This one is from Much More Than a Mom
Cooked Oatmeal Scones
• 2 tablespoons butter
• 2 tablespoons honey or agave nectar
• 1 cup cooked oatmeal
• 2/3 cup milk
• 1 3/4 cups whole wheat flour (or a bit more)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
1. Melt the butter and honey or agave nectar together, and mix them into the cool, cooked oatmeal.
2. Mix in the milk.
3. Mix the flour, baking powder, and salt together.
4. Mix the flour mixture into the oatmeal mixture. (If the mixture seems too moist, add a little more flour. It all depends on how moist your oatmeal was. When enough flour has been stirred in, the dough will form a rough ball as you stir.)
5. Form however you like it. Roll out to a 1″ thick circle and cut into wedges; scoop it out with an ice cream scoop and flatten it to 1″ with dampened hands, or just grab chunks with dampened hands, roll into rough balls and flatten to 1″.
6. Bake on a greased and floured baking sheet at 350°F for 15 to 20 minutes. I like to take them out when they just barely start to brown at the base so they stay nice & soft & chewy.
This, from PrairieFrog Blog:
Leftover Oatmeal Muffins
Whisk together in a bowl:
1 c. flour
1/2 c. brown sugar
1 t. baking powder
1 t. baking soda
1 t. cinnamon, 1/2 t nutmeg
Mix together in another bowl:
1/4 c. oil
1/4 c. applesauce (I make sure oil and applesauce equal 1/2 cup total; the ratio doesn't have to be even, just the total of the two together. Lane's calls for 1/2 cup oil and no applesauce, but we like the apple flavor! You can even do just 1/2 cup applesauce and no oil)
1 c. leftover oatmeal
1/2 c. raisins
1 t. vanilla
Combine two bowls until just moistened. Fill 2/3's full in a greased muffin tin for 18 minutes at 350 degrees.
Peanut Butter Bars with Leftover Oatmeal
2 cups leftover oatmeal, cold and slimy is fine
1/2 cup butter, softened (coconut oil is also yum)
1 cup sweetener…sugar, sucanat, etc….(or honey- if you half the amount, and it doesn’t get the batter too moist)
1 cup whole grain flour…wheat, spelt, etc….(Yes, these work with rice flour if you need!)(maybe a bit of extra flour if you used honey to sweeten)
1/2 tsp. baking soda
1/3 cup peanut butter (we like this better doubled)
1 tsp. vanilla
Cream butter, sweetener and eggs in a bowl. Add oats and other ingredients; mix well. Spread into greased 9×13″ baking pan. Bake at 350′ for 10-15 minutes. Cool on wire rack; cut into bars. Yield 18 (small) servings.
We have also served this hot, scooped into bowls with cold milk either on top or in a glass beside. It is so yummy for breakfast. The texture seems to be a bit different each time we make it, my guess is because of the varying amount of butter and sugar we add to the original oatmeal pot. It makes great snack bars, or with a few chocolate chips mixed into the batter, a very rich dessert bar for crowds. (We have found that tripling this makes two very full jelly-roll pans full.)
And from the comments of the same blog:
2 tablespoons yeast
1/2 cup warm water
1 tsp sugar
Mix above and let set a few minutes.
1 cup cooked porridge
2 cups scalded milk
(break apart the cold porridge into the warm milk add:)
3 tablespoons fat
2-3 teaspoons salt
1/3 cup packed brown sugar
5-7 cups all purpose flour
Bake 375 for 30 minutes.
From The Menu Mom
Carrie’s Peanut Buttery Chocolate Oatmeal Bars
Preheat the oven to 350.
- 1 cup leftover cooked oatmeal
- 1 cup all natural peanut butter
- 1 egg
- 1/3 cup sugar
- 1/2 to 1 cup chocolate chips
- 1/2 cup walnuts or peanuts
Mix all ingredients well, then spread into a greased pan. Cook for about 20 minutes. We cut them into bars and they were quite good as an afternoon snack. If you like you could get adventurous and melt some chocolate to spread on top.
From Thrifty Fun
1 1/2 cups leftover oatmeal
1/2 cup of shortening or butter
1 cup sugar and 1 cup brown sugar
1 1/3 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon of nutmeg
Cream shortening and sugars. Add eggs and oatmeal.
Mix well. Sift dry ingredients together and add to batter. Spread in a 9 X 13 inch pan and bake at 350º for 35-40 minutes until toothpick comes out clean.
While the cake is baking, Make the topping:
1/2 cup butter
1/2 cup milk
1/2 cup brown sugar
1/2 cup chopped pecans
1 cup coconut
Bring butter brown sugar and milk to a boil. Cook slightly over medium heat (about a minute) Add coconut and pecans. Spread on hot cake as soon as you take it from the oven. Return to the oven for 3 minutes.
Leftover Oatmeal Muffins
- 1 cup flour (I use white or wheat)
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup melted butter
- 2 eggs, lightly beaten
- 1 cup leftover cooked oatmeal
- 1 cup raisins (optional)
- 1 teaspoon vanilla
- In a large bowl, combine flour, brown sugar, baking powder and baking soda.
- In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
- Add to dry ingredients and stir just until moistened.
- The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
- Spoon batter into 12 greased muffin cups.
- Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.
From Vintage Recipes
Cooked Oatmeal Bread
- 3 cups thick cooked oatmeal
- 2 tablespoons fat
- 1 1/2 tablespoons salt
- 3 tablespoons molasses
- 1 1/2 cakes yeast
- 3/4 cup lukewarm water
- about 5 cups flour
To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place. When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.
1 c. white sugar
1 c. sour milk or buttermilk
1 c. shortening
1 c. nuts
1 c. raisins or dates
4 c. flour
1 1/2 c. cooked and cooled oatmeal
1 tsp. cinnamon
1 tsp. soda (in milk)
2 tsp. baking powder
1 tsp. vanilla
1 cup sourdough starter
1 cup cooked oatmeal (steel cut)
1 ½ cups water, warm
2 tbsp molasses or honey
1 tbsp salt
1 tbsp oil
3.5 - 4 cups bread flour
Combine all ingredients in a large bowl. Add in the flour gradually until the dough comes together into a ball. Turn out dough onto a floured surface, adding extra flour if necessary, and knead until dough is smooth and somewhat firm. Place into an oiled bowl, cover with plastic wrap, and let rise at least 4 hours or overnight.
After the first rise, turn dough out onto a floured surface. Gently deflate it and shape it into a round loaf. Transfer loaf to a parchment lined baking sheet and let rise, covered with a clean dish towel, for 1-1 1/2 hours. Preheat oven to 425F.
Slash dough two or three times with a sharp knife. Bake at 425F for 40 minutes. The bottom of the loaf will sound hollow when tapped when the bread is done.
Allow bread to cool on a wire rack and come to room temperature before slicing.