More Oat Recipes

Honey Oatmeal Bread
5 ¾ to 6 ¼ cups all-purpose, whole wheat flour, or a mix
2 ½ cups oats (quick or old fashioned, uncooked)
1/3 cup honey
2 Tbs. quick rising yeast
2 ½ tsp. salt

1 ½ cups water
1 ¼ cup low-fat milk
4 Tbs. (1/2 stick) butter

In a large bowl, combine 3 cups flour and next 4 ingredients; mix well. In a small saucepan, heat water, milk, and butter until very warm (120–130 degrees). Add to flour mixture. Blend on low speed of electric mixer until dry ingredients are moistened. Increase to medium speed; beat 3 minutes. By hand, gradually stir in enough flour to make a stiff dough. Turn out dough onto lightly floured surface. Knead 5–8 minutes or until smooth and elastic. Shape dough into a ball; place in a greased bowl, turning once to grease both sides of the dough. Cover and let rise in a warm place 30 minutes or until doubled. Place in two grease 8x4 or 9x5 loaf pans. Cover and let rise again in a warm place 15 minutes or until nearly doubled in size. Heat oven to 375. Bake 35–40 minutes or until dark golden brown. Remove pans to wire rack. Cool completely before slicing.

Chocolate Oatmeal No-Bake Cookies
2 cups granulated sugar
2 cups mini marshmallows
6 Tbs. unsweetened cocoa powder
½ cup (1 stick) butter
½ cup whole milk
3 cups oats
1 cup chopped hazelnuts (optional)
1 cup shredded coconut (optional)
2/3 cup Nutella (chocolate hazelnut spread)
1 tsp. vanilla
pinch salt

In a large saucepan, combine sugar, marshmallows, cocoa powder, butter, and milk. Cook and stir over medium heat until mixture comes to a full boil. Continue boiling 1 minute without stirring. Remove pan from heat. Immediately add remaining ingredients; mix well. Working quickly, drop mixture by rounded measuring tablespoonfuls onto waxed paper. Refrigerate till well chilled. Transfer to airtight containers, separating layers with waxed paper. Store in refrigerator.

Alternate No-Bake Recipe
In medium saucepan add:
½ cup butter
2 cups sugar
4 Tbs. cocoa
½ cup milk

Boil 1 minute. Remove from heat and add:
½ cup peanut butter
1 tsp. vanilla
3 cups oats
½ cup coconut (optional)

Drop in spoonfuls on wax paper to cool.

Apple Crisp
10 cups dehydrated apple slices
¼ cup lemon juice
6 cups hot water

Topping:
1 cup butter
1 cup oats
1 cup flour
1 cup sugar
1 cup brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt

Butter a 13x9 pan. Fill with dried apples and drizzle with lemon juice. Pour hot water over apples and allow to soak 15 minutes, stirring occasionally.

For topping cut butter into 1/4-inch pieces and toss with remaining dry ingredients. Carefully spoon topping onto rehydrated apples. (Pan should be very full but will bake down.) Bake at 375 for 1 hour or until lightly toasted on top. Best when served hot with vanilla ice cream.

This dessert can be prepared hours ahead of time, stored in the fridge, and then baked while your family or guests enjoy dinner.