Versatile Oat Mix Recipes

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MASTER BAKING MIX



Master Baking Mix image

I always keep this versatile baking mix handy so I can whip up a sweet treat for unexpected guests. -Ruby Love, Deer Island, Oregon

Provided by Taste of Home

Time 15m

Yield 14-1/2 cups.

Number Of Ingredients 6

8 cups all-purpose flour
2 cups nonfat dry milk powder
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups shortening

Steps:

  • In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place or freeze for up to 6 months., Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake.

Nutrition Facts :

OAT FLOUR PANCAKES RECIPE



Oat Flour Pancakes Recipe image

These fluffy oat flour pancakes are the perfect quick & easy gluten free breakfast! How to make healthy pancakes with oats in under 30 minutes.

Provided by Alyssia Sheikh

Categories     Breakfast

Time 20m

Number Of Ingredients 10

2 cups oat flour (or 2½ cups rolled oats, blended)
2 tsp baking powder
½ tsp cinnamon
½ tsp salt
2 eggs
1 cup milk of choice
½ tsp vanilla extract
1 tsp lemon juice
oil or butter (for cooking)
toppings of choice ((maple syrup, fresh fruit, whipped cream))

Steps:

  • To make homemade oat flour, add rolled oats to a blender and blend into a fine, fluffy texture.
  • Whisk together dry ingredients (oat flour, baking powder, cinnamon, and salt).
  • Separately, whisk together wet ingredients (eggs, milk, vanilla, and lemon juice).
  • Fold dry mixture into wet mixture, but don't overmix.
  • Allow batter to sit for 5-10 minutes to thicken slightly.
  • Heat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
  • Add a drizzle of oil or melt butter onto the griddle.
  • Use an ice cream scoop (or ¼ cup) to distribute pancake batter onto heated surface. (Or 1 Tbsp for mini silver dollar pancakes.)
  • Cook pancakes until small bubbles form and bottoms are lightly browned, then flip. (These will bubble slightly, but not as much as traditional pancakes.) Cook about 1½-2 minutes per side. (Or 45-60 seconds per side for silver dollar.)
  • Serve and enjoy with maple syrup and your favorite toppings!
  • Yields 8-10 oat flour pancakes, using ¼ cup scoop for batter.
  • Turn heat on griddle to medium low (300°F or 150°C) for 5-10 minutes while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
  • Water Test: Drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it's too hot; if water droplets sizzle but "dance" and move around, the temperature is perfect.
  • Follow cooking procedure described above.

Nutrition Facts : ServingSize 3 medium pancakes, Calories 378 kcal, Fat 9 g, Carbohydrate 56 g, Fiber 8.5 g, Protein 12.5 g

VERSATILE OAT MIX



Versatile Oat Mix image

In El Dorado, Arkansas, Dorothy Smith uses one oatmeal mixture in three tasty ways. For breakfast, savor a stack of pleasant pancakes, or spread warm muffins with butter, honey or jam. For dessert, a golden fruit crisp offers old-fashioned flavor with the ease of canned pie filling.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 17

3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats
ADDITIONAL INGREDIENTS FOR OAT PANCAKES:
1 egg, lightly beaten
1 cup water
ADDITIONAL INGREDIENTS FOR OATMEAL MUFFINS:
1 egg, lightly beaten
2/3 cup milk
ADDITIONAL INGREDIENTS FOR PEACH CRISP:
1/4 cup packed brown sugar
1 can (21 ounces) peach pie filling
Ice cream or whipped topping, optional

Steps:

  • In a large bowl, combine the flour, sugars, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 9 cups (number of batches varies depending on recipe used)., To prepare pancakes: Combine 1-1/2 cups oat mix, egg and water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes. , To prepare muffins: Combine 3 cups oat mix, egg and milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. , To prepare peach crisp: Combine 2 cups oat mix and brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with pie filling. Sprinkle with remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired.

Nutrition Facts : Calories 330 calories, Fat 17g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 271mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.

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