Heat oven to 350 degrees F. Spray 2 large cookie sheets with non-stick cooking spray.
In small bowl combine flour, cinnamon, and baking powder; set aside. In large bowl with electric mixer at medium speed, beat cream cheese, margarine, honey, egg substitute and almond extract until as smooth as possible; beat in applesauce. With mixer at low speed, beat reserved flour mixture into applesauce mixture to blend well. Stir in all but 1 Tbsp. oats.
Drop batter by heaping teaspoonfuls onto prepared cookie sheets, spacing about 1 inch apart; flatten slightly with back of spoon. Bake 15-18 minutes until cookies are browned on bottom. Remove from cookie sheets to wire rack to cool.
While cookies are still warm, brush each lightly with apricot spread; sprinkle with reserved 1 Tbsp. oats. Store cooled cookies in airtight container in refrigerator for up to one week. Makes about 4 1/2 dozen.
Note: Batter will be somewhat lumpy after beating; it will smooth out during baking time.
By Robin from Washington, IA
Blueberry and almond oat muffins make a convenient breakfast for on the go. Each muffin is packed with plenty of protein, nutrition and tastes delicious!
Preheat oven to 350 degrees F. Measure oats, flour, margarine, sugar, and soda into a bowl. Mix together until crumbly. Pack large half into greased 9 X 9 inch pan.
Stir oatmeal and dry milk together. Add to cold water in a heavy bottom pan and bring to a boil. Cook according to package directions. Stir in margarine, and brown sugar.
Preheat oven to 350 degrees F. Grease 2 quart round casserole dish. In saucepan over medium high heat, heat buttermilk until very hot but not boiling. Remove from heat.
Recipe for Choc-Oat-Chip Cookies. Heat oven to 375 degrees F. Beat together margarine and sugars until creamy.
Recipe for Choc-Oat-Chip Cookies. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, soda and salt; mix well. Stir in oats, chips and nuts. Drop by rounded tablespoon onto ungreased cookie sheet.
Preheat oven to 375 degrees F. In a medium bowl, combine oats, flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir to combine.
Combine cocoa, coffee, water, and bananas, and mix in a blender. Add sugar, egg whites, vanilla, and stir well. Sift together oat bran and salt and add banana mixture.
Preheat oven to 350 degrees. Grease 9x13 inch pan. Combine oatmeal, 1 1/2 cup flour, brown sugar, salt, and soda.