Ingredients
Cookies
- 6 ounces unsalted butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon allspice
- ½ teaspoon salt
- 3 cups Quaker® Old Fashioned Oats
Filling
- 1½ cups unsalted butter
- 4 cups confectioners sugar, sifted
- 1 teaspoon cinnamon
- 2 teaspoon vanilla extract
- 2 tablespoon milk
Steps
Cookies
- Preheat the oven to 350 degrees.
- In a bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy, for about 3 minutes. Add eggs and vanilla, apple sauce and mix until combined. Then add oats, flour, and all spice, and mix until well incorporated.
- Scoop out the dough onto a baking sheet lined with parchment. Bake for 13-15 minutes until golden brown.
Filling
- In a bowl of a stand mixer fitted with a paddle attachment, beat butter on medium high speed for about 5 minutes, until the butter is light in color and fluffy.
- Turn the speed down and gradually add the powdered sugar until it's completely incorporated. Add in vanilla, cinnamon, and milk and mix until well combined.
- Pipe filling onto one cookie, then top with a second cookie and enjoy!
Ingredients
Crumble
- 3 cups Quaker® Old Fashioned Oats
- 3 cups all purpose flour
- 1 cup sliced almonds
- ½ cup unsweetened apple sauce
- 2 cups brown sugar
- 1 teaspoon baking powder
- 1½ cups melted butter
- ½ teaspoon salt
Filling
- 4 cups strawberries, diced
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 1 lemon, juiced
Steps
Crumble
- Preheat the oven to 350 degrees.
- Mix the oats, flour, almonds, sugar, baking powder, butter, apple sauce and salt together into a crumble mixture. Press two thirds of the crumb mixture into the bottom of a square pan lined with parchment paper. Bake for 10 minutes
Filling
- Mix strawberries with sugar, flour, cornstarch, and lemon juice until well combined.
- Arrange the strawberry layer on top of the baked bottom layer. Then sprinkle with the remaining crumble.
- Bake for an additional 30 minutes until golden brown.
- Allow to cool at room temperature for 1 hour, and then refrigerate for at least 2 hours before slicing and enjoying.
Ingredients
- ½ cup Greek yogurt
- ½ cup milk
- 1 large egg
- ⅓ cup honey
- 1 cup Quaker® Old Fashioned Oats
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup fresh blueberries
- 4 tablespoons butter, melted
Steps
- Preheat the oven to 375 degrees.
- Line cupcake muffin tin with liners or non stick cooking spray.
- In a medium bowl whisk together yogurt, milk, egg, and honey. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries, and toss to combine.
- Add the yogurt mixture and the melted butter to the dry ingredients and stir until just combined (don't over mix or else muffins will become dense).
- Bake for 14-17 minutes until tops spring back lightly to the touch.
- Let the muffins cool completely before removing from the tin. Store in an airtight container.