Recipes

Old Fashioned Rolled Oats
Nutritional Information

Scotch Toffee

Thoroughly blend butter and oatmeal. Blend in sugar, corn syrup, salt, vanilla and nuts/seeds. In a well greased 8 X 8 pan, pack in firmly. Bake at 450 for 12 minutes (11 minutes for a 9 X 9 pan). Cool slightly. Loosen edges and turn out of pan. Finish cooling. Melt chocolate chips and either frost or put in a zip lock bag and snip small hole in corner and drizzle chocolate over cookies. Refrigerate. Make about 3 dozen.

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Oatmeal Applesauce Cake

Preheat oven to 350. Grease a 9 X 13 cake pan.

Pour the boiling water over oatmeal and butter. Mix thoroughly and let stand for 2 minutes. Add white sugar, brown sugar, eggs, applesauce and mix well.

Sift together gluten free flour mix, salt, baking soda, baking powder, cinnamon. Add the dry ingredients to the batter and mix well. Stir in nut. Pour into cake pan and bake for 45 minutes or until the edge starts to pull away from the edge of the pan.

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Muesli

½ cup oil

½ cup honey

1 tsp vanilla

5 cups rolled oats

1 cup nuts (almonds, pecans, hazelnuts)

Optional, add ½ cup coconut, sesame seeds, pumpkins seeds or sunflower seeds

Melt oil and honey in 300° oven for 5 minutes. Add the rest of the ingredients and bake for 30-40 minutes, stirring at 10 minute intervals. Add dried fruit when cooled. Serve with fresh fruit, yogurt or milk.

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Pumpkin Pie Bars

Preheat oven to 350°. Grease 13 x 9 baking pan.

Mix flour, brown sugar, and 1/4 cup granular sugar in medium bowl: cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.

Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake 25 min. Cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in the refrigerator.

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Crunch Cookies

Preheat oven at 350º.

Grease baking sheets. Break up sliced almonds into small pieces. In a large bowl beat sugars and margaring until light and fluffy. Add vanilla and eggs, blend well. Mix flours, soda, baking poweder, coconut and almonds. Add to sugar mixture, mix well. Stir in cereal and pecans.

Drop by teaspoons on cookie sheet and bake 8 minutes or until brown.

Makes 4-5 dozen.

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Monster Cookies

Preheat oven at 350º.

Beat sugar, brown sugar and butter until creamy.  Add eggs, vanilla and baking soda and mix well.  Add peanut butter and mix.  Stir in oats, chocolate chips and nuts.  Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart.  Bake for 10-12 minutes until lightly brown around edges.

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No Bake Cookies

Lay a 3 foot piece of waxed paper on a cookie sheet.

Stir the sugar and cocoa together.  Melt the butter in a 4 quart pan.  Add milk and sugar/cocoa mix.  Stir constantly and bring to a boil.  Remove from heat and add the vanilla and rolled oats.

Drop one cookie by the spoonful and see if there is any liquid that spreads from the cookie.  If there is, add another ¼ cup of rolled oats at a time until no liquid runs from cookie.  Let cookies set (may need to put in refrigerator).  Store in an air tight container.

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Fruit Crisp

Preheat oven to 375º

Toss fruit, water, sugar, cinnamon and salt and arrange in a lightly greased 9 X 9 pan.  Mix oats, flour, butter, sugar and baking powder together until crumbly.  Sprinkle over fruit.

Bake for 45-60 minutes until golden brown.

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Aunt Jean's Granola

Mix dry ingredients. Mix honey, oil and peanut butter and add to dry mix.  Bake at 275 degrees on three cookie sheets mixing every 10-15 minutes during the baking process until toasted.

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Oat Flour Crepes

Beat 3 eggs in a bowl; add in 1 1/3 cup milk. Add 1 cup oat flour and 1/2 cup tapioca flour with 1/2 tsp salt. Melt 2 Tbsp. butter in a skillet, pour it in, and mix well. This should make a thin batter.

In the skillet, at medium-high heat, pour enough batter to make a thin pancake. When the top is set, the bottom should be lightly browned. Flip and lightly brown the other side. Add a bit more butter, and keep making cakes. This should make about 8 crepes.

These can be filled with savory or sweet fillings, or they are good rolled and eaten plain.

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Honey Oatmeal Bread

Grease 2 (9 X 5) loaf pans.

Combine water, honey and butter in small saucepan. Heat over low heat until butter is melted and liquids just start to steam but not boil. Sift 4 cups gf flour mix, salt, dry milk and yeast together. Place in mixing bowl for heavy mixer. Stir in oats and pour in warm liquids into flour mixture and mix for 2 minutes or until mixture is smooth. Add lightly beaten egg and vinegar. Beat for 3 1/2 minutes with heavy mixer.

Place bread dough into greased loaf pans (about half full). Preheat oven to 375. Cover and let dough rise just to top of pan. Break up 2 Tablespoons of Gluten Free Oats® with fingers. Combine egg white and water. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake for 40-45 minutes. If top starts getting brown after 30 minutes of baking, cover with aluminum foil to prevent to top from getting too dark.

Let set in pan for 5 minutes and then remove from pan and let cool entirely until slicing.

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Cooked Oatmeal

2 cups water

¼ tsp salt

3/4 cup Gluten Free rolled Oats®

Bring water and salt to a boil.  Add oats and continue simmering for about 5 minutes. Stir to desired thickness.  Serves 4

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Oatmeal Waffles

In a large mixing bowl, stir together all dry ingredients. In a separate bowl, mix eggs, milk, butter, and brown sugar. Add to dry ingredients and stir until blended. Bake in lightly-greased waffle iron, until golden brown. Serve with either butter & maple syrup or fresh fruit and yogurt. Makes approximately 12 4-inch square waffles.

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