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Suggest a better descriptionPreheat oven to 325F. Add first eight ingredients to large bowl. Stir, and then add all other ingredients except oatmeal. Stir again and then add oatmeal. I like the coarsest oatmeal, you may like the texture of the quicker-cooking stuff. It will be extremely thick. Spoon into a greased 9" X 12" pan, or 24 muffin cups. Leave it chunky and uneven if you like crispy nooks and crannies. Smooth it down otherwise. Cook for 25 minutes for muffins or 45 minutes for the pan. This will make it crunchy and brown around the edges and bottom. Cook for less time if you want it softer. Recipe by: Net Posted to JEWISH-FOOD digest by Annice Grinberg
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 198 | ||
Calories from Fat: 12 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 63.7mg | 2 % | |
Potassium 280.7mg | 7 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 42.1g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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