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Tuesday, February 8, 2011


Once we sowed wild oats, now we cook them in the microwave.”

Eating oatmeal is one of those healthy habits that's easy to follow through on.    And it's a thrifty person's dream.  I just purchased a 42 oz. container of quick oats (I always use quick oats) for $1.98.   That's less than seven cents a serving!  And when you consider all the health  benefits, it's well worth the effort of making some each morning.  Not that it takes much effort, I just put 1 cup of water and 1/2 cup of oats in a microwavable bowl and zap it in the microwave for a couple of minutes.  No need to buy the overly sweetened packets of instant oatmeal.  This is just as easy.  I like to add a bit of brown sugar and sprinkle mine liberally with cinnamon.  My son likes his with honey and a spoonful of peanut butter.  You can dress it up or down as you desire.  Other good toppings are dried fruit and nuts, or how about some chopped apples or applesauce. Yum!

You can also add oatmeal to your meatloaves and meatballs to stretch it farther.  It makes it moister also.  If you don't have a recipe for meatloaf, here's wartime recipe (meat was rationed) that I found in old Woman's Day magazine:

1 C. vegetable broth (they used the water that vegetables were cooked in)
1 C. uncooked oatmeal
1 lb. hamburger
1/2 tsp. sage
2 tsp. salt
1/2 tsp. pepper
1 onion, minced
1 Tbsp. minced celery leaves or parsley
half a green pepper, minced
1 egg

Heat the broth and pour over the oatmeal; let stand until cold.  Add remaining ingredients.  Mix until well-combined.  Shape into a loaf.  Bake in a 350 degree oven for 1 - 1 1/4 hours basting occasionally with the juices from the pan.

You'll need some bread with that meal, here's a recipe for a very good bread:

1 C. boiling water
1/2 C. oatmeal
1 Tbsp.  margarine or butter
1 1/2 tsp. yeast (half a packet)
2 Tbsp. warm water
1/4 C. dark corn syrup
1 tsp. salt
2 1/2 - 3 C. flour

Pour boiling water over oatmeal and margarine in a large bowl. Stir until margarine is melted.  Cool about 10 minutes, stirring occasionally.  Sprinkle yeast over warm water, stir to dissolve. (proofing the yeast).  Stir yeast, corn syrup, and salt into oatmeal mixture.  Stir in enough flour to make a stiff dough.  Turn out dough onto a lightly floured surface; knead until smooth and elastic.  Place into a greased bowl; turn over to grease top.  Cover; let rise until double in bulk.  Punch down dough.  Shape into a loaf.  Place into a greased pan, cover and let rise until doubled.  Bake at 350 degrees for 50 minutes or until loaf sounds hollow when tapped.

Now you have the bread for  your lunchpail, how about some cookies?

1 1/2 C. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 C. oatmeal
1 C. sugar
1/2 C. raisins (or dried cranberries, dates, or anything your heart desires)
1/2 C. chopped nuts (optional)
1/2 C. shortening
1/2 C. butter
1 egg
1 Tbsp. molasses

Melt shortening and butter together.  Cool.  Stir in molasses and sugar.  Stir in egg.  Combine flour, cinnamon, baking soda, and salt.  Stir into shortening mixture until well-combined.  Stir in oatmeal.  Stir in nuts and raisins.  Drop by teaspoonfuls onto ungreased cookie sheets.  Bake at 350 degrees for 10 minutes or until edges are brown.

Another good lunchpail snack is Oatmeal cake:

1 1/4 C. hot water
1 C. oatmeal
1/2 C. butter
1 C. brown sugar
1 C. sugar
2 eggs
1 1/3 C. flour
1 tsp. soda
1/4 tsp. salt
2 tsp. cinnamon
Pour the hot water over the oatmeal.  Let stand for 20 minutes.  Stir occasionally. Beat together the butter and sugars.  Beat in the eggs and the oatmeal mixture.  Beat in the flour, baking soda, salt, and cinnamon.Pour into a greased 13 X 9 inch pan.  Bake at 350 degrees for 30-35 minutes.
Take from oven and put on top:
3/4 C. chopped nuts
1 C. coconut
Bring to a boil:
1/2 C. brown sugar
2 Tbsp. milk
1/4 C. butter
Mix and spoon over hot cake.  Put under the broiler  just until the coconut starts to brown and the brown sugar mixture starts to bubble.

Or maybe pie is more your style?

2/3 C. sugar
1/2 C. margarine (softened)
2 eggs
2/3 C. corn syrup
1 tsp. vanilla
1 tsp. vinegar
1 C. oatmeal
1 9-inch pie shell (unbaked)
Mix sugar, margarine, eggs, syrup, vanilla, and vinegar together.  Add oatmeal.  Pour into the pie shell.  Bake at 350 degrees for 45 minute to an hour until the filling is set.  Serve hot or cold, preferably with a big dollop of whipped cream!


  1. We love oatmeal, too. We eat a lot for breakfast (I like mine with a little vanilla and walnuts) and I frequently make oatmeal cookies but I have to admit I've never heard of oatmeal pie. I'm having a little trouble with that. But otherwise, it's a good hearty staple in our pantry, too!

    Thanks for the kitchener hint - actually that does make the directions a little more clear! But the test will be when I try it out on my current sock. I'll let you know how that goes!(-:

  2. Glad the hint helped Sandy! I had to use it to graph the lace end onto my scarf, so it was fresh in my mind. Oatmeal pie taste somewhat like pecan pie. Never thought to use vanilla in my oatmeal. You learn something new everyday!

  3. I like to add dried cranberries, nuts and Salba to mine and top it off with a bit of my favorite flavored coffee creamer!

  4. I'm coming to your house to eat! The bread sounds heavenly! I love oatmeal cake, but the pie is a new one on me. I like molasses on mine! And, of course, lots of butter!

  5. Well come on over Matty! That bread recipe was from one of those old WWII magazines too. It was the best bread I've ever made. I see there's lots of different ways to prepare oatmeal.

  6. I fix oatmeal with a bit of brown sugar, cinnamon, raisins or craisins, sometimes chopped nuts. I love oatmeal bread, make mine in the bread machine. Oatmeal cookes are always good too and we've had oatmeal pie too. It is kind of like pecan pie, but it didn't fool DH's maternal grandmother. :-)