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  • 1 Cup(s) plus 2 tablespoons Quaker® Oats (quick or old fashioned, uncooked)
  • 5 Tablespoon(s) margarine or butter, melted
  • 1/3 Cup(s) finely chopped almonds
  • 1/3 Cup(s) Sugar
  • 2 Tablespoon(s) egg substitute or 1 egg white, lightly beaten
  • 3/4 Teaspoon(s) Almond extract
  • 1 Pound(s) frozen bread dough, thawed, at room temperature
  • 1 Cup(s) whole pitted prunes or mixed dried fruit

Cooking Instructions

Spray cookie sheet with cooking spray or oil lightly. In medium bowl combine 1 cup oats and margarine; mix well. Stir in almonds, sugar, 1 tablespoon egg substitute and almond extract. Turn bread dough out onto lightly floured surface. Roll or pat dough into a 12 x 10-inch rectangle. Spread oat mixture in narrow strip down middle; top with prunes. On each side of filling, cut 3-inch diagonal slits 2-inches apart. Fold alternating strips of dough over filling to form a braid pattern, pinching ends of strips to seal. Transfer to cookie sheet. Cover; let rise in warm place 30 minutes or until almost doubled in size. Heat oven to 350°F. Brush loaf with remaining 1 tablespoon egg substitute; sprinkle with remaining 2 tablespoons oats. Bake 30 to 35 minutes or until golden brown. Serve warm.


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