Raspberry Oatmeal Dumplings

Raspberry Oatmeal Dumplings

Finalist for the 2012 Spar for the Spurtle. High Fiber, Low Fat, Soy Free.
Servings
16 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

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 or Organic Steel Cut Oats*, cooked to package directions (include salt)
Crunchy Granola Topping (optional)
  • 1 cup Thick Rolled Oats or Organic Thick Rolled Oats*
  • 1 cup Pecans chopped
  • 2 Tbsp Sugar
  • 2 Tbsp Ground Cinnamon
  • 1 pinch Sea Salt
  • 2 Tbsp Unsalted Butter
  • 1/2 cup Molasses

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.

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