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Versatile Oat Mix

 Versatile Oat Mix
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.
20 ServingsPrep/Total Time: 30 min.


  • 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
  • 1 egg, lightly beaten
  • 1 cup water
  • 1 egg, lightly beaten
  • 2/3 cup milk
  • 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.

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Versatile Oat Mix (continued)

Directions (continued)

  • 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.