Fun with Oatmeal

We like oatmeal! We eat it with cinnamon, sugar, and dates for breakfast. We eat it in pancakes. We eat it in bread. We make drums out of the containers. Michael even likes to sprinkle it on the floor if he gets into the kitchen unattended.
Here are two of our oatmeal recipes that got the You Can Make This Again rating.

Oatmeal Bread
from a Taste of Home flyer

1 c. boiling water
1 c. old-fashioned oats
1 package (2 1/4 t.) active dry yeast
1/3 c. warm water
1/4 c. honey
1 T. butter
1 t. salt
3-3 1/2 c. all-purpose flour
melted butter
additional oats

In a large mixing bowl, combine boiling water and oats; let stand until warm. In a small bowl, dissolve yeast in warm water; add to oat mixture.
Add honey, butter, salt, and 2 c. flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into a loaf; place in a greased loaf pan. Brush with melted butter. Sprinkle with oats.
Cover and let rise in a warm place until doubled, about 30 min. Bake at 350 for 50-55 min. or until golden brown.
Yield: 1 loaf

Oatmeal Pancakes or Waffles
adapted from a recipe heard on the radio

2 c. milk (soymilk works, too)
1 1/2 c. oatmeal (we use quick oats)
Pour milk over oatmeal, let stand 5 min.

2 T. sugar
1 c. flour
1 T. baking powder
1 t. salt
2 T. ground flax seed, optional
2 eggs, beaten, or equivalent egg substitute
1/3 c. vegetable oil
Stir all ingredients together.
Cook on greased griddle or waffle iron.
Makes 12-16 pancakes or 5 good-sized waffles.

Serve with butter, syrup, or peach preserves. Good for car snacks without toppings.