Microwaved Quick Oatmeal Recipes

Steps:

• Combine the apple, oats, cinnamon, and salt in a large microwave-safe bowl water, and stir in the water. Cover and seal with plastic wrap or a tight fitting lid and heat in the microwave on high until apples are soft and most of the liquid is absorbed, about 8 minutes. Stir in the maple syrup. Divide between 2 bowls and top with the nuts. Serve immediately.

Steps:

• In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 1-2 minutes or until thickened, stirring once; set aside., In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well blended. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture until combined., Pour into a greased 11x7-in. microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 6 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack to cool., Combine topping ingredients in a microwave-safe dish; microwave, uncovered, on high for 4-5 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake.

Steps:

• 1. Add oatmeal to a microwave safe 3 cup bowl. The bowl must be big enough or the oatmeal will boil over and make a huge mess. Use any kind except instant. (I don't like the additives in instant and it is so finely ground that much of the fiber effect is lost.) Do not stir.
• 2. Add water either from the tap to cover and add about one inch above the oatmeal, bottled or filtered. Use what you have and what you can afford. Do not stir.
• 3. Add salt. I'm on a salt restricted diet but found that I wasn't getting enough Iodine in my diet so I have added this tiny bit. You can omit the salt if you wish. Do not stir.
• 4. Add fruit. I have diced A fresh apple with peel. I've added drained, canned fruit like peaches, pears or fruit cocktail (half a can and I dice it.) Make sure the water level in the bowl barely covers the fruit. Do not stir.
• 5. Add the Coconut Oil. You may use Butter, either salted or unsalted, Olive oil, Avocado oil or even Margarine if that is all you have. You can omit the fat if you wish. I find the fat helps keep it from boiling over. Do not stir.
• 6. Pace the bowl in the center of the microwave on the turn table. Microwave for 2 to 2 1/2 minutes on full power. No need to cover. The oatmeal will rise very close to the rim sometimes. Stop the power and let it sit a few seconds then continue to cook the full time. Microwave ovens vary and food should be monitored for boil over, sparking, smoking, burning. (better safe that sorry.) CAUTION! The bowl will be very hot. remove with pot holders, bowl covers can be added prior to microwaving to make for easy removal after cooking. I crocheted some with 100% cotton yarn.
• 7. Remove bowl carefully from microwave. Add Cinnamon and Bran. Sometimes I add a tsp of Chia Seed. I try to eat cinnamon every day. Stir everything in. You can omit the cinnamon, the chia and/or the bran.
• 8. Add the sliced or chopped nuts. Almonds or Sunflower Seeds are two of my favorites. In a pinch I have added a heaping teaspoon of nut butter instead. Stir it all in. You can omit the nuts too.

Steps:

• In a large bowl, combine oats and brown sugar. Stir in butter and corn syrup. Press into a greased 9-in. square microwave-safe dish. , Microwave, uncovered, on high for 1-1/2 minutes. Rotate a half turn; microwave 1-1/2 minutes longer. Sprinkle with chocolate chips. Microwave at 30% power for 4-1/2 minutes or until chips are glossy; spread chocolate evenly over top. , Refrigerate 15-20 minutes before cutting.

Steps:

• Put everything into a microwave safe bowl. You need one deep enough to avoid boil-over messes.
• Microwave on HIGH for 2 minutes.
• Stir and eat with a little milk and a sliced half banana. Yum!