Baked Oatmeal ~ from Mrs. Mungo

3 cups oatmeal

3/4 cup brown sugar

1/2 cup butter

2 eggs

2 cups milk

1 teaspoon vanilla

2 teaspoons baking powder

1 teaspoon salt


Preheat oven to 375 degrees Fahrenheit. Mix all ingredients together (I soften the butter and cut it into the dry ingredients before mixing in the wet ingredients) and pour into 13 x 9 inch buttered pan.

Bake at 375 degrees for 25 minutes.


I add chopped almonds and blueberries and/or bananas after it’s finished cooking.


Eta: You can add an extra egg or two, if you are looking to up the calories and/or protein. It won’t change the texture or anything.

Edited by Mrs Mungo, 27 July 2012 – 10:37 AM.

Pumpkin-Oat Pancakes ~ posted by Julie in AK

Here is our hands-down, all-time favorite pancake recipe. The cook book has long since fallen apart, but is The Good Food Book by Jane Brody. If you use organic pumpkin, it will be even better. (Do a side by side taste test of organic pumpkin puree and regular. The regular has no taste!)


“wet” ingredients:
1/2 cup rolled oats
1 cup buttermilk
1 egg white
1 whole egg
1 T. oil
1/2 cup pumpkin puree
1/3 cup lowfat or skim milk

“dry” ingredients:
1/2 cup whole-wheat flour
1/3 cup all-purpose flour
2 T. wheat germ
1 T. sugar (or to taste)
1 t. baking powder
1/2 t. baking soda
1/4 t. cinnamon

1. In a large bowl, combine the oats and buttermilk, and let the mixture stand for about 15 minutes to soften.

2. Add the remaining “wet” ingredients, blending well.

3. In a small bowl, combine all the dry ingredients. Stir them into the wet ingredients, mixing them until the batter is fairly smooth. Add more milk if the batter is too thick.

4. For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.

Pumpkin-Oatmeal Muffins ~ posted by mom2abcd

(from lowfat cooking guide on

1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1/2 cup raisins (optional)
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
1 egg lightly beaten, or 2 egg whites

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin cups.

Bake 22-26 mins or until toothpick comes out clean.

Dana’s NOTE: I used fresh cooked pumpkin with this came out great. I left out the raisins. I needed to cook it about 28 minutes. The muffin cups were filled very high.

Leftover Oatmeal Muffins ~ posted by mom2abcd

Whisk together in a bowl:
1 c. whole wheat flour
1/2-1 c. Sucanat (or honey or brown sugar)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon

Mix together in another bowl:
1/2 cup oil
2 eggs
1 c. leftover cooked oatmeal
1/2 c. raisins (optional)
1 tsp. vanilla

Combine two bowls until just moistened. Fill 2/3’s full in a greased muffin tin for 18 minutes at 350 degrees. You can double this recipe.

I got this from the Laine’s Letters Newsletter several years ago.

Oatmeal Muffins II ~ posted by mom2abcd

1 cup rolled oats
1 cup buttermilk (we used skim milk)
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/2 cup applesauce
1 egg
(we added 1 t. cinnamon, 1/2 t. nutmeg, 1 t. vanilla)

DIRECTIONS: Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature (we let the quickoats soak for 1 hour). Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners (they’ll stick to paper, grease the cups). In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar (and spices). Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups. Bake in preheated oven for 30 minutes (20 minutes was plenty!), until a toothpick inserted into center of muffin comes out clean.

(They are sweet, moist, and YUMMY! My kids love them too).

Oat Applesauce Muffins ~ posted by mom2abcd

1 c. rolled or quick oats
1 c. milk
1 c. whole wheat flour
1 t. baking powder
1/2 t. baking soda
2/3 c. brown sugar
1/2 c. applesauce
3/4 t. cinnamon
1/2 t. salt
1 t. vanilla
1 egg

Soak oaks in milk at room temp for 1 hour. Preheat oven to 350 degrees. Grease 12 muffin cups (the muffins will stick to paper liners). Mix flour, baking powder, baking soda, and brown sugar. Stir in oat/milk mixture, applesauce, and egg. Pour into muffin cups and bake until toothpick inserted into center of muffin comes out clean (roughly 20 minutes).

mix in the salt, cinnamon, and vanilla.
This are sweet and very moist. Very yummy.

Baked Oatmeal ~ posted by Rebecca S.

2-3 mashed bananas
1-2 eggs
3-4 cups quick oats
oat bran (optional)
flax seed (optional)
baking powder or soda
1/2 – 3/4 cup milk

and, of course, the most important ingredient of all:
chocolate chips (I won’t eat it with them!)

Just mix everything in a big bowl and bake at 350 for 20-30 mintues (depending on the size of container.

We love it!