Share the Warmth with Quaker and Feeding America

INGREDIENTS

• 1⁄2 cup Quaker® Instant Oats (uncooked)
• 1⁄2 cup water
• 1⁄2 cup nonfat milk
• 1 teaspoon raw pumpkin seeds
• 1 teaspoon sliced almonds
• 1 teaspoon coarsely chopped pecans
• 1 teaspoon dark chocolate chips
• 1 teaspoon unsweetened dried cranberries
• 1 teaspoon unsweetened coconut

COOKING STEPS

• In a medium saucepan, bring milk to a gentle boil (watch carefully). Stir in oats. Cook, uncovered, over medium heat, I minute for Quick Oats, stirring occasionally. Toss together pumpkin seeds, almonds, pecans, chocolate chips, cranberries and coconut. Sprinkle over oatmeal.

INGREDIENTS

• 3 cups Quaker® Old Fashioned Oats, divided
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 1⁄2 cups nonfat milk
• 3 tablespoons canola oil, plus 2 teaspoons for pan
• 1 large egg
• 1 large egg white
• 1⁄4 cup maple syrup
• 1 cup mashed very ripe banana (2 medium bananas)
• 1 teaspoon vanilla extract
• 1⁄2 cup chopped pecans
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COOKING STEPS

• • • Preheat the oven to 350 degrees. Place 1 cup of the oats in a food processor and process until it is finely ground. (You will wind up with about 3⁄4 cup.) Place the ground oats into a medium bowl with the remaining rolled oats, the cinnamon, baking powder and salt and stir to combine. In another medium bowl whisk the milk, 3 tablespoons canola oil, egg, egg white, and maple syrup until smooth. Stir in the banana and the vanilla extract until well combined. Add the dry ingredients to the wet and stir to combine. Brush the wells of a 12-cup muffin tin with 2 teaspoons oil. Spoon the mixture into the muffin wells, filling each to the top. Sprinkle pecans on top. Bake until set and golden brown around the sides, about 25 minutes. Cool in the pan on a wire rack for 10 minutes, then run an offset spatula around the sides and underneath each cup to remove from the pan and transfer to the wire rack to cool.

INGREDIENTS

• 1⁄2 cup Quaker® Old Fashioned Oats (uncooked)
• 1 cup nonfat milk*
• 1 teaspoon shredded orange peel
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup blueberries
• 1⁄4 cup raspberries
• 1⁄4 cup blackberries
• 2 tablespoons nonfat Greek yogurt, plain or vanilla*
• 1 tablespoon sunflower seeds

• Combine oats and nonfat milk in microwave-safe bowl. Microwave on HIGH 2-1⁄2 to 3 minutes. Stir in orange peel and vanilla. Top with berries and yogurt. Sprinkle with sunflower seeds and additional orange peel, if desired. *For vegan version, substitute non-dairy milk and yogurt, such as almond or soy, for nonfat milk and yogurt.