Banana Oatmeal Pancake

1½ cup quick oatmeal ¼ tsp. salt (optional)

3 tsp. baking powder ½ cup whole wheat pastry flour

1¼ cups milk 1 banana

1 tsp. honey 1 tbsp. vegetable oil 1 egg

Mix dry ingredients in a bowl. Put milk, banana, honey, oil and egg in a blender and blend until smooth. Pour into dry mixture, stir and fry on a lightly oiled griddle, turning once.

 

Cheese Oat Scones

1 cup water ½ cup quick oatmeal

¾ cup buttermilk ½ cup grated cheddar cheese 1½ tsp. baking powder 1¾ cup whole wheat pastry flour

¼ cup butter

Cook oats in water until tender and water is absorbed, then stir in buttermilk and cheese. Mix flour and baking powder together, then cut in slices of butter until flour becomes crumbly. Stir in oat mixture, and place tablespoonfuls of batter onto an oiled baking sheet. Bake at 400ºF. for 25-30 minutes, until golden brown on

bottom.

 

Onion Oat Soufflé

3 tbsp. vegetable oil 2 medium onions, chopped 3 tbsp. chopped parsley 3 tbsp. soy sauce

2 eggs, beaten ½ cup grated mozzarella cheese

2 cups quick oatmeal 1 tsp. onion powder

1 tsp. curry powder 2 tsp. baking powder

4 oz. carton creamed cottage cheese

Sauté onions, parsley, and soy sauce in vegetable oil; then add to the rest of the ingredients. Mix well and pour into a buttered loaf pan or 8”X8” pan. Bake at 350 F. for 75 minutes.

 

Granola

8 cups oats 1 cup whole wheat flour

2 cups raisins 2 cups corn flakes

1 cup corn oil 1 cup dry milk

1 cup wheat germ 1 cup unsweetened coconut

2 cups crisp rice cereal 1¼ cup honey

Mix dry ingredients. Pour over corn oil and stir. Pour in honey

and mix. Bake on cookie sheets or large cake pans for 15 minutes at 250ºF. Stir and bake another 15 minutes. Store in container in refrigerator. Serve with milk or milk substitute. It’s very tasty and nutritious.

 

Granola Cereal

4 cups rolled oats 1 cup coconut

1/3 cup brown sugar 1/3 cup honey

½ cup oleo, melted ½ cup pecans 1 cup raisins or dates

Combine all ingredients except raisins or dates. Mix well. Place in preheated oven at 300ºF. And toast till light golden brown (about 30 min.), stirring frequently so it will toast evenly. Remove from oven and add raisins or dates. Mix well. Cool. Store in airtight container.

Meat Loaf

2 lbs. ground beef 1 cup oatmeal

¾ cup catsup, divided 2 eggs, slightly beaten

1 small onion, chopped ½ tsp. Pepper 1 tsp. salt (if desired)

Preheat oven to 350º. Combine beef, oatmeal, ½ cup catsup, eggs, onion, pepper and salt and mix well. Press into an un-

greased 5”x9” pan and spread remaining catsup on top. Bake 60 to 75 minutes. Let stand 5 to 10 minutes before serving. Makes 8 servings.

 

Oatmeal Applesauce Muffins

½ cup butter or oleo 1 egg

1 tsp. baking powder ¼ tsp. soda

¾ cup quick oats ½ cup nuts

¾ cup brown sugar 1 cup flour

½ tsp. cinnamon Dash of salt

½ cup raisins 2/3 cup apple sauce

Cream butter or oleo. Add egg. Add dry ingredients alternately with applesauce. Stir in oats, raisins, and nuts. Bake in muffin tins at 350ºF. for 25-30 minutes. Serves 16.

 

Favorite Oatmeal Cookies

1 cup granulated sugar 1 cup brown sugar

1 cup oleo, melted 2 tsp. vanilla

2 eggs 2 cups flour

1 tsp. baking powder 1 tsp. soda

1 tsp. salt 2½ cups rolled oats

1 cup raisins, coconut or chocolate chips (optional).

Melt oleo. Mix together with sugars. Add vanilla and eggs; mix well. Add flour, baking powder, soda, and salt; mix. Stir in rolled oats, raisins, coconut, or chocolate chips. Drop teaspoonfuls on greased cookie sheet. Bake at 350ºF. for 8 to 10 minutes.

Makes 3 or more dozen cookies.

 

No Bake Oatmeal Cookies

2 cups sugar 3 tbsp. cocoa

¼ cup butter ½ cup milk

3 cups quick oats ½ cup peanut butter 1 tsp. vanilla

Boil first 4 ingredients for 1 minute. Remove from heat. Add the rest of the ingredients and mix well. Drop quickly on wax paper with a teaspoon.

 

Delicious Oatmeal Cake

1 cup margarine 2½ cup boiling water

2 cups oatmeal 2 cups brown sugar

2 cups white sugar 2 tsp. salt

4 eggs 22/3 cup King wheat flour

2 tsp. baking soda 2 tsp. cinnamon

Mix ingredients well. Bake at 350ºF. for 1 hour or until knife comes out clean.

Topping: 1 cup brown sugar 4 tsp. margarine

½ cup cream 1 cup coconut

Mix together and spread on cake. Toast to golden brown in broiler.

Good for You Cookies

1 cup shortening ¼ cup honey

1 cup brown sugar 1 egg

½ cup wheat germ 1 cup peanut butter chips

½ cup Pollyanna flour 1 tsp. baking soda

2½ cups rolled oats 1 tsp. vanilla

½ cup chopped nuts ½ cup whole wheat flour Cream shortening, sugar, honey, egg and vanilla. Add wheat germ, flours and baking soda; mix well. Stir in oats, nuts, and

baking chips. Bake at 350ºF. for 10 minutes on greased baking sheet.

 

Oatmeal Crispies

½ c. vegetable shortening ½ cup butter or marg, softened

1 cup packed brown sugar 1 cup sugar

2 eggs 1 tsp. vanilla extract

1½ c. all purpose flour 1 tsp. baking soda

3 cups quick oats 1 cup chopped dates (optional)

½ cup chopped walnuts 1 tsp. salt (optional)

Preheat oven to 350ºF. Lightly grease cookie sheet. Beat short- ening and butter or margarine until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda and 1 tsp. salt. Add to shortening mixture, mix well. Stir in oats, dates & nuts; mix well. Roll into ¾” balls and place 2” apart on prepared cookie sheet.

Bake 10 to 12 minutes or until lightly browned. Let stand 1 mi- nute before removing to racks to cool. Makes 8 servings.

 

Oatmeal Blueberry Muffins

1¼ all-purpose flour 1 cup quick oats

½ c. plus 2 tbsp. sugar, divided 1 tsp. baking soda

½ cup vegetable oil ½ cup water

1 egg ½ tsp. ground cinnamon 1 cup fresh, frozen or canned blueberries, drained

Preheat oven to 400º. Grease or paper line 12 (2½”) muffin cups. Combine flour, oats, ½ cup sugar, baking powder and baking soda in bowl. Combine oil, water and eggs in separate bowl. Add all at once to flour mixture, stirring just until moistened. Fold in blue-

berries. Divide evenly among prepared muffin cups. Combine remaining 2 tbsp. sugar and cinnamon; mix well. Divide evenly over muffins. Bake 18 to 20 minutes or until tester inserted in center comes out clean. Makes 12 muffins.

 

Oatmeal Cookies

1 egg, beaten ½ cup honey

½ cup vegetable oil or tahini ½ cup water 1¼ cup whole wheat pastry flour 1 tsp. vanilla

2 cups quick oatmeal 2 tsp. baking powder

¼ cup chopped nuts 1 tsp. cinnamon raisins (optional)

Thoroughly mix liquids and dry ingredients in separate bowls, then combine together and mix again. Drop spoonfuls of batter onto a baking sheet; space 2 inches apart bake at 350ºF. for 12 to 15 minutes until lightly browned. Let cool for a minute before removing.

Cranberry Oat Muffins

½ cup fresh cranberries 1 egg

¼ cup honey 3 tbsp. melted butter

¾ cup milk 1 cup quick oatmeal

1 cup whole wheat pastry flour 1 tbsp. baking powder 1 tsp. dried orange peel

Place cranberries, egg, honey, butter, and milk in a blender and blend well. Stir remaining dry ingredients together, then add the

liquid mixture and mix well. Half fill 12 oiled muffin cups and bake at 400ºF. for 25 to 30 minutes until nicely browned.

 

Strawberry Oat Pudding

¾ cup milk 1 cup strawberries

¼ cup honey 1 cup quick oatmeal

1 cup whipping cream

½ tsp. arrowroot powder or cornstarch

Put all ingredients in a blender except whipping cream and liquefy. Pour into a double boiler and stir over medium heat until thick.

Place in the refrigerator. Beat whipping cream until fluffy; fold into pudding. Serve chilled.

 

Scottish Oatmeal Pie

Crust:

½ cup quick oatmeal ½ cup vegetable oil

¼ cup coconut (optional) 2 tbsp. cold water 1¼ cup whole wheat pastry flour

Mix dry ingredients together, stir in oil and water, then pat mixture

into an oiled 9“ pie pan. Bake for 12 minutes at 425ºF, remove and add filling (see filling), then return to oven at 375ºF for 12 minutes.

Filling:

2 cups quick oatmeal 3 eggs, beaten 1/3 cup honey or maple syrup ½ melted butter 1 cup milk 1 tsp. vanilla

½ cup pecans

Blend liquids together, stir in oats, and pour into a pie shell. Sprinkle with pecans and bake at 370ºF. for 40 to 45 minutes.

 

Applesauce Date Bars

2 cups date pieces 2 tsp. baking powder

½ cup applesauce, unsweetened 1 tbsp. lemon juice 2 tbsp. raisins (optional) ½ cup chopped nuts

½ cup peanut or sesame oil ½ cup honey

2 cups honey 2½ cups quick oatmeal 2 cups oat flour

Soak dates overnight, then place in a saucepan along with ap-

plesauce. Simmer and mash until well mixed; stir in lemon juice and raisins. Mix oil and honey together in a small bowl. Mix dry ingredient together, then stir in oil and honey mixture. Press half of mixture on the bottom of an oiled square casserole dish.

Spread date mixture next. Crumble remaining oat mixture on top and press down. Bake at 350ºF. for 45 minutes or until golden brown on top. Remove from oven and cut while still warm.

Lemon Oat Bars

Cream the following ingredients together:

2-8 oz pkgs. cream cheese 1/3 cup honey

1 tsp. vanilla 2 tbsp. lemon juice

 

In a separate bowl, mix the ingredients below in the order given: 1½ cups quick oatmeal 1 cup whole wheat pastry flour 1 tsp. dried lemon ¼ cup dried milk (non-fat)

1 tsp. baking powder ½ cup dates, chopped

¼ cup melted butter ¼ cup honey

Spread oat mixture on a baking sheet and bake at 350º F. for 5 to 10 minutes until golden brown. Pour ½ of the mixture into an 8×8 baking dish. Press the cream cheese mixture on top, then sprinkle on the rest of the oat mixture and press down. Refriger- ate until thoroughly chilled.

 

Baked Oatmeal

½ tsp. Pure Stevia Powder (or other sweetener)

1 tsp. salt

3 cup oatmeal 2 eggs

2 tsp. baking powder 1 tsp. honey

1 tsp. cinnamon 1/3 c. butter

¼ tsp. nutmeg 1 cup buttermilk

¼ tsp. allspice ¾ cup applesauce

¼ tsp. cloves

Combine dry ingredients thoroughly. Beat eggs and honey until fluffy and add to dry ingredients. Melt butter and add to batter. Last add the buttermilk and applesauce. Mix well and pour into 13” x 9” x 2” or 8” x 12” pan. Bake at 350º for 30 minutes.

Option: To improve the flavor, mix according to directions, then place in refrigerator overnight. Increase baking time to 45 minutes or until golden brown.