About Rolled
Oats
Oats
are an excellent source of protein, vitamins and minerals such as iron and
calcium. Both old-fashioned and quick
oats have the same nutritional benefits: no preservatives, artificial ingredients,
salt or sugar.
Hot Oatmeal Cereal
1
cup oats 1/4 teaspoon
salt
2 cups
water
Bring
salted water to a boil. Add oatmeal and
stir. Cook 2 minutes stirring
occasionally. Serve with milk and sugar. Makes 2 servings.
Instant Oatmeal Packets
In
a blender, pulse 1 1/2 cups oats until mixture is powdery. Ready 10 packets (resealable sandwich bags
work nicely). To each packet add the
following ingredients:
1/4
cup unpowdered oats 3
pinches of salt
2
tablespoons powdered oats 3/4
teaspoon sugar (optional)
Microwave Directions:
Empty
packet into microwaveable bowl. Add 2/3
cup water or milk. Microwave at high
about 1 minute. Stir. Serve.
Stove Top Directions:
Boil
2/3 cup water. Empty packet into
pan. Cook and stir until thickened,
about 1 minute. Pour milk over cereal
just before serving.
Oat Gruel
1
tablespoon powdered oats 6
tablespoons water
1
- 2 teaspoons dry milk 1/2
teaspoon sugar
Pinch
of salt
Mix
all ingredients together and cook until done.
Cool and serve. Can thin further
with milk, fruit juice, or more water.
Ideal for babies or sick people.
Basic Granola
3
cups uncooked quick oats 1/3
cup dry milk
1/2
cup sugar 3 tablespoons oil
1/8
teaspoon salt 9 tablespoons water
1
tablespoon whole wheat flour
Put
dry ingredients in a bowl. Stir oil and
water together and pour over dry ingredients.
Mix until clumpy. Crumble onto
greased baking sheets. Bake at 350° for
10 – 15 minutes, checking and stirring often to evenly bake until dry and
lightly toasted. Store in airtight
container.
Eat
as snack or cereal with milk.
Toasted Oat Crumbles
2
cups oats 1/4
teaspoon salt
2
tablespoons sugar 1
tablespoon oil
1
tablespoon dry milk 1/4 cup
water
Mix
all dry ingredients well. Stir water and
oil together and drizzle onto oats. Toss
to mix. Spread on greased cookie sheet
in small crumples. Bake about 10 – 15
minutes at 350° or until oats are lightly browned. Stir for even browning. Eat as a snack.
Norwegian Oatmeal Crackers
2
cups warm water 1/2
cup dry milk
1/4
teaspoon salt 2
1/2 cups oats
1
1/2 teaspoons sugar 2
cups whole wheat flour
2
teaspoons oil
Put
first four ingredients in a mixing bowl and stir. Mix oats and milk together, then stir into liquid
mixture. Let stand about 10 minutes or
until all the water is absorbed. Add
flour. Knead on floured board until
dough stays together. Roll out thin on
greased cookie sheet and cut into shapes.
Bake about 10 – 12 minutes at 350° until lightly toasted and crispy.
Oat Crackers
1
1/2 cup oats 1/2
cup water
1
1/4 cups whole wheat flour 1/3
cup oil
1/2
teaspoon salt
Mix
dry ingredients into a bowl. Stir in oil
and water. Let sit 5 minutes. Roll dough 1/8” thick on a lightly oiled
cookie sheet. Score. Bake at 325° for 20 – 25 minutes.
Oatmeal Cookies
1/4
cup shortening 3/4
cup oats
1/3
cup sugar 1/2
cup whole wheat flour
2
tablespoons water 1/4
teaspoon salt
In
bowl, cream sugar and shortening together.
Add water. Combine oats, flour,
and salt. Stir into sugar mixture. Mix well.
Drop by tablespoonful onto ungreased baking sheet. Flatten to 3/8”. Bake at 375° for 10 – 13 minutes or until
lightly browned. Crispy when cooled.
NOTE: For more tender cookies increase
shortening. Dough can be patted into a
pie pan and baked for a sweetened pie crust.
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