Versatile Oat Mix Recipe

5 1 2
Versatile Oat Mix Recipe
Versatile Oat Mix Recipe photo by Taste of Home
Publisher Photo

Versatile Oat Mix Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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, beaten
  • 1 cup water
  • ADDITIONAL INGREDIENTS FOR OATMEAL MUFFINS:
  • 1 egg, 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; mix well. 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; mix well. 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; mix well. 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. 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. Yield: 10 pancakes or 1 dozen muffins or 6-8 servings crisp.
Originally published as Versatile Oat Mix in Quick Cooking September/October 2000, p35

Nutritional Facts

3 each: 330 calories, 17g fat (4g saturated fat), 64mg cholesterol, 271mg sodium, 38g carbohydrate (16g sugars, 2g fiber), 6g protein.

  • 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, beaten
  • 1 cup water
  • ADDITIONAL INGREDIENTS FOR OATMEAL MUFFINS:
  • 1 egg, 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
  1. In a large bowl, combine the flour, sugars, baking powder and salt; mix well. 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).
  2. To prepare pancakes: Combine 1-1/2 cups oat mix, egg and water in a bowl; mix well. 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.
  3. To prepare muffins: Combine 3 cups oat mix, egg and milk in bowl; mix well. 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.
  4. 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. 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. Yield: 10 pancakes or 1 dozen muffins or 6-8 servings crisp.
Originally published as Versatile Oat Mix in Quick Cooking September/October 2000, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVersatile Oat Mix

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
HoneybunchOnt User ID: 55485 33033
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."

Loading Image