Looking for a delightful way to kickstart your day with a nutritious breakfast? Let me introduce you to a fantastic recipe that combines the wholesome goodness of oatmeal with the sweet tanginess of apples. This German oatmeal recipe is not only popular in Germany but also loved by food enthusiasts worldwide. With just a cup of oatmeal, a couple of apples, and a few other ingredients, you can whip up a batch of these delicious treats that are sure to leave your taste buds craving for more.

Why Choose German Oatmeal Recipe?

You might be wondering, what makes the German oatmeal recipe stand out? Well, besides its popularity in Germany, this recipe offers a perfect blend of flavors and nutrients. It’s a hearty and wholesome breakfast option that provides a boost of energy to start your day on the right note.

The Power Duo: Oatmeal and Apples

Oatmeal and apples make a dynamic duo when it comes to flavor and nutrition. Oatmeal is rich in fiber, which helps keep you feeling full and satisfied, while apples add natural sweetness and a dose of vitamins and antioxidants. Together, they create a delicious combination that not only tastes great but also supports your overall health.

Getting Started: Ingredients

To make this German oatmeal recipe, you’ll need the following ingredients:

• 1 cup of oatmeal
• 2 apples
• 3.4 fluid ounces (about 100 ml) of water
• 2.8 ounces (about 80 grams) of cranberries
• 2.8 ounces (about 80 grams) of almond flakes
• 1-2 tablespoons of sweetener (stevia)
• Vanilla sugar (to taste)
• 2 eggs
• Avocado oil

Step-by-Step Preparation

Now that you have all your ingredients ready, let’s dive into the preparation process:

1. Blend Oatmeal: Pour the oatmeal into a blender and puree until smooth. Transfer to a bowl.
2. Prepare Applesauce: Clean and chop the apples, then blend with water until smooth.
3. Mix Ingredients: Combine the oatmeal with cranberries, almond flakes, sweetener, applesauce, vanilla sugar, and eggs.
4. Grease Muffin Tin: Use avocado oil to grease a muffin tin.
5. Bake: Spread the mixture into the muffin tin and bake at 180°C for 25 minutes.
6. Enjoy: Once baked, take them out of the oven and savor these delicious treats!

A Wholesome Breakfast Option

These oatmeal and apple muffins are not only delicious but also a nutritious breakfast option. They provide a good balance of carbohydrates, protein, and healthy fats, making them a satisfying meal to start your day.

Nutritional Benefits

• Fiber: Oatmeal is rich in soluble fiber, which helps lower cholesterol levels and improve digestion.
• Vitamins: Apples are packed with vitamin C and other antioxidants that support immune function and promote overall health.
• Protein: Eggs and almonds provide a good source of protein, essential for muscle repair and growth.

Variations and Substitutions

Feel free to customize this recipe to suit your taste preferences and dietary needs. You can try using different fruits, nuts, or sweeteners to create variations of these muffins. Additionally, you can substitute ingredients like almond flakes with other nuts or seeds for added texture and flavor.

Tips for Perfecting Your Recipe

• Consistency: Ensure the oatmeal and applesauce are well blended for a smooth batter.
• Sweetness: Adjust the amount of sweetener according to your taste preference.
• Storage: These muffins can be stored in an airtight container for up to a week or frozen for longer shelf life.

Serving Suggestions

Serve these oatmeal and apple muffins warm with a dollop of Greek yogurt or a drizzle of honey for added indulgence. Pair them with a cup of hot coffee or tea for the perfect breakfast or snack.

Conclusion

In conclusion, the German oatmeal recipe featuring apples is a delightful combination of flavors and nutrients that make for a perfect breakfast or snack option. With simple ingredients and easy preparation steps, you can enjoy these delicious muffins anytime, anywhere. Give this recipe a try and treat yourself to a wholesome and flavorful experience!

Savory Cabbage Pancakes

Ingredients:

• 1/2 cabbage, finely shredded
• 1 onion, finely chopped
• 1 carrot, grated
• 3 eggs
• 500 ml kefir or thick yogurt (17 oz)
• 300 g flour (10.6 oz)
• 1 teaspoon baking soda or baking powder
• Salt and black pepper, to taste
• Vegetable oil for frying

Instructions:

Get the veggies ready: Grate the carrot, cut the onion, and shred the cabbage finely.

Combine the wet ingredients: Beat 3 eggs in a large bowl and add 500 ml of thick yogurt or kefir.

Add the dry ingredients: In the wet mixture, sift together 300 g of flour and 1 teaspoon of baking powder or soda. Mix until it’s smooth. Mix with vegetables: Add the grated carrot, onion, and shredded cabbage and fold. To taste, add salt and black pepper.

Pancakes are fried by heating a small amount of vegetable oil in a frying pan over medium heat. Spoon mixture into pan, flatten slightly, and cook until golden brown, 2 to 3 minutes per side.

Warm up and serve: Drain on paper towels after taking out of the pan. Serve right away. Serving Recommendations: For added creaminess, serve with a dollop of yogurt or sour cream. For a full supper, serve with roasted veggies or a side of salad. Add some fresh herbs, such as dill or parsley, as garnish.

Cooking Tips:

For a healthier option, bake the pancakes on a greased baking sheet at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

Add a handful of grated cheese for an extra savory flavor.

If you want a lighter texture, use sparkling water instead of kefir or yogurt.

Best Creamy Dessert: Recipe with delicious layers

How to Make Best Creamy Dessert

A frozen, irresistible dessert with creamy layers everyone will love. Perfect for parties or special occasions. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

First layer:

• 3 egg yolks
• 4 tablespoons of cornstarch
• 2 cups of milk
• 1 can (14 ounces) of sweetened condensed milk
• 1 pinch of salt

Second layer:

• 5 tablespoons of sugar
• 4 tablespoons of cornstarch
• 2 cups of milk
• 10 tablespoons of chocolate drink powder

Third layer:

• 2 cartons (16 ounces total) of heavy cream
• 3 egg whites, beaten to stiff peaks
• 4 tablespoons of sugar
• 4 tablespoons of cornstarch

Directions:

First layer: In a saucepan, first mix together all the ingredients for the first layer. Mix thoroughly until a smooth texture is achieved. Once the mixture thickens, put the pot over medium heat and whisk continuously. Then pour the cream into a wide serving dish and chill until completely cooled.

Second layer: Next, combine all the ingredients for the second layer in a different saucepan. Until the mixture is homogenous, stir it. The cream should then thicken over medium heat while being constantly stirred.

Cover the first cold layer with the chocolate cream. After that, put the dish back in the fridge to cool down once more.

Third layer: Next, use a blender to combine the cornstarch, sugar, and heavy cream for approximately three minutes. To preserve the light texture, carefully fold in the whipped egg whites gradually after transferring the mixture to a bowl. Lastly, cover the cold layers in the dish with this mixture. Refrigerate for a minimum of four hours after covering with plastic wrap.

Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

Ingredients:

• Oatmeal flour: 80 g
• Nuts (almonds): 25 g (crushed or chopped)
• Cocoa powder: 40 g
• Salt: 1 g
• Sugar-free syrup or honey: 70 g
• Milk: 20 g
• Vegetable oil: for greasing

For the Filling:

• Cottage cheese: 400 g
• Eggs: 2 pcs (room temperature)
• Sugar-free syrup, honey, or sweetener: 100 g
• Vanillin: 0.5 g

For the Cherry Topping:

• Cherries: 150 g
• Sweetener: 25 g
• Starch: 15 g (dissolved in water)

Instructions:

Get the base ready:

1. Add the oatmeal flour, crushed almonds, cocoa powder, salt, honey or sugar-free syrup, and milk to a mixing bowl. Mix until the dough is smooth.
2. Press the dough into the bottom of a baking dish to create the base after greasing it with vegetable oil. Prepare the filling. Combine the cottage cheese, eggs, vanillin, and sugar-free syrup or sweetener in a separate bowl. Stir until thoroughly mixed and smooth. Cover the baking dish’s base with the cottage cheese mixture.
3. Bake Set the oven temperature to 180°C (350°F). The top of the cake should be brown and firm after 40 minutes of baking.
4. Cherry Topping: Place the cherries and sweetener in a small skillet and heat over medium heat. Add the starch to the cherry mixture after dissolving it in a little water. Stir and cook until the mixture thickens and a syrupy sauce coats the cherries.
5. Serve: Spread the cherry topping over the cake when it has cooled a little. Cut into slices and serve. Have fun!

Cooking Tips:

• Ensure the eggs are at room temperature to make the filling smoother and fluffier.
• You can replace the almonds with any other type of nuts or omit them for a nut-free version.
• For a more decadent taste, use dark chocolate instead of cocoa powder.

Air Fryer Fried Chicken

About Time

Prep Time10 minutes

Cook Time25 minutes

Marinade1 hour

Total Time35 minutes

Servings4 people

Amount Per Serving

Calories: 318kcal

Carbohydrates: 21g

Protein: 21g

Fat: 15g

Saturated Fat: 4g

Cholesterol: 74mg

Sodium: 2055mg

Potassium: 297mg

Fiber: 1g

Ingredients

Marinade

• ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
• ½ cup hot sauce
• ½ cup buttermilk

Seasoning

• ¾ cup All-Purpose Flour
• 2 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon cayenne pepper
• Oil for spraying Canola or Vegetable

1. Add the chicken pieces to the spicy sauce and buttermilk. Put it in the fridge and let it marinade for one to twenty-four hours. In a bowl, whisk together all-purpose flour, cayenne pepper, seasoned salt, garlic powder, onion powder, and Italian seasoning.
2. Put aside. Line the basket of the Air Fryer with parchment paper. After removing a piece of chicken from the buttermilk mixture, cover it on all sides with the flour mixture and shake off any extra flour. In the basket, arrange the chicken pieces in a single layer.
3. Close the basket of the Air Fryer, set the timer for 25 minutes, and set the temperature to 390 degrees Fahrenheit. Turn on the air fryer.
4. Open the air fryer after 13 minutes and mist the chicken with flour if there are any spots.
5. Make sure all of the flour areas are covered by spraying oil on the other side of the chicken after flipping it. After 12 more minutes of cooking, shut off the air fryer. After the timer goes off, open the Air Fryer and use a quick-read thermometer to examine the chicken pieces.
6. When the internal temperature of the thickest section of the bird hits 165 degrees, the chicken is done.

Cherry cheesecake lush layers

Ingredients

• 1-14 ounce package of golden oreos, crushed in processor

• ⅓ cup butter, salted and melted

• 1 tbsp for preparing the pan

• 8 ounces cream cheese, softened to room tem

• ¾ cup white sugar

• 16 ounces frozen whipped topping, thawed

• 2 small boxes of Cheesecake flavored instant pudding mix

• 3 cups whole milk

• 2 large cans of cherry pie filling

• 1 cup chopped pecans or chopped walnuts

Instructions :

• To begin, coat the inside of a 9 x 13 baking dish with butter and place it aside.
•  Break up the cookies into tiny crumbs.
• Pulse to incorporate the melted butter.
• Press the cookie mix into the baking dish’s bottom to get the most equal layer possible.
• While preparing the filling, put the crust in the freezer for ten minutes.
• In a bowl, whisk together 1 cup of the whipped topping, cream cheese, sugar, and vanilla.
• Blend until smooth.
• Cover the cookie crust with this mixture, then put it back in the freezer for ten more minutes.
• Combine the two pudding mix packets, milk, and ½ cup of whipped topping mix in a separate bowl. Whisk with a whisk until it starts to thicken.
• Evenly spread the pudding over the top of cooled cream cheese, then chill for half an hour or until the pudding solidifies.
• Carefully pour the cherry pie filling over the pudding layer after 30 minutes to avoid combining the layers.
• Gently cover the entire pie with the remaining whipped topping. Add chopped pecans on top, then refrigerate for one to two hours before serving.
• Have fun!

Ingredients:
4 skinless, boneless chicken breasts

2 tablespoons of olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 cup sliced mushrooms

1 cup chicken broth

½ cup heavy cream

1 tbsp Dijon mustard

Salt and pepper to taste.

Chopped fresh parsley for garnish.

Introduction:
The succulent dish “Savvy Chicken Pleasure” is a combination of tender chicken together with an assortment of appetizing tastes that will make your mouth water. It is perfect for individuals who want to have a satisfying and healthy meal without having to spend a lot of time in the kitchen. This uncomplicated preparation matched with its rich and satiating taste makes “Savvy Chicken Pleasure” one of the most loved recipes in every cook’s book.

Ingredients:
20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking.
Cook Pasta: Boil the pasta shells in salted water until they reach an al dente texture. Drain them well and set them aside to cool slightly.
Prepare the Filling: In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, stirring until the garlic becomes fragrant. Remove from heat and allow it to cool a bit. In a bowl, combine the cooled beef mixture with ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano, the beaten egg, salt, and pepper. Mix until well blended.
Stuff and Assemble: Spread 1 cup of the tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture, arranging them snugly in the dish. Pour the remaining tomato basil sauce evenly over the shells. Sprinkle the remaining ½ cup of mozzarella cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley and serve warm.
Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6

Baked Fried Chicken
Ingredients
6 boneless, skinless chicken breasts, cut into thirds
1 cup all-purpose flour
1/2 tsp salt
1 tbsp seasoned salt (like Lawry’s)
3/4 tsp pepper
2 tsp paprika
1/2 stick butter (1/4 cup)
Buttermilk
Instructions
Soak chicken strips in buttermilk for 20-30 minutes in the fridge.
Preheat oven to 400°F.
In a large Ziploc bag or bowl, mix flour, salt, seasoned salt, pepper, and paprika.
Melt butter in a 9×13-inch pan in the preheated oven, swirling to coat the pan bottom.
Shake off excess buttermilk from each chicken piece, then coat in flour mixture.
Arrange chicken in the pan. Bake for 20 minutes, flip each piece, and bake another 20 minutes or until fully cooked (170°F internal temp)

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup mushrooms, finely chopped
– 1/2 cup cream cheese, softened
– 1/2 cup shredded mozzarella cheese
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1/2 cup breadcrumbs (optional for topping)
– Olive oil for cooking

Instructions:

1. Prepare the Filling:

– In a skillet, melt the butter over medium heat.
– Add the minced garlic and sauté for about 1 minute until fragrant.
– Add the chopped mushrooms and cook until they are soft and any moisture has evaporated, about 5-7 minutes.
– Stir in the cream cheese, mozzarella cheese, thyme, parsley, salt, and pepper. Mix until well combined and remove from heat.

2. Prepare the Chicken:

– Preheat your oven to 375°F (190°C).
– Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, making sure not to cut all the way through.

3. Stuff the Chicken:

– Generously fill each chicken breast pocket with the mushroom and cheese mixture.
– If desired, secure the openings with toothpicks to hold the filling inside.

4. Sear the Chicken:

– In an oven-safe skillet, heat a drizzle of olive oil over medium-high heat.
– Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.

5. Bake the Chicken:

– If using breadcrumbs, sprinkle them on top of the chicken for added crunch.
– Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

6. Serve:

– Let the chicken rest for a few minutes before slicing.
– Serve warm, garnished with fresh herbs if desired.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4

Indulge in this deliciously cheesy and savory Cheesy Garlic Butter Mushroom Stuffed Chicken, perfect for impressing your family and friends!