Cinnamon Raisin Oat Triangles Food

CINNAMON RAISIN OAT TRIANGLES

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.

CINNAMON RAISIN OAT TRIANGLES

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

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

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

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.