3 Great Ways to Use Leftover Oatmeal

Oatmeal is a long standing staple in most families; especially large ones. It makes sense since it is cheap to make, feeds lots of people, is very filling and versatile. The one problem is that it is not the most appealing leftover. It gets slimy and jelly like. ewww... But here are three of my favorite ways to reconstitute leftover oatmeal so that it is put to good use.

Oatmeal Bread                                

I found this recipe on Food Network so I take no credit for it (or the picture which came off the Food Network site) This bread is really moist and super yummy. It makes really good toast. I read that this is a similar recipe to what many women used during World War One because of rationing.

Ingredients

1 package active dry yeast
11 ounces bread flour, plus extra for kneading
1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided
1 teaspoon kosher salt
12 ounces leftover, cooked old fashioned rolled oats, at room temperature
1/4 cup warm water
2 tablespoons agave syrup
1 tablespoon olive oil, plus extra for bowl and pan
1 large egg yolk
1 tablespoon water

Directions

• Heat the oven to 350 degrees F.

• Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.

• Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.

• Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.

• Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan.

• Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. 
• Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. 
• Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Yield: 1 Loaf

Oatmeal Muffins

This is my family's favorite way to use leftover oatmeal. You can use this basic recipe to make any kind of muffin depending on what you add. We really like banana nut. We add 1 banana and a cup of pecan. Or you can add a cup of blueberries, chocolate chips, craisins, raisins or whatever you like. 

P.S. I didn't take this picture either but I have never taken pictures of these muffins. I guess I didn't really need to include a picture because I am sure all of you know what muffins look like. Oh well, you get a bonus ;)

Ingredients

1 c. flour

1 c. brown sugar

1 tsp. baking powder

1 tsp. baking soda

1\2 tsp. salt

1\2 tsp. cinnamon

1\2 c. oil

2 eggs

1 c. leftover oatmeal

1 tsp. vanilla

Directions:

• Heat oven to 350 degrees 
• Whisk dry ingredients together in a bowl
• In a separate bowl, whisk together wet ingredients
• Stir together the the contents of both bowls
• Stir in you add - ins of choice
• Fill greased or lined muffin cups 2\3rds full
• Bake for 18 minutes or until a toothpick inserted into the center comes out clean

Yield: 1 doz. muffins (double or triple recipe depending on how much oatmeal you have. You can even do the recipe up to six times over. I know from experience. Don't ask me how we ended up with so much leftover oatmeal.)

Oatmeal Face Mask

This is what Hannah and I do with leftover oatmeal. We try to do a face mask at least once a week and we have always made our own mask. We used to follow recipes then Hannah came up with her own recipe that was a combination of all our favorite recipes. She is an excellent face mask maker :) This mask is a great exfoliating mask and is good for normal to dry skin.

I am not going to put a picture of Hannah and I with the face mask on. It would scare you too badly.

Ingredients:

3 slices cucumber

1 TBS. plain yogurt

1 tsp. oil

2 TBS. oatmeal

3 generous pinches of salt

1 baby carrot

1 TBS. honey

Directions:

• Combine all ingredients in a food processor and blend until smooth. If the mixture is to runny add some dry oats. the mixture should be sticky and moist but not runny.

Yield: Enough mixture for face masks for two people. (People mine and Hannah's size that is)