Meatloaf (as a binder). Run through the blender until dust fine as a thickener for anything from sauces to smoothies. A little less fine as a coating for anything fried. Salve. Cosmetic mask. Oatmeal (cereal)--porridge if you'd prefer (soupy cereal).

I like oatmeal a lot, but not that much of it!

I do like baked oatmeal as well, it's more like cake than oatmeal, and oatmeal cookies are my favorite kind. The grandkids like those no-bake oatmeal cookies, but I like the traditional oatmeal/raisin type. I also put them in the food processor to make "oat flour" for some of my gluten free baking, it works well in pancakes.

I also use it in meatballs or meatloaf, and I make my own granola, which uses up quite a lot. I use it to make topping for fruit crisps and I have a recipe for maple oatmeal bread that I like a lot. I also have a couple of muffin recipes and "power bar" type uses.

Good luck!

Annie

If I read your post correctly Nancy, your bread only has oatmeal on the crust? You can put a half cup or so in a loaf of bread. I have seen recipes where the oats are ground to flour, but I cook it like dense cooked oatmeal and then add ice to cool before adding to the other ingredients.

I make granola, double batch, then freeze in food saver portions....we always have a few pint amounts in the freezer then move to the fridge door in a ball jar.

One of my favorites, Oatmeal Cake (I use less sugar than the recipe calls for & add some nutmeg.)

Cake

• 1½ cups hot water
• 1 cup old fashioned oats
• 1 cup brown sugar
• 1 cup white sugar
• ½ cup butter, at room temperature
• 2 eggs
• 1⅓ cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt

Topping

• ½ cup butter
• 1 cup brown sugar
• 1 tablespoon milk
• 1 cup coconut

Instructions

1. Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.
3. Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
4. For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

Quaker Oats oatmeal cookies are my favorite. How about fruit crisp.

I've been trying some baked oatmeal recipes. That's handy stuff. My plan was to freeze it in portion sizes, but DH has it every morning until it's gone. This one is our favorite so far.

Well, I go through a lot of oatmeal, but that's because I pour hot water over it, dice up a banana into it and give it to my chickens every morning. I know, that doesn't help you one bit.

Madonna

I eat a lot of oatmeal or granola. Currently eating my last batch of granola for breakfast with blueberries.

Ingredients - oats, coconut, sliced almonds, sunflower seed, sesame seed, flax seed, coconut oil, peanut butter, maple syrup....

I use honey if I don't have maple syrup around. I use less wet to dry ingredients than most recipes. And maybe 1/4-1/3 nuts to oats.

The Quaker Oats recipe can be easily modified. I never use raisins (gas) but I've added chocolate chips, crushed blueberries, cocoa powder, macadamia nuts, maple syrup, molasses, and almond extract at various times.

If you like Pecan Pie. My great grandmother used to make faux Pecan Pie with oatmeal. She used oatmeal for the topping when Pecans were too expensive for her.

Somehow, all the comments I made last night are gone from all the threads. Computer ghosts.....

KatieC, I've only made baked oatmeal with blueberries, but I like it a lot. With only Elery and I here, we don't eat a whole pan, so freezing it makes sense. I'm going to try that with the next batch I make.

Madonna, I know people here who feed their chickens warm oatmeal in the winter, and a couple add yogurt for protein. I don't, mine are stuck with the scraps from cooking and meals.

Annie

Annie, I still see your post about baked oatmeal from 16 hours ago. Is that the one you are missing? Weird eh?

Instead of breadcrumbs in meatloaf, use oats!

overnight oats, which is perfect if you half to rush out the door in the morning. For inspiration search "overnight oats" on your browser.

Granola (duh). There are so many flavors. You can make diffeirent kinds of granola bars. Serve it on yogurt or smoothie bowls.

Here is a delicous oatmeal chocolate no-bake cookie recipe.

PROTEIN ENERGY BITES, NO-BAKE serves 10 time: 15 min

Ingredients:

1 cup oats

1/2 cup chia or flax seeds

1/2 cup chocolate chips

1/2 cup peanut butter

3 tablespoons honey

directions:

1. Mix all ingredients together in a bowl. Scoop into tablespoon full balls. Freeze for an hour or until set.

how about homemade oat flour? Perfect for GF baking.

Mollie Katzen's strawberry rhubarb crisp recipe uses rolled oats for the topping. I like to use various fruits on hand (like apples &/or pears w/ chopped cranberries or raisins, peaches, plums, grapes and berries) instead of rhubarb & add walnuts to the topping...

http://www.fabulousfoods.com/recipes/mollie-katzen-s-strawberry-rhubarb-crisp

No, Mary, I made a second comment directed at KatieC, and it was just gone this morning, as one post I'd made on Harvest. They haven't come back, so I guess they've fallen into the great black hole that is the internet, LOL.

Annie

Annie, when you lose a post have you reentered the thread and seen it, then had it disappear later? If not, I think it's a posting lag problem. I've had it happen where a message looks like it should be done posting, but it really isn't done yet. Sometimes I've caught it, and others I've lost it. I think you're safe if it says "just now" or "1 minute ago" at the bottom. Don't leave the thread before you see that. If that's not the issue, then I don't have a clue. :)

Nope, plllog, it was there last night when I posted. Then, this morning, it wasn't. Same with Harvest. I'd also posted the link on the "Grainlady" thread and it was gone too, so three posts at least, and all three are gone. Some internet glitch, no doubt, as I've never had it happen before.

Annie

Did you try reloading the pages yet? Others have suggested closing & reopening your browser. Maybe it's displaying cached pages...?

annie - clear your browser history and reboot your computer. There's also a great free tool called CCleaner that you should use. I run it once a week and it gets rid of the excess data your computer accumulates just from browsing the web.

I make Musceli when I'm tired of warm oats for breakfast. Overnight I soak one serving of oats in milk, T or so of crushed nuts, few raisins. In the morning I chop a half an apple or less and enjoy it cool. I love it! What is Museli you ask

Muesli is yummy - I like it for an on-the-go lunch.

I was thinking of this thread earlie, when I made these muffins:

Apple Cinnamon Oatmeal Muffins

1 c. flour

1/4 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 heaping tsp. cinnamon

1/4 c. shortening - 1/2 melted butter, 1/2 olive oil

1 cup oatmeal

1 egg

1 cup milk

1 med/lg apple, finely chopped

1/2 cup chopped walnuts

cinnamon sugar

Mix together dry ingredients, mix in apples. Mix egg, shortening and milk together and stir into dry until just moistened. Pour in prepared or lined muffin tins. Sprinkle nuts equally over tops of muffins, then sprinkle generously w/ cinnamon sugar. Bake at 400 for 20-25 min.

I saw this and wondered how old the oats are? I buy organic from the food coop, but it doesn't seem to take too long before they smell rancid to me - I replenish them fairly often. Are you sure you want to eat them? Rancid grains are not good for you, so I'd be sure they are not before trying to use them up.

Thanks, everyone, I do have AVG and Malware bites, and I do periodically delete my cookies and clear my cache. I shut my computer down completely every night, so I've done all those things and sure enough, the posts are still gone. It wasn't anything I can't recreate, if I want to retype it, so I guess it's not a big deal, but Houzz just seems to do things that no other site I visit does.....

Nancy, if the oats are old, I used to just feed them to my horse. Now, I know you don't have a horse, but maybe a neighbor? Or one who has goats/chickens/pigs/cows/rabbits?

Annie

Annie, a couple of nights ago, I was trying to post something on another forum and they just kept disappearing. I gave up and went to bed; it was not a problem the next day, but the posts never showed up. I think it was a houzz glitch.

I use this pancake batter from Cooks.Com as cake batter, which I bake at 375 F.

I double the quantity. It makes a wonderful cake that's hardly sweet at all, which is what I really like and is so difficult to come by. I just leave the buttermilk-oat mixture on the kitchen counter. I take the eggs out of the fridge the night before when I mix the batter, so everything is room temp. I also sub the butter with veg. oil and it comes out just as good.

This recipe uses more oats than flour at the rate of 4:1, and is threfore ideal for using up an oatmeal overload.

OLD - FASHIONED OVERNIGHT RAISIN
OATMEAL PANCAKES

2 c. old fashioned oats
2 lg. eggs
1/3 dark seedless raisins
2 tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/4 c. butter, melted & cooled
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon

Mix oats and buttermilk in a large bowl. Cover and refrigerate overnight. When ready to cook, beat in eggs and butter. Stir in raisins. Mix flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat mixture and stir briskly, just until moistened.

Oats generally have a very long shelf life. As in a decade or more if stored properly. No doubt the nutritional qualities degrade, though.

Nancy, you can grind the oats into flour in a food processor and use the oat flour to substitute part of the flour in baked goods like muffins, pancakes and cakes. Or dog biscuits.

Olychick - all the oats are in glass jars in the freezers, along with nuts, seeds, flours, yeast, crackers, etc. Besides rancidity we live in the South with high humidity that brings pantry moths and other bugs so freezing pretty much everything is what we have to do all the time.

I like the idea of dog biscuits - I don't have one, sadly, but many friends do and those would make a nice treat so I can get puppy-love-kisses from the furry ones.

And Protein Energy Bites for the owners (Hugs OK, but kisses, hmmm, no).

Thanks season55 and everyone. (Note: I closed my GF home bakery in October - that's where all the oatmeal came from.)

I cook oatmeal twice a day in whole milk so that would not last long here. I buy mine in a ten pound bag at Sam's Club. I love oatmeal cookies with golden raisins and oatmeal cake too.

Sue

olychick, I'm glad it's not just me....

wintercat, thanks for that recipe. I'd make it as pancakes, just because I really like pancakes but that would make an interesting cake/muffin batter.

Nancy, the pups are going to LOVE you!

Annie

I use rolled oats, crushed a bit, instead of breadcrumbs, on "fried" chicken -- which I bake in the oven rather than deep frying, though you could do that too.

(I first coat the chicken parts with buttermilk, then roll them in oats to which I've added whatever seasonings I'm in the mood for...)