Combine 2 cups oatmeal, 1 cup all purpose flour, 1 cup brown sugar, and 3/4 cup butter. Separately take boiling water and dissolve 1/4 teaspoon baking soda. Add this to the oats mixture made before. Do not over-mix. Pour in moulds and bake in a preheated 220°C oven on a buttered baking sheet until golden for about 10 minutes.
In a bowl take one egg and beat in 2 tablespoon of milk. In another shallow dish, mix 1 cup breadcrumbs, 1/2 cup oats, 1 tablespoon brown sugar, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon curry powder, and 1/2 teaspoon ginger. Dip chicken slices, one piece at a time in the egg mixture and then in the breadcrumbs. Place the chicken, skin side up, in a single layer. Brush melted butter over chicken. Bake in 200 degree C oven for 1 hour, basting at 20 minutes.
In a bowl, toss together 1 cup rinsed oats, 1/2 cup tomato, 1/3 cup chopped cucumber, 3 tablespoons chopped red onion, 1 1/2 tablespoon oil, and 1 tablespoon lemon juice. Place two beds of lettuce leaves on the plate and pour the oats mixture.
Blend 3/4 cup sugar, 1/3 cup melted butter, and 1/3 cup corn syrup until they are light and fluffy. On it add 2 egg whites and 1/3 cup almond extract and beat well. Gradually add 2 1/4 cup Quaker Oats, uncooked, 1 cup flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Stir in 3 tablespoons of sliced almond nuts and mix. Pour on a tablespoon. Bake for 16 minutes.
Heat 1 teaspoon oil in a small nonstick frypan, over medium heat. Whisk 5 egg whites with 1/4 cup quick oats. Pour mixture into the frypan, add a lid on top so the eggs cook on both sides. When firm, flip and cook until the omelette is done. Top with fresh salsa or any sauce of your choice. [email protected]