Quick Recipes and Easy

Four Delicious Oatmeal Recipes

Oatmeal Banana Waffle

2 cups oatmeal
2 cups water
1/2 banana
2 tablespoons powdered milk
2 tablespoons olive oil
1/2 teaspoon salt


Turn waffle iron on high

Place ingredients in the blender and blend on high until the contents are smooth

Let the mixture sit for a few minutes to thicken

Spray the waffle iron with a non-toxic non-stick spray

Pour the mix on to the waffle iron

Cook for about 10 minutes

Repeat until you are out of batter

North Staffordshire Oatcakes

North Staffordshire oatcakes are a local delicacy in the North Staffordshire area of England, and so may be known to non-locals as a North Staffordshire oatcake or Potteries oatcake. These use flour and yeast, whereas other oatcakes do not. When pre-cooked, they are a form of quick food, and catering outlets in the area usually offer oatcakes with fillings such as cheese, bacon, sausage and egg. They can be re-heated by frying in butter, or by grilling. In addition, pikelets are often served alongside oatcakes in a similar fashion.


8oz fine oatmeal
8oz wholewheat or plain flour
1 teaspoon salt
1/2oz fresh yeast
1 1/2 pints warm milk and water, mixed half and half
1 teaspoon sugar

Add the salt to the flour and oatmeal.

Dissolve the yeast with a small warm liquid and add the sugar. Allow the mixture to become frothy.
Mix the dry ingredients with the yeast liquid to make a batter.

Cover the batter with a clean cloth and leave it in a warm place for an hour.

Bake the oatcake on a well-greased griddle. Place enough batter onto the griddle to produce an oatcake about 8-9 inches in diameter. The surface will be covered in holes as it cooks.

Turn the oatcake after 2 – 3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2 – 3 minutes.

Oatmeal Raisin Cookies

3/4 c butter, apple sauce, equal parts butter and vegetable oil, or shortening
1 1/4 c brown sugar — firmly-packed
1 egg
1/3 c water or milk
1 1/2 tsp vanilla
3 c oats, rolled (raw) – quick/ancient fashioned
1 c flour – all-purpose
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 c raisins
3/4 c walnuts – chopped


Heat oven to 350°F.

Lightly grease cookie sheet with oil.

Combine butter, apple sauce, butter/vegetable oil mix, or shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.

Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended.
Stir in raisins and nuts.

Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart.

Bake for 10–13 min., or until lightly browned.

Raisin Oatmeal Muffins


1 cup whole wheat flour
1 cup oatmeal (rolled breakfast oats), traditional slow (large) type
1/3 cup sugar
2 teaspoons baking powder
1 egg
3/4 cup milk
1/4 cup oil
1/2 to 1 cup raisins
butter (real butter) for the pan


Pre-heat an oven to 375°F.

Butter a muffin pan or cupcake pan.

Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.

Mix both bowls apart, then merge them and mix again.

Spoon batter into the pan.

Cook for 20 minutes, or until brown with crispy edges.

Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.

Recipe contributed by Tasha Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit

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