Food Storage Recipes - Oats

Food Storage Recipes
The following recipes have been tested by the Brigham Young University Food Quality Assurance Lab. They come from a variety of sources, and they have been organized according to their main food storage ingredient. Each recipe is also categorized by the type of ingredients it contains:
• BASIC: Contains only basic ingredients (grains, legumes, powdered milk, oil, shortening, sugar/honey, and salt)
• EXPANDED: Contains additional ingredients that can be stored (yeast, baking powder, canned food, dehydrated food, seasonings, egg powder)
• FRESH: Contains some fresh ingredients (eggs, fresh or frozen fruits and vegetables, meats, dairy products)

These recipes are a guide to help you utilize food storage more effectively. Recipes with fresh ingredients can be altered to use storable ingredients or vice versa. Adjustments and
substitutions can be made based on the ingredients you have available. The recipes that list
powdered milk as an ingredient refer to the non-instant (regular mixing) type, in dry form, unless otherwise specified. If instant, agglomerated powdered milk is used in these recipes,
adjustments may be necessary. In recipes that use whole wheat flour, all-purpose flour can be
substituted for part or all of the flour. For additional information, see the section on “Conversions and Substitutions".

Recipes with Oats

Granola [EXPANDED]
A great recipe using oats which can be easily
modified to suit your tastes.
Mix the following ingredients in a large
saucepan and heat until dissolved (don’t let it
boil):
1 1/2 cups brown sugar
2 cups water
3/4 cup vegetable oil
3/4 cup honey
1/4 cup molasses
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
Combine the following in a large bowl:
About 18 cups quick oats (use more or less
depending on amounts of other dry
ingredients)
1 cup wheat germ
1-2 cups shredded coconut
1-2 cups sliced or slivered almonds
1-2 cups walnuts
Pour the sugar solution over the dry
ingredients and mix to coat. More oats can be
added as long as they can still be coated with
liquid. Spread out enough to form a single
layer on a baking sheet and bake in a 300 ºF
oven for 30-45 minutes, depending on
desired crunchiness. Turn granola on baking
sheet halfway through baking process. Cool.
Repeat baking until all the granola is done.
Store in an airtight container. Use within a
few weeks. Serve with milk for breakfast or
eat dry as a snack.

Fruit & Nut Granola [EXPANDED]
Makes about 2 quarts
6 cups rolled oats
1/2 cup sunflower seeds
1/2 cup brown sugar
1/2 cup raisins or other dried fruit
1 cup coconut
1 cup nuts, chopped
1/3 cup sesame seeds
Mix all ingredients except raisins. Stir in and
coat thoroughly with:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla
Spread on cookie sheet and bake at 350 ºF
for 25 minutes. Add raisins or other dried fruit
and bake 5 more minutes.

Basic Granola [BASIC]
2 1/2 cups sugar
1 1/2 cups water
6 Tbsp. oil
1 1/2 tsp. salt
10 cups rolled oats (uncooked)
In a pan combine the sugar, water, oil, and
salt. Heat until sugar is dissolved but do not
boil. Pour syrup over the oats and stir until
well coated. Add a little more rolled oats if the
texture seems too moist. Place in pans or
sheets about 1/2 inch deep. Bake at 425 ºF
20-30 minutes, stirring occasionally. Bake 15
minutes longer if you want it crunchier. Makes
11 cups. Store in an airtight container. Eat as
a snack or as cereal with milk.

Creamy Oatmeal [BASIC]
2 cups oats (uncooked)
1 Tbsp. powdered milk
1 Tbsp. sugar
1/2 tsp. salt
4 1/4 cups water
7 May 2005
15
Bring 1 3/4 cup water and salt to a boil. Stir in
oats and reduce heat. Cook about 5 minutes,
stirring occasionally. Increase or decrease
water for thinner or thicker oatmeal. Add
remaining ingredients and stir well. Makes 4
cups cereal.

Norwegian Oat Crackers [BASIC]
4 cups warm water
3/4 cup powdered milk
2 1/2 tsp. sugar
2 tsp. oil
1/2 tsp. salt
5 cups rolled oats (uncooked)
4 cups whole wheat flour
In a medium sized mixing bowl, put first four
ingredients. Pour in dry rolled oats until the
liquid is covered completely. Let stand about
10 minutes or until oats are soaked. Add flour
until you can form it into a ball. Take the
dough out and knead on a floured board until
it all stays together. Roll out as thin as
possible and cut into shapes (use cookie
cutters if you like) and put on a greased
cookie sheet. Bake at 350 ºF oven until
brown and crispy, about 15-20 minutes.
Makes approximately 144 crackers.

Oatmeal Bread [EXPANDED]
Makes 2 loaves
1/3 cup warm water
2 Tbsp. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1
cup water, and 1 Tbsp. vinegar or lemon
juice)
1/2 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 Tbsp. salt
1/2 tsp. baking soda
3 cups all-purpose flour
In small bowl, stir yeast into 1/2 cup warm
water; allow to stand until yeast dissolves and
bubbles up. In medium saucepan, bring 3/4
cup water to boiling; stir in oats and cook
several minutes. Remove from heat; add
buttermilk, oil, and honey or molasses.
Sift 2 cups flour, salt, and soda into a large
mixing bowl. Add yeast mixture and oats
mixture and beat with wire whip or slotted
spoon; let stand 5 minutes. Gradually add 3
cups of flour until dough is stiff enough for
kneading. Turn out onto floured surface and
knead 8 to 10 minutes or until a soft, elastic
ball forms. Place dough in clean, greased
bowl; cover with plastic wrap and allow to rise
until double in size, about 1 1/2 hours. Punch
down dough and divide into two portions;
cover with bowl or towel and allow to sit 10
minutes.
Form into loaves and place into 2 greased 8 x
4-inch pans. Cover and let rise until double in
size. Bake at 350 ºF to 375 ºF for 45 to 50
minutes or until done. Remove from oven and
from pans, and leave on wire rack to cool.

Delicious Oatmeal Pancakes [EXPANDED]
From Basic Food Storage Cookbook
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
1/3 cup powdered milk
2 eggs, separated (optional)*
1 cup water
3 Tbsp. oil
1 cup rolled oats
In medium bowl, combine flour, baking
powder, salt, sugar, and powdered milk; stir
until well blended. In small bowl, beat egg
whites until stiff; set aside. In large mixing
bowl, combine egg yolks, water, oil, and oats;
beat slightly and allow to stand 5 minutes,
then beat until blended. Mix in dry
ingredients, then fold in beaten egg whites.
For small pancakes, drop 2 tablespoons
batter onto griddle, or pour 1/4 measuring cup
full, if larger pancakes are desired.
Bake until cakes are full of bubbles on top
and undersides are lightly browned. Turn with
spatula and brown other side. Serve with
applesauce or jam or butter and maple syrup.
*Eggs can be omitted or an egg substitute
may be used.

Oatmeal Muffins [EXPANDED]
1 egg
3/4 cup milk
1/2 cup vegetable oil
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup flour (white, whole-wheat or
combination)
1 cup rolled oats
1/3 cup sugar
1 cup raisins (optional)
Preheat oven to 400 ºF. Grease bottoms of
about 12 medium muffin cups, or line with
cupcake liners. Beat egg; stir in milk and oil
(and raisins, if desired). Stir in remaining
ingredients all at once, just until flour is
moistened (batter will be lumpy). Fill muffin
cups about 3/4 full. Bake in preheated oven
until golden brown, about 20 minutes.
Remove from pan immediately.
Apple Crisp [EXPANDED]
From Basic Food Storage Cookbook
Pour 2 cups boiling water over 4 cups dried
apples slices in a bowl. Set aside for 5
minutes.
Mix the following ingredients: 1/2 cup flour,
1/4 cup oatmeal, 1/2 tsp. cinnamon, 1/4 cup
packed brown sugar. Then cut in 1/4 cup
butter or shortening.
Place the apples with the remaining liquid in a
greased 9x9-inch pan. Sprinkle topping over
the apples. Bake at 350 ºF for 55 minutes, or
until golden brown. Serve warm or cold with a
dollop of whipped topping (see section on
“Milk”).

Chewy Oatmeal Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
1 cup white sugar
1 cup brown sugar, packed
2 Tbsp. dried whole egg
1/4 cup water
2 tsp. vanilla
2 cups whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups quick cooking oatmeal
Put first 6 ingredients in bowl and mix just
until combined. Shortening will be in small
lumps. Mix flour, baking soda and salt
together and blend into shortening mixture.
Blend in oatmeal; dough should be crumbly
but stick together when formed into balls.
Form into 1 1/4-inch balls: bake on
ungreased cookie sheet at 375 ºF for 10-12
minutes. Allow to cool 2-3 minutes before
removing from cookie sheet. Makes 3 dozen.
Preparation time = 40 minutes.