No bake oatmeal desserts types and more


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No-bake means no oven needed. You just combine ingredients and let the dish sit in the fridge for a few hours or overnight. The term “oats” is actually very vague as it can refer to any grain – from oats, barley, rye, millet, etc. In this sense, we’re using oatmeal (rolled oats).

Type of no-bake oatmeal desserts

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This type of dessert usually has cream cheese added which makes them super-rich and creamy, adds airiness (makes them mousse-like), and stabilizes the ingredients. If you don’t like cream cheese or are looking for something vegan these recipes might not be what you’re after. They tend to call for sugar as well but there are those that are sugar-free.

No-Bake Oatmeal Desserts Recipes for Yummy Treats

A bowl of food on a plate

Office workers may want to bring a dish of no-bake oatmeal cookie dough, chocolate banana bites, or rich and creamy Divinity candy to the next office party. To make these treats in advance, prepare them before work and keep them in the refrigerator until it is time to share with coworkers. The No-Bake Oatmeal Cookie Dough can be made in minutes and can be used in place of snack food when hunger hits. This recipe makes about 12 servings that each contain about 100 calories without any added fat or oil. Top this dish with cool whip-free whipped topping if desired.

* 1 cup (2 tablespoons) butter * 2 cups packed brown sugar * 2/3 cup white sugar * 1/3 cup cocoa powder * 1/2 teaspoon vanilla extract * 1/4 teaspoon salt * 3 cups quick-cooking oats

* Microwave butter, brown sugar, and white sugar in a large bowl on high for 4 minutes or until sugar is dissolved, stirring twice during cooking time. Stir in cocoa powder, vanilla, and salt (mixture will be thick). Stir in oatmeal.

* Drop by tablespoons onto waxed paper; cool. If desired, roll into balls then place on waxed paper; cool to room temperature. Store loosely covered at room temperature or refrigerate for up to one week or freeze for up to 2 months. Makes about 48 servings.

Per serving: 126 cal., 5 g fat (3 g sat. fat, 0 g trans fat), 18 mg chol., 45 mg sodium, 17 g carb., 1 g fiber, 2 g pro.

* For the Divinity Candy: * 2 cups sugar * 1 cup water * 3 egg whites * 1/4 teaspoon salt * 1/2 cup chopped pecans or walnuts

* Combine sugar and water in a large saucepan; heat to boiling over medium-high heat, stirring constantly until sugar is dissolved. Reduce heat to low; cover and simmer for 5 minutes. Uncover and cook over medium-low heat until the candy thermometer reaches 238 degrees F (soft-ball stage). Meanwhile, beat egg whites with an electric mixer on high speed until stiff peaks form when beaters are lifted.

* With a few swift strokes, beat hot sugar syrup into egg white mixture until blended. Beat on high speed for about 5 minutes or until candy holds its shape and is stiff enough to spread, adding nuts during the last 2 minutes of beating time. If the candy becomes too stiff, add a few drops of hot water before beating.

* When ready to use, place candy on the work surface; let stand for 5 minutes at room temperature or until slightly thickened mounds form. * For No-Bake Oatmeal Cookie Dough: * 3 cups quick oats (shaped oats) * 1 cup packed brown sugar * 1/2 cup all-purpose flour * 1/2 teaspoon salt * 1/4 cup cocoa powder * 1 tablespoon vanilla extract * 3/4 cup butter, melted * 1 package (12 ounces) chocolate chips

* Mix oats, brown sugar, flour, salt, and cocoa powder until blended. Stir in vanilla extract and melted butter just until combined. Stir in chocolate chips. Press mixture into a greased 15-in. x 10-inch jelly roll pan. Refrigerate for at least one hour before cutting into 2-inch squares. Store in an airtight container between waxed paper. Makes 96 servings.

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