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January 2024 – Oats

Oatmeal Waffles

Gloria Dougherty, Akron

“I often make this recipe when I make chicken or turkey and waffles.”

  • egg substitute equal to 2 eggs
  • 2 cups buttermilk
  • 1 cup oat flour (oats ground into flour in food processor)
  • 1 tablespoon molasses
  • 1 tablespoon vegetable oil
  • 1 cup whole wheat or whole wheat pastry flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

In a large bowl, combine egg substitute and buttermilk. Add oat flour and mix well. Stir in molasses and oil.

Combine flour, salt, baking soda and baking powder in a small bowl. Stir into the egg mixture.

Pour batter into preheated waffle maker coated with cooking spray. Bake 5 minutes.

Peanut Butter Baked Oatmeal

Lauren Zimmerman, Akron

  • 1½ cups quick oats
  • ¼ cup brown sugar
  • ¼ cup sugar
  • ¾ cup milk
  • ¼ cup melted butter
  • ½ cup peanut butter
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon baking powder
  • ¾ teaspoon salt

Preheat oven to 350°F.

Mix all ingredients until combined; mixture will be wet. Pour into an 8”x8” pan.

Bake 20 to 25 minutes or until edges are golden brown.

Baked Oatmeal

Kath Bowman, Lebanon

“Really yummy with lots of dried fruit.”

  • 6 cups quick oatmeal or more
  • 4 teaspoons baking powder
  • 1 teaspoon apple pie spice or pumpkin pie spice or more
  • 1½ cups brown sugar
  • 3 cups milk or more
  • 4 eggs
  • 1 cup oil (vegetable or canola)
  • 1½ cups chopped apples
  • 1 cup golden raisins
  • 1 cup chopped dates
  • 1 cup dried blueberries or cranberries or both
  • 1 cup chopped pecans or walnuts

Mix all dry ingredients. Mix all wet ingredients. Combine both with fruits and nuts.

Bake in a greased 9”x13” pan.

Bake at 400°F for about 50 to 60 minutes, watching so as not to burn the bottom.

Oat-Rageous Chocolate Chip Cookies

Bernice Petticoffer, Lititz

  • ½ cup butter or margarine, softened
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup flour
  • ½ cup quick-cooking oats
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • chopped nuts, optional

In a mixing bowl, cream butter, peanut butter and sugars; beat in egg and vanilla.

Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips and nuts.

Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350°F for 10 to 12 minutes or until lightly browned.

Yield: about 3 dozen.

Oatmeal Cake with Glazed Top

Dottie Minium, Ephrata

  • 1 stick margarine
  • 1 cup boiling water
  • 1 cup oatmeal
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 11/3 cup flour
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Combine oatmeal, margarine and water; let stand 10 minutes.

Cream sugars and eggs; add dry ingredients. Blend well. Mix in oatmeal mixture and pour into tube pan.

Bake at 350°F for 45 minutes.

Glaze:

  • 4 tablespoons butter
  • ¼ cup milk
  • ¼ cup sugar
  • 1 teaspoon vanilla

Heat together and pour over hot cake.

Oatmeal Fruit Cookies

Laura Brubaker, Ephrata

“Very good!”

  • 2 sticks butter, softened
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 4 cups oatmeal
  • 1 cup raisins
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 1 cup coconut

Mix all ingredients well. Drop on cookie sheet. Bake at 325°F for 10 to 15 minutes. Do not over bake.

Baked Oatmeal

Stephanie Trowbridge, Stevens

  • 1 cup vegetable oil
  • 4 eggs
  • 4 teaspoons baking powder
  • 2 cups milk
  • 2 cups brown sugar
  • 6 cups rolled or quick oats (or combination of both)
  • 2 tablespoons honey
  • 2 teaspoons cinnamon
  • 2 cups fruit (optional) – berries, diced apples, raisins, etc.

Stir all ingredients together in a large mixing bowl. Transfer mixture to a greased 9”x13” pan.

Bake at 350°F for 40 to 50 minutes or until the center is firm to the touch.

Great served with warm milk or ice cream. Freezes well.

Oatmeal Energy Bites

Dawn Weaver, Ephrata

“This is a favorite ‘pick-me-up.’”

  • 2½ cups oats (quick or rolled or a mixture of both)
  • 1 cup coconut
  • 1 cup wheat germ
  • ¾ cup mini chocolate chips
  • 2 tablespoons flaxseeds or chia seeds
  • 1 cup nut butter of choice
  • ¾ cup honey or maple syrup

Stir dry ingredients together, then add peanut butter and sweetener. Stir well.

Chill half an hour, then shape into balls. Refrigerate to store.

No Bake Cookies

Sandy Lidwell, Ephrata

  • 2 cups sugar
  • ½ cup cocoa
  • ½ cup milk
  • ½ cup oleo
  • ½ cup peanut butter
  • 1 teaspoon vanilla
  • 3 cups Quaker oats

Mix sugar, cocoa, butter and milk in a saucepan. Cook until butter is melted; boil 1 minute.

Remove from heat and add vanilla and peanut butter. Stir until peanut butter is melted, then add oats and mix well.

Drop from spoons onto waxed paper or spread in lightly oiled pan and cut into squares.

Steel Cut Oats

Theresa Newell, New Holland

  • 1 cup steel cut oats
  • 2½ cup water
  • 1 cup milk (whole or non-dairy)
  • hefty pinch of kosher salt

Put all ingredients into large saucepan and bring to a simmer. Simmer for 20 to 30 minutes depending on how crunchy you want oats.

Serve and top with your choice of chopped walnuts, sunflower seeds, chia seeds, cinnamon, honey, ground flaxseeds, a sprinkle of protein power and any fresh berries.

Cooked oats can be stored in refrigerator for a few days or even frozen in individual serving-size portions.

Suet for Birds

Diane Weaver, Ephrata

“The birds love this!”

  • 1 cup lard or Crisco
  • 1 cup crunchy peanut butter
  • 2 cups quick oatmeal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • optional: chopped nuts, sunflower seeds, chia seeds and dried fruit

Mix lard and peanut butter together in mixer. Mix in the remaining ingredients, a little at a time. If it’s too runny, add more flour. It should have the consistency of cookie dough.

Press down in flat pan with sides covered in wax paper and freeze about 45 minutes. Cut into blocks and lay flat to freeze completely. Store in plastic bags.

Rhubarb Crunch

Dean Putt, Ephrata

  • 4 cups rhubarb, cut in 1-inch pieces
  • 1 teaspoon cinnamon
  • ¾ cup sugar
  • 2 tablespoons flour
  • 1/8 teaspoon salt

Topping:

  • ¾ cup oatmeal
  • ¾ cup brown sugar
  • ¼ cup butter, melted

Combine all batter ingredients. Spoon ingredients into bottom of greased, 9” square baking dish.

Combine oatmeal, brown sugar, and butter. Sprinkle over rhubarb and pat down evenly.

Bake at 375°F for 40 minutes.

Oh Henry Bars

Hope Weaver, Ephrata

  • 4 cups oatmeal
  • 1 cup brown sugar
  • 1 cup melted butter
  • ½ cup Karo syrup
  • 1 cup chocolate chips
  • ½ cup peanut butter

Mix oatmeal, brown sugar, butter and Karo. Pat into a 9”x13” pan.

Bake at 350°F for 15 minutes. Don’t overbake!

Melt chocolate chips and peanut butter. Spread on top of bars when nearly cool.

“Healthy” Granola

Janice Martin, East Earl

  • 10 cups oats
  • ¾ cup dried milk
  • 1 cup slivered almonds
  • 1 cup wheat germ
  • 1 teaspoon salt
  • ½ cup flax meal
  • ½ cup honey
  • 2 tablespoons vanilla
  • ¼ cup water
  • 1 cup canola oil

Mix together honey, vanilla, water and canola oil. Add to dry ingredients.

Bake at 325°F for 40 minutes, stirring after 20 minutes.

Herbed Oatmeal Breadsticks

Ruth Ann Zimmerman, New Holland

  • 1 cup milk
  • ½ cup water
  • 1 cup quick oats
  • 3 tablespoons butter
  • ¼ cup sugar
  • 1 egg, beaten
  • 2½ teaspoons salt
  • 2 tablespoons yeast, dissolved in ½ cup warm water
  • 4 cups occident flour

Bring milk and 1/2 cup water to a boil. Add oatmeal and butter. Cool.

Add sugar, egg, salt, yeast mixture and 2 cups flour. Mix and add 2 more cups flour.

Knead 6 to 8 minutes. Let rise 30 minutes.

Press into a 10”x15” pan. Cut into strips and let rise again.

Bake for 10 minutes at 375°F.

Brush on topping:

  • ½ cup butter, melted
  • ¼ cup Parmesan cheese
  • 1½ teaspoons basil
  • 1 teaspoon garlic salt
  • ½ teaspoon oregano
  • 1 teaspoon Italian seasoning

Bake 5 to 7 minutes longer.

Baked Oatmeal

Ruth Ann Zimmerman, New Holland

  • ½ cup oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 3 cups oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 tablespoon vanilla
  • ½ cup chocolate chips

Mix ingredients and pour in a greased 9”x13” pan. Bake at 350°F for 30 minutes.

Oatmeal-Nut Waffles

Pat Roth, Ephrata

  • 1½ cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups milk
  • 2 eggs
  • ¼ cup butter or margarine, melted
  • 2 tablespoons honey
  • 1 cup regular oats, uncooked
  • 1 cup finely chopped pecans (can substitute walnuts)

Combine the flour, baking powder and salt in a medium mixing bowl. Mix well. Add the milk, eggs, butter and honey. Beat at medium speed of mixer until smooth. Then stir in the oats and pecans.

Bake in a preheated, lightly-oiled (or sprayed with cooking spray) waffle iron about 5 minutes.

Makes about (12) 4” waffles.

Oatmeal Pie

Pat Roth, Ephrata

“This is a very old recipe made by my friend’s mother years ago.”

  • 3 well-beaten eggs
  • 2/3 cup granulated sugar
  • 1 cup brown sugar
  • 2/3 cup fine coconut
  • 2/3 cup uncooked oatmeal
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • ½ cup milk
  • pie shell

Mix all pie ingredients with the well-beaten eggs. Pour into pie shell. Bake for 30 minutes at 375°F.

Oatmeal Bread

Pat Roth, Ephrata

“I love the smell of fresh bread baking!”

  • 1 package dry yeast
  • ½ cup warm water
  • 1 cup quick oats
  • ½ cup whole wheat flour
  • ½ cup brown sugar or molasses
  • 1 tablespoon salt
  • 2 tablespoons margarine
  • 2 cups boiling water
  • 5 to 6 cups flour

Dissolve the yeast in warm water.

In a large bowl, combine oats, whole wheat flour, sugar, salt and margarine. Pour boiling water over all this and mix well.

When the mixture is cooled to lukewarm, stir in the yeast. Stir in about half of the flour. Turn out onto a floured surface and knead in the rest of the flour.

Put into a greased bowl. Cover and let rise until doubled, about an hour to 1½ hours.

Punch down and shape into two loaves. Place in two greased bread pans. Let rise again.

Bake at 350°F for 30 to 40 minutes. Cool on a rack, brushing the loaves with margarine for a soft crust.

Oatmeal Cake

Marilyn Bashore, Lititz

Cake:

  • 1 cup quick cooking oats (not instant)
  • 1½ cups boiling water
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • ½ cup butter
  • 2 large eggs
  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Topping:

  • 6 tablespoon butter
  • 1 cup coconut
  • 2/3 cup brown sugar
  • ½ cup chopped nuts
  • ¼ cup evaporated milk
  • 1 teaspoon vanilla

In a small bowl, mix oatmeal and boiling water. Let stand 20 minutes.

Grease a 9”x13” pan. Heat oven to 350°F.

In another bowl, combine dry ingredients.

In a large bowl with an electric mixer, beat sugars and butter. Beat in eggs. Add the dry ingredients and oatmeal mixture, stirring until well-blended. Spread batter evenly in pan.

Bake 35 to 45 minutes, until toothpick inserted in center comes out clean.

While cake is baking, make topping by combining all ingredients. Set oven to broil. Spread topping over warm cake. Place under broiler until bubbly and coconut is brown.

Oatmeal Pancakes

Marilyn Bashore, Lititz

  • ¾ cup oat flour
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¾ teaspoon salt
  • 3 tablespoons butter, melted
  • 1¼ cups buttermilk
  • 1 cup cooked oatmeal (do not use instant)
  • 1 tablespoon honey
  • 2 large eggs
  • ¼ cup finely chopped pecans (optional)

Mix together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.

In a smaller bowl, stir the melted butter, buttermilk, cooked oatmeal, honey and eggs until thoroughly combined.

Gently fold the wet ingredients into the dry ingredients until just combined. Fold in pecans. Do not over mix the batter.

Heat a griddle or frying pan over medium-high heat. Lightly coat with butter. Drop 1/4 cup mounds of batter into pan. Flip pancakes when bubbles form around edges. Cook until golden brown, about 5 minutes total.

Oatmeal Pie

Marilyn Bashore, Lititz

  • 1 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 4 eggs, beaten
  • 1 cup light corn syrup
  • ¼ cup melted butter
  • 1 teaspoon vanilla
  • 1¼ cups quick-cooking oatmeal
  • 9” pie crust, unbaked

Preheat oven to 350°F.

In a large bowl, whisk together sugar, flour and spices. Stir in the eggs, corn syrup, melted butter and vanilla until combined. Mix in the oatmeal. Pour into unbaked pie crust.

Bake 45 to 50 minutes, until center has only a slight jiggle.

Let cool until filling firms.

Oatmeal Cranberry White Chocolate Cookies

Erla Martin, Lititz

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups oatmeal (quick oats)
  • 2 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1½ cups craisins
  • 1 cup vanilla chips

Cream sugar and butter. Add eggs, then add the rest of the ingredients.

Bake at 350°F for 10 to 12 minutes.

Peanut Butter Baked Oatmeal

Erla Martin, Lititz

  • 3 cups oatmeal
  • ½ cup brown sugar
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 2 eggs
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 teaspoons vanilla
  • ½ cup peanut butter

Mix all ingredients together and stir well. Put in a 9”x13” pan.

Bake at 350°F for 20 to 25 minutes.

Serve with milk.

Note: Chocolate chips and/or blueberries can be added before baking.

Monster Cookies

Mary Ann Dell, East Earl

  • 3 eggs
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon Karo syrup
  • 12 oz. peanut butter
  • 1 stick butter
  • 4½ cups oats
  • 3 oz. chocolate chips
  • 4 oz. M&M’s

Beat eggs; add sugar, vanilla, Karo, peanut butter and butter. Stir in oats, chocolate chips and M&M’s.

Drop by tablespoons onto an ungreased cookie sheet. Slightly push down cookies.

Bake at 350°F for 10 minutes.

Peach and Apricot Crisp with Cashew Oat Topping

Mary Ann Dell, East Earl

  • 1½ lbs. peaches, apricots and plums (about 5 cups)
  • ½ cup butter
  • ¾ cup brown sugar
  • ½ cup flour
  • 1 cup rolled oats
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup raw cashews, coarsely chopped

Preheat oven to 400°F.

Pit and cut the fruit. Place into a 9” square baking pan as you go.

In a small saucepan, melt the butter. Stir in sugar, flour, oats, salt, cinnamon and cashews. Sprinkle the mixture over the fruit.

Bake for 25 minutes, until the top is golden brown and the juices are bubbling.

Grammy’s Ginger-Oat Cookies

Mary Ann Dell, East Earl

  • ½ cup softened butter
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 1 egg
  • 1 tablespoon water
  • ½ teaspoon vanilla
  • 1 cup flour
  • ½ teaspoon baking soda
  • ½ cup finely chopped crystallized ginger
  • 1½ cups quick-cooking oats
  • 6 oz. chocolate chips
  • ½ cup chopped pecans

Combine butter, sugar, brown sugar, egg, water and vanilla in a bowl and beat.

Add flour, baking soda and ginger. Mix well. Add oats, chocolate chips and pecans; mix well.

Drop spoonfuls of dough onto sprayed cookie sheets and bake at 350°F for 12 to 15 minutes or until cookies brown.

Makes 4 dozen cookies.

Chewy Oatmeal Cookies

Mary Ann Dell, East Earl

  • 1¼ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup margarine
  • ½ cup white sugar
  • 1½ cups light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup coconut
  • 2½ cups quick oatmeal
  • 1 cup chocolate bits

Combine flour, baking powder, salt and baking soda and set aside.

Mix margarine and both sugars together. Add eggs and vanilla. Add dry ingredients, coconut, oatmeal and chocolate bits.

Drop by tablespoons on cookie sheets. Bake at 375°F for 10 to 11 minutes.

Quick Chocolate Oat Cookies

Mary Ann Dell, East Earl

  • 2 cups sugar
  • ¼ lb. butter
  • ¼ cup cocoa
  • ½ cup canned milk
  • 1 teaspoon vanilla
  • ½ cup peanut butter
  • 3 cups quick oats

Mix together sugar, butter, cocoa and caned milk; put over low heat and bring to a boil for 1 minute. Remove from heat. Add vanilla, peanut butter and oats.

Spoon onto waxed paper and cool.

Oatmeal Candy

Mary Ann Dell, East Earl

  • 1 cup sugar
  • 2 tablespoons cocoa
  • 4 tablespoons butter
  • ¼ cup milk
  • ¼ cup peanut butter
  • ½ teaspoon vanilla
  • 1½ cups oatmeal

Combine sugar, butter and milk in sauce pan; cook for one minute on high heat, stirring constantly. Pour mixture into a bowl. Add peanut butter and vanilla. Stir. Add the oatmeal and mix well.

Drop by teaspoons onto a waxed paper-lined cookie sheet. Chill in refrigerator until firm.

Oatmeal Pie

Mary Ann Dell, East Earl

  • 3 eggs, well-beaten
  • 2/3 cup granulated sugar
  • 2/3 cup uncooked oatmeal
  • 1 cup brown sugar
  • 2/3 cup coconut
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • ½ cup milk
  • pie crust

Mix all ingredients together and pour into and unbaked pie crust.

Bake at 375°F for 35 to 40 minutes.

Martha’s Oatmeal Cookies

Mary Ann Dell, East Earl

  • 2 eggs, beaten
  • 2 cups brown sugar
  • 1 cup grated coconut
  • 1 cup chopped walnuts
  • 2 cups flour
  • 1 cup shortening
  • 4 cups uncooked rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons hot water
  • pinch of salt
  • 1 cup raisins

Mix all the ingredients together. Drop by spoonfuls onto a cookie sheet.

Bake at 350°F for 12 to 15 minutes.

Makes 2½ dozen.

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