Recipes with oats

[Cindy]

I bought regular oats (for some recipe that I can no longer recall) and now I've got two boxes and don't know what to do with them. Does anybody have some good recipes that has oats in them so I can use these?? Thanks.

[Meg O'C]

There is a recipe for Banana Oat Bread that I stumbled upon in one of my back issues of CL (I think September 99 or 00). I bought the oats to make the recipe over the holidays but never got around to trying it and then the bananas got too ripe to use. I need to get some more bananas so I can try the recipe. I can't give a review but if you'd like to try it, I'll post the recipe. I'll be curious to see what others offer since I, too, now have a large container of oats to use!

[Vanessa]

Apple-Oatmeal Crumb Cake
Any firm cooking apple can be substituted for the McIntosh apple in this recipe.
1 cup all-purpose flour
1/3 cup regular oats
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup apple juice
1 teaspoon vanilla extract
1 large egg
11/2 cups coarsely chopped peeled McIntosh apple (about 2 apples)
Cooking spray
Preheat oven to 350`. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and next 5 ingredients (flour through nutmeg) in a bowl, and cut in the margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside. Combine the remaining flour mixture, baking powder, and baking soda, and add the apple juice, vanilla extract, and egg. Beat the mixture at medium speed of a mixer until blended, and fold in the chopped apple. Spoon the batter into an 8-inch round cake pan coated with cooking spray, and sprinkle the reserved 1/2 cup flour mixture over the batter. Bake at 350` for 30 minutes or until cake springs back when touched lightly in center. Cool the cake on a wire rack.
Yield: 8 servings (serving size: 1 wedge).

Carrot-Cake Bars
2/3 cup packed brown sugar
2 tablespoons stick margarine or butter, softened
3/4 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
3/4 cup whole-wheat flour
11/2 cups regular oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrot
1/2 cup raisins
Cooking spray
Preheat oven to 350`. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add buttermilk, vanilla, and egg whites; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt); gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins. Pour batter into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350` for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.




[This message has been edited by Vanessa (edited 01-14-2001).]

[Saralee]

I really like oats in cookies. I have an old recipe for "Jackpot Drop Cookies" that has oats and chocolate chips. Very tasty, but definitly not light.

Also, oats tend to lend themselves well to crisps and cobblers. One of my favorite desserts is Rhubarb Crisp. It has a basic butter, flour, brown sugar and oats topping. You could probably lighten it by using less butter/sugar.

You might want to check out Quaker Oats website, at www.quakeroats.com (http://www.quakeroats.com)

[Saralee]

oops. that website will eventually get you there, but this is a direct link. sorry!
www.quakeroatmeal.com (http://www.quakeroatmeal.com)

[Laura B]

Make these cookies! You will not be sorry that you did (except for the fact that you will inhale 10 at once and blow your diet...).

* Exported from MasterCook *

Mom's Coconut Oatmeal Chocolate Chip Cookies

Recipe By :
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
1 cup granulated sugar
1 cup shortening
2 large eggs
2 cups coconut
2 cups oatmeal
1 bag chocolate chips
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract

Combine ingredients in order listed.

Shape dough into tablespoon-sized balls and place on cookie sheets. I use a professional cookie scoop size 40 to shape the cookies.

Bake at 350 degrees for 10-12 minutes until golden.

The cookies will be very soft when they come out of the oven. Wait until they firm up and then remove to a rack to cool completely.

Description:
"These are the cookies Mom always makes at Christmas."
Source:
"Mom"
Yield:
"4 1/2 dozen"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 119 Calories; 6g Fat (46.8% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Depending on how much batter per ball you use and how tightly you pack it, you can make small crispy cookies or larger soft ones. I prefer the larger soft ones.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by Laura B (edited 01-14-2001).]

[laughsandlaughs]

As a non-dessert use....there are lots of meatloaf type recipes that use oatmeal...a cup here, a cup there, it'll get used up. Let me know if you'd like a specific recipe.

[goldilocks]

try the coconut macadamia nut cookies from december 2000. these use oats are are so delicious!

[LGBurns]

If you have a blender or food-processor, you can also grind your oats into oat flour. I use oat flour sometimes in my multi-grain pancakes (from Jane Brody's Good Food Book). Let me know if you'd like the recipe (they are low-fat, healthy, and deliciously fluffy).

[Laura Wick]

These oatmeal pancakes are from Southern Living--all the way back to March, 1980, and they have been a family favorite for almost that long!

Oatmeal Pancakes

3/4 cup regular or quick cooking oats,
(uncooked)
1 l/2 cups milk (we often use 1%)
2 eggs, beaten
1/4 cup melted shortening (I use canola oil)
1 1/4 cups flour
2 TBSP sugar
1 TBSP baking powder
1 tsp salt

Combine oats and milk; set aside 5 minutes. Add eggs and shortening to oat mixture, mixing well.
Combine dry ingredients; add oat mixture, and stir just until blended. Pour about 1/4 cup batter on hot griddle for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn to cook the other side. Yield: 4 to 5 servings.

This recipe is easily doubled, and is healthier than regular pancakes because the oats are a whole grain.

Enjoy!

[Cindy]

Wow! These are great suggestions. Thanks so much.

[Laura Wick]

These oatmeal pancakes are from Southern Living--all the way back to March, 1980, and they have been a family favorite for almost that long!

Oatmeal Pancakes

3/4 cup regular or quick cooking oats,
(uncooked)
1 l/2 cups milk (we often use 1%)
2 eggs, beaten
1/4 cup melted shortening (I use canola oil)
1 1/4 cups flour
2 TBSP sugar
1 TBSP baking powder
1 tsp salt

Combine oats and milk; set aside 5 minutes. Add eggs and shortening to oat mixture, mixing well.
Combine dry ingredients; add oat mixture, and stir just until blended. Pour about 1/4 cup batter on hot griddle for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn to cook the other side. Yield: 4 to 5 servings.

This recipe is easily doubled, and is healthier than regular pancakes because the oats are a whole grain.

Enjoy!