Easy Bisquick Oatmeal Bread Recipes

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

BISQUICK® BANANA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
• Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

EASY BISQUICK BREAD

Steps:

• Preheat oven to 35O°F.
• Mix first 4 ingredients together.
• Beat vigorously for 30 seconds.
• Stir in nuts (optional).
• Pour batter into greased loaf pan.
• Bake 45 to 50 minutes.
• Cool before slicing.

OATMEAL BREAD

Steps:

• 1. Pour boiling water over oatmeal, stand 1 hour. Add lard, salt molasses and flour, stir well and let rise. Then spoon into two loaf tins. Let rise and bake 1 hour at 350.

BISQUICK OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375℉ (190℃). In large bowl, combine all ingredients except oats and raisins, blend until smooth. Stir in oats and raisins. Drop by heaping teaspoonsful 2 inches apart on greased cookie sheets. Bake 9 to 13 minutes until light golden brown. Immediately remove from cookie sheets.

EASY BISQUICK OATMEAL CINNAMON RAISIN MUFFINS

Steps:

• 1. Pre heat oven 400 degrees, line a muffin pan with cupcake liners
• 2. slightly beat the egg, add all the remaining ingredients, mix until the ingredients are wet, don't over mix.
• 3. I use an ice cream scoop and scoop the mixture in the cupcake liners, I got 7 muffins out of this batter, depends on how big or small you want the muffins.
• 4. Place in the oven and bake 18-20 mins, until golden brown. I will let you know how the family likes it when they get up, which will be soon when they smell these....mmmm

20 EASY BISQUICK RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

OATMEAL BREAD

Steps:

• Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
• Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
• First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
• Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
• Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
• Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

OATMEAL QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 8 1/2" by 4 1/2" or 9" by 5" loaf pan. In large bowl, combine milk and 1 cup oats; let stand 5 minutes.
• To oat mixture, add eggs, margarine or butter, and brown sugar; mix well, making sure there are no lumps of brown sugar. Stir in flour, baking powder, and salt just until blended.
• Spoon batter into loaf pan. Sprinkle top with remaining oats. Bake 55 to 60 minutes in 8 1/2" by 4 1/2" pan (bake 35 to 40 minutes in 9" by 5" pan) until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.

BEST-EVER OATMEAL BROWN BREAD

Steps:

• Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
• In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

EASY BISQUICK OATMEAL BREAD

Steps:

• Combine Bisquick, oats and sugar.
• Combine egg, milk and oil.
• Add to the dry mixture, beating until smooth.
• Stir in chips and nuts.
• Bake in a greased, wax paper-lined bread pan for 70 minutes at 350.
• Cool 10 minutes and remove from pan by lifting the wax paper.
• Wait for bread to cool before removing wax paper to avoid excessive crumbling.

BISQUICK BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 9x5x3-inch loaf pan.
• In a large bowl, combine bananas, sugar, milk, oil, vanilla, and eggs. Stir in the Bisquick mix and nuts. Pour the mixture into the greased pan.
• Bake for 50 to 60 minutes. To check for doneness, stick a toothpick into the center of the bread. You'll know it's done when the toothpick comes out clean.
• Let the bread cool in the pan for 10 minutes.
• To remove the bread from the pan, loosen the sides with a knife. Flip the pan over to release the bread. Place on a wire rack, top side up, and cool for 2 hours.
• Serve and enjoy!