Recipes for Leftover Oatmeal

Since I'm trying to clean out my pantry and freezer before the upcoming big grocery day, I began searching the web to find uses for the dib dabs of oatmeal frozen in baggies at the bottom of my freezer. Waste not, want not, right? I found some really yummy looking recipes.

I've made this cake for years. Delicious, but very rich.

The Best Oatmeal Cake Ever

For the Cake:
1 1/4 c Boiling Water (I substitute about 1.5 cups cooked oatmeal for the water and oats)
1 c Quick Oats
1 stick butter
1 c brown sugar
1 c white sugar
2 eggs
1 1/3 c flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg


For the Icing:
1/2 stick butter
1 c brown sugar
1/4 c evaporated milk
powered sugar

Mix water, oats, and butter & let stand for 15 minutes (not necessary if using leftover oatmeal). Add remaining ingredients together in a bowl. Add oatmeal mixture to the bowl and mix well. Bake in an 8 x 11 casserole dish at 350 for 30 minutes.

ICING DIRECTIONS:
Melt ingredients together in saucepan and cool. Add powered sugar until thick enough to pour over cake. Pour over HOT cake! I usually take a toothpick and poke holes throughout the cake so that the icing sinks in…YUMMY!


Peanut Butter Bars with Leftover Oatmeal

2 cups leftover oatmeal1/2 cup butter, softened (coconut oil is also yum)
1 cup sweetener…sugar, sucanat, etc….(or honey- if you half the amount, and it doesn’t get the batter too moist)
1 egg
1 cup whole grain flour…wheat, spelt, etc….(maybe a bit of extra flour if you used honey to sweeten)
1/2 tsp. baking soda
1/3 cup peanut butter (we like this better doubled)
1 tsp. vanilla

Cream butter, sweetener and eggs in a bowl. Add oats and other ingredients; mix well. Spread into greased 9×13″ baking pan. Bake at 350 for 20-25 minutes. Cool on wire rack; cut into bars.




Leftover Oatmeal Cookies
2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening
2 eggs
1 1/2 c. cooked oatmeal

Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.


Cooked Oatmeal Scones
2 tablespoons butter
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk
1 3/4 cups whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt


1 Melt the butter and honey together, and mix them into the cool, cooked oatmeal. Mix in the milk, half at a time. Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any. Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.