OATMEAL RECIPES
HOMEMADE INSTANT OATMEAL PACKETS
3 cups oats (quick cooking works best)
salt
8 small zip-like baggies
Process 1/2 cup oats in a blender (or 1 cup oats in a food
processor) on high until powdery. Set aside. Repeat with
additional 1/2 cup oats if using blender.
Put into each
baggie:
1/4 cup regular oats,
2 tablespoons powdered oats,
1/8 teaspoon salt
Store in an airtight container.
To serve, empty packet into a bowl. Add 3/4 cup boiling
water. Stir and let stand for 2 minutes. Adjust water
amount for thicker or thinner oatmeal.
VARIATIONS:
SWEETENED OATMEAL: Add 1 T. sugar
BROWN SUGAR/CINNAMON OATMEAL: Add 1 T. brown sugar and 1/4
t. cinnamon
RAISIN & BROWN SUGAR: Add 1 T. packed brown sugar and 1 T.
raisins.
APPLE-CINNAMON OATMEAL: Add 1 T. sugar, 1/4 t. cinnamon, &
2 T. Chopped dried apples
FRUIT & CREAM OATMEAL: Add 1 T. non-dairy coffee creamer
and 2 T. dried fruit
HEALTH NUT OATMEAL: Add 2 T. any kind of wheat germ
GRANOLA CEREAL:
Buy sliced or slivered almonds, walnuts and pecans
inexpensively, keep in freezer. Add some wheat germ (raw or
toasted) will increase the nutritional value without
affecting the taste. (Store wheat germ in the refrigerator
or freezer to keep it fresh.)
If you choose not to add all the extra ingredients, you
will need to add extra oats. The granola mixture should be
moist before putting in the oven, but you don’t want extra
syrup.
OVERNIGHT OATMEAL
In a saucepan or microwaveable bowl mix
1 cup oatmeal
1 1/2 cups milk
1/2 cup apple juice
apple pieces (optional)
raisins, nuts or wheat germ (optional)
Let sit overnight in the refrigerate. The next morning,
warm the oatmeal on the stove or in the microwave.
CROCKPOT OATMEAL
2 cups milk
1/4 cup brown sugar
1 T. butter, melted
1/4 t. salt
1/2 t. cinnamon
1 cup oats
1 cup finely chopped apple
1/2 cup raisins and/or dates
1/2 cup chopped walnuts or almonds
Spray the inside of the crockpot. Put ingredients inside
and mix well. Cover and turn on low heat. Cook overnight or
8-9 hours. Stir before serving.
BANANA-ORANGE DATE OATMEAL
2 cups orange juice
1 cup water
1/4 teaspoon salt (optional)
1/8 teaspoon ground nutmeg
1-1/2 cups Oats (quick or old fashioned, uncooked)
3/4 cup chopped dates or raisins
1 medium-size ripe banana, mashed
bring orange juice, water, salt and nutmeg to a boil. Stir
in oats and dates. Return to a boil; reduce heat. Cook 1
min for quick oats or 5 min for old fashioned oats or til
most of liquid is absorbed, stirring occasionally.
Stir in banana. Let stand until of desired consistency.
BAKED OATMEAL
2-1/4 cups Quick Oats or 2-3/4 cups Old Fashioned Oats,
uncooked
2/3 cup firmly packed brown sugar
3/4 cup raisins or dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3-1/3 cups skim milk
4 egg whites, lightly beaten or 1/2 cup egg substitute
1 tablespoon vegetable oil
1 tablespoon vanilla
Fat-free milk or nonfat yogurt and fruit (optional)
Heat oven to 350°F. Spray 8-inch glass baking dish with
cooking spray. In bowl, combine oats, sugar, raisins,
cinnamon and salt; mix well. In bowl, combine milk, egg
whites, oil and vanilla; mix well. Add to dry ingred; mix
til well blended. Pour into baking dish. Bake 55 to 60 min
or til center is set and firm to the touch. Cool slightly
APPLESAUCE OATMEAL MUFFINS
TOPPING
1/4 cup oats(quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or butter, melted
1/8 teaspoon ground cinnamon
MUFFINS
1-1/2 cups oats(quick or old fashioned, uncooked)
1-1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white, lightly beaten
Heat oven to 400°F. Line twelve medium muffin cups with
paper baking cups or spray bottoms only with cooking spray.
For topping, combine all ingredients in small bowl; mix
well. Set aside.
For muffins, combine oats, flour, baking powder, baking
soda and cinnamon in large bowl; mix well. In medium bowl,
combine applesauce, milk, sugar, oil and egg white; blend
well. Add to dry ingredients all at once; stir just until
dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Sprinkle with reserved
topping, patting gently. Bake 20 to 22 minutes or until
deep golden brown. Cool muffins in pan on wire rack 5
minutes. Remove from pan. Serve warm.
OATMEAL MARSHMALLOW SQUARES
1 (16 ounces) package marshmallows
1/3 cup light margarine
1 teaspoon vanilla
1 teaspoon cinnamon
1 (19.25 ounces) box oatmeal raisin crisp cereal
Spray a 9"x13" pan with non-stick spray.
Mix the cinnamon and cereal in a large bowl (you can crush
them a bit)
Place bowl near the stove.
In a very large pot, melt the margarine over low to medium
heat.
Add the marshmallows stirring constantly until melted and
smooth.
Remove from heat and quickly stir in vanilla (mixture cools
rapidly).
Add cinnamon/cereal mixture and stir quickly but
thoroughly.
Press evenly in pan (spray hands with cooking spray to do
this with hands).
When cool cut into 24 squares.
OATMEAL SOUP
3 tablespoons butter or margarine, divided
1 onion, finely chopped (about 3/4 cup)
1/2 cup shredded carrots
1/2 cup Oats (quick or old fashioned, uncooked)
6 cups ready-to-serve chicken broth
1 cup Oats (quick or old fashioned, cooked according to
package directions)
Salt and pepper, to taste
3 tablespoons finely chopped fresh parsley or 1 tablespoon
dried parsley flakes
In large skillet or saucepan, cook onion and carrots in 2
tablespoons butter over medium-low heat, stirring often, 5
minutes or until onion is tender. Add 1/2 cup uncooked oats
and remaining 1 tablespoon butter. Cook, stirring often, 3
minutes or until oats are golden brown. Stir in broth;
bring to a low boil. Stir in cooked oatmeal, stirring until
well mixed. Cook over medium heat 5 minutes. Season to
taste with salt and pepper. Serve sprinkled with parsley.
OATMEAL PANCAKES
PANCAKES
1-1/4 cups flour
1/2 cup Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1-1/4 cups fat-free milk
1 egg, lightly beaten
1 tablespoon vegetable oil
VARIATIONS:
1 cup fresh or frozen blueberries (do not thaw)
1 medium-size ripe banana, mashed, and 1/8 teaspoon ground
nutmeg
3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2
teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
1/2 cup raisins, dates or cranberries
In large bowl, combine flour, oats, baking powder and salt;
mix well. In medium bowl, combine milk, egg and oil; blend
well. Add to dry ingredients all at once; stir just until
dry ingredients are moistened. (Do not overmix) Add one of
the stir-in options, if desired; mix gently. Heat skillet
over medium-high heat (or preheat electric skillet or
griddle to 375°F). Lightly grease skillet. For each
pancake, pour 1/4 cup batter into hot skillet. Turn when
tops are covered with bubbles and edges look cooked. Turn
only once.
OATMEAL HERB BREAD
2-1/2 teaspoons quick-rising yeast
2-3/4 cups bread flour
1 cup Oats (quick or old fashioned, uncooked)
1/2 cup grated Parmesan cheese
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon Italian seasoning blend or dried dill weed
1-1/3 cups buttermilk
2 tablespoons vegetable oil (preferably olive oil)
Bring all refrigerated ingredients to room temperature by
letting them stand on counter about 30 minutes. Place yeast
in bread machine pan according to directions in manual. In
medium bowl, combine flour, oats, cheese, sugar, salt and
Italian seasoning; mix well. In separate bowl, combine
buttermilk and oil; mix well. Place dry ingredients and
buttermilk mixture in bread machine pan according to
manual. Select white bread and light crust settings. Remove
bread from pan to wire rack. Cool completely before
slicing.
1-1/2 POUND LOAF
WHOLE GRAIN BREAD
3 teaspoons quick-rising yeast
1-1/2 cups bread flour
1-1/2 cups whole wheat flour
1 cup Oats (quick or old fashioned, uncooked)
1/3 cup sunflower seeds
2 tablespoons firmly packed brown sugar
2 tablespoons Wheat Germ (any flavor)
1-1/2 teaspoons salt
1-1/2 cups buttermilk
1 egg, lightly beaten
2 tablespoons butter or margarine, melted
1/2 cup raisins
Bring all refrigerated ingredients to room temperature by
letting them stand on counter about 30 minutes. Place yeast
in bread machine pan according to directions in manual. In
medium bowl, combine both flours, oats, sunflower seeds,
sugar, wheat germ and salt; mix well. In separate bowl,
combine buttermilk, egg and melted butter; mix well.
Place dry ingredients and buttermilk mixture in bread
machine pan according to manual. Select white bread and
light crust settings. Add raisins to bread dough partway
through kneading cycle as directed in manual. Remove bread
from pan to wire rack. Cool completely before slicing.
1-1/2 POUND LOAF
Foods high in soluble fiber, like oatmeal, beans and peas,
barley, and many fruits and vegetables (such as apples,
oranges, and carrots) are now recommended to help lower
cholesterol levels.
CREAMY CRANBERRY OATMEAL
3-1/2 cups fat-free or low-fat milk
1/4 teaspoon salt (optional)
2 cups Oats (quick or old fashioned, uncooked)
1/2 cup dried cranberries
1/3 cup maple-flavored syrup, regular or light
1/4 cup toasted wheat germ
In pan, bring milk and salt to a gentle boil. Stir in oats,
cranberries and maple syrup. Return to a boil; reduce heat
to medium. Cook 1 minute for quick oats, 5 minutes for old
fashioned oats or until most of milk is absorbed, stirring
occasionally. Let stand until desired consistency. Stir in
wheat germ. 4 SERVINGS
COWBOY OATMEAL BARS
1 cup Butter, softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups uncooked quick-cooking oats
1 cup peanut butter chips*
1 cup milk or real semi-sweet chocolate chips*
1 cup coarsely chopped walnuts
Heat oven to 375°F. Combine butter, brown sugar and sugar in
large bowl. Beat at medium speed, scraping bowl often, until
creamy. Add eggs and vanilla; continue beating until well mixed.
Reduce speed to low; add flour, baking soda and salt. Beat until
well mixed. Add oats; mix well. Stir in peanut butter chips,
chocolate chips and walnuts by hand.
Press dough evenly into ungreased 15x10x1-inch jelly-roll pan.
Bake for 16 to 20 minutes or until golden brown. Cool
completely. Cut into bars.
*Substitute 1 (11-ounce) package (1 2/3 cups) peanut butter and
milk chocolate chips for peanut butter chips and chocolate
chips.
STAR-SPANGLED MUFFINS
1-1/2 cups flour
1 cup Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup low-fat (1%) milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
12 teaspoons cinnamon-sugar, divided
Heat oven to 400ºF. Line 12 medium muffin cups with paper baking
cups.
In large bowl, combine flour, oats, sugar and baking powder; mix
well. In small bowl, combine milk, oil, egg and vanilla; blend
well. Add to dry ingredients all at once; stir just until dry
ingredients are moistened. (Do not overmix.) Gently stir in
blueberries and strawberries.
Fill muffin cups three-fourths full. Sprinkle batter in each
muffin cup with 1 teaspoon cinnamon-sugar.
Bake 18 to 20 minutes or until golden brown. Cool muffins in pan
on wire rack 5 minutes; remove from pan. Serve warm.
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