leftover oatmeal?

Question

Does anybody know of a any recipes to use leftover oatmeal with?

Answer 1

Oatmeals buscuits Yummy

QUAKER'S BEST OATMEAL COOKIES

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 stick butter
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt (opt.)
3 c. Quaker Oats (quick or old fashioned, uncooked)

Preheat oven to 375 degrees.
Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. 4 1/2 dozen.

OATMEAL COOKIE SQUARES: Press dough onto bottom of ungreased 13"x9" pan. Bake about 25 minutes or until light golden brown. Cool completely; cut into 1 1/2" squares. Store in tightly covered container. 4 dozen.

VARIATIONS: Add any one or combination of two of the following ingredients, if desired: 1 cup raisins, chopped nuts, or semi sweet chocolate, butterscotch or peanut butter flavored pieces.

Answer 2

When I have left over oatmeal I add it to my regular bread recipe and then just make the bread the normal way from there. I make most of the bread we eat so I'm always making bread. If you have a basic muffin recipe I'm sure you could start out with the oatmeal and add the other ingredients from there. Just experment with it!

If you like bananas you can add chopped bananas with the apples and raisins and cook as usual. Makes very good oatmeal! I have a friend who tops oatmeal with a scoop of ice cream instead of milk. Its very good that way but I wouldn't do that every time. Just for the occasional breakfast treat! When you do don't add extra sugar to the oatmeal.
This bread doesn't have a real recipe. Every time I make it it is different. Here is the general guideline, or story if you will, of how I make this bread. It will make one free-form loaf

Step One: 5 Minutes work and hours waiting
Start with 2 Cups Cooked Oatmeal. I use slow cooked oatmeal. Use whatever you have left over or make extra so you have left-overs. Let the oatmeal cool until it is below body temperature. Add ¼ Cup Flour and ½ Cup Water. Sprinkle with 2 ½ Teaspoons or 1 Packet Dry Yeast. Use pain old yeast or bread yeast. Don't use instant yeast. For a more interesting bread add less Yeast and let the bread take it's time rising. Stir together and let it sit on the counter for a while. In this case a while means anywhere from 4 to 24 hours. If it needs to sit for more than 24 hours add some more flour and give it another stir.

Step Two: 25 Minutes work and more waiting
Give the Oatmeal a good stir. Add 2 Teaspoons Kosher Salt and begin adding Flour. Keep adding flour and stirring until you are tired of mixing. Turn the dough out onto a Floured board or counter. Here Floured mean the work area is solidly white with Flour and there is a good mound of Flour in the corner to use later. Knead the dough adding more Flour as you go, until the dough is smooth and elastic. To quote James Beard, "You can not knead too much." If you are stressed -- go to town. If you are in a hurry -- stop when it feel like real dough. I sometime add ¼ Cup Molasses along with the Salt.

Put the dough in a bowl and cover with a towel and set it in a warm draft-free place for two hours. Like that ever happens at my house. This is the part where I tend to abuse the dough most. The bread will rise faster where it is warm and slower where it is cold. On average it will take 1-3 hours for the bread to rise at room temperature. But what if you aren't going to be around in 2 hours? Fine, put it some place cooler, like the refrigerator or the back deck on a freezing night. When you are ready for the next step, bring it in an let it finish rising.

So, now it has risen and you still don't have time to finish the bread. No problem. Just punch it down and knead it a bit more and let it rise again and again. Yes, it is abusive and you won't get a consistent product, but if you want a consistent product you can go to a store or read a real cookbook. I'm just telling you how works in my life.

In the end the dough should be about doubled in size and won't spring back when you poke it with your finger.

Step Three: 15 Minutes work and 1-2 hours waiting.
Punch down the dough one last time. Knead in any extras like Rosemary Make a ball and let the dough rest for about 10 minutes. Form the dough into a loaf or drop in into a loaf pan. Let rise one last time until it is almost double its original size.

Step Four: 5 Minutes work and the final hour of waiting.
Heat the oven and baking at least a half hour before baking to 400 degrees.

Slide the dough onto a baking stone or baking sheet and bake for 40 minute to an hour. The bread should sound hollow. Cool on a rack until you can't stand waiting and enjoy.

Answer 3

You boil water and pour the oatmeal. Then stir and add milk, sugar and chocolate. Now, I am hungry. It's called "Champorado". You can eat it with fried fish.

Answer 4

Put some in an old pair of thights or stockings and tie it under the hot tap when running a bath. It softens the water you can still use your favorite bubbles and relax.

Answer 5

YOU CAN USE LEFTOVER OATMEAL FOR ANYTHING FROM BREADS, DESSERTS TO MAIN COURSE DINNERS!

Answer 6

Fry it in butter and eat. I like it if it gets a little crunchy coating on it.