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Showing posts with label Oats. Show all posts
Showing posts with label Oats. Show all posts

Ten super-fast and easy banana desserts

The banana is a sweet and yummy snack that helps you satisfy hunger when dinner seems to be so far away. It’s a healthy fruit that boosts your serotonin and elevates your mood. What’s more, it contains potassium that is crucial to proper heart function.

1. Banana-coconut cream dessert

INGREDIENTS
2 cups of sand cookies
2 teaspoons of sugar
1/4 cup of butter
1 pudding packet
1 3/4 cups of milk
2 medium-sized bananas
2 cups of whipped cream
1/2 cup of shredded coconut

PREPARATION
1. Preheat the oven to 190°С.

2. Grind the cookies to make crumbles.

3. Blend the cookie crumbles and butter to make a smooth paste, and place it in a baking mold.

4. Bake the base until it is golden.

5. Whisk together the pudding packet and milk.

6. Cut the bananas into circles and place them on the base.

7. Spread the pudding over the base and sprinkle it with the shredded coconut.

8. Cover the mold and put it in the fridge for 2 hours.

2. Banana pancakes

INGREDIENTS
250 ml of milk
175 g of flour
1 banana
1 teaspoon of baking powder
2 tablespoons of sugar
A pinch of cinnamon
Salt

PREPARATION
1. Cut the banana into pieces and blend it with the milk using a blender.

2. Sift the flour, baking powder, and cinnamon into a bowl, then add the sugar and salt. Mix everything thoroughly.

3. Add the banana and milk mixture to the dry ingredients and whisk them together.

4. Preheat a frying pan and grease it with oil (you need oil only for the first pancakes).

5. Use a tablespoon to scoop the batter on the pan. Make round pancakes.

6. Cook over medium heat until bubbles appear on the surface. Then turn the pancakes over to cook on the other side.

3. Mini banana bread loaves

INGREDIENTS
230 g of wheat flour
120 g of sugar
140 g of shelled walnuts
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
2 eggs
115 g of butter
400 g of banana puree

PREPARATION
1. Toast the walnuts in a dry pan for 8 to 10 minutes. Let them cool down, then chop them.

2. Combine all the dry ingredients in a large bowl.

3. Add the chopped walnuts and mix thoroughly.

4. Whisk the eggs, banana puree, and melted butter in another bowl.

5. Add the wet ingredients to the dry ones and stir everything well from the bottom using a spatula. When the flour gets wet, stop stirring. The batter should be a bit lumpy.

6. Preheat the oven to 180°С. Grease the baking molds with oil and sprinkle them with flour. Place the batter in the molds and bake 50 to 55 minutes at medium temperature.

7. The baking time depends on the size of molds. The longer a mold is, the lower a loaf is and the less time it takes to bake.

8. Check to see if they are done with a toothpick.

9. Take the loaves out of the oven and leave them in the molds for 10 minutes. Then take them out of the molds and let them cool down before serving.

4. Nutella and banana sandwich

INGREDIENTS
1 ripe banana
4 slices of sandwich bread
2 tablespoons of toasted almonds
60 g of Nutella or any other cocoa-nut butter

PREPARATION
1. Peel the banana and cut it into circles. Chop the almonds.

2. Spread Nutella over all the slices of bread. Sprinkle the almonds over and press them down with a spoon. Place the banana circles on two of the slices.

3. Cover the slices with bananas with those with Nutella.

4. Place the sandwiches on the grille. Use something heavy to press them down. Toast for 5 to 6 minutes. Turn them over while toasting to get golden strips on the bread.

5. Cut the sandwiches diagonally and serve hot.

5. Coconut and banana cookies

INGREDIENTS
3 bananas
1/2 cup of shredded coconut
2 cups of rolled oats
1/4 cup of seed oil
10 g of vanilla sugar

PREPARATION
1.Preheat the oven to 180°C.

2. Peel the bananas and make a banana puree using a fork or blender.

3. Combine the puree, rolled oats, shredded coconut, seed oil and vanilla sugar in a large bowl.

4. Line a baking sheet with parchment paper.

5. Place the batter on the sheet using a tablespoon. Bake for 15 to 20 minutes.

6. Chocolate covered bananas with nuts

INGREDIENTS
Bananas
Dark chocolate (no less than 75%)
Nuts (almonds are a good option)

PREPARATION
1. Put the bananas in the freezer for 30 to 40 minutes.

2. Melt the chocolate over a water bath.

3. Grind the nuts.

4. Take the bananas out of the freezer. Coat them in the chocolate and sprinkle with the nuts. Try to do it quickly, because the chocolate should stay hot, and the bananas frozen.

7. Oat flour muffins without butter

INGREDIENTS
200 g of oat flour
50 handfuls of wheat flour
1 banana
2 eggs
100 g of apple puree
2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of cinnamon

PREPARATION
1. Combine the apple puree with sugar.

2. Add the eggs and mix everything to get a smooth paste.

3. Peel the banana and mash it well with a fork in a bowl. Add it to the batter and mix thoroughly.

4. Sift both kinds of flour, baking powder, and cinnamon into the bowl of wet ingredients and mix well. The batter shouldn’t be too thick.

5. Preheat the oven to 160°С. Line your cake molds with paper or grease them with oil. Place the batter in the molds and bake for 25 to 35 minutes. Use a toothpick to check if they are done.

8. Banana pudding

INGREDIENTS
2 tablespoons of milk
70 g of sugar
1 tablespoon of flour
2 teaspoons of starch
A pinch of vanilla
2 egg yolks
14 cookies (that soak up easily)
2 bananas

PREPARATION
1. Put the milk on medium heat, but do not bring to a boil.

2. Whisk the egg yolks, then add 1/4 cup of hot milk. Keep on whisking.

3. Add sugar, flour, starch and vanilla into the pan of milk.

4. Cook, stirring, over medium heat until the mass gets thick. Turn off the stove, cover the pudding, and let it cool down.

5. Cut the bananas into circles. Prepare molds for pudding. Place the cookies and bananas at the bottom of the molds.

6. Spread the pudding over the bottom.

7. Garnish the servings with banana circles and cookies.

9. Banana jam

INGREDIENTS
5 bananas
850 g of canned pineapple
25 g of shredded coconut
The juice from 1 or 2 lemons
320 g of sugar

PREPARATION
1. Peel the bananas and cut them into pieces.

2. Slice the pineapple into circles or pieces. Put them, including the pineapple syrup, in a pan.

3. The sweetness of the pineapple syrup depends on the brand. Add 320 g of sugar first, then you can add more to taste.

4. Add fresh lemon juice.

5. Mix all the ingredients together in the pan.

6. Bring it to a boil, stirring. Then adjust the temperature to a lower setting and simmer for 10 minutes.

7. Blend the ingredients in a blender to make a smooth paste. Then simmer it again until the jam gets thick.

8. Put the jam in sterilized jars. Keep them in the fridge for no more than a month.

10. Banana sorbet

INGREDIENTS
2 small lemons
4 bananas
6 tablespoons of powdered sugar

PREPARATION
1. Cut the bananas and lemons into cubes.

2. Put the cubes in a bowl and sprinkle them with powdered sugar.

3. Blend the fruit until you get a puree, and place it in the freezer for 4 hours.

4. To make the dessert more delicate, stir it every hour

http://brightside.me/creativity-cooking/ten-super-fast-and-easy-banana-desserts-152755/#image1712255

OATMEAL RAISIN POPCORN BARS

Oatmeal raisin cookie lovers will love these fun Oatmeal Raisin Popcorn Bars full of oatmeal, walnuts, cinnamon and raisins, then drizzled in white chocolate.

Are you kids “snackers”? My three angels have always loved their snacks. When they were toddlers, I looked forward to snack time, too. Snack time meant happiness in our house. It didn’t matter if the precious little two-year-old was having a terrible, rotten, fussy day. As soon as I pulled out our standard toddler snack of graham crackers and apple juice, all was peaceful, even if just for 20 minutes or so. On special occasions, I’d give them a package of fruit snacks. I can remember Maddie playing with her “Finding Nemo” themed fruit snacks for a good hour at the table. She’d have those little gummy fishies swimming all over the place!

We’re past the stage of me handing out snacks at set times of the day, but my kids still love their snack time.  Lately their favorite snack is popping up a bag of microwave popcorn.  Those popcorn snacks got me in the mood for making some popcorn bars. This time of year always has me craving cinnamon. And that’s how these Oatmeal Raisin Popcorn Bars came to be!

As soon as I tasted the buttery, sweet, cinnamon flavor paired with the slightly salty popcorn and crunchy steel cut oats, I fell in love. These popcorn bars will literally melt in your mouth. Matt and I worked together creating these. He’s the genius mind behind many of our best recipes. It’s embarrssing to say how many of these popcorn bars we put down in the name of “sampling the recipe to see if it is blog-worthy”.  It’s  a hard job, ya know?  The kids were hooked, too, which was actually a good thing so that Matt and I didn’t eat the whole pan.

You’ll need just under 30 minutes to make these snack bars. Popcorn, walnuts, raisins and oatmeal are the main ingredients that make up these bars.  I used steel cut oats, but you can use regualar old-fashioned or quick cooking oats, too. Each kind will give you just a bit of a different texture, but any will work. I liked the steel cut oats because it gave them more of a nutty flavor and crunchy texture.

By pouring a mixture of honey, molasses, cinnamon, vanilla and butter over the freshly popped popcorn mixture, that cinnamon flavor that you love will soak in to each and every bite.  Then you’ll make the “glue” that holds the popcorn snack together.  It’s just butter and marshmallows, the same mixture you’d make for rice krispie treats, but with a dash of cinnamon thrown in.

Press that gooey mixture into a 9×13 pan that you’ve lined with wax paper.  Sprinkle a few extra steel cut oats on top, then drizzle with white chocolate if you’d like. Try to eat just one of these cinnamon & raisin infused bars. I dare you. Popcorn snack time in our house will never be the same!

INGREDIENTS
7 cups popcorn
2/3 cup raisins
2/3 cup walnuts
2/3 cup Bob's Red Mill Steel Cut Oats
2 tablespoons honey
1 teaspoon molasses
1 tablespoon butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
20 large Kraft Jet-Puffed marshmallows
1 1/2 tablespoons butter
1/2 teaspoon cinnamon
3 additional tablespoons Bob's Red Mill Steel Cut Oats
3 tablespoons white chocolate

PREPARATION
1. In a large bowl, place the popcorn, raisins, walnuts and steel cut oats.

2. In a saucepan over low heat, heat the honey, molasses, vanilla, cinnamon and 1 tablespoon butter together just until melted. Pour this mixture over the popcorn mixture and mix well.

3. In the same saucepan over medium-low heat, melt 1 1/2 tablespoons butter and the marshmallows, stirring constantly until the marshmallows are melted. Add in 1/2 teaspoon cinnamon and mix. Pour this mixture over the popcorn and mix well.

4. Press the popcorn mixture into an 8x8 pan that has been lined with wax paper. Rub a bit of butter on your fingers and press firmly on the mixture to completely cover the bottom of the pan. Sprinkle the additional 3 tablespoons of steel cut oats on top of the bars and press them in lightly with your hands.

5. If desired, melt 1/4 cup white chocolate over low heat on a double boiler. Drizzle the melted white chocolate overtop the bars. Cut into 16 bars.

ENERGY BITES


Full of many healthy goodies, peanut butter energy balls are exactly what you want to be snacking on! 

Introducing – The easiest snack you’ll ever make!  Made with all healthy ingredients and refined- sugar free.  These energy balls will satisfy all your late afternoon cravings.

This same recipe exists already on the blog, deep down in the archives.  Actually one of the first things I ever shared here on The Well Floured Kitchen.  I had made square energy balls, which is still an option.  Yet, most people are looking for round energy balls, so I thought it might be time for an update.

I did change one thing about them.  The amount of honey has been reduced to 1/3 a cup.  I was so happy to find that they are still sweet enough to appease my nagging sweet tooth.  Also, did I mention the hint of chocolate?  I used a couple tablespoons of my Navitas cacao powder – my favorite and I highly recommend it.  But these can definitely be made with any cocoa powder you have available.

They are so simple to make, literally dump all the ingredients in the food processor and give it a whirl.  They will form a dough in about a minute, then roll them into balls.  Little kids can easily help with this recipe, they will especially love rolling the balls.  Like playdough that you can eat.

Really the only downside is how quickly they disappear!  It makes about 30, depending on the size of the balls.  I use this 3/4 ounce scooper, which is about a tablespoon and a half.  With 6 of us, that is less than 4 each!  I need to start making a double batch.

Store them in the refrigerator, and grab one whenever the craving hits!

INGREDIENTS
1 Cup Natural Peanut Butter
2 Cups Rolled Oats
1 Cup Unsweetened Shredded Coconut
⅓ Cup Honey
¼ Cup Ground Flaxseed
½ Cup Sunflower Seeds
½ Cup Coconut Oil, Melted
3 Tablespoons Cocoa Powder

PREPARATION
1. Place all ingredients in a food processor. Pulse until it is well mixed, and forms a dough.

2. Roll into balls. If the dough is too soft, place in the refrigerator for ½ hour until it firms up, then roll the balls.

3. Refrigerate until serving.

MORE PEANUT BUTTER RECIPES!





PEANUT BUTTER OATMEAL COOKIE SMOOTHIES

Finally, a smoothie I can embrace.  Although I make smoothies all the time, I never drank one until now.  Much to my dismay, I do not love fruit.  Why oh why do all smoothies have fruit?  I do tolerate a certain amount for my health, but it is not my favorite.  (BTW, this has been very helpful in growing adventurous eaters.  If they see you continuing to try a food you are not crazy about, they will be encouraged to do the same.)

But now that I’ve found a new way to enjoy a smoothie without fruit, I am excited by the possibilities.  I am on a mission for “fruitless” smoothies, or maybe just ones so tasty I don’t notice a bit of fruit.
Check out that straw!  Do your kids love to drink from a straw?  Mine do, but I hated throwing away all those bits of plastic.  Stainless Steel Straws have been a great eco-friendly alternative.

This smoothie tastes just like a cookie, but it is naturally sweetened with just a bit of honey.  Yum!  The sweetness will depend on your brands of peanut butter and yogurt, so adjust the amount of honey to your liking.

I did try making this with just whole oats and the immersion blender.  It was a bit too chunky for my taste.  Now I process the oats first in the blender, I like them ground just slightly larger than oat flour.  Then I just add the rest of the ingredients for a quick, easy and filling snack.

INGREDIENTS
1/2 Cup Rolled Oats, Finely Processed
2/3 Cup Whole Organic Milk
1/2 Cup Whole Milk Plain Yogurt
1/3 Cup Organic Peanut Butter
1/2 Tsp. Vanilla
1 Tbsp. Honey

PREPARATION
1. Combine all ingredients in a blender or blend with an immersion blender.

Recipe: Overnight Oatmeal with Apricots and Buttermilk

When we gave away those Crock-Pot Versaware slow cookers, we asked readers what they would make in their slow cooker. Reader Louie C said that she would make overnight oatmeal with buttermilk and apricots.
Well, at least two readers immediately wanted the recipe! We adore steel-cut oats too, so when Louie C kindly gave us the recipe we tested and ate it twice. Here it is, for your morning oatmeal enjoyment!

Here is reader Louie C's original recipe, explanation and one major disclaimer. We tweaked the recipe that follows just a bit - see our explanation below.
My cooker has only one temperature, which is quite high, and as a result I've never successfully made this -- I end up with a thick gummy crust on the bottom and top which has to be scraped off and thrown away -- it's a real waste. However, it does work on the stovetop, with a slight adjustment of the amount of liquids, and I can't think of any reason for it not to work in a more sophisticated crockpot. I have suggested the recipe to others who have successfully made it, although not everyone has liked the buttermilk part.
It's adapted from Alton Brown's very good "Good Eats" episode on oatmeal from several years ago, which is what first made me think of making oatmeal overnight.

1 cup steel cut oats, 1-2 tablespoons brown sugar, 1 cup dried apricots snipped into quarters, and/or any other dried fruit you like, 3 and a half cups of water, and 1 cup of buttermilk. I hear that it can cook for 7-8 hours on low and even those who did not like the buttermilk said the oatmeal was perfectly cooked and the amount of liquids well balanced.
We tested this twice, and while we did find some burning on the very bottom, we felt that we didn't get that gummy top. Also, we tested this the second time with a greased liner and that seemed to help the burning and sticking.

The best thing about this recipe is how the dried apricots soften and plump up overnight. They become full, juicy, and soft. Their flavor also spreads throughout the oatmeal; there was a strong apricot tang and orange tint to the oatmeal.

Now, about the buttermilk. We are all for buttermilk and its tangy freshness. But here we did feel that it gave a bit too much sourness to the recipe. We (and our breakfast companions) preferred a second version made with half/half and milk. The apricots already give the recipe so much tartness that we felt the buttermilk was a bit much. It might be different made on the stove. But that's our own preference - try it yourself and see.

Overnight Oatmeal with Apricots and Buttermilk

INGREDIENTS
1 cup steel cut oats
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup dried apricots, snipped into small pieces
3 1/2 cups water
1 cup buttermilk, milk, or cream
1 teaspoon vanilla
3 tablespoons wheat bran (optional)
Tools
2-quart saucepan

PREPARATION
Spray a Crock-Pot liner with cooking spray, or rub with butter. Mix the oats, brown sugar, salt and apricots. Pour in the water, milk, and vanilla and stir. Add the wheat bran, if you want. Turn on low and cover. Cook for 7-8 hours. Serve with extra milk and sugar.

The Oat Conundrum: Are Oats Gluten-Free?


Many of the gluten-free recipes we have here at The Kitchn contain oats. We rely quite a lot, in fact, on oats and oat flour when cooking for friends who are gluten-intolerant. But, as you may have noticed, there is some question about oats and whether they are actually safe for gluten-intolerant folks.

So here's the big question: Are oats truly gluten-free? Read on for the answer.

The short answer is YES — non-contaminated, pure oats are gluten-free. They are safe for most people with gluten-intolerance.

The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye. The gluten in these ingredients can contaminate oats, and the nature of most gluten intolerances is that even a trace amount of gluten can cause severe discomfort. So that box of Quaker Oats? Probably not gluten-free.

Contamination can also happen in the field, when oats are grown side-by-side with fields of wheat. And contamination can vary widely between batches of processed oats — even oats grown and processed in the same place. So one box of conventional oats may be OK for one gluten-intolerant person, but then the next box might give them a terrible reaction. It's best to completely avoid conventionally grown and processed oats when cooking for a gluten-free friend.

However, gluten-free oats are widely available, and they are among the least expensive gluten-free grains and ingredients. Personally I love using gluten-free oats in recipes; they are a familiar ingredient, when compared to the potato starch and xanthan gum, and it's so much easier to develop a recipe using oats.

But there is one last twist on this topic. Notice we said that oats are safe for most people with gluten-intolerance? There is a small segment of gluten-intolerant people who also have a hard time with oats. There is some argument about this; some researchers believe that all reactions come from trace contamination in the oats, while others have found evidence that a small percentage of people also have sensitivity to oats.

So, two main points to know about gluten-free eating and oats:

1. Ask your gluten-free friends whether they are sensitive to oats. When cooking for someone with allergies or sensitivities it's always best to communicate and ask questions as much as possible anyway. So be sure to ask about oats.
2. Buy gluten-free oats. And if you do cook for people who eat gluten-free always make sure to buy and use gluten-free oats in your baking and cooking.

If you eat gluten-free and are struggling with breakfast in particular, remember oats! Steel-cut oats can be such a great breakfast — so nourishing and satisfying. Here are three ways to make them:


Simple Breakfast: No-Cook Overnight Steel-Cut Oats

Last week I was talking with a new friend (hi Sara!) and she mentioned how much she loves overnight, no-cook oatmeal. I am familiar with this (also known as muesli) but the new thing here was that she said that she especially likes making it with steel-cut oats. Really? I said. They're so... chewy. Steel-cut oats without any cooking at all?

Why yes! And they are delicious. This has got to be the simplest way to make steel-cut oats (and all of us here at The Kitchn love steel cut oats).

Here's how they taste. Chewy. Really, really chewy. If you like chewy and fairly dense cold cereal (think Grape-Nuts) these are totally right for you. They are deliciously nutty and chewy, and they make a very filling breakfast.

They really couldn't be easier, too. Here's how I make them. I pour 1 cup of steel-cut oats into a bowl, then mix them with about 2 cups milk, a dollop of honey, and a bit of cinnamon and ginger. I like to add a scoop of raisins, too, and a bit of grated citrus zest. Then I refrigerate the oats overnight. (If you want to do just a little extra work, you can sauté them in a little butter first.)

In the morning the oats have softened enough to eat. They are delicious when eaten cold, mixed with some grated apple or chopped peaches, or topped with blueberries and almonds. They are dense, rich, nutty, and very filling — a fantastic breakfast.

Do you ever eat muesli? Have you ever tried making it with steel-cut oats?

How To Make Creamy Make-Ahead Steel-Cut Oatmeal


Do you eat steel-cut oats for breakfast? This time of year I turn to them gladly: nothing like a bowl of hot, tender, pearly oats, all creamy and delicious. Steel-cut oats take a little longer to cook than rolled oats, but that's not a problem. Set them up the night before and you'll have hot oatmeal in the morning almost instantly. It takes only two or three minutes to heat them up. Here's how I prep my oatmeal the night before.

I call for 1 cup oats here. This will make enough for 3 to 5 servings. Remember, when you make steel-cut oats you really should make enough for a whole week, or at least several days. Unlike gluey, sticky rolled oat oatmeal, steel-cut oatmeal is great when reheated the next day. It just gets creamier — not ickier.
So make a big pot and eat out of it all week.

How To Cook Steel-Cut Oats for Breakfast the Night Before

INGREDIENTS
1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)

Tools
2-quart saucepan

PREPARATION
1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.

2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.

3. Pour in the water and add the salt. Stir.

4. Bring to a rolling boil.

5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!

6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.

7.When the oatmeal is warm, scoop out and enjoy!

Tip
Cover and refrigerate any leftovers. 

Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.

Snack Recipe: Apple Sandwiches with Honeyed Peanut Butter, Oats & Raisins


What happens when apples and peanut butter – that old standby – get dressed up with a little flair? 
They turn into these charming little apple sandwiches.

Awhile back I attended a fancy catered event where I could hardly eat anything, as most of the dishes contained meat, dairy, or gluten — ingredients I have to avoid. My only consolation was the kids' table, where I found "sandwiches" made from sliced apples, peanut butter, oats, and raisins. Though the apples satiated my rumbling stomach, I didn't think much of them as I gazed longingly at the parade of off-limits foods.

But then a funny thing happened. In the weeks that followed, I found myself craving these well-rounded, tasty snacks. Apples and peanut butter are nothing new, but somehow the addition of toasted oats and raisins, and a touch of honey and cinnamon, makes them that much more satisfying. Now I frequently make these sandwiches for an afternoon snack.

Apple sandwiches are great for both adults and kids (little hands can help assemble them), and they're adaptable for various preferences and allergies. Instead of peanut butter, you might try almond butter or pumpkin-sunflower-flax seed butter, and the raisins may be swapped for dried cranberries, chopped dates, and other dried fruits. I like the simplicity and texture of lightly toasted oats, but granola is an option, as are toppings like chocolate chips, shredded coconut, and chia seeds.

INGREDIENTS
Makes 3 sandwiches
1 tablespoon rolled oats
1/8 teaspoon ground cinnamon
3 tablespoons unsweetened peanut butter
3/4 teaspoon honey
1 tablespoon raisins
1 medium apple

PREPARATION
1. Combine the oats and cinnamon in a dry skillet over medium heat and toast, stirring occasionally, until the oats are golden. Cool before using.

2. Mix together the peanut butter and honey.

3. Core and slice the apple into 6 rounds. (If you don't have an apple corer, you can slice the apple first and then cut out the centers with a small cookie cutter or knife.)

4. Spread 1 tablespoon of peanut butter on 3 of the apple slices and sprinkle with raisins and oats. Top with the remaining apple slices to form sandwiches.

Tip
If you are not eating the apple right away, you can brush it with lemon juice to prevent browning. A solution of 1/4 cup water and 1 tablespoon lemon juice does the trick without tasting too lemony. 

For strict gluten-free diets, be sure to use gluten-free oats.

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