Oatmeal Cereal Recipe Ideas
1.) To prepare oatmeal: Combine ½ cup dry quick cooking oats and 1 cup water in a microwaveable bowl. Microwave on high for 1 ½ minutes. Add ½ tsp. Sugar In The Raw or brown sugar (or use imitation sweeteners if you like), and ¼ cup almond milk, or soy milk. Add chopped fresh fruit or berries if you have any on hand. Serves 1

2.) To prepare oatmeal: Combine ½ cup dry quick cooking oats and 1 cup water in a microwaveable bowl. Microwave on high for 1 ½ minutes. Stir in 4 oz any flavor yogurt. Serves 1

Pancakes Without the Griddle
1 can (29 oz) pear halves packed in juice, drained and chopped
3/4 cup quick-cooking oats
1 cup nonfat milk
1/2 cup fat-free liquid egg substitute, (or 2 whole eggs)
2 Tbsp vanilla extract
1/4 cup sugar, (or sugar substitute equivalent measurement)
1 tsp grated lemon peel
1/2 cup raspberries 1/4 tsp ground cinnamon

Preheat oven to 350°F. Coat a deep 9" pie plate with cooking spray. Spread pears in an even layer in the dish.

Place oats in a blender. Cover and process on high 1 minute, or until finely chopped. Add milk, egg substitute, vanilla extract, sugar, and lemon peel. Process until well blended, stopping occasionally to scrape down the sides of the blender.

Gently ladle batter over pears. Sprinkle with raspberries and cinnamon. Bake 45 to 50minutes, or until puffed and cooked through.
Makes 6 servings

Per serving: 233 calories, 4 g protein, 52 g carbohydrate, 1 g fat, 1 mg cholesterol, 6 g fiber, 36 mg sodium.
Source: Vocalpoint Online 1/12/2010)

Tropical Granola Topping
3-1/2 cups quick cooking or old fashioned oats, uncooked
1/3 cup coarsely chopped slivered almonds
1/2 cup honey
4 tablespoons (1/2 stick) butter, melted (or use Smart Balance)
1-1/2 to 2 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup chopped dried tropical fruit mix

Heat oven to 350°F. In large bowl, combine oats, and almonds; mix well. In small bowl, combine honey, butter, ground ginger and salt; blend well. Drizzle over oat mixture; mix well. Spread evenly in 15 x 10-inch jelly roll pan. Bake 18 to 20 minutes, stirring every 5 minutes.

Remove from oven; immediately stir in dried fruit. Cool completely in pan on wire rack Store in tightly covered container. Serve with milk as a breakfast cereal, stir into low-fat yogurt, or sprinkle over fresh fruit, ice cream or frozen yogurt. Makes 4-1/2 Cups

Oatmeal/Whole Wheat Pancakes
1 egg
1 1/4 c. almond milk, or regular milk
2 tbsp. canola oil
1/2 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. sugar (optional)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. oats (can be thick cut, regular, quick)
1 large mashed banana 1/4 cup chopped pecans or walnuts
(If using sour or buttermilk, use 1 teaspoon baking powder and 1/2 teaspoon soda.)

Beat egg, add milk and oil. Sift all purpose flour, sugar, baking powder, soda and salt; add along with whole wheat flour and oats to liquid. Mix just until mixed. Add mashed ripe banana and chopped pecans or walnuts.

Spray a non-stick pan with non-stick cooking spray. Pour 1/3 cup batter for each pancake and cook on both sides until golden brown

Applesauce/Oatmeal Mffins
1 c. quick cooking or old fashioned oatmeal, uncooked
1 c. applesauce (preferably all natural, sugar free )
1 lg. egg, beaten
2 tbsp. plus 1 tsp. canola oil
1 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. orange or apple juice
3/4 c. whole wheat flour
1/4 sugar (optional) (or use equivalent sugar substitute)
1/2 c. cranberries, dried cranberries or raisins (optional)

Spray 12 muffin cups with non-stick spray Preheat oven to 375°F degrees. Stir together the oatmeal, applesauce, juice, egg, and oil. Set aside. Stir together the flour, baking powder, baking soda and cinnamon. Make a well in the center, and add the applesauce mixture. Stir until well combined, but do not over beat. Add raisins or cranberries if desired. Pour into the muffin tin. Each cup should be 2/3 full. Bake 15-20 minutes, or until a tester comes out clean. Cool on a rack for 15 minutes before removing muffins.
Makes 12 muffins.
Variation: Substitute 1/4 teaspoon ginger and 1/8 teaspoon nutmeg for the cinnamon.