With all the many benefits of oats, it just makes sense to cook with them often. We use oats for breading hamburger steaks and as a filler in meatloaf. Here are some of our old and new favorite recipes for using oats.
This first recipe comes from Nourishing Heart and Home. I will give the original recipe, but I have to tell you that when I mixed up this recipe last night I made several changes. I was out of buttermilk, so substituted plain yogurt. I also used coconut milk as I have some that needs to be used quickly. Instead of eggs I used a powdered egg replacer and a pint of homemade applesauce. I also put the batter in the refrigerator overnight so my soaking time was much longer than the original. This recipe made over 40 full-sized muffins so we have enough for another breakfast and some snacks as well.
3 cups rolled oats
1 cup buttermilk
2 cups milk
3 eggs, beaten
1 1/2 cups sugar
1 cup olive oil
2 tsp. vanilla
3 cups whole wheat flour
1 tsp. cinnamon
1 1/2 tsp. sea salt
1 1/2 tsp. baking soda
3 tsp. baking powder
In a large bowl, soak oats, buttermilk and milk for about 15 minutes.
Add the rest of the ingredients and mix well.
Fill greased muffin tins.
Bake at 400 degrees for 20 minutes.
Makes 3 dozen muffins.
This next recipe was shared by a local friend on Facebook. She loves to cook and shares some wonderful recipes.
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla
2 cups cooked oatmeal
Cream together above ingredients. Then add:
1 1/2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
Mix all ingredients and pour into a greased 9 x 13 baking pan.
2 T. butter
1/4 cup brown sugar
1/4 cup flour
Bake at 350 degrees for 30 minutes.
Overnight Apple Oatmeal
2 cups skim or 2% milk
2 T honey or 1/4 brown sugar
1 T margarine (we use butter)
1/4 t salt
1/2 t ground cinnamon
1 cup dry rolled oats
1 cup chopped apples
1.2 cup raisins
1/4 cup chopped walnuts
1.2 cup fat-free half and half
1. Spray inside of slow cooker with cooking spray.
2. In a mixing bowl, combine all ingredients except half and half. Pour into cooker.
3. Cover and cook on low overnight, ideally 6-8 hours. The oatmeal is ready to eat in the morning.
4. Stir in the half and half just before serving.
Baked Oatmeal from Beverly Lewis' Amish Heritage Cookbook
1/4 cup cooking oil 1 t. cinnamon
1/2 cup white or brown sugar 1 1/2 c. quick or rolled oats
1 egg 1 c. milk
1 t. baking powder 1/2 t. salt
Beat together all ingredients with mixing spoon; pour into buttered 9 x 13 pan.
Bake at 275 degrees for 30 minutes or until done.
Granola-from Sue Gregg's More Than Breakfasts
Each recipe makes 8 cups. Preheat oven to 300 degrees.
Blend together in a large measuring cup:
1/2 cup honey
1/2 cup extra virgin olive oil or coconut oil
2 t vanilla
1 t cinnamon
In a large mixing bowl, mix:
8 cups of regular oats
1/4 cup of protein powder (I use rice protein powder from the health food store)
1 cup chopped raw walnuts
Pour honey-oil mixture over oat mixture until coated thoroughly.
Spread evenly in two 9 x 12 baking pans or rimmed cookie sheets.
Bake for 20-30 minutes, stirring every 10 minutes. Let cool and store in a tightly closed container in refrigerator or freezer.
I add dried blueberries to the cooled mixture. I also add in 2 t. of maple flavoring in with the liquid ingredients. This granola is great cold and served with milk or heated in the microwave with milk. Some of my kids eat it dry. I now make this in my food dehydrator and it is even better than before!