Food Storage Part 2: Recipes for Using Oatmeal

Use dry oatmeal in meatballs and meatloaf to replace breadcrumbs.

Griggs Burgers

1 lb lean ground beef

¼ c chopped onions

2 eggs

Oatmeal

Salt and pepper or other seasonings

Combine the ground beef, onions, and eggs. Add enough oatmeal to thicken the beef enough to form patties (¼ – ½  c). Season to taste (we like 1 teaspoon Greek seasoning or other meat rub). Form patties and cook to desired doneness. Makes 9-3oz patties.

Oatmeal Rolls

2 1/3 c water

1 c oatmeal

3 T butter (or cooking oil)

1 T dry yeast

2/3 c brown sugar

5 to 6 c flour

1 ½ t salt

Combine oatmeal, water, and butter in a microwave safe bowl. Microwave on high 3-4 min. until oatmeal is cooked. Pour into a large mixing bowl and allow to cool.

When oatmeal mixture is cool, add the yeast, brown sugar and ½ flour. Mix well. Add salt and enough flour to make a soft, sticky dough. Knead one minute more. Place dough in a greased bowl. Cover and let rise until doubled (about 1 hour).

Punch down, divide dough, and shape into 24 balls. Place balls one inch apart on greased baking sheets. Cover and let rise until doubled (30-45 min.). Bake at 350° for 20-25 min.

Oatmeal Pancakes

(These pancakes are thin and chewy, a lot like sourdough pancakes without the sour.)

1 c oats (quick or regular depending on how chewy you want your pancakes)

3 ½ c milk (or 3 ½ c water and 1 c milk powder)

2 c all-purpose flour

3 t sugar

1 T baking powder

¼ t salt

2 eggs

¼ c butter melted (or cooking oil)

Mix oats and milk in a small bowl. (If using water and milk powder, mix oats with water and add milk powder to other dry ingredients. In a large bowl, combine dry ingredients and make a well in the center. Add oatmeal mixture, eggs, and butter or oil. Mix just until blended. Cook on a hot griddle.

Neiman Marcus Chocolate Chip Cookies

1 c butter/margarine

1 c sugar

1 c light brown sugar

2 eggs

1 t vanilla

2 ½ c blended oatmeal (measure oatmeal and blend in the blender until a fine powder)

½ c regular oats

2 c flour

1 t soda

1 t baking powder

½ t salt

¾ c nuts, pulsed in the blender

¼ c chopped nuts

4-8 oz Hershey chocolate bar grated (do not use Symphony)

8-10 oz chocolate chips

Cream butter and both sugars. Add eggs and vanilla; mix well. Mix together dry ingredients. Add to butter mixture slowly. Mix in chocolate chips, Hershey bar, and nuts. Allow dough to sit for 10 min. Bake at 375° for 8-10 min. Cookies should still be puffy with their tops slightly cracking.

Honey-Oatmeal Bread 

(By far, our favorite bread at the Royer house.)

2 ½ c water

1 c oats (quick or regular—if you use regular oats, you may end up adding as much as ½ c water to the final dough)

2 T butter or cooking oil

1 pkg dry yeast or one scant tablespoon

¾ c honey or maple syrup

5 to 7 c all-purpose four

2 t salt

Combine water, oats, and butter or oil in a microwave safe bowl. Microwave on high 3-4 min. until oatmeal is fully cooked. Allow oatmeal to cool. (If I am in a hurry, I add some flour to the oatmeal to help it cool faster.) Add honey to the oatmeal and mix. Add yeast and ½ flour. Mix well. Add salt and enough flour to make a soft, sticky ball. Knead one more minute. Pour into a greased bowl and cover with plastic wrap. Allow to rise until double (1 to 1 ½ hours). Pour out onto lightly floured surface. Divide into two balls. Cover and let rest 5 min. Shape into loafs and place in greased 9 x 5in pans. Cover and allow to rise to 1 ½ size (30 min to 1 hour). Preheat oven to 425°. Put loaves in oven. Turn down to 350°. Bake 35-40 min.

You may substitute half wheat flour for the all-purpose flour. This may require a bit more water.