Old Fashioned Oat Recipes and Tips
By Brenda Hyde

Old fashioned oats can be interchanged in recipes with quick oats, but they will be a little bit chewier. Instant oatmeal should only be used when called for in a recipe. When you see rolled oats called for you can use either old fashioned or quick oats.You can freeze oatmeal in freezer bags or containers and use it without thawing.

The Quaker website gives easy instructions for making your own oat flour:

"Place one or more cups of Quick or Old Fashioned Quaker Oats into a food processor or blender. Process for 1 minute, or until the oats are the consistency of cornmeal or a course flour. Store unused (dry) oat flour in a covered container as you would wheat flour."

Old Fashioned Oatmeal Pancakes

1 cup uncooked quick oatmeal
1 cup buttermilk
1 egg, slightly beaten
2 tablespoons margarine, melted and cooled
1/4 cup flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
dash of salt
1/2 teaspoon vanilla or other extract

Combine the oats and buttermilk in a bowl. Cover and refrigerate overnight. In the morning, add the egg and margarine. Stir just to blend. Sift dry ingredients together and add to wet mixture along with the extract. Stir to moisten. If too thick, add extra buttermilk. Cook on a sprayed griddle or skillet til bubbles appear, then flip and cook about the same amount of time. Serve with syrup.

Old Fashioned Porridge

3 cups water
3/4 teaspoon salt
1 and 2/3 cups rolled oats
2/3 cup raisins or chopped dates
1/2 cup maple syrup
1/4 cup molasses
1/4 cup packed dark brown sugar
1/4 cup chopped walnuts or pecans
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
milk or whipping cream

Preheat oven to 350 degrees. Bring the water and salt to boil in a heavy saucepan. Reduce heat to medium-low. Add oats and cook 5 minutes, stirring frequently. Transfer oatmeal to 6-cup casserole dish. Add all remaining ingredients except milk and stir until well combined. Bake until set, about 1 hour. Divide the porridge into bowls. Serve with milk. Serves 4-6.

Maple Nut Oatmeal

3 1/2 cups 2% or skim milk
2 cups old-fashioned oats
1 tablespoon butter or margarine
1/8 teaspoon salt
1/4 cup maple syrup
1/2 cup raisins
1/2 cup chopped walnuts or pecans
1 cup chopped apple

Bring the milk to a slow boil and stir in the oats. Add butter and salt and cook for about 5 minutes over medium heat, stirring occasionally. Remove from heat and add the syrup, raisins, walnuts, and apple. Mix well. Serve in bowls with warm milk and a tablespoon of maple syrup or brown sugar on top. 4-6 servings.

Old Fashioned Oatmeal Pie

3/4 cup honey
2 eggs, beaten
3/4 cup rolled oats
3/4 cup coconut
3/4 cup dried cranberries, cherries or raisins
3/4 cup chopped walnuts
9-inch unbaked pie shell
whipped cream or ice cream

Combine all ingredients except pie shell and whipped cream; mix well. Pour into the pie shell. Bake at 350 degrees for 40 to 45 minutes or until filling is lightly browned and a knife blade inserted in center comes out clean. Cool. Serve with whipped cream or ice cream. Makes 8 servings.

Hawaiian Oatmeal Hawaiian

4 eggs
1 1/2 cup granulated sugar
2 1/2 cup all-purpose flour
2 1/2 cups (20 oz.) crushed pineapple, drained
3 cups (10 oz.) coconut
2 tsp. baking soda
1 1/2 cup rolled oats
2 tsp. salt

Combine the eggs and sugar, beating until light. Sift flour, salt and soda; add to egg mixture and beat until smooth. Add the rest of ingredients and mix well. Spoon batter into a greased and floured 9x5 loaf pan. Bake at 325 degrees for 1 hour. Remove from pans immediately.


From Brenda Hyde, owner of Old Fashioned Living.com. Visit her for more tips, recipes and crafts. Sign up for her free newsletters here: http://www.oldfashionedliving.com/news.html