Oat Recipes

Yummy Granola

Ingredients:

3 cup rolled oats
1/2 cup wheat germ
1 cup slivered almonds
3/4 cup shredded coconut
1/3 cup brown sugar
2 TBSP maple syrup
1/4 cup vegetable oil
1/4 cup honey
3/4 tsp salt

Directions:

Preheat oven 250. Combine all dry ingredients in bowl. Combine all we ingredients in another bowl. Pour wet ingredients over oat mixture and stir well. Spread evenly on cookie sheet. Place in oven. Cook 1hour taking out of oven every 15mins and stir. Cool and store in air tight container.
Variations- 1c raisins, dried cranberries, chocolate chips. Really you can add whatever you want to make it taste better.


Instant Oatmeal

Ingredients:

1 cup oats (blend 1/2 cup in food processor)
4 TBSP powered milk
2 tsp low calorie sweetener, or 4 tsp sugar
1/2 tsp salt

Directions:

Mix together. Store in airtight container. Makes 2 servings (I usually make an 16 serving batch all at once.) Variations add per serving - 1 TBSP brown sugar, or 1 TBSP chopped fresh or dried fruit.

Power Bars

Ingredients:

1 cup white sugar
1 cup light corn syrup
3/4 cup reduced fat peanut butter
2 cups oats
2 cups wheat and barley nugget cereal (e.g. Grape-Nuts™)

Directions:

Line one 9x13 inch pan with foil and spray with a non-stick cooking spray. Boil sugar, syrup, and peanut butter in saucepan for a minute. Not more or the bars will be impossible to eat. Add the grape nuts, and oats, and stir. Immediately spread into the prepared pan. Let cool and cut into bars. Great snacks!


Easy Apple Crisp


Ingredients:

2 cup brown sugar
2 cup rolled oats
2 cup flour
1 cup melted butter
6 cups apples (peeled, cored and sliced or dried)
1 cup white sugar

2 tsp cinnamon

Directions:

Preheat oven 350 degrees. Mix together, should be crumbly. Pour ½ of mixture in bottom of greased 9x13 pan. Add apples over crumb mixture. Add rest of crumb mixture on top of apples. Sprinkle sugar and cinnamon on top of crumb mixture. Bake at 350 degrees for 45 minutes.


Oat Pan Rolls

Ingredients:

2 cup quick cooking oats
2/3 cup packed brown sugar
1/4 cup butter, cubed
1 TBSP salt
2 1/2 cups boiling water
2 pkg (1/4 oz each) active dry yeast (just under 2 TBSP yeast)
1/2 cup warm water (110 - 115)
5 1/2 to 6 cups flour
additional butter, melted

Directions:

In a large bowl combine the oats, brown sugar, butter, and salt. Stir in boiling water. Cool to 110 - 115. In a large mixing bowl dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour, beat until smooth. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled in size (about an hour). Punch dough down. Turn on a lightly floured surface; divide into 20 pieces. Place in a greased 13x9 inch glass pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Brush with melted butter. Yields 20 rolls

Cinnamon Oatmeal Pancake Mix
from Angela Edwards, Leander Ward Food Storage Specialist

Ingredients:

4 cups quick (or regular) cooking oats
2 cups flour
2 cups whole wheat flour
1 cup non-fat dry milk
1/2 cup sugar
1 Tbsp. cinnamon
2 tsp. salt
3 Tbsp. baking powder
1/2 tsp cream of tarter

Directions:

Combine ingredients and stir to mix well. Put in large airtight container. Label and store in a cool dry place. Use within 6 months.
To use for pancakes: In medium bowl, beat 2 eggs. Beat in 3 TBSP oil. Gradually stir in 2 cups of prepared pancake mix and 1 cup water.

Whole Grain Waffle (& Pancake) Mix

Ingredients:

9 cup wheat flour
1 cup white flour
1 1/2 cup quick oats
3/4 cup other grain (corn meal, ground flax, wheat germ, etc)
3 TBSP baking powder
2 tsp salt
1 cup brown sugar
1/4 cup white sugar
10 eggs (I use powdered eggs)
1 cup oil
7 cup milk (I use powdered milk)
2 TBSP vanilla

Directions:

Mix together dry ingredients. If using powdered eggs/milk, mix powders in too. In separate bowl, mix liquids, including water if using powder eggs/milk. Mix dry and wet ingredients well. Can store batter in fridge for 5 days. Waffles freeze well when slightly undercooked. If making pancakes not waffles, omit oil.