir in jam; sprinkle with trail mix.