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.
- 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
- 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.
Originally published as Versatile Oat Mix in Quick Cooking September/October 2000, p35
Reviews for Versatile Oat Mix
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 27, 2010
"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."