How To make Oatmeal No Bakes
2 cups sugar
1/4 pound margarine
1 teaspoon Karo syrup
1/2 cup milk
1/3 cup cocoa
3 cups oatmeal
1/2 cup coconut
1 teaspoon vanilla
2 teaspoons peanut butter
Boil sugar, margarine, Karo, milk and cocoa for 2 minutes. Add oats, coconut, vanilla and peanut butter. Drop by teaspoon onto waxed paper and let cool.
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3 ingredient no bake oatmeal bars- Breakfast Bars Recipe
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3 Ingredient No Bake Oatmeal Bars made with just 3 ingredients- this vegan and gluten free and low calorie recipe tastes so good!
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(NO OVEN) 3-INGREDIENT BANANA OATMEAL COOKIES || QUICK & EASY
HEALTHY BANANA OATMEAL COOKIES || 3 INGREDIENTS ONLY
INGREDIENTS:
4 very ripe bananas
2 cups oatmeal
100 grams dark chocolate chunks/ chips
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Best Chocolate Oatmeal Cookies in Appalachia | My Favorite Lunchroom Cookie
Watch this video to learn how to make one of our favorite easy cookies and to hear my lunchroom memories from when I was a girl going to school in the Appalachian Mountains.
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No Bake Oatmeal Cookies (Healthy Recipes)
Healthy No-Bake Oatmeal Cookies! Easy to make and with only 6 healthy ingredients, they're a delicious treat you can feel great about eating! Dairy free, gluten free, eggless and also refined sugar free.
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Servings 10 cookies
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 1 cup quick cooking oats
* 1/4 cup shredded unsweetened coconut
* 1/2 cup creamy almond butter
* 1/4 cup maple syrup
* 1/4 cup coconut oil
* 2 tablespoons cocoa powder
* 1/4 teaspoon fine salt
* 1/2 teaspoon vanilla
* 1/3 cup chopped walnuts
Instructions
* Line a cookie sheet with parchment paper, set aside.
* Combine almond butter, maple syrup salt, vanilla and coconut oil in a saucepan and heat over medium low heat, stirring constantly, until melted and well combined.
* Stir in cocoa powder, quick-cooking oats and mix well.
* Add coconut and stir until completely combined.
* Scoop 2 tbsp portions of mixture onto your prepared baking sheet. Shape cookies.
* Let cool in the refrigerator or freezer until hardened ( 2 hours - overnight)
* Serve cold or frozen!
* Store in an airtight container in the refrigerator!
Notes
These cookies are best served cold. Coconut oil becomes soft at warm temperatures!
Ingredient substitutions:
* Almond butter. Any nut or seed butter should work well in this recipe!
* Coconut oil. Butter or ghee are great substitutes for coconut oil!
* Maple syrup. Use any liquid sweetener.
* Shredded coconut. If you don’t care for coconut, simply replace it with an extra 1/4 cup quick-cooking oats. However, I think the coconut is one of the ingredients that makes this recipe extra special and delicious!
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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No-Bake Vegan Chocolate Oatmeal Cookies Recipe
These chocolate oatmeal cookies are no-bake, vegan and the recipe is super easy! If you want a healthy, guilt free dessert (or snack) these cookies are for you. They are soft, chewy and delicious! Follow this easy recipe to learn how to make the best vegan chocolate oatmeal cookies.
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Makes 18 cookies
Ingredients:
2 cups (160g) Quick oats
3/4 cups (67g) Rolled oats
180g (6.3oz) Dark chocolate
1½ cups + 1 tablespoon (375ml) Coconut milk
2 tablespoons (25g) Sugar (white or brown)
1/4 teaspoon Salt
1 teaspoon Vanilla extract
Directions:
1. Line two baking sheets with parchment paper and set aside.
2. Chop the chocolate and place in a heatproof bowl.
3. In a small saucepan place coconut milk, sugar and salt, bring to a simmer, turn the heat off and pour over chopped chocolate, add vanilla extract, let sit for 2 minutes, then stir until chocolate is melted and smooth.
4. Immediately add oat and stir until combined.
5. Using a cookie scoop or two spoons drop mixture onto lined baking sheets.
6. Let cool to room temperature, then refrigerate until set, about 1-2 hours.
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