Recipes For Leftover Oatmeal
This morning I was in a creative cooking type mood, so I decided to whip up a batch of oatmeal and experiment. It came out good, but I accidentally made way too much. So now I have about 2 1/2 cups of leftover oatmeal that I really don’t want to waste. Instead of tossing it out, I decided to use the wonderful internet to see if I could find a way to use this stuff up. I was really happy to find a few good uses, so I thought I’d share them with you all! I haven’t tried them yet, but here they are:
- Add it to pancake batter, bread dough, and muffin mix
- Add it to a smoothie mix
Leftover Oatmeal Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 tsp. salt
2 tsp. baking powder
1/3 c. milk
1/4 c. oil
1/2 c. leftover cooked cereal
(Oatmeal, Zoom, Malt-O-Meal, Cream of Rice, or Wheat Hearts).Combine and divide among muffin cups. Bake in 350 degree oven 20 minutes.
Thanks to Cooks.com for this one!
Leftover Oatmeal Cookies
2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening
1 1/2 c. cooked oatmeal
Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.
*Thanks to Cooks.com for this recipe
Spread leftover oatmeal into a square or rectangular container and freeze until firm enough to cut.
Cut into slices about 1/4 inch thick. Lightly coat with flour, or crushed graham cracker crumbs. Heat about 2 tsp. oil in pan (or spray with non-stick oil) on med-low heat. Place slices in the heated pan, and lightly brown on each side, allowing it to warm all the way through.
Top with maple syrup, powdered sugar, brown sugar, nuts, or whatever you like!
Leftover Oatmeal Bread
(I found this recipe on kitchenmage– thank you!)
This makes about a single loaf of bread, but it is easy to scale to make larger quantities. All quantities are approximate and should be adjusted to suit your taste.
- 1- 1 1/2 c. Cooked Oatmeal
- 1 c. water
- 1/8 c. brown sugar
- 2 c. (+/-) bread flour
- 1 tsp. instant yeast
- 1 tsp. salt
In mixing bowl, stir oatmeal, water and yeast together enough to break up oatmeal. Let mixture sit on counter for 15 minutes. Add brown sugar and 1 cup of flour and mix to combine into wet dough, about 1 minute. Add additional flour, mixing well after each addition until the dough comes together into a rough dough. This may take 2 cups, or it may take 3+ – it depends on all sorts of things.
When the dough holds together, turn it out onto a well-floured counter. Knead, adding more flour as needed, for 2-3 minutes. Cover and let rest (autolyse) for 20 minutes.
After the autolyse, add the salt and knead for another 3-5 minutes, adding more flour as needed. Determining when the dough is sufficiently kneaded is mostly a matter of experience. It will no longer be sucking up flour from the counter, the surface will smooth and be less sticky (although still a little tacky), and it will feel more bread-like. You will know it when you feel it.
Place the dough in clean bowl, cover and let rise until doubled in bulk.
Turn the dough out on floured counter and punch it down gently. Shape the dough into a loaf and let rise until doubled in bulk.
Preheat oven to 375°.
Bake for 30 minutes and check for doneness (hollow sound when tapped on bottom, 195-200° internal temperature. Let cool for an hour before slicing.
Toasted, spread with butter, and sprinkled with cinnamon sugar, this bread makes some of the world’s best cinnamon sugar toast.
Anyone have any other good recipes to share??