• 3 mashed bananas (ripe)
• 1/3 cup apple sauce
• 2 cups uncooked quick-cooking oats
• 1/4 cup skim milk
• 1 tbsp Splenda, sugar or other sweetener.

• 1/2 cup raisins (or any other dried fruit you want to add)
• 1 tsp vanilla
• 1 tsp cinnamon and

1. Preheat oven to 350 degrees.
2. Mix all ingredients in a bowl really well.
3. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated.
4. Heap the dough by teaspoonfuls onto a greased cookie sheet.
5. Bake for 15-20 minutes and let cool.

Variations: If you add some chopped nuts, you have a grab and go breakfast that includes protein as well as fruits and grains. Dried cranberries are also a great addition if you don't care for raisins, which some people don't. Cardamom fans may want to substitute that spice for the cinnamon.

• 3 (12 oz) pkgs refrigerated biscuit dough
• 1 cup white sugar
• 2 tsp ground cinnamon

• 1/2 cup butter
• 1 cup packed brown sugar
• optional: pecans or raisins

1. Preheat oven to 350.
2. Mix together cinnamon and sugar in a bag.
3. Cut biscuits into quarters and rolls into balls. Shake balls in the cinnamon sugar bag.
4. Place coated biscuit pieces into a greased bundt pan. If adding nuts or raisins place them in the pan in between biscuit pieces.
5. In small saucepan bring butter and brown sugar to a boil. Boil for 1 minute.
6. Pour over the biscuits.
7. Bake for 35 minutes.
8. To remove from pan turn bread over onto plate.

• 3 cups of oats (not quick)
• 1 cup of unsalted butter softened
• 1-1/2 cups light brown sugar-packed
• 2 large eggs

• 2 tsp vanilla
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 10 oz. bag of mini chocolate chips

1. Preheat the oven to 300 or 325 degrees
2. Line the cookie sheets with parchment paper.
3. Put 2 cups of the oats (leaving 1 cup for later) in the food processor till finely ground (flour like).
4. With the electric mixer, cream the softened butter until smooth. Mix in brown sugar and ground oats. Add eggs and vanilla till blended.
5. In another small bowl, combine 1 cup whole oats, baking soda, and salt. Add this to the batter and mix till blended well. Add the chocolate chips and combine.
6. Drop by tablespoon onto cookie sheet leaving 2-3 inches between each. (approx. 9 per sheet)
7. Bake 13 to 15 minutes or until well browned. Watch carefully. Cool somewhat before removing from cookie sheet.
8. Store in an airtight container.

• 3/4 cup brown sugar
• 1 1/2 cup rolled oats
• 1/2 cup flour

• 1/3 cup butter
• 1 can cranberry sauce

1. Preheat oven to 350.
2. Mix together brown sugar oats, flour and butter with a pastry fork.
3. Place 3/4 of oats mixture in the bottom of a greased 8x8 pan.
4. Spoon cranberry sauce over top of the mixture.
5. Cover cranberries with remaining 1/4 oats mixture.
6. Bake for 40 minutes or until topping is crisp.