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I found a steal on oatmeal a few months back and I'd like to start working through some of it.

I have about 10 cans of quick cooking oats. Other than oatmeal cookies & oatmeal for breakfast, what are some of your T&T recipes using oats?

TIA!
 

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You can throw it in meatloaf/meatballs in place of breadcrumbs.
 

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Preacher Cookies

1/2 cup butter
4 tbsp cocoa powder
2 cups sugar
1/2 cup milk
1/8 tsp salt
3 cups quick cooking oatmeal
1/2 cup peanut butter
1 tsp vanilla

Mix butter, cooca, sugar, milk and salt in saucepan, boil for one minute

Stir in oatmeal, peanut butter and vanilla. Drop by spoonfuls onto wax paper. Cool. When set they should be firm and not gooey.

Sometimes mine come out gooey, they still taste good but it makes them messier to eat.
 

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My Mom would put it thru the food processor to make oatflour then use as part of her "baking flour" in muffins.

Granola for snacking would be good also.
 

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granola and meusli for breakfast when you get tired of it cooked

oatmeal breads and muffins - sometimes i'll throw some leftover cooked oatmeal in pancake batter for extra fiber/whole grains.
 

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Banana-Oatmeal Breakfast Bars

1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup soft butter or margarine
1 cup brown sugar
1 egg
1 cup mashed bananas (about 3 medium)
1 teaspoon vanilla
1 1/2 cups raw, quick-cooking oats
3/4 cup (total) chopped nuts, raisins, & dates (optional)

Preheat oven to 4250F. Grease and flour 13x9 inch baking pan. Sift together: flour, salt, soda and spices, set aside. In large bowl, beat until light and fluffy: butter, sugar, egg. Add bananas and vanilla beat until smooth. Gradually stir in flour mixture and oats until well combined. (If it seems to be getting a little thick, slowly add about 1/4 cup non-fat milk as needed.) Stir in nuts etc. Bake until golden (about 25 minutes)
 

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Banana-Oatmeal Breakfast Bars

1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup soft butter or margarine
1 cup brown sugar
1 egg
1 cup mashed bananas (about 3 medium)
1 teaspoon vanilla
1 1/2 cups raw, quick-cooking oats
3/4 cup (total) chopped nuts, raisins, & dates (optional)

Preheat oven to 4250F. Grease and flour 13x9 inch baking pan. Sift together: flour, salt, soda and spices, set aside. In large bowl, beat until light and fluffy: butter, sugar, egg. Add bananas and vanilla beat until smooth. Gradually stir in flour mixture and oats until well combined. (If it seems to be getting a little thick, slowly add about 1/4 cup non-fat milk as needed.) Stir in nuts etc. Bake until golden (about 25 minutes)
 

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HEARTY OATMEAL DINNER ROLLS
****************************************************************

INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar

DIRECTIONS:
Bring 2 cups water to a boil in a medium saucepan; stir in oats
and butter. Boil, stirring constantly, 1 minute. Remove from heat;
let cool to 110 degrees. Stir together yeast, 1/2 cup warm water,
and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5
minutes. Beat oat mixture, yeast mixture, flour, salt, and brown
sugar at medium speed with an electric mixer until smooth. Turn
dough out onto a lightly floured surface; knead until smooth and
elastic (about 5 minutes). Place in a well-greased bowl, turning
to grease top. COVER and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until dough is doubled in bulk. Punch
dough down, and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch
round cake pans. Cover and let rise in a warm place (85 degrees),
free from drafts, 30 minutes or until doubled in bulk. Bake at 375
degrees for 15 minutes or until golden brown.

YIELD: 32 Rolls
 

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HEARTY OATMEAL DINNER ROLLS
****************************************************************

INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar

DIRECTIONS:
Bring 2 cups water to a boil in a medium saucepan; stir in oats
and butter. Boil, stirring constantly, 1 minute. Remove from heat;
let cool to 110 degrees. Stir together yeast, 1/2 cup warm water,
and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5
minutes. Beat oat mixture, yeast mixture, flour, salt, and brown
sugar at medium speed with an electric mixer until smooth. Turn
dough out onto a lightly floured surface; knead until smooth and
elastic (about 5 minutes). Place in a well-greased bowl, turning
to grease top. COVER and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until dough is doubled in bulk. Punch
dough down, and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch
round cake pans. Cover and let rise in a warm place (85 degrees),
free from drafts, 30 minutes or until doubled in bulk. Bake at 375
degrees for 15 minutes or until golden brown.

YIELD: 32 Rolls
 

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MEAT SUBSTITUTE

1 cup rolled oats (long cooking oatmeal)
1/2 teaspoon salt
1/2 teaspoon sage
2 eggs- beaten
2 tablespoons butter
1 beef bouilloncube.

Mix the oats, salt, sage and eggs; form into four flat patties. Fry inthe butter
until browned on both sides. In a kettle or saucepan, boil 1 qt.water and add
bouillon cube. Pour mixture over patties; simmer, covered for 30
minute.

Doubles or triples easily. I've froze them and they freeze just finetoo! The
first time I fixed them for my kids they enjoyed them and did not suspect
anything.
 
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