Healthy Oatmeal Recipes & Easy Oatmeal Cookie Recipe / LS31

Raspberry and Oatmeal Sundaes

This makes a light, refreshing dessert after a rich main course. As an alternative to oatmeal, you can grind porridge oats in a food processor until they're broken up but not completely ground.

Serves: 4 - 6

Preparation time: 10 minutes, plus cooling
Cooking time: 5 minutes

75g medium oatmeal
250g quark
4tbsp clear honey
200g low fat natural yogurt
2 tsp vanilla extract
250g fresh or frozen raspberries

Method

Toast the oatmeal by heating it in a heavy-based frying pan, stirring until lightly browned. Tip onto a plate and leave to cool.

Beat the quark in a bowl until softened. Add the honey, yogurt and vanilla and beat until smooth. Stir in the oatmeal.

Scatter a third of the raspberries into four small serving glasses and spoon over half the oat. Scatter half the remaining raspberries on top and add the remaining oat mix. Scatter with the remaining raspberries.

Oatmeal and Dill Crusted Salmon

Use any other soft fruits instead of the raspberries. Sliced strawberries or blueberries work very well.

Preparation time: 10 minutes

Cooking time: 10 -15 minutes

Serves: 4

4 salmon fillets

1 tbsp olive oil

3-4 tbsp pinhead oatmeal

1 tbsp fresh dill, chopped

Finely grated zest and juice of 1 lemon

Dill sprigs to garnish

Lightly brush the top of each salmon fillet with olive oil. Line the grill pan with foil and place the fish, flesh side up, on the grill rack.

Mix the oatmeal with the dill, lemon zest and seasoning. Sprinkle the mixture evenly over the salmon fillets. Pat down lightly to give a good coating, drizzle juice over, and grill for 8-10 minutes, without turning. Serve garnished with fresh with dill.

Oatmeal and Honey Cake

A slice of this moist and moreish cake costs just 35p.

Serves 6-8
Prep time: 15 minutes
Cook time: 45-50 minutes

300g butter
100g honey
150g regular or jumbo rolled oats
50g medium oatmeal
100g light brown muscovado sugar
150g self raising flour
4 medium eggs, beaten

Total cost: £2.07
Per serving: 26p (based on eight)

Instructions:

Preheat the oven to 180°C, gas mark 4. Grease and base line a 20cm round loose bottomed cake tin.

Melt 100g butter with the honey and add the oats.

Mix together the oatmeal, sugar and flour in a large bowl. Melt the remaining butter and stir into the dry ingredients with the eggs. Pour into the cake tin.

Sprinkle the oat and honey mixture on top and bake for 45-50 minutes or until golden and a skewer inserted comes out clean.

Serving Suggestion: Serve warm with a drizzle of honey.

Cook's Tip: Try adding some chopped walnuts to the oat topping for an extra crunchy texture.

Fruity Cinnamon Oatcakes

Makes 9
Prep time: 10 minutes
Cook time: 10 minutes

50g medium oatmeal
50g plain flour
½ tsp baking powder
¼ tsp ground cinnamon
25g currants, chopped
15g butter
1 tbsp honey

Total cost: 27p
Per oatcake: 3p

Instructions:

Preheat the oven to 200°C, gas mark 6.

Mix all the dry ingredients together in a bowl.

Melt the butter with the honey and stir into the dry ingredients with 2-3 tbsp boiling water. Mix to form a dough.

Dust the work surface with a little oatmeal and roll out the dough to ½cm thickness. Using a 7cm round cutter, cut 9 rounds and place on a non-stick baking tray. Bake for 10 minutes or until golden.

Serving Suggestion:Top with jam and clotted cream, or a hard cheese e.g. Caerphilly and celery.

Cook's Tip: Try using mixed spice and dried cranberries as an alternative.

Toasted Oat and Yogurt Layer

Preparation time: 5 minutes plus chilling time
Serves:2

50g oats
6 tbsp 0% fat Greek yoghurt
1 tbsp honey
100g blueberries

Toast the oats by dry frying them in a frying pan for 1-2 minutes until golden.

Mix together the yoghurt and honey and place half in the base 2 wine or sundae glasses. Then sprinkle half the toasted oats into the glasses. Top with half the blueberries then repeat the layers.

Serve chilled.