Note: Directions are for using a mixer with a dough hook, but this bread can be easily be made by hand.
In a large mixer bowl, combine 1 ¼ cups bread flour, yeast, and salt; blend well.
Heat 1 cup water, molasses, vegetable oil, and oatmeal until warm (120-130º).
Add the liquid mixture to the flour mixture. Using the mixing paddle, blend at a low speed until moistened, then beat 3 minutes at medium speed. Add whole wheat flour and nuts. Mix to combine.
Change to the dough hook. Add enough remaining bread flour to make a firm dough. Knead for 3 minutes.
Turn onto a lightly floured board. Work the dough into a ball with a smooth surface. Place in a lightly oiled bowl and turn to oil the top. Cover; let rise in a warm place until double (30 minutes-1hour).
Turn the dough onto a lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on a greased cookie sheet. Cover; let rise in a warm place until doubled (approximately 1 hour).
Combine egg and 1 tablespoon of water; brush the top of the loaf. Optional—you may sprinkle with oatmeal.
Bake in a preheated 375º oven for 30-40 minutes. Remove from cookie sheet and place on a cooling rack.
2 cups strawberries, sliced
2 cups rhubarb, cut in ¼” slices
½ -3/4 cup sugar
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 teaspoon vanilla extract Cookie Base
1 ¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup unsalted butter, at room
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old fashioned rolled oats
1. Combine all ingredients in medium saucepan and toss with wooden spoon to coat fruit with cornstarch and juices. Cook over medium heat until strawberries begin to break down, rhubarb is fork-tender, and juices have thickened. Set aside to cool. Cookie Base
2. Preheat oven to 350º. Butter one side of a long piece of aluminum foil or parchment paper, cut to fit a 9”x13” baking pan with overhang on the two ends to serve as “handles” to lift the bars out later. Place foil/parchment paper (butter side up) into the pan.
3. In medium bowl, combine flour, baking powder, salt, and cinnamon.
4. In bowl of stand mixer, beat butter for 2 minutes until smooth and silky. Add sugars and beat until fluffy, another 3 minutes. Turn speed to low and add eggs, one at a time, add vanilla, and mix until combined.
5. Add flour mixture and mix on low until just combined. Mix in oats on low. Scrape bowl and stir by hand a couple turns to make sure all ingredients are incorporated evenly.
6. Press ¾ of the dough evenly into the lined pan. Place bowl with remaining dough in freezer for 10-15 minutes.
7. Pour cooled fruit compote over top of pressed dough; spread it evenly.
8. Crumble remaining chilled dough over top of compote layer. There should be some fruit peaking through.
9. Bake for 50-60 minutes, until crumble layer is golden brown. Cool completely in pan on wire rack.
10. Once cooled, carefully transfer bars to a cutting board by lifting out by the “handles”. You may need to support the center with a spatula. Peel back foil/paper from edges; cut the slab into 24 squares and serve.
1 pkg. white cake mix
1 ¼ cups quick-cooking oatmeal, divided
½ cup softened margarine or butter, divided
½ cup chopped nuts (walnuts or pecans)
½ cup firmly packed brown sugar
½ teaspoon cinnamon
1 (21 oz.) can blueberry pie filling
1. Preheat oven to 350º. Grease a 12-inch pizza pan or a 9”x13” pan.
2. In a large bowl add the cake mix, 1 cup oatmeal, and 6 tablespoons margarine or butter. Using a hand mixer at low speed, mix until crumbly.
3. Reserve 1 cup crumbs for the topping.
4. To the remaining crumbs blend in the egg. Press into the prepared pan.
5. Bake this crust at 350º for 12 minutes.
6. Meanwhile, to the reserved crumbs, add the remaining ¼ cup oatmeal, 2 tablespoons margarine or butter, nuts, sugar, and cinnamon; beat until well mixed.
7. Remove the crust from the oven and spread it with the pie filling. Sprinkle with the reserved crumb mixture.
8. Return the pizza to the oven and bake 15-20 minutes or until the crumbs are light golden brown. Cool completely.
9. Cut in wedges or squares.
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup white sugar
1 cup brown sugar
1 1/2 cups white vegetable shortening
3 cups quick cook oatmeal
1. In your food processor bowl, place the flour, baking powder, salt and sugars. Pulse a few times to mix.
2. Add dollops of the vegetable shortening. Process until combined.
3. Transfer mixture to a large mixing bowl. Stir in the oatmeal.
4. Place in a large air-tight container and store in a cool, dry place.
5. Use within 10-12 weeks.
Note: Use this mix to make muffins, bars, cookies, pancakes and desserts. Recipes available by contacting email@example.com.
1. Preheat oven to 400º F.
2. Generously grease a 12-muffin tin, or place paper liners in the muffin tin.
3. Place OATMEAL BAKING MIX in a medium bowl.
4. Measure milk. Add egg to the milk and mix.
5. Pour the liquid into the OATMEAL BAKING MIX. Stir just until moistened; the batter should be lumpy. Allow to set for 5 minutes.
6. Fill each muffin cup 2/3 full.
7. Bake 15-20 minutes or until golden brown.
Yield: 11-12 muffins
Homemake Oatmeal Baking Mix and Oatmeal Muffins recipes from Make-a-Mix Cookery. Photo by Lois Linke.
1/3 cup butter
1/2 to 3/4 cup brown sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
1 teaspoon cinnamon
1 cup + 2 tablespoons milk
3 cups quick-cooking or old-fashioned oatmeal
Optional: nuts, chocolate chips, fresh or frozen fruit
1. With a hand mixer, cream butter, eggs and sugar.
2. Add baking powder, vanilla, cinnamon and salt; mix until well-blended.
3. Stir in the milk.
4. Add oatmeal and stir until all ingredients are combined.
5. Optional—add nuts, chips and/or fruit (or you may garnish with these after baking)
6. Divide mixture among 6 greased ramekins or custard cups.
7. Refrigerate overnight.
8. In the morning, remove from the refrigerator and bring ramekins to room temperature (approx. 30 minutes).
9. Bake at 350º for 35-45 minutes.
10. Serve with milk or half and half.
Yield: 6 servings
Contributor’s note: It works well to refrigerate the leftovers and reheat in the microwave. These individual servings can also be frozen before they are baked. Thaw overnight in the refrigerator. In the morning, bring to room temperature before baking.