FOOD

Handheld Quaker® Oat Treats

Serving Size: 8-12 servings

FOOD

Handheld Quaker® Oat Treats

Serving Size: 8-12 servings

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

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Scoop out the dough onto a baking sheet lined with parchment. Bake for 13-15 minutes until golden brown.

Filling

  1. 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.
  2. 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.
  3. 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

  1. Preheat the oven to 350 degrees.
  2. 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

  1. Mix strawberries with sugar, flour, cornstarch, and lemon juice until well combined.
  2. Arrange the strawberry layer on top of the baked bottom layer. Then sprinkle with the remaining crumble.
  3. Bake for an additional 30 minutes until golden brown.
  4. 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

  1. Preheat the oven to 375 degrees.
  2. Line cupcake muffin tin with liners or non stick cooking spray.
  3. 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.
  4. 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).
  5. Bake for 14-17 minutes until tops spring back lightly to the touch.
  6. Let the muffins cool completely before removing from the tin. Store in an airtight container.

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