Banana Oatmeal Rocks Lower Fat Recipes

OATMEAL APPLE BANANA LOW FAT MUFFINS

Steps:

• Mix together the oatmeal, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Set aside.
• Beat together the eggs. oil and sugar until fluffy.
• Blend in the milk.
• Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple.
• Do not over mix. Fold in only until the fruit is mixed through the batter.
• Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 25 minutes or until a toothpick inserted in the center comes out clean. Best served warm.

BANANA OATMEAL RECIPE

Steps:

• Combine all ingredients in a small pot. Bring to a boil over medium heat. Once boiling, stir only occasionally to prevent sticking or boiling over. It will eventually thicken. Sweeten as desired. Add your favorite toppings. I like peanut butter, mini chocolate chips, or the healthy nutella recipe linked earlier in this post. Serve hot, or refrigerate overnight and serve either hot or cold the next day.View Nutrition Facts

BANANA OAT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
• Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.

REDUCED-CALORIE CHOCOLATE BANANA OATMEAL

Steps:

• Pour cocoa powder into a microwave-safe bowl and stir in cinnamon, sweetener, and salt. Add hot water and stir thoroughly until cocoa powder has dissolved. Stir in cold water until well combined. Stir in oats and banana until mixed well.
• Microwave for 2 minutes. Remove, stir, and allow oatmeal to cool and thicken.

BANANA OATMEAL

Steps:

• Peel and slice 1 banana; reserve for serving. Using a fork, mash the remaining 3 bananas in a large saucepan. Add milk and bring the mixture to a simmer over medium-high heat, scraping the bottom of the pan often with a wooden spoon. Stir in oats, maple syrup, vanilla, cinnamon, ginger and salt. Reduce heat to medium-low. Cook, scraping the bottom of the pan often with the spoon, until the mixture is thick and creamy, about 5 minutes. Divide the oatmeal evenly among 4 bowls; top evenly with the reserved banana slices. Sprinkle with cinnamon, if desired, and serve immediately.

BANANA OATMEAL ROCKS

Steps:

• Heat oven to 350°F Line cookie sheets with non-stick aluminum foil or spray with Pam spray.
• For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins (crasins), and nuts; mix well.
• Drop dough by rounded tablespoonfuls onto cookie sheets.
• Bake approximately 10 minutes or until light golden brown. (Do not overbake; cookies should remain soft.) Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze.
• For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick). Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.

BANANA OATMEAL ROCKS (LOWER FAT)

Steps:

• Heat oven to 375°F. Line cookie sheets with aluminum foil. For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins, nuts and dates; mix well. Drop dough by rounded tablespoonfuls onto cookie sheets. Bake 12 to 15 minutes or until light golden brown. (Do not overbake; cookies should remain soft.) Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze. For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick). Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.