With our effort to try and get most processed food out of our diet, I make oatmeal at least once a week. However, I never know how much to make and almost always have leftovers. Since Eleanore refuses to eat oatmeal more than once a week (even with wonderful mix-ins like homemade jam), these two recipes are perfect to use up all the leftovers we invariably have! I found this bread “recipe” and knew I could tweak it for our own use.
Leftover Oatmeal Bread
makes one loaf
1 1/2 c. cooked oatmeal (I used steel cut oats soaked overnight and then cooked in water kefir)
1 c. water
2 1/2-3 c. freshly ground flour
1/4 c. raw honey or maple syrup
1 1/2 tsp salt
2 tsp yeast
Place all ingredients in your bread machine in the order recommended and let it do the work for you. Check as it’s mixing for the right texture. If it looks too “batter-like” add more flour until the dough is pulling pretty cleanly from the side of the pan as it mixes. You can also mix this in a stand mixer, or by hand. If you’re working by hand or in the mixer, let it rise in a covered, greased bowl for 30 minutes. When the dough cycle is finished, gently form it into a loaf and place in a greased loaf pan to let rise again for 30 minutes, or until doubled. Bake at 375* for 40-45 minutes.
It makes amazing toast and is great for sandwiches, too!
Eleanore may not enjoy oatmeal as a “porridge” too often, but she definitely loves pancakes. This was my little recipe to “market” oatmeal in a different way for her. Adelaide really enjoyed them, too.
Leftover Oatmeal Cakes
2 c. leftover cooked oatmeal
1/2 c. whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 large eggs, lightly beaten
1/4 c. melted coconut oil or butter
Mix all dry ingredients together. Add oatmeal, coconut oil or butter and eggs and mix well.
Heat up a cast iron skillet over medium heat, adding a bit of coconut oil or butter to grease pan. Pour batter into pan (I do about 1/4c size). Cook cakes for 2-3 minutes on each side or until nicely browned. Regrease your skillet and repeat with rest of batter. Serve with maple syrup.