15 Delicious Recipes To Use Up That Leftover Oatmeal

Mix brown sugar, baking soda, baking powder and flour in a large mixing bowl. Once both bowls are thoroughly mixed, combine the wet and dry ingredients and stir just enough for the dry ingredients to become moist. Grease or line muffin tin and pour in mixture. Bake for about 20 minutes. Warm up oatmeal until it's slightly warm. In a large mixing bowl, mix oatmeal, honey, water, and yeast.

Mix it just enough to break up the oatmeal. Let it sit for about 15 minutes. Add salt and 2 cups flour to the mixture and stir thoroughly. Keep adding flour while stirring until the mixture becomes dough that just barely holds together. Knead the dough and add more flour as needed for about three minutes.

Cover and let sit for 20 minutes. Knead the dough again for about four minutes. When the dough's surface is smooth and not sticky, then you can stop kneading. Place the dough in a clean bowl with a little bit of oil in it. Turn the bowl so the entire surface of the dough is covered in oil. Cover bowl and let the dough rise until its size has doubled.

Turn it out on a floured surface and punch it down. Shape into 2 loaves. Preheat oven to 375 degrees. Bake for 30 minutes or until it sounds hollow when you tap it. Use beater to mix butter and sugar. Beat for about 1 minute on medium speed. Add eggs, vanilla, and molasses to the mixture and mix with a wooden spoon. Now put in the remaining ingredients and stir until until they are just combined. Fill the muffin cups about 2/3 of the way full and bake for 10 minutes or until golden brown. Makes about 24 muffins.

Put butter into a medium saucepan and heat it over medium heat. Tilt the pan so all of it gets coated with butter. Pour 1/4 cup of the batter into the pan. Cook the pancake on the first side until bubbles appear on the top of the pancake. Flip the pancake and cook the second side until golden brown. Repeat steps 3,4, and 5 until all of the batter is used up and enjoy. Put the oatmeal in mason jar or other lidded container.

Add the almond milk, honey, vanilla, and spices. Stir until completely mixed. Next add the apple pieces and chopped walnuts. Put the lid on the jar and refrigerate for 8 hours. Add the almond milk, applesauce and spices. Stir until completely mixed. Add walnuts and apple pieces and mix. Put the lid on the jar and refrigerate for 8 hours. Golden Barrel Blackstrap Molasses, 16 fl. Heat butter or oil up in saucepan on medium heat. Tilt the pan so it's coated on all sides. Put 1/4 cup cooked oatmeal into pan when it's heated.

Cook one side of patty until it can keep its form and no longer sticks to the pan. The cooked side should be golden brown. Carefully flip and let cook until second side is golden brown. Repeat steps 2, 3, and 4 until all the oatmeal is cooked. Serve hot and with molasses, honey, or syrup. Put water and milk in a medium pot and bring it to a boil over medium heat.

Add oatmeal, pumpkin pie spice and mix. Bring the mixture back to a boil and cook for about 1 minute and thirty seconds, stirring occasionally. This does have a tendency to boil over, so adjust the heat as necessary. Take the pot off the heat and put a lid on it. Let it sit overnight, or for about eight hours.

Put the pot back over medium heat and stir in the pumpkin and maple syrup. Cook for 10 minutes or until the mixture is warm and soft. Preheat oven to 350 degrees. In a separate bowl, coming oatmeal, bananas, eggs, apple cider vinegar, vanilla, almond butter, and almond milk. Mix together dry and wet ingredients until just combined. Mix in the chocolate chips.

Stir sparingly to keep the muffins from becoming tough. Bake for about 22 minutes or until toothpick comes out clean. Preheat oven to 380 degrees. Cook for about 20 minutes, or until it's firm. Set the oven to "high broil" for about three more minutes to give it a crispy crust. Serve hot or cold and enjoy!

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