Think outside the box with oatmeal

By Olivia Fowler
For the Courier

There’s no better way to start a chilly morning than with a hot bowl of oatmeal, but this healthy grain has many more uses than just as hot cereal.

One of the favorite cookie recipes of all time is printed inside the box top of Quaker Oatmeal, but don’t stop there.

Try oatmeal in some of the delicious and different recipes we are featuring this week.

I think you’ll find a favorite.

Oatmeal Griddle Cakes

Pour the milk over the oats and let stand five minutes.

Stir the flour, baking powder, sugar and salt together.

Add the beaten eggs to the oat and milk mixture. Add the melted butter.

Mix the dry ingredients into the wet ingredients just until moistened.

You may keep this in the refrigerator for several days or make immediately.

Fry on griddle until brown. These are thick and take a little longer to cook than regular pancakes.

Serve warm with your favorite toppings.



Scottish Oat Scones

  • 1 1/2 c. all-purpose flour
  • 2 c. rolled oats
  • 1/4 c. white sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. dried currants
  • 1 egg, beaten
  • 1/2 c. butter, melted
  • 1/3 c. milk

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2-inch thick circles. Place on the prepared baking sheet. Score eight wedges into each circle of dough.

Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.



Orange Oatmeal Cookies

  • 8 tbsp. (1 stick) butter plus 1/4 tsp. for the baking pan
  • 1 egg
  • 1/4 c. mashed ripe banana (about 1/2 banana)
  • 1 tsp. vanilla extract
  • 1/2 c. packed brown sugar
  • 1-1/2 tsp. grated or minced orange zest
  • 1 c. whole-wheat pastry flour
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1-1/2 c. old-fashioned rolled oats or 1 c. oatmeal plus 1/2 c. 4-grain cereal
  • 1/4 c. unsweetened shredded coconut
  • 1/2 c. (2 ounces) chopped walnuts
  • 1/2 c. golden raisins or 1/2 c. chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat eight tablespoons butter and egg until well blended and smooth. Gradually beat in banana, vanilla, and sugar. Mix until combined. Add orange zest and, using a wooden spoon, mix until thoroughly blended.

In a large bowl, mix together flour, salt, baking powder, oats, coconut, walnuts, and raisins or chocolate chips. Slowly add dry ingredients to wet ingredients and mix until there is no sign of dryness.

Smear 1/4 teaspoon butter on a baking sheet, then drop heaping tablespoons of the dough onto the sheet two inches apart. Press down lightly on dough to flatten. Bake about 20 minutes, until lightly browned. Do not overbake. Transfer cookies to a wire rack to cool.


Blackberry Oatmeal Cheesecake Bars

  • 1 can (15 oz.) blackberry fruit filling or topping in light syrup
  • 2 tbsp. cornstarch
  • 2 c. all-purpose flour
  • 2 c. quick cooking oats
  • 1-1/2 c. packed brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. (2 sticks or 16 tbsp.) cold butter, cut into cubes
  • 12 oz. (1-1/2 large packages) cream cheese, at room temp.
  • 1-1/4 c. powdered sugar
  • 2 large eggs, at room temp.
  • 2 tsp. vanilla extract
  • 1 tsp. lemon juice

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with non-stick foil.

Strain blackberries over a bowl and reserve juice. Press berries through a fine mesh sieve into the juice to remove the seeds. Add cornstarch and mix until smooth. In a saucepan, bring berry mixture slowly to simmer, stirring constantly until it begins to thicken. Remove from heat and let cool.

Combine flour, oats, brown sugar, baking soda, and salt. Cut in butter until crumbly. Press half of mixture into baking pan. Bake for 15 minutes. Let cool cool slightly.

Blend cream cheese until smooth, then beat in powdered sugar. Add eggs one at a time, beating only until incorporated. Then beat in vanilla and lemon juice.

Spread blackberry mixture evenly over bottom crust. Place dollops of cream cheese mixture evenly over blackberry mix and swirl gently, if desired. Top with remaining half of crumb mixture.

Bake 45 to 50 minutes, until center is no longer jiggly. Cool to room temperature. Lift out bars by the foil insert and cut into bars.

Refrigerate until chilled before serving. Refrigerate leftovers.