Gluten-Free Vanishing
Oatmeal Cookies

• ingredients
• instructions

• 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
• 3/4 Cup(s) firmly packed brown sugar
• 1/2 Cup(s) granulated sugar
• 2 large eggs
• 1 Teaspoon(s) vanilla
• 1-1/2 Cup(s) gluten free multi-purpose flour blend
• 1 Teaspoon(s) gluten free baking soda
• 1 Teaspoon(s) ground cinnamon
• 1/2 Teaspoon(s) salt (optional)
• 3 Cup(s) Quaker® Gluten Free Quick 1-Minute Oats, uncooked
• 1 Cup(s) raisins

• Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add flour blend, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Gluten-Free Apple
Oatmeal Crisp

• ingredients
• instructions

FILLING
• 5 cups peeled, thinly sliced apples
• 1/4 Cup(s) granulated sugar
• 1 tablespoon cornstarch
• 1 Teaspoon(s) ground cinnamon
• 2 tablespoons water
TOPPING
• 3/4 Cup(s) Quaker® Gluten Free Quick 1-Minute Oats, uncooked
• 1/4 Cup(s) multi-purpose gluten free flour blend
• 1/3 Cup(s) firmly packed brown sugar
• 1/2 Teaspoon(s) ground cinnamon
• 1/2 stick unsalted butter (4 tablespoons), cut into small pieces

• Heat oven to 375°F. For filling, place apples in large bowl. Add sugar, cornstarch and cinnamon; sprinkle water over apples. Stir until ingredients are well combined and cornstarch is dissolved. Spoon into 8-inch square baking dish or other 2-quart baking dish. For topping, in medium bowl combine oats, flour blend, brown sugar and cinnamon; mix well. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over apples. Bake 30 to 35 minutes until fruit is tender and topping is crisp. Serve warm.
  
• Variation: Replace apples with 4 cups fresh or frozen, unsweetened sliced peaches, and 1 cup fresh or frozen, unsweetened raspberries (thaw fruit if frozen; do not drain). Omit cinnamon. Proceed as recipe directs.

Gluten-Free Banana-Nut
Oat Muffins

• ingredients
• instructions

• 1 1/2 Cup(s) plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats, uncooked, divided
• 1 Cup(s) multi-purpose gluten free flour blend
• 1 Teaspoon(s) gluten free baking powder
• 1 Teaspoon(s) ground cinnamon
• 1/2 Teaspoon(s) salt
• 1/2 Cup(s) firmly packed brown sugar
• 1 Cup(s) mashed ripe banana (about 2 large)
• 1/2 Cup(s) non-fat milk
• 1/4 Cup(s) canola Oil
• 1 large egg, lightly beaten
• 1/2 Cup(s) chopped, toasted walnuts

• Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly spray muffin cups with cooking spray. In large bowl, combine 1 1/2 cups oats, flour blend, baking powder, cinnamon and salt; mix well. Add sugar; blend well. In small bowl stir together banana, milk, oil and egg. Add to oat mixture; stir until dry ingredients are moistened. Stir in nuts. Divide batter among muffin cups, about 1/3 cup batter per cup. Sprinkle with remaining oats. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
  
• Cook Note: To freeze leftover muffins, place in freezer bag; seal securely. Freeze up to 2 months. To reheat in microwave oven, place muffin on microwave-safe plate. Microwave on high about 20 to 30 seconds for one muffin.

Herb-Goat Cheese Gluten Free Oat Scones

• ingredients
• instructions

• 1 1/2 Cup(s) plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats, uncooked, divided
• 1 Cup(s) multi-purpose gluten free flour blend
• 1 tablespoon gluten free baking powder
• 1/2 Teaspoon(s) salt
• 1/2 Teaspoon(s) coarse grind black pepper
• 1/3 Cup(s) chopped fresh herbs
• 1/3 Cup(s) diced roasted red bell pepper
• 1 log (4 ounces) goat cheese, crumbled
• 2/3 Cup(s) non-fat milk
• 1/3 Cup(s) olive oil
• 1 large egg, beaten

• Heat oven to 400°F. Line cookie sheet with parchment paper or spray with cooking spray. In large bowl, combine 1 1/2 cups oats, flour blend, baking powder, salt and black pepper; mix well. Gently stir in herbs, bell pepper and cheese. In small bowl, combine milk, oil and egg; blend well. Add to oat mixture. Stir well until combined. Turn dough out onto lightly floured surface. Sprinkle with flour. Knead gently 4 to 5 times until dough holds together, adding additional flour if needed. Place on parchment. Pat into 8-inch circle. Sprinkle with remaining oats; press gently into dough. Cut into 8 wedges; separate slightly. Bake 15 to 20 minutes or light golden brown. Serve warm.