Oat Bread with Cocoa Powder- ottermum variation

* Exported from MasterCook *

Cordy's Core Oat Bread with Cocoa Powder

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Oatmeal
Posted Yogurt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PHASE 1: MIX TOGETHER
1 1/2 cups old fashioned rolled oats -- 4 1/4 oz
1/2 cup nonfat plain yogurt -- PLUS
1 cup nonfat milk
1/4 cup cocoa powder
SOAK WHILE YOU ARE MIXING UP THE INGREDIENTS BELOW (ABOUT 10 MINUTES)
PHASE 2:
PREHEAT OVEN TO 350 DEGREES.
SPRAY COOKIE SHEET OR PIE PLATE WITH
COOKING SPRAY.
To bowl of rehydrated oatmeal -- add:
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Splenda -- 3/8 oz
1 cup oat bran -- 94 grams


Mix to form a dough, then turn out onto baking sheet or pie plate (if
making scones, you should cut the dough into 8ths.) Bake for approx. 40
minutes, or until browned.



Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 118 Calories; 2g Fat (14.1%
calories from fat); 7g Protein; 24g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 537mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 1.7 points

All I can say is, Oh, my goodness, wow. It is good. Put some bran buds on top before baking, gives it a crunch.
Blue Skies,
Mary8

hmm, I've got to get me some bran buds!

As long as I can keep these @ 2 pts or below, I'm fine.

I did the Cookie version - it made 45 1-T cookies - in other words, three of these babies for 1 point!!! They taste infinitely better than the Fiber One Brownies, as they are not over-sweetened. I added a dash of cinnamon, because I used Brown Sugar Twin, which is what I had in the house and I thought it would "counterbalance" things. Yummeeeeeee!!!! ;) :angel

WEll I tried the bran buds on top of the chocolate oat bread and they were not as good as they are on the regular Cordy's oat bread.
I add fresh cranberries to the original oat bread with more splenda then called for and it is real good. I did not care for the bran buds on the chocolate oat bread. Sorry.
Mary8

Cordy, it's great to know these can come out great as cookies (not being on core allows me to use this word, but in moderation :) )! Another terrific idea! :buddysmoo

I was thinking about going the other way with these, though- 6 muffins in the Texas sized muffin tin. I'll have to work out the calculations for it first, but I'm pretty sure it might be pushing 3 points per muffin. My next project is the Oat Bread with Pumpkin in the Texas muffin tin. That recipe is almost better than this one. Maybe I should combine the two. :eek:

I'm definitely going to make these again, it satisfies the chocolate monster inside.

Quote:

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I did not care for the bran buds on the chocolate oat bread.

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Mary, what was wrong? Was it a texture thing?

Jeannette, I had a brilliant idea - why not make a batch each of Cocoa and Pumpkin, use half of each batch for cookies or scones, and use the remaining halves as a marbled Pumpkin/Cocoa Muffin in your Texas Muffin tin? With Halloween coming up, this would be appropriate as a CORE snack! :bcbsalute

Quote:

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Jeannette, I had a brilliant idea - why not make a batch each of Cocoa and Pumpkin, use half of each batch for cookies or scones, and use the remaining halves as a marbled Pumpkin/Cocoa Muffin in your Texas Muffin tin? With Halloween coming up, this would be appropriate as a CORE snack!

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That is a brilliant idea!! I don't know what you do career-wise, but you must be pretty creative at it! :buddysmoo WHOOWHOO!! Terrific!!

Cordy, I think you must own shares in the companies that produce oatmeal and oat bran!!

Well, I made this yesterday and sadly (thankfully?!) this didn't do it for me~

I AM wondering, though, if I made a mistake because this is the FIRST time the oat bread tasted too "salty" to me? :confused: (If I try again, I will definitely cut back the salt/soda).

I made 18 medium Cocoa Pucks and put the rest in a pie pan. The flattened orbs had little holes in them because of the "science project: baking soda/baking powder" action! (I'm assuming.)

They were slightly "floppy", so I toasted mine and made them "crisp". DH liked his better "uncrisp". They won't go to waste, but the plain oat bread, baked oatmeal, and chocolate snack cake are "DING-DING-DING" for us :D and for some reason this wasn't. :kiss:

Gotta be chemical, Carol, because my Cocoa Pucks were soft but chewy (I prefer this to crispy in cookies!), and didn't have the hole-y characteristic you described. Mine also seemed to puff more and then deflate a bit. I wonder if one of the variables is the type of oatmeal that is used - I used Quaker Large Flake from the health food store, and it didn't soak up liquid as fast as other varieties I've tried. So the oatmeal was more "nutlike" in texture and the batter was more liquidy than usual.

I used 1 cup of the large oats, 1/2 cup of the quick oats, and 1 cup of the oat bran. I think I'll try 1 1/2 cups of larger oats and see what happens. (I LIKE the "nuttiness" of the larger flakes~)

And, that REMINDED me...! :rolleyes: I "tweaked" and added 1/2 cup of applesauce (thinking it would help with sweetness) and 1 egg.

Obviously I need to try again and follow the recipe as written~ ;) :p

I'm sorry you didn't care for them, Carol! I was really hoping you would. Maybe it was the egg or the applesauce... Or maybe it just doesn't do "it" for your tastebuds. I'm still working on other combos, so maybe something else'll grab you. :D