Recipes For Leftover Cooked Oatmeal

I am looking for something to make with leftover cooked oatmeal. Any help is greatly appreciated!

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  1. Pamela says

    Hello, I haven’t tried this receipe yet (I usually eat all the oatmeal I make!) but this sounds really easy!


    – Mix one cup of oatmeal with one egg, two tablespoons of flour, one and a half cups of bread crumbs.

    – Add any of the following ingredients for a variety in taste: Cinnamon, almond extract, raisins, nuts, chocolate bits, or flax seed.

    – Form into bars on a lightly greased cookie sheet.

    – Bake twenty five minutes with the oven set at 350 degrees.

    This recipe makes eight nutritious breakfast bars to eat on the run when you have a busy schedule, or to quell midday hunger.

  2. Laughter says

    Add it to bread dough – more fiber and nutrition in the bread! I’d think you could freeze it til you were ready to bake – you could probably add it to cookie dough too, have to play a little w/ the amount of liquid perhaps on some recipes – good luck!

  3. trish says

    If it’s only 1/2 cup put it in a smoothie. Blend oatmeal and liquid for smoothie together before adding frozen fruit etc…It’s quite good and gets some whole grains into you.
    In Amy Dacyczyn’s Tightwad Gazette, she recommends adding small amounts of cooked cereals to muffins.

  4. Annie says

    Pancakes made with leftover oatmeal are great! Just add some flour eggs and milk and cook like normal.
    They’re quite thick, but they’re delicious and a little healthier than regular pancakes.

  5. Gina says

    This is a cookie recipe I tried when someone gave me a full tray of cooked oatmeal! It came out really good. I sent the cookies with my husband to put out at his work. They liked them so well that I was asked to make more for a retirement party the next day.

    2 cups sifted flour
    1 tsp baking soda
    1/4 tsp baking soda
    1 tsp cinnamon
    1/4 tsp nutmeg
    1 cup sugar
    2/3 cup shortening
    2 eggs
    1 1/2 cup cooked oatmeal

    Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 min). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Makes about 4 dozen

  6. Janet says

    Make muffins! This is the basic muffin recipe from Amy Dacyczyn, author of The Tightwad Gazette. You can use with what you have on hand. I save my kid’s leftover oatmeal, cereal, and milk in the freezer, then thaw and make yummy muffins all the time.

    The quantities listed are for a single batch of 12 muffins.

    Grain: Use 2 to 2 1/2 cups of white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup.

    Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). Or substitute fruit juice for part or all of the milk.

    Fat: Use 1/4 cup vegetable oil or 4 tablespoons melted butter or margarine. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a “wet addition.”

    Egg: Use 1 egg. Or substitute 1 heaping tablespoon of soy flour and 1 tablespoon of water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter (Amy later gives a better method for fluffing up batter with cooked grain, which I will give a little later).

    Sweetener: Use between 2 tablespoons and 1/2 cup sugar. Or substitute up to 3/4 cup brown sugar. Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup.

    Baking Powder: Use 2 teaspoons. If using whole or cooked grains or more than 1 cup of additions, increase to 3 teaspoons. If using buttermilk or sour milk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.

    Salt: Use 1/2 teaspoon, or omit if you have a salt-restricted diet.

    The following ingredients are optional. Additions can be used in any combination, up to 1 1/2 cups total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup.

    Dry Additions: Nuts, sunflower seeds, raisins, coconut, and so on.

    Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, and so on.

    Wet Additions: Pumpkin puree, applesauce, mashed cooked sweet potato, mashed banana, mashed cooked carrot, and so on. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.

    Spices: Use spices that compliment the additions, such as 1 teaspoon cinnamon with 1/4 teaspoon nutmeg or cloves. Try 2 teaspoons grated orange or lemon peel.

    Jellies and Jams: Fill cups half full with a plain batter. Add 1 teaspoon jam or jelly and top with 2 more tablespoons batter.

    Topping: Sprinkle cinnamon sugar on the batter in the tins.

    Nonsweet Combinations: Use only 2 tablespoons sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 3 strips fried-and-crumbled bacon, 2 tablespoons grated onion, 1/2 cup shredded zucchini, 2 tablespoons Parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.

    To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 degrees for 20 minutes (give or take 5 minutes).

  7. shannon says

    I put it in a greased loaf pan. The next morning, turn it out on a board, slice, and fry in a little butter until heated thru and a little brown. Top with butter and syrup, jam, anything you would put on pancakes or cornmeal mush.

    • DaphneT says

      What a great idea! And simple too! This will definitely be my ongoing plan for leftover oatmeal. Thanks for sharing.


  8. says

    check the smoothie recipes. you can add a couple tablespoons of leftover cooked oatmeal in almost any smoothie. adds nutrients with few calories and no adverse effect on taste or texture.

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