Recipe Corner 

by Linda Whalen

Oatmeal Bars

  • 4 cups oatmeal
  • 1 cup brown sugar
  • 2/3 cup butter or margarine
  • 1/2 cup OatSweet

Mix and bake in a well-buttered 9×13 pan for 12 minutes at 350 degrees.

Frosting:  Melt 3/4 cup chocolate chips and 1/2 cup peanut butter in microwavable bowl for 1 minute. Spread over top. Cool.

Scotcheroos

  • 1 cup sugar
  • 1 cup OatSweet
  • 1 cup peanut butter
  • 6 cups Rice Krispies

Bring sugar and OatSweet to a boil. Remove from heat. Add peanut butter then Rice Krispies. Place in 9×13 well-buttered pan.

Frosting:  Melt together 1 cup butterscotch chips and 1 cup chocolate chips in a microwaveable container for 1 minute till smooth.

OatSweet Cornbread

  • 1 cup all-purpose flour
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 1 cup whipping cream
  • 1/4 cup oil
  • 1/3 cup OatSweet
  • 2 eggs, beaten

In a large bowl sift together flour, baking powder, and salt.  Add cornmeal.  In a separate bowl, stir remaining ingredients together, and add to flour mixture. Do not over mix.  Spoon into a greased 9″x9″ baking pan.  Bake at 400 degrees for 20 minutes or until toothpick comes out clean.  Cut into squares.  Serve warm.

OatSweet Lime Chicken

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lime juice and zest to taste
  • 2 Tbs OatSweet
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • 4-6 chicken boneless, skinless chicken breasts

Combine all ingredients except chicken in a large Ziploc plastic bag.  Mix well. Add chicken, let the air out, reseal, turn to coat. Refrigerate overnight, turning periodically.

Grill 5-7 minutes until juices run clear or temp doneness at 165 degrees.

The world's only oat-healthy sweetener

Dr. Paul Whalen Consulting Press