Raspberry Oatmeal Dumplings

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

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Servings 16people
Submitted By Kerri Willoughby
Finalist for the 2012 Spar for the Spurtle. High Fiber, Low Fat, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16people
Submitted By Kerri Willoughby
Finalist for the 2012 Spar for the Spurtle. High Fiber, Low Fat, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Dumplings
  1. In a heavy bottom stock pot, combine raspberries, sugar, liquid of choice and vanilla extract. Bring to a medium simmer.
  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.
  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)
  1. Combine oats, pecan pieces, sugar, cinnamon and salt. Toast in a dry heavy skillet until light brown.
  2. Add butter and molasses. Cook until it begins to get sticky and then turn off heat. Serve hot or at room temperature.
Recipe Notes

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

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