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Preheat oven to 375 degrees. Grease or spray a 1 and 1/2-quart casserole dish with either butter or cooking spray.

In a medium bowl, toss together the oats, half of the walnuts, the baking powder, cinnamon, and salt. In a separate small bowl, whisk together the maple syrup, milk, egg, the melted butter, and the vanilla.

Place the sliced banana pieces in a single layer in the bottom of the prepared casserole dish. Sprinkle about two-thirds of the fresh blueberries over the top of the bananas, then cover the blueberries with the oat mixture.

Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Sprinkle the remaining blueberries and walnuts over the top of the oats.
Original recipe
crunchygranola.jpgI've tried a lot of different granola recipes, but this one is hands-down my favorite. The combination of quick cooking and old fashioned oats in this recipe, combined with a smaller than usual amount of oil, make perfectly crunchy clusters - like boxed cereal but better tasting.

1 1/2 cups old-fashioned rolled oats
1 cups quick cooking oats
1/2 cup oat bran
1/4 cup vegetable oil
1/3 cup sliced almonds
1/2 cup chopped walnuts
1/3 cup packed dark brown sugar
1/4 cup mild honey
Pinch cinnamon
Pinch salt (a flaky sea salt is best)

1 cup mixed dried fruit of your choice (I used figs, dates, raisins, and cranberries)

Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients except the fruit in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan lined with parchment paper and bake, stirring occasionally, until golden brown, 30 to 35 minutes, but checking every five minutes after the 15-minute mark because it burns quickly. Transfer granola, in pan, to rack to cool, about 45 minutes. Let cool completely to keep clusters from breaking apart

Either store granola separate from dried fruit in airtight containers at room temperature, or store in the freezer with fruit mixed in.

Original recipe

wholewheatbread2_sm.jpg

I have to say I think I've found the perfect sandwich bread. Half-whole wheat, sweetened just slightly with molasses and honey, lightened with oats, and perfectly sliceable. Makes two loaves - eat one and freeze or gift the other. If freezing, slice first so you can toast individual slices, and wrap in aluminum foil.

2  cups  warm water (100° to 110°)
3  tablespoons  molasses
1  (1/4-ounce) envelope active dry yeast
3  cups  all-purpose flour, divided
2 1/2  cups  whole wheat flour
1  cup  uncooked regular oats
1  tablespoon  salt - yes, really a tablespoon
1/4  cup  honey
3  tablespoons  olive oil
up to 6  tablespoons  all-purpose flour
Vegetable cooking spray
Prep: 25 min.; Stand: 5 min.; Rise: 1 hr., 45 min.; Bake: 35 min.

Combine first 3 ingredients in a 2-cup glass measuring cup; let yeast mixture stand 5 minutes.

Combine 2 cups all-purpose flour, whole wheat flour, oats, and salt.

Beat yeast mixture, 1 cup all-purpose flour, honey, and olive oil at medium speed with a heavy-duty electric stand mixer until well blended (or with a wooden spoon, which works fine). Gradually add whole wheat flour mixture, beating at low speed until a soft dough forms.

Turn out dough onto a well-floured surface, and knead 9 minutes, adding additional all-purpose flour (up to 6 tablespoons) as needed. Don't add too much here, the dough should be slightly sticky. Place dough in a large bowl sprayed with cooking spray, turning to grease top of dough.

Cover bowl of dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 13- x 8-inch rectangle on a lightly floured surface. Roll up each dough rectangle, starting at 1 short side, jelly-roll fashion; pinch ends to seal. Place loaves, seam sides down, into 2 (8 1/2- x 4 1/2-inch) loaf pans sprayed with cooking spray.

Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk. Remove and discard plastic wrap.

Bake at 350° for 30 to 35 minutes or until loaves sound hollow when tapped and are golden. Cool in pans on wire racks 10 minutes. Remove loaves from pans, and cool on wire racks.

Makes 2 loaves, 12 slices per loaf (serving size: 1 slice)

Calories:150 (14% from fat)
Fat: 2.4g (sat 0.3g,mono 1.4g,poly 0.4g)
Original recipe

soda_bread_sm.jpgThis hearty, rustic quick bread is my go-to when I want bread and only have an hour. It is only slightly sweet and so goes very well with all sorts of dishes. Best served warm & crunchy with butter and homemade jam.

1  cup  all-purpose flour
2  tablespoons  sugar
1  teaspoon  baking powder
1  teaspoon  baking soda
1/2  teaspoon  salt
1 1/2  tablespoons  cold butter or margarine
2  cups  whole-wheat flour
1/4  cup  regular or quick-cooking rolled oats
1 1/2  cups  plain nonfat yogurt or buttermilk
Milk
In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.
Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.
Bake in a 375° oven until well browned, about 40 minutes - do not underbake! Cool on a rack. Serve warm or cool.

Piled high with fruit, this pie is perfect for summer peach season. The oat crumble topping is light and sweet, and the only time consuming step is cutting up all the fruit. Best served warm topped with ice cream.

1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
2/3  cup  packed brown sugar, divided
3  tablespoons  all-purpose flour
1/2  teaspoon  ground cinnamon
8  cups  sliced peeled ripe peaches (about 3 1/2 pounds or 12 peaches)
1 ripe mango, peeled and chopped (optional)
1/3  cup  regular oats
1/4  cup  flaked sweetened coconut (optional)
1 1/2  tablespoons  butter or stick margarine, melted

Preheat oven to 425°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes. Reduce oven temperature to 350°. Remove pie weights and foil. Bake at 350° for 5 minutes. Cool crust on a wire rack.

Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into prepared crust. Bake at 350° for 30 minutes. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake an additional 30 minutes or until golden. Cool on a wire rack.

8 servings
Calories: 320 (30% from fat)
Fat: 10.6g (sat 5.1g,mono 4g,poly 1g)
Original recipe

I am forever in search of the perfect pancake recipe. This may not be it, but it's a nice change from the usual. Oats give the pancakes a hearty texture, without being as heavy as flapjacks. As always, nuts or berries are great additions.

1 1/3 cups milk
1 cup rolled old fashioned oats
2 eggs
1 tablespoon vegetable oil
2/3 cup flour
4 teaspoons baking powder
1 tablespoon brown sugar
1/2 teaspoon salt

Combine milk and oats and let stand five minutes. Beat the eggs lightly in a separate bowl then add along with the oil. Combine flour, powder, sugar and salt and stir into oat mixture. Let sit for about five more minutes or until slightly bubbly. Pour onto a hot griddle, or nonstick pan; flip when bubbles form and the edges are beginning to look dry.

Makes about 1 dozen pancakes

Original recipe

Hearty multi-grain pancakes, best with real maple syrup and fresh fruit.

1 c. whole wheat flour
¾ c. flour
1/3 c. cornmeal
¼ c. rolled oats
2 tbs. sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ tsp. cinnamon
pinch nutmeg
1 ¾ c. milk
4 tbs. butter, melted
¼ c. honey
3 large eggs
Heat skillet or griddle over low heat.
Whisk together dry ingredients in large bowl.
Whisk together wet ingredients in another bowl.
Add wet ingredients to dry ingredients & whisk until just mixed.
Increase heat to medium & brush skillet with oil. Pour batter, about ¼ c. at a time

From: Joy of Cooking