Versatile Oat Mix Recipe

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In El Dorado, Arkansas, Dorothy Smith uses one oatmeal mixture in three tasty ways. For breakfast, savor a stack of pleasant pancakes, or spread warm muffins with butter, honey or jam. For dessert, a golden fruit crisp offers old-fashioned flavor with the ease of canned pie filling.

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Versatile Oat Mix Recipe

Prep/Total Time: 30 min.

Yield: 20 Servings

15 15 30

Ingredients

3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats
ADDITIONAL INGREDIENTS FOR OAT PANCAKES:
1 egg, lightly beaten
1 cup water
ADDITIONAL INGREDIENTS FOR OATMEAL MUFFINS:
1 egg, lightly beaten
2/3 cup milk
ADDITIONAL INGREDIENTS FOR PEACH CRISP:
1/4 cup packed brown sugar
1 can (21 ounces) peach pie filling
Ice cream or whipped topping, optional

Directions

In a large bowl, combine the flour, sugars, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. Yield: 9 cups (number of batches varies depending on recipe used).
To prepare pancakes: Combine 1-1/2 cups oat mix, egg and water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.
To prepare muffins: Combine 3 cups oat mix, egg and milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
To prepare peach crisp: Combine 2 cups oat mix and brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with pie filling. Sprinkle with remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (3 each) equals 330 calories, 17 g fat (4 g saturated fat), 64 mg cholesterol, 271 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Versatile Oat Mix in Quick Cooking September/October 2000, p35

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Reviewed on Mar. 27, 2010 by HoneybunchOnt

I make this up and keep in fridge in airtight container/bag and then just take out 3/4 cup each time I want to make apple crisp for the two of us.....so, so easy and handy to have on hand.