No Bake Granola Bars

 No Bake Granola Bars

5 c rice crispies

4 cups oats

1 cup raisins or chocolate chips

1 cup brown sugar

1 cup honey

1 cup peanut butter

2 tsp vanilla

Combine cereal and oats (and raisins if using) in a large bowl. 

 In saucepan, combine brown sugar and honey. Bring to a boil, turn off heat. Add in peanut butter and stir until melted.  Stir in vanilla. 

Pour liquids over cereals and mix well.  If using chocolate chips, stir in after mixture has slightly cooled.  They will melt quickly. 

Press firmly into two ungreased 9x13's. Let cool completely and cut into squares. 

Soft Oatmeal Raisin Cookies

Soft Oatmeal Raisin Cookies

1 1/2 cups butter, softened
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground cloves
4 1/2 cups rolled oats
1 cup raisins

In a bowl, cream together butter and both sugars. Beat in eggs, one at a time, then stir in vanilla.
Combine flour, baking soda, salt, cinnamon and cloves.  Stir into the creamed mixture.  Mix in oats.
Cover and chill dough for one hour.  Do t skip this step!

Preheat oven to 375. Spoon out dough and flatten with a sugared fork (I don’t do this, but the original recipe called for it.)

Bake 10 minutes, cool a bit, then transfer to a cooling rack.

Makes about 3 dozen, depending on how big you make the cookies.

Best Ever Chocolate Oatmeal No-Bake Bars

This is from Money Saving Mom.  It's not healthy, but a great treat once in a while!

Best Ever Chocolate Oatmeal No-Bake Bars

1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil or butter
2 cups old fashioned oats
1 cup shredded coconut (optional)
1/2 cup chopped nuts, raisins, or dried cranberries
1 1/4 cups chocolate chips 
1 teaspoon vanilla extract

Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. 

Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.

Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

Oat Dinner Rolls

I found these at Enola Gay's blog Paratus Familia.

Oat Dinner Rolls

5 cups water (divided)
2 cups oats, freshly rolled, if possible
1 1/3 cup brown sugar
6 Tbsp butter
3 tsp salt
1/4 cup yeast
10-12 cups flour

Boil 4 cups of water. Stir in oats and simmer. Add sugar, butter, salt and rest of water. Cool.

Stir in yeast - let sponge.

Add flour, 1 cup at a time. Put dough in lightly greased bowl. Cover with a towel and let rise in a warm place. Punch down, let rise until almost double. Punch down again. Shape into rolls. Let rise until almost double.

Bake for 15-20 minutes at 350 degrees.

Whole Wheat Honey Oatmeal Bread

Whole Wheat Honey Oatmeal Bread (three loaf recipe)

2 1/2 cups warm water
2 Tbsp olive oil
2/3 cups honey
2 Tbsp yeast
2 tsp salt
2 cups rolled oats
3 cups whole wheat flour
2 1/2 to 3 cups white flour

Combine the first four ingredients in the bowl of your mixer. Add the whole wheat flour and mix. Let sit for 5-10 minutes till foamy.

Add salt, oats and white flour. Mix until the dough scrapes the sides of the bowl clean, adding more flour as needed. Knead for four minutes.

Form into three loaves and place in greased loaf pans. Let rise till nearly doubled. Bake in
325 oven for 25-30 minutes. till done.

Mia's Granola Bars

I found this recipe at Mia's wonderful blog. Make sure to visit over there!

Mia's Granola Bars

Combine in a large bowl (or mixer bowl)
2/3 cup brown sugar
1 2/3 cup chunky peanut butter
1 1/2 cup honey
4 tsp vanilla
1/2 cup jam (I used Royal Anne cherry I canned in the spring)

Stir in:
5 cups oats
2 cups whole wheat flour
1/2 wheat germ
2/3 cup sunflower seeds
1/4 cup flax seeds, ground in the blender

Add:
2 cups chocolate chips
1 cup raisins

Transfer into two lightly greased 9x13's. Bake at 325 for 20 minutes. Cut into bars while warm, but allow to cool completely before removing.

Leftover Oatmeal Breakfast Bread

Leftover Oatmeal Breakfast Bread
2 cups flour (I have used both white and pastry wheat with good results)
2 cups brown sugar (I use less)
2 tsp EACH baking powder and baking soda
1 cup oil (I have used applesauce with great results)
4 eggs
2 cups raisins
2 tsp vanilla
2 cups cooked oatmeal

Combine oil (or applesauce), brown sugar, eggs, leftover oatmeal and vanilla in bowl. Mix well. Add all dry ingredients except raisins. Mix just until moistened. Add raisins. Pour batter into a greased 9x13. Bake for 50-60 minutes in a 350 degree oven. Cool before cutting for less crumbs.

Leftover Oatmeal Ideas

What to do with leftover oatmeal? I have a bread I make, but the Lambies were asking for something different. I searched about on the Internet for a while, and came up with all of these wonderful ideas:

This one is from Much More Than a Mom

Cooked Oatmeal Scones

Ingredients:
• 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

Directions:
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)

2 eggs
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.

From Seeking the Old Paths

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 egg

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:

Porridge Bread

2 tablespoons yeast
1/2 cup warm water
1 tsp sugar

Mix above and let set a few minutes.
Combine:
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

Oatmeal Cake
1 1/2 cups leftover oatmeal
1/2 cup of shortening or butter
1 cup sugar and 1 cup brown sugar
2 eggs
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.

From Recipezaar

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

1. In a large bowl, combine flour, brown sugar, baking powder and baking soda.
2. In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
3. Add to dry ingredients and stir just until moistened.
4. The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
5. Spoon batter into 12 greased muffin cups.
6. 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

Instructions

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.

From Cooks.com

COOKED OATMEAL COOKIES

---

1 c. brown sugar
1 c. white sugar
1 c. sour milk or buttermilk
3 eggs
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

Cream shortening and sugar; add eggs and mix well. Add vanilla. Combine dry ingredients and add alternately with milk, eggs and sugar mixture. Fold in nuts, raisins or dates. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees until brown.


From bakingsheet.blogspot.com

Oatmeal Sourdough
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.

Trail Mix Cookies

I found this recipe here. It sounds wonderful, doesn't it? I can't wait to try them.

Trail Mix Cookies

1 c. butter (I never use margarine)
1 c. brown sugar
1/2 c. white sugar
2 eggs
1 1/2 c. freshly ground whole wheat flour (or you can use store-bought wheat flour or white flour--I have never used store-bought wheat flour, not sure if it would be too dense. Freshly ground whole wheat is SO light. I probably would use white first. If I used store-bought wheat flour, I may use less than the recipe called for)
1 t. baking soda
1/2 t. salt
1 t. cinnamon
3 c. whole grain oats (I don't use quick oats)
1 c. sunflower seeds
4 T. ground flax seed (approximately, I just eye-ball it)
4 T. wheat germ (again, approximate, I just pour until it looks right)
1/2 c. chopped walnuts
1 c. chocolate chips, or raisins, dried cranberries--whatever you like! We, of course, like chocolate chips best!

Combine sugars and butter and cream. Add eggs. Combine dry ingredients and add to creamed mixture. Add extras and mix. Bake at 350 degrees for 12 minutes.

NT Muesli

NT Muesli

3 cups rolled oats
¾ cup slivered almonds
¾ cup unsweetened coconut
1 ½ tsp cinnamon
4 ½ cup warm water and 6 Tbsp whey
1 ½ tsp salt
3 cups water
¾ cup raisins
3 Tbsp ground flax

Mix oats, almond, cinnamon, coconut. Combine with water and whey. Soak for 7-24 hours.

Boil add’l water with salt. Add grain, cover and simmer several minutes. Grind flax and stir in. Serve with butter , raisins and honey.

PB & J Bars

PB & J Bars

1 cup all purposes flour
1 cup quick oats
½ tsp baking soda
½ cup softened butter
¼ cup white sugar
½ cup brown sugar
1 egg
½ cup peanut butter
¼ milk
½ tsp vanilla
1 ¼ cup fruit jam

Topping:
½ cup all purpose flour
½ cup oats
¼ cup brown sugar
1/8 tsp baking soda
3 Tbsp soft butter

Beat butter till smooth. Add the sugars, beat well. Add eggs, milk, peanut butter, vanilla, beat well. Stir in dry ingredients, Spread in a greased 9 x 13. Spread jam all over the top. Combine ingredients for the topping. Sprinkle on top. Bake at 350 for 40 minutes, till done.

Oatmeal Breakfast Bars

Oatmeal Breakfast Bars

8 cups oats
2 cups packed brown sugar
2 tsp salt
3 cups chopped nuts
2 cups flaked coconut
1 ½ cup butter, melted
1 ½ cup orange marmalade

Combine oats, brown sugar and salt in a large bowl. Mix in all other ingredients. Press into a greased 15’x10”x1” jelly roll pan. Bake at 425 for 15-17 minutes. Cool on wire rack and cut into bars.