Don't forget to check out the Quaker Oats website for more oats recipes!
Instant Oatmeal Packets
Blend ½ cup oats until powdery. Into each of 10 zippered sandwich/snack size bags combine:
¼ cup quick or instant oats
2 TBSP powdered oats
pinch of salt
To use: Empty packet into bowl, add 2/3 cup water and microwave for 1 ½ minutes or add ½ cup boiling water and stir until thick.
Variations - to each packet add:
Apple Cinnamon: 1 TBSP sugar, ¼ tsp cinnamon, 2 TBSP chopped, dried apples
Raisins and brown sugar: 1 TBSP packed brown sugar, 1 TBSP raisins
Wheat germ: 2 TBSP any kind of wheat germ
Blueberries & Cream: 1 TBSP non-dairy creamer and 18 dried blueberries. (do not use powdered milk, it tends to go bad too quickly)
Oat ‘n Berry Bars (just like Great Harvest’s Mazurkas)
by Tonya Leavitt
1 cup butter
2 cup brown sugar
1 tsp vanilla
2 ½ cup flour
1 tsp baking soda
½ tsp salt
3 cups quick oats
fresh or frozen berries (I like Costco’s frozen berries called Nature’s Three Berries: raspberries, blueberries, marionberries)
Cream butter and brown sugar. Mix in eggs and vanilla. Sift together flour, baking soda and salt, mix into butter mixture. Add oats, mix again, just until combined. In a 10x16 cookie sheet with lip, press down 2/3 of dough to form bottom crust. Top with a few handfuls of berries, do not completely cover dough. Drop remaining dough randomly over berries. Bake at 350 for 20-25 minutes.
Granola Bars (these were the ones sampled on Thursday night)
by Alton Brown
8 oz old-fashioned rolled oats, approximately 2 cups
1 1/2 oz raw sunflower seeds, approximately 1/2 cup
3 oz sliced almonds, approximately 1 cup
1 1/2 oz wheat germ, approximately 1/2 cup
6 oz honey, approximately 1/2 cup
1 3/4 oz dark brown sugar, approximately 1/4 cup packed
1 oz unsalted butter, plus extra for pan
2 tsp vanilla extract
1/2 tsp salt
6 1/2 oz chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
by Becky Gamett
2 TBSP lemon juice mixed with ¼ cup water
½ tsp cinnamon & ½ cup sugar mixed together
1 cube butter
½ cup sugar
¼ tsp salt
¼ cup of oatmeal
½ cup of oat flour (pulse oatmeal in blender to make oat flour)
Slice enough apples to fill a greased square pyrex baking dish & pour lemon juice & water mixture over apples. Sprinkle cinnamon & sugar mixture over the apples.
Mix butter, sugar, salt, oatmeal & oat four together until it is a crumbly consistency. Place on top of apples, covering all the apples. If you make a 9x13 baking dish full of apples, double the crust recipe. Bake uncovered at 350 degrees for 45 minutes. Top with vanilla ice cream, caramel sauce, roasted chopped pecans, and a dollop of whipping cream.
1 2/3 cups dry apple slices
2/3 cup sugar
2 Tbsp cornstarch
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
2 ½ cups water
2 tsp lemon juice
Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally.
3/4 cup flour
3/4 cup butter
3/4 tsp salt
3/4 cup rolled oats
6 TBSP sugar
Mix together thoroughly and spread over pie filling. Bake in a 8x8 pan at 375 for 25 minutes.
Fruit Crisp Topping
by Melissa Lords
Make a large batch and store it in a cool place. Then it’s extra fast to make a fruit crisp anytime! This recipe is for one 9 X 13 pan. Double, triple, etc. however you like. My mom stores hers in an ice cream bucket in the basement storage room; I store mine in a freezer bag in the freezer. This is a low fat recipe.
3 TBSP melted margarine
2/3 cup brown sugar
1 cup flour(try making ½ whole wheat)
1 cup quick oats
Stir all ingredients together until well mixed. Store in a cool place in closed container.
To make a fruit crisp, put one quart bottled fruit filling in bottom of 9X 13 pan, or slice fresh fruit and throw in pan until about 2/3 full(allow room for crisp topping), or reconstitute dehydrated fruit. Top with crisp topping. Bake 375 degrees about 40 min.
Suggestions: peach, apple, strawberry-rhubarb, cherry-apple, blueberry, etc.
Suze’s Buttermilk Oatmeal Scones
from Melissa Lords
These are healthy and wholesome! During college, I often packed these as part of a nutritious lunch or snack.
2 2/3 cup flour
1/3 cup sugar
1 ½ tsp baking powder
¾ tsp baking soda
¾ tsp cinnamon
¼-½ tsp salt
5 TBSP butter or margarine, softened
2 2/3 cups regular(old fashioned) oats
¾ cup golden raisins(or regular raisins- that’s what I use)
¾ cup walnuts(opt), toasted
1 ½ cups buttermilk (add 1 TBSP lemon juice or vinegar to regular milk and let stand for 5-10 minutes until curdles)
Mix flour, sugar, baking powder, baking soda, cinnamon, and salt together. Cut in butter until crumbly. Stir in oats, fruit, and nuts. In separate bowl, whisk egg and buttermilk together. Pour the egg and buttermilk mixture into dry mixture, reserving ¼ cup. Plop 12 blobs onto a cookie sheet. Then dab/spread remaining buttermilk/egg mixture on top of scones. Bake 20 minutes at 400 degrees and then 10-15 more minutes at 375 degrees.
by Melissa Lords
These have an amazingly good texture for having no eggs. If you use lentils and grind them instead of garbanzo bean flour, everything in this recipe is from food storage! See notes below for grinding legumes.
2 cups oats(regular or quick oats)
1 cup Garbanzo Bean Flour*
2 ½ cups water
2 TBSP vegetable oil
1-2 TBSP honey
¼ tsp salt
1 tsp baking powder
Grind oats in blender to make flour. Add other ingredients and blend. Let sit for a few minutes, then blend again for a couple seconds. Pour into heated, oiled waffle iron. (use pan spray or spray oil). You may replace the water with one egg.
*I’ve found garbanzo bean flour at Whole Foods. The garbanzo flour makes a nice creamy waffle, with egg-like consistency. I also make the waffles with home-ground lentil flour. The lentils can be ground in a blender! This is much cheaper than buying the garbanzo flour. It’s the way I most often make the waffles; they’re not as creamy as the garbanzo ones, but are good and wholesome. Yellow split peas, red lentils, and green lentils all can be used for the recipe and ground in the blender; each has a slightly different flavor, but each are mild. My favorite of them is the regular brown(?) lentils. The ones that are most commonly sold.
NOTE: I have changed the waffle recipe for when I make it with lentils. It turns out nicer if I use only ½ cup lentil flour and then use the 2 cups oats.
ONE MORE NOTE: If you have a wheat grinder, check to see if it grinds legumes, and if it can grind garbanzo beans, white beans, lentils… You can grind your own flour of all sorts at home! This recipe does work with white beans, I’ve tried it. I do prefer the lentils or the garbanzo beans though. The white beans are a little bitter; I add a drop of molasses to help with that.
These waffles offer a combination of protein and complex carbohydrates. They’re very good with maple syrup. I personally find fruit purees delicious and satisfying, and have not been using maple syrup. Try applesauce, peach puree with coconut, strawberries, and blueberries on top; pear sauce, or prune spread. I like prune spread mixed with a strawberry sauce that I keep in my freezer. The sauce is simply blended strawberries, slightly sweetened and thickened with fruit gel.