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      12pt;font-family: “Times New Roman”,”serif”;”>I haven’t tried any of these yet myself as I just ended up doing a google search for leftover oatmeal as only one of my kids ate breakfast with me this morning leaving me with a big pot of leftovers. I thought I would share here what I found as before it would have just been thrown away and this is after all a budgeting group. 🙂
      12pt;font-family: “Times New Roman”,”serif”;”>
      12pt;font-family: “Times New Roman”,”serif”;”>Add to
      muffin mix, cookie or pancake batter. 12pt;font-family: “Times New Roman”,”serif”;”>Oats add
      moisture, extra nutrition and sweetness. You might need to adjust the liquid
      ingredients a bit. 12pt;font-family: “Times New Roman”,”serif”;”>Cold
      oatmeal also makes great ¡°brains¡±. Stick your hand into a bowl sometime.!

      12pt;font-family: “Times New Roman”,”serif”;”>Also, you
      can make it into patties and fry it in a little butter on a skillet. Then top
      with syrup. It¡¯s called Mush. Very scientific term, that

      You can do the same with leftover cornmeal or grits too.

      12pt;font-family: “Times New Roman”,”serif”;”>Believe it
      or not, it warms up really well. Just put it in a microwave safe dish the next
      morning, heat it up, stir in a little milk or water, and feed the kids the
      left-overs. My kids never know the difference. 12pt;font-family: “Times New Roman”,”serif”;”>Alternatively,
      I sometimes warm it up for a mid-morning snack. I toss on some almonds,
      walnuts, raisins, and flax seed for extra flavor and added nutrients. Very
      tasty.

      12pt;font-family: “Times New Roman”,”serif”;”>We use the
      instant flavored oatmeal so there is never any left, however after reading some
      of the comments this morning I decided to experiment. I fixed three packets of
      peaches & cream oatmeal. I prepared it like I would for the kids, sugar,
      butter & milk added. I had a little over 3/4 C. oatmeal. To this I added
      the following: 12pt;font-family: “Times New Roman”,”serif”;”>1 med. egg

      2 Tbs flour

      1 1/2 C dried bread crumbs (for extra nutritional value use a whole grain
      bread). On the average one slice of bread equals 1/2 C crumbs. 12pt;font-family: “Times New Roman”,”serif”;”>pre heat
      oven to 350 12pt;font-family: “Times New Roman”,”serif”;”>mix all
      ingredients in a bowl and using a spoon place

      spoonfulls on a lightly greased (spray canola oil) cookie sheet. Use the spoon
      to shape mixture. I did 1 1/2¡È x 2¡È bars. You could make bite size balls for
      eating on the go. Doing the bars I ended up with eight of them with this size
      receipe. 12pt;font-family: “Times New Roman”,”serif”;”>Place in
      over and bake until golden brown, approx. 25 minutes for this size bar. Remove
      from pan and place on cooling rack. 12pt;font-family: “Times New Roman”,”serif”;”>Allow to
      cool fully and store in closed container or zipper bags. 12pt;font-family: “Times New Roman”,”serif”;”>If using
      plain oatmeal try adding nuts, raisins, your favorite dried fruits, a dash of
      cinnamon or almond extract. Use you imagination. 12pt;font-family: “Times New Roman”,”serif”;”>You now
      have a healthy snack for your kids (or yourself) and you have not wasted any
      food.

      12pt;font-family: “Times New Roman”,”serif”;”>

      12pt;font-family: “Times New Roman”,”serif”;”>Fried Oatmeal

      Put oatmeal in a square freezer box to the depth of about 3 inches. Mash down.
      Freeze.

      To use, take out of freezer and let it set on the counter for about 15 to 20
      minutes until it is just firm enough to cut with a sharp knife or electric
      knife. Cut into slices, such as you would with SPAM, about 1/4 inch thick.

      Lightly coat with flour. Spray skillet with PAM or equivalent. Lightly brown
      each side of the slice of oatmeal and allow to warm through. Don¡¯t walk away.

      Serve with pancake syrup and powdered sugar or a spoonful of brown sugar or
      nuts sprinkled over top.

      You can also do this with just refrigerating the oatmeal, but the freezer
      method gives nice firm slices. No electricity? In the frozen north, just set
      the oatmeal outside overnight and it¡¯ll freeze up. This recipe also works with
      leftover cornmeal mush

      12pt;font-family: “Times New Roman”,”serif”;”>

      12pt;font-family: “Times New Roman”,”serif”;”>
      12pt;font-family: “Times New Roman”,”serif”;”>I add it
      to bread and muffins – the kids never know it¡¯s in there and it makes it a
      little healthier, or even to pancake batter.
      12pt;font-family: “Times New Roman”,”serif”;”>I use it
      as a healthy alternative to brownies when I¡¯m craving them. No kidding! 12pt;font-family: “Times New Roman”,”serif”;”>I use
      plain oatmeal cooked with skim milk. I add about 3 packets of Splenda and 3
      teaspoons Hershey¡¯s Cocoa powder. Mix it up. Stick in in the microwave until
      it¡¯s warm. Sprinkle some walnuts on top, and you¡¯ve got something chocolate and
      filling.

      12pt;font-family: “Times New Roman”,”serif”;”>You can
      put it in a smoothy. Use oatmeal, strawberries, soy milk, a banana, vanilla
      extract, and a smoothy. Blend them together well. Delicious with a creamy
      texture.
      12pt;font-family: “Times New Roman”,”serif”;”>LEFTOVER OATMEAL COOKIES 12pt;font-family: “Times New Roman”,”serif”;color: black;”>2 c. sifted flour

      1 tsp. baking powder

      1/4 tsp. baking soda

      1 tsp. salt

      1 tsp. cinnamon

      1/4 tsp. nutmeg

      1 c. sugar

      2/3 c. shortening

      2 eggs

      1 1/2 c. cooked oatmeal 12pt;font-family: “Times New Roman”,”serif”;color: rgb(119, 34, 34);”>Sift dry ingredients
      together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir
      in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees
      for 12-15 minutes. Yield: 4 dozen.
      pan-fried oatmeal
      The key to this “recipe” is using leftover oatmeal that still
      retains that leftover flattened slab-ish quality that results from leaving the
      oatmeal in the pot overnight (kept in the fridge, of course). Then, you can
      slice it up, melt up some butter, add the slab to the bubbling butter, flip it
      when it gets golden on both sides and serve. It’s really delicious topped with
      yogurt and maple syrup. It takes leftovers to a whole new level of goodness.

      Leftover
      oatmeal bread

      11pt;”>1. Have baby.

      2. Wait one year.

      3. When baby refuses the delicious, nutritious oatmeal you have lovingly
      prepared according to package instructions that he normally loves for, say, two
      days in a row, consider what else you might do with it.
      11pt;”>4.
      Be too lazy to get out a recipe book, and say to yourself, I can whip this
      oatmeal into a delicious bread! Like the phoenix from the ashes, it will rise
      again! (Get it? Rise.)

      5. Double check random recipe on back of yeast packet to get the hang of
      things, even though it doesn’t call for oatmeal in the slightest. Figure you
      are all set.

      6. Mix two packets of yeast with some warm water and dissolve yeast. Yeast
      packet says a half cup. Eyeball it.
      11pt;”>7.
      Wonder if you should wait a few minutes for the yeast to “activate.”
      Remember something about waiting for bubbles to appear on the top, check yeast
      packet recipe, it doesn’t say anything about that. Move on.

      8. Add leftover oatmeal. Mix.
      11pt;”>9.
      Add some melted butter. And some salt. And throw in some milk, because your
      baby’s been refusing that too, might as well use it. You know. Till it looks
      right. Mix.
      11pt;”>10.
      Oh yes, forgot the honey. What’s wheat bread without honey? Dump some in and
      mix
      11pt;”>11.
      Add wheat flour and white flour. About 5 cups total, 3 wheat and 2 white.
      11pt;”>12.
      Mix together with your hands to form a soft dough.
      11pt;”>13.
      Let dough rise for 1.5 hours or so. Make cup of tea. Stare at sleeping baby.
      Check email.
      11pt;”>14.
      Knead again, starting with a very satisfying punch.
      11pt;”>Feel
      earthy and powerful and like you are on the verge of understanding life because
      you are hand-kneading bread dough.
      11pt;”>Reflect
      that it is pretty good to be baking bread on a cold gray Northwest afternoon.
      11pt;”>15.
      Wonder whether you have made enough for two loaves or one. Shrug. Decide to go
      with one big one. Shape dough and put in bread pan. Let rise again for another
      hour or so. 11pt;”>Let
      baby play with flour with his best friend the
      spoon
      :
      11pt;”>16.
      Go on walk with baby. Forget about rising bread dough. Let bread rise for two
      hours instead of one. Check in turned off oven where it has been rising. 11pt;”>Fret
      that you have ruined it.
      11pt;”>17.
      Bake it anyway. 400 degrees, 30 minutes. Smell the yum yum yum. Fantasize that
      Martha Stewart has just popped by unannounced and you say, oh hello, I’m just baking
      bread
      . Want some tea?
      11pt;”>18.
      Let it cool for a few minutes. As few as you can stand. Cut. Realize it came
      out just fine.
      11pt;”>19.
      Eat warm. Realize it totally came out just fine.
      11pt;”>20.
      Share with baby. Rejoice that he does not refuse oatmeal or milk in this form

      12pt;font-family: “Times New Roman”,”serif”;”>Carrie¡¯s Peanut Buttery Chocolate
      Oatmeal Bars
      12pt;font-family: “Times New Roman”,”serif”;”> 12pt;font-family: “Times New Roman”,”serif”;”>Preheat the oven to 350.

      • 12pt;font-family: “Times New Roman”,”serif”;”>1 cup leftover cooked oatmeal
      • 12pt;font-family: “Times New Roman”,”serif”;”>1 cup all natural peanut butter
      • 12pt;font-family: “Times New Roman”,”serif”;”>1 egg
      • 12pt;font-family: “Times New Roman”,”serif”;”>1/3 cup sugar
      • 12pt;font-family: “Times New Roman”,”serif”;”>1/2 to 1 cup chocolate chips
      • 12pt;font-family: “Times New Roman”,”serif”;”>1/2 cup walnuts or peanuts[/list] 12pt;font-family: “Times New Roman”,”serif”;”>Mix all ingredients well, then
        spread into a greased pan. I think these cooked for about 20 minutes. 12pt;font-family: “Times New Roman”,”serif”;”>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. 12pt;font-family: “Times New Roman”,”serif”;”>Enjoy!

        24pt;font-family: “Times New Roman”,”serif”;color: rgb(86, 44, 44);”>Fried Oatmeal 12pt;font-family: “Times New Roman”,”serif”;”> 12pt;font-family: “Times New Roman”,”serif”;”>


        12pt;font-family: “Times New Roman”,”serif”;”>Recipe
        by By Kristi Gross
        12pt;font-family: “Times New Roman”,”serif”;”> 12pt;font-family: “Times New Roman”,”serif”;”>Leftover oatmeal? Try this, or when next
        you make oatmeal for breakfast make plenty of extra. 12pt;font-family: “Times New Roman”,”serif”;”>


        12pt;font-family: “Times New Roman”,”serif”;”>I put my oatmeal in a square freezer
        box to the depth of about 3 inches. Mash down. Freeze. 12pt;font-family: “Times New Roman”,”serif”;”>To use, take out of freezer and let
        it set on the counter for about 15 to 20 minutes until it is just firm enough
        to cut with a sharp knife or electric knife. Cut into slices, such as you would
        with SPAM, about 1/4 inch thick. 12pt;font-family: “Times New Roman”,”serif”;”>Lightly coat with flour. Spray
        skillet with PAM or equivalent. Lightly brown each side of the slice of oatmeal
        and allow to warm through. Don’t walk away. 12pt;font-family: “Times New Roman”,”serif”;”>Serve with pancake syrup and
        powdered sugar or a spoonful of brown sugar or nuts sprinkled over top. 12pt;font-family: “Times New Roman”,”serif”;”>You can also do this with just
        refrigerating the oatmeal, but the freezer method gives nice firm slices. No
        electricity? In the frozen north, just set the oatmeal outside overnight and
        it’ll freeze up. This recipe also works with leftover cornmeal mush. 12pt;font-family: “Times New Roman”,”serif”;”>


        Leftover Oatmeal Cake

        Cream together

        1/2 cup shortening ¨ù cup shortening

        1 cup brown sugar ¨ö cup brown sugar

        1 cup white sugar ¨ö cup white sugar

        2 eggs 1 egg

        1 tsp of vanilla ¨ö tsp. vanilla

        2 cups cooked oatmeal. 1 cup cooked oatmeal

        Sift together

        1 1/2 cups flour ¨ú cup flour

        1 tsp. baking soda ¨ö tsp. Baking soda

        1 tsp. baking powder ¨ö tsp. Baking powder

        1/2 tsp. Salt ¨ù tsp. Salt

        1 tsp. of cinnamon. ¨ö tsp. cinnamon

        Add to creamed mixture and beat well. Pour into greased and floured 9 x 13 cake
        pan (or 8×8 for half-recipe). Bake 35 minutes (or less for ¨ö recipe) or until
        tests done.

        For a great topping combine 1/2 cup brown sugar, 1/3 cup margarine, 1/4 cup
        cream or milk, 1/2 cup chopped nuts and 1 cup coconut. Spread on hot cake and
        broil 2 – 4 minutes until brown. Watch closely. This is yummy! It is very rich
        and moist so serve in small pieces.

        I personally have not tried the topping on it, but have put cream cheese
        frosting on it before.

        Leftover
        Oatmeal Muffins ~ posted bymom2abcd

        Whisk together in a bowl:

        1 c. whole wheat flour

        1/2-1 c. Sucanat (or honey or brown sugar)

        1 tsp. baking powder

        1 tsp. baking soda

        1/2 tsp. cinnamon

        Mix together in another bowl:

        1/2 cup oil

        2 eggs

        1 c. leftover cooked oatmeal

        1/2 c. raisins (optional)

        1 tsp. vanilla

        Combine two bowls until just moistened. Fill 2/3¡¯s full in a greased muffin
        tin for 18 minutes at 350 degrees. You can double this recipe.

        I got this from the Laine¡¯s Letters Newsletter several years ago.

        If you end up making more oatmeal
        than you can eat, a great thing to do is add it to bread dough. It adds
        moisture, heartiness and great taste and texture. Because I often add a bit of
        vanilla and molasses to my oatmeal, I find that it lends a bit of extra
        sweetness to the final bread. Sometimes I boost this with a bit extra molasses
        or honey in the dough.

        Sourdough has a long first rise to let the sour flavor develop. I wouldn’t
        recommend using olive oil in this bread, as a milder vegetable oil will let the
        flavor of the bread come through. This makes a great sandwich bread.

        Oatmeal Sourdough

        1 cup sourdough starter

        1 cup cooked
        oatmeal
        (steel cut)

        1 ¨ö 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.

        Nic, 8:16 AM

        Leftover Oatmeal Pancakes

        Combine in a large bowl: 2 cups flour, 1/2 cup brown sugar, 4 teaspoons
        baking powder, and 1/2 teaspoon salt. Set aside. In antoher bowl,
        beat together: 2 eggs, 1 cup leftover oatmeal, 2 cups milk and 1/2 cup
        oil. Combine the two mixtures and blend until smooth. Cook in
        traditional pancake manner.

        You can add anything you want to these – bananas, chocoalte chips, nuts,
        chopped apples, raisins, yadda yadda. I usually just make a bowl of
        oatmeal in the microwave before I start these. They are REALLY good if
        you use the Irish oatmeal – the old fashioned stuff that cooks for 30
        minutes.

        Enjoy!

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