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Home » Recipes » Raspberry Oatmeal Dumplings
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Raspberry Oatmeal Dumplings

Finalist for the 2012 Spar for the Spurtle. High Fiber, Low Fat, Soy Free.

Dumplings

  • 24 oz Frozen Raspberries
  • 1-1/2 cups Sugar
  • 1-1/2 cups Water or juice, lemonade or red wine
  • 1 Tbsp Vanilla Extract
  • 2-1/4 cups Buttermilk Biscuit Mix *
  • 1-1/2 cups Milk cold
  • 2 tsp Ground Cinnamon
  • 2 Tbsp Unsalted Butter (softened)
  • 1 Tbsp Butter Flavored Granules
  • 2 cups Steel Cut Oats *, cooked to package directions (include salt)

Crunchy Granola Topping (optional)

Directions

Dumplings

Step 1

In a heavy bottom stock pot, combine raspberries, sugar, liquid of choice and vanilla extract. Bring to a medium simmer.

Step 2

In a medium mixing bowl, gently stir together buttermilk biscuit mix, cold milk, cinnamon, soft butter, butter flavored granules, and cooked steel cut oats.

Step 3

Drop the mixture by large tablespoons into the simmering raspberry liquid allowing room in between each. Cover; bring to an easy boil for 7 minutes. Turn off heat and allow to cool slightly. Remove lid and allow to rest for 10 minutes.

Serve dumplings warm with ice cream or freshly whipped cream, fresh raspberries, mint, oat granola and cinnamon garnish.

Makes 16 servings.

Crunchy Granola Topping (optional)

Step 1

Combine oats, pecan pieces, sugar, cinnamon and salt. Toast in a dry heavy skillet until light brown.

Step 2

Add butter and molasses. Cook until it begins to get sticky and then turn off heat. Serve hot or at room temperature.

Notes

*Try our Gluten Free options to make this recipe Celiac-friendly.
Raspberry Oatmeal Dumplings

Servings: 16

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Products Used in this Recipe

Mixes
Buttermilk Biscuit Mix

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Heart Health Month
Steel Cut Oats

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Heart Health Month
Thick Rolled Oats

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Baking Aids
Pecan Halves

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Baking Aids
Sea Salt

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