Cinnamon Raisin Oat Triangles Food

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CINNAMON RAISIN OAT TRIANGLES



Cinnamon Raisin Oat Triangles image

A great lunch box treat. I created it about 15 years ago when my kids were in elementary school.

Provided by Penny B in KC

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 45m

Yield 18

Number Of Ingredients 13

2 cups regular oats
1 cup unbleached all-purpose flour
¾ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup melted butter
1 cup raisins
¼ cup orange marmalade
½ cup finely chopped pecans
¾ cup powdered sugar
2 tablespoons milk
1 tablespoon melted butter
¼ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  • Mix oats, flour, brown sugar, cinnamon, and baking soda together in a medium bowl until combined. Stir in melted butter until evenly mixed. Remove 1 cup of the mixture and set aside. Pat remaining mixture into the bottom of the prepared pan.
  • Combine 1 cup reserved crumb mixture, raisins, marmalade, and pecans in a bowl. Sprinkle over the mixture in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  • Meanwhile, combine powdered sugar, milk, butter, and cinnamon for icing in a bowl. Stir until well blended and smooth.
  • Remove bars from the oven and carefully cut into 3-inch squares while still warm, then cut diagonally to make a triangle. Drizzle with icing.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 36.5 g, Cholesterol 22.2 mg, Fat 11.4 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 101.5 mg, Sugar 22.4 g

CINNAMON RAISIN OAT TRIANGLES



Cinnamon Raisin Oat Triangles image

Make and share this Cinnamon Raisin Oat Triangles recipe from Food.com.

Provided by kikyo7734

Categories     Bar Cookie

Time 45m

Yield 18 triangles, 18 serving(s)

Number Of Ingredients 11

2 cups rolled oats
1 cup all-purpose flour
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup butter, melted
1 cup sun-maid natural raisins
1/4 cup apple jelly
1/2 cup powdered sugar
1/4 teaspoon cinnamon
2 teaspoons skim milk

Steps:

  • Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed. Remove 1 cup crumb mixture; set aside. Pat remaining mixture into greased 9" square pan.
  • Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan. Bake at 350 degrees F for 30 minutesor until edges are golden brown.
  • While warm, cut into nine 3" squares. Cut each square diagonally to make triamgles. Cool in pan.
  • Blend powdered sugar with cinnamon and milk to make a thin icing. Drizzle over cut triangles.

CINNAMON RAISIN OVERNIGHT OATS



Cinnamon Raisin Overnight Oats image

Make and share this Cinnamon Raisin Overnight Oats recipe from Food.com.

Provided by anniesnomsblog

Categories     Oatmeal

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups rolled oats, not quick cook
3/4 teaspoon ground cinnamon
3 tablespoons artificial sweetener, such as Truvia
1/3 cup raisins
1/2 cup plain low-fat yogurt (greek yoghurt would work too)
1 cup milk, I used skim (almond, soy, rice etc would all work too)

Steps:

  • Place the oats, cinnamon, sweetener and raisins into a large bowl and stir until combined.
  • Add in yoghurt and milk and mix until well combined.
  • Either decant into a jar/container, or cover the bowl with clingfilm before placing in the fridge for at least 3 hours, overnight if possible.
  • Serve with extra raisins or nuts/seeds, if desired.
  • Overnight oats will keep in an airtight container, in the fridge, for 2 days.

CINNAMON RAISIN OAT TRIANGLES



Cinnamon Raisin Oat Triangles image

I created this recipe when my sons were little. This treat packs well in a lunch. Back in the days when newspapers printed recipes, I sent this one in to the Kansas City Star when they were requesting lunchbox desserts. Happy to report it was published with great reviews.

Provided by Penny Burdge

Categories     Cookies

Time 40m

Number Of Ingredients 9

2 c oats, regular
1 c all purpose flour
3/4 c dark brown sugar, packed
1 tsp ground cinnamon
1/2 tsp baking soda
3/4 c butter, unsalted and melted
1 c raisins
1/2 c pecans, finely chopped
1/4 c orange marmalade or apricot jam or apple jelly

Steps:

  • 1. Mix oats, flour, brown sugar, cinnamon and baking soda.
  • 2. Stir in melted butter until evenly mixed. Remove 1 C of this mixture and set aside. Firmly pat the remaining mix into a greased 9" x 9" pan.
  • 3. Combine the raisins, marmalade, and reserved crumb mixture. Sprinkle over the mix in the pan.
  • 4. Bake 30 minutes at 350?. While still warm, cut into 3" squares. Then cut the squares diagonally to make triangles. Drizzle with icing if desired.
  • 5. Icing: 3/4 Cup powdered sugar 1/4 teaspoon cinnamon 2 Tablespoons milk 1 Tablespoon melted unsalted butter Stir all together until well blended and smooth

CINNAMON-RAISIN OATMEAL SCONES



Cinnamon-Raisin Oatmeal Scones image

I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.

Provided by Katzen

Categories     Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats
1/4 cup milk
1/4 cup heavy cream
1 large egg
1 1/2 cups all-purpose flour (7 1/2 ounces)
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
1/2 cup raisins
1 tablespoon sugar, for sprinkling

Steps:

  • Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
  • Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
  • Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
  • Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

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