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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings

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

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Reviews

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  • HoneybunchOnt
    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.