Ingredients: Apple, Sydney, grape, yogurt 200ml, oat150g.

Dice the fruit, pour 200 ml of yogurt and stir well. After the oatmeal is soaked, add it to the yogurt and stir.

2. Corn oatmeal.

(1) ingredients: corn flour150g, oat kernels100g.

(2) Wash and remove impurities from oat kernels, put them into a pot, add water and cook until cooked.

(3) Slowly pour the thin corn paste mixed with cold water into the cooked oat kernel pot, stir it with a spoon, boil it, cook it with low fire, and then take it out.

3. Oat and vegetable cake.

Ingredients: low-gluten flour150g, butter100g, whole egg 70g, fine sugar100g, pure milk 20ml, white sesame 20g, instant oatmeal100g, cooked carrot 20g, and minced leek.

(1) Wash and drain shallots, cut into pieces, bake in the oven 160℃ 10 minutes for dehydration.

(2) Cut the cooked carrots into pieces.

(3) The butter is cut into small particles and softened at room temperature.

(4) Add sugar in several times and beat with electric egg beater until it turns white and becomes bigger.

(5) Beat the eggs well, add them into the butter several times and beat well.

(6) Sieve the low-gluten flour, put it into a pot, and cut and mix evenly.

(7) Add oatmeal, chopped carrots, white sesame seeds and chopped shallots.

(8) Transfer the milk and mix well.

(9) Divide the dough into small pieces, knead them into balls, and put them in a baking tray covered with oil paper.

(10) Cross-press the dough twice with a fork, preheat it to 180 degrees in the oven, bake it in the middle layer of the oven for 20-25 minutes, take it out, let it cool, and seal it.