Oatmeal Fried Bananas

By marc Published: December 2, 2012

• Yield: 8 small bananas (4 Servings)
• Prep: 10 mins
• Cook: 5 mins
• Ready In: 15 mins

Bananas coated in rolled oats and fried until the outside is crispy and the inside smooth and creamy. Drizzled with a little honey it makes for a divine dessert.

Ingredients

• 1 bunch lady finger bananas peeled
• 1/4 cup flour
• 1/4 cup rolled oats
• 1 egg beaten
• 1 tablespoon honey
• vegetable oil for frying

Instructions

1. Add 1" of oil into a pot and heat over medium heat until it reaches 340 degrees F (170C). Prepare a paper towel lined wire rack.
2. Meanwhile prepare 3 bowls with the flour, egg, and oatmeal.
   
3. Dust the bananas in flour, them dip them in the egg to coat.
   
4. Roll the bananas in the oatmeal until they're well covered with oats.
   
5. When the oil reaches 340 degrees F, fry the bananas until the oats are golden brown, then transfer to the paper towel lined rack to drain.
   
6. Plate the bananas and drizzle with honey. Serve with a scoop of ice cream.

http://norecipes.com/blog/fried-bananas-recipe/

Oaty fruit crumble

Source: Children’s healthy and fun cookbook by Ncola Graimes (DK Publication)

Ingredients:
4 dessert apples
200g blueberries (fresh or frozen) – defrosted if frozen
4 tbsp fresh apple juice
1 tbsp light muscovado sugar (light brown soft sugar)

Toppings:
75g plain while flour
75g wholemeal flour
75g unsalted butter (cut into small pieces)
75g light muscovado sugar
3 tbsp sunflower seeds
1 tbsp sesame seeds
3 tbsp rolled oats

Methods:

1. Preheat the oven to 180°C. Put the plain white flour and wholemeal flour into a large mixing bowl and stir together with a spoon.
2. Add the butter. Rub the butter and flour together with your fingertips (or pastry cutter) until they look like coarse crumbs. Stir in the sugar, seeds and oats.
3. Remove the skin from the apple and cut them into quarters. Then careful remove the core and slice the fruits into bite-sized pieces.
4. Put the pieces of apple into an ovenproof dish (900ml/ 2 pint). Add the blueberries and pour over the apple juice. Sprinkle some sugar evenly over the top.
5. Spoon over the topping in an even layer then put the dish in the oven. Cook for 35 minutes until the top is crisp and beginning to brown.
6. It can be served warm or cold. Best to eat with ice-cream.

Notes:

1. You can make this oaty crumble using ramekins instead of ovenproof dish.
2. Try different variety of seasonal fruit such as strawberries, nectarines, peaches, plums, blackberries or pears.

http://food-4tots.com/2010/04/11/oaty-fruit-crumble/2/

Healthy Snack Bar

Ingredients:
40g rolled oats
40g sunflower seeds
40g pumpkin seeds
Handful of black and white sesame seeds
3-4 tbsp clear running honey (I used no water added honey)

Methods:
1) Heat up the pan.
2) Put the black and white sesame seeds in a non-stick and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant. Set aside.
3) Put the oats and dry fry for 3 mins. Turn the oats occasionally to make sure they cook evenly.
4) Add the sunflower and pumpkin seeds and dry fry for another 2 minutes or until light golden. Take care – the pumpkin seeds may pop a little!
5) Return the roasted black and white sesame seeds to the pan and dry fry for ½ min.
6) Take the pan off the heat. Stir in the honey – it will sizzle at first but keep stirring until the oats and seeds are coated. Allow to cool slightly.
7) Line a 20cm x 10cm baking tin with greaseproof paper.
8) Spread the mixture evenly on the paper and line another one on top of the mixture.
9) Use a presser (or chopping board) to apply pressure to the mixture.
10) Chill for at least 1 hour, or until solid. Turn it out of the tin and peel off the greaseproof paper. If you have problem to peel off the paper, leave it at room temperature for 1 min and try again. Cut into bars.
11) Keep it in an air-tight container and store in the fridge. Best to be consumed within a week.

Note: The combination of oats and seeds is subject to personal preference.

 

 

http://bits-of-taste.blogspot.sg/2008/10/healthy-snack-bar.html

 

 

 

 

Peanut Oat Cookies

Peanut Oat Cookies

Ingredients:
300g Plain flour
60g Qiuck cooking oats
100g chucky peanut butter
50g honey
100g butter
1/4 tsp salt
120g castor sugar
More quck cooking oats for sprinkling

Method:
1. Cream butter with honey, peanut butter, sugar and salt until smooth and creamy.
2. Fold in flour and oats and mix until well combined. Roll out dough to 4mm thickness and cut with a floured fluted cutter.
3. Place cut dough onto greased trays. Brush lightly with beaten egg and sprinkle with some oats.
4. Bake in preheated 170C oven for 15 minutes or until golden brown.
5. Remove cookies onto a wire rack to cool before soring in airtight containers.


http://jasnette.blogspot.sg/

Rolled Oats and Chocolate Chip Cookies

You need :
120g plain flour
1/2 tsp baking powder
1/8 tsp salt
65g butter
100g light brown sugar
50g caster sugar
1 egg
1 tsp vanilla essence
70g rolled oats
1 cup chocolate chips

 

To do :
1. Combine butter, brown sugar and caster sugar and beat until smooth. (I use a handheld mixer).
2. Add the eggs and vanilla essence and beat on low speed until well blended.
3. Fold in dry ingredients until well incorporated.
4. Add in rolled oats and chocolate chips and mix well.
5. Drop the dough by heap tbsp onto prepared baking sheets, spacing them apart. The cookies will spread during baking.
6. Bake the cookies until they’re evenly light brown and tops feel firm when lightly touched for 15-20 mins at 180 degrees.
7. Let the cookies cool on the baking sheet for 5 mins before transfering to wire rack to cool completely. (The cookies will fall apart if you immediately remove the cookie from the baking sheet).
8. Store in air-tight container at room temperature for up to 3 days.


Recipe adapted from Williams-Sonoma : Essentials of Baking


http://esjoie.wordpress.com/page/49/