View Full Version : Extra cooked oatmeal...ideas?
10-27-2005, 06:35 AM
I tried out my new crock pot last night with Steel Cut Oats. 9 hours on low and I got creamy oats - all right for me, but too thick and gluey for the rest of the family.
Anyone have any ideas of baking recipes that might use cooked oatmeal? I'm thinking there must be some bread machine recipes, or muffins...anything to help me feel that this wasn't such a disaster.
BTW, anyone have any experience with the Irish oats in the slow cooker? Was that too long of a time, or is that they way they come out in the crock pot? I've made them on the stovetop and they had more texture. (Of course, that was too MUCH texture for my DD Goldilocks in this house... :rolleyes: )
Thanks for any advice...
10-27-2005, 07:03 AM
I've had this recipe in MasterCook for awhile, but haven't tried it because I never seem to have any leftover cooked oatmeal. One of these days I'll remember to make extra!
* Exported from MasterCook *
Arkansas Oatmeal 'n' Brown Sugar Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins/Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup wheat germ
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup packed light brown sugar
3 tablespoons butter
1 large egg
1 cup cooked oatmeal -- cooled
1 1/3 cups milk
1/2 cup dried cranberries -- optional
Heat oven to 425 degrees. Grease twelve 2 to 21/2 inch muffin-pan cups. Mix flour, wheat germ, baking powder, salt and sugar in large bowl. Cut in butter using fingertips. Using wooded spoon or wire whisk, beat egg, oatmeal and milk in second bowl to blend well. Stir oatmeal mixture into flour mixture only until just blended. Quickly fold in raisins, if using. Spoon batter into prepared muffin-pan cups, generously filling each three-fourths full. Bake 18 to 20 min. until lightly browned and sharp knife inserted in center of muffin comes out clean. Makes 12 muffins. P.S. Remember the secret to making the perfect muffin is to not over mix it, just enough to blend.
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Per Serving (excluding unknown items): 151 Calories; 5g Fat (31.1% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 293mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
10-27-2005, 11:03 AM
Make bread, breadmama!
This delicious recipe may inspire you to adapt using your oatmeal.
Forum Home Page: Gail's Recipe Swap ...copied... Date: Wed, 24 Sep 2003 From: Olga D (Ont)
Finnish Oatmeal Bread (Kaurahiutaleleipa)
This bread has a distinct toasted oatmeal aroma and flavour when it is toasted. It is one of the simplest breads to make that you can find! Soft, tender and delicious.
1 package active dry yeast
2 teaspoons salt
2 1/4 cups warm water
3 cups quick-cooking rolled oats, uncooked
3 to 4 cups white flour
Combine the yeast, salt, and water in a bowl, stirring until the yeast is dissolved. Stir in the oats and let the mixture stand for 30 minutes, or until it is very sticky when stirred. Slowly add enough flour, stirring all the while, to make a stiff dough. Turn out onto a floured board and knead until smooth and elastic. Be sure to add flour until the dough is no longer sticky, for the dough softens while it rises. Place the dough in a greased bowl, turn over to grease the top, and let rise in a warm place until doubled (from 1 to 3 hours). Shape into 2 round loaves, place on a buttered baking sheet, and ***** all over with a fork. Let rise again until doubled.
Bake in a moderately hot oven (375 F) for 45 to 55 minutes or until golden brown. Brush with butter while hot and cool, covered lightly with clean towels, on racks.
Makes 2 loaves.
Olga's Note: I used 3/4 TABLESPOON of bread machine yeast for this recipe and it only took 1 hour to rise and 1 hour formed into round loaves. I only needed 3 cups of unbleached white flour. A very nice and tasty bread.
From The Finnish Cookbook B. Ojakangas
Andy's notes: I add 2 tsp gluten and a Tbs of butter or olive oil, and use traditional yeast, though sometimes I add it after soaking the oats. I sprinkle flour over the loaves and ***** with fork before their second rise. I bake in convection oven at 375° about 21 to 23 minutes, remove from the baking sheet and bake a couple more minutes on the oven rack, until loaves sound hollow. I omit the brushing with butter.
10-27-2005, 11:19 AM
I tried out my new crock pot last night with Steel Cut Oats. 9 hours on low.
We had The Great Debate here some time ago about Alton Brown's crockpot version, which I like, but was definitely in the minority. I think "slimey" was the chief complaint. But to answer your question, I always cut the time way, way down, even on low. Most times I get up in the middle of the night (I do anyway) and shut if off at about four-five hours.
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