Cooking with Oatmeal

A bowl of oatmeal is a highly nutritious breakfast dish. But you can get these same nutritional values when you add the oatmeal to other dishes.

You do not have to just eat your oatmeal as a hot breakfast cereal. You can add oatmeal to other foods to make wonderful main dish meals or delicious desserts.

Both old fashioned and quick cooking oats have many recipe uses. The old fashioned type gives a little more texture to cookies than does the quick cooking type, but either is acceptable in baked products. Rolled oats are a good substitute for bread or cracker crumbs in a meat loaf or beef patties. For quick and yeast breads, all purpose flour is needed to provide the gluten for structure, but rolled oats make an excellent contribution in flavor and texture.
A bowl of oatmeal is a highly nutritious breakfast dish. But you can get these same nutritional values when you add the oatmeal to other dishes. A one cup serving yields 130 calories, significant amounts of vegetable protein, phosphorus, and the B vitamins – niacin, thiamine, and riboflavin.
You should store your oatmeal in a cool, dry place in a tightly covered container.
Try one of these delicious oatmeal recipes that will add some hidden nutrition to your foods.
Oatmeal Cookie Pie
Ingredients:
2 eggs
1 cup granular sugar
¾ cup brown sugar
1 ½ cup Karo Corn Syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 teaspoon salt
2 cups rolled oats
1 9-inch deep dish pie crust, unbaked
Preheat oven to 400 degrees. In a medium bowl, slightly beat the eggs. Add the sugars, the salt, the syrup, the butter and vanilla. Beat until this mixture is smooth and well blended. Add the oats and stir until the oats are completely moist.
Pour this mixture into a pie crust and bake for about 15 minutes. Reduce the heat to 350 degrees and bake an additional 25 to 30 minutes or until the pie is set and the crust is a golden brown.
Serve plain or with ice cream or whip cream.
No Knead Oatmeal Bread
Ingredients:
2 packages active dry yeast
6 ¼ cups sifted all purpose flour
1 ½ cups water
1/3 cup shortening
1 tablespoon salt
1 cup quick cooking rolled oats
½ cup light molasses
2 eggs
In a large mixer bowl combine the yeast and 2 ¾ cups of the flour. In a saucepan heat the water, shortening and the salt just to boiling, stirring occasionally to melt the shortening. Remove from the heat; stir in the oats and molasses. Add to the dry mixture in the mixing bowl; add the eggs. Beat at low speed with a mixer for ½ minute, scraping the sides of the bowl constantly.
Beat this mixture about 3 minutes on high speed. By hand, stir in enough of the remaining flour to make the dough slightly stiff. Beat vigorously until smooth, about 10 minutes. Grease the top of the bread lightly. Cover the dough tightly and refrigerate it at least 2 hours or overnight.
Turn the dough out on a well floured surface and shape into 2 loaves. Place the loaves in 2 greased loaf pans and cover. Let the bread rise in a warm place until it is double in size. Bake the bread at 375 degrees for 40 minutes.