Peanut Butter Oatmeal Breakfast Blondies

1/3 cup Peanut Butter
1/3 cup brown sugar
2 1/2 tablespoon butter
1 large egg
1/2 teaspoon vanilla
1 cup very ripe banana, mashed
1/3 cup all-purpose flour
1/4 teaspoon baking soda
2/3 cup Old Fashioned Rolled Oats
2 tablespoon wheat germ

Preheat oven to 350 degrees F.

Line an 8x8 or 9x9 pan with parchment paper, allowing enough to paper to overhang on the sides to grasp and remove bars from pan.
In a mixing bowl, beat peanut butter, brown sugar, and butter until smooth and fluffy. I find an electric mixer works best for this.
Add the egg and vanilla, stir until combined.
Stir in the banana.
Add the oats, flour, wheat germ and baking soda until completely combined.
Spread in prepared pan.
Bake 20 to 22 minutes until set and lightly browned. Do not over-bake.

Remove from oven and cool 20 minutes in pan before cutting into bars.

Package individually in zip-top bags for easy breakfasts or snacks.

Store on countertop 3 to 4 day or in refrigerator 7 to 8 days.

Banana Oatmeal Breakfast Cookies

1 cup quick oats*

1 large overripe banana  mashed to a liquid-like consistency

1/2 cup chocolate chips or other add-ins of your choice optional**

Preheat oven to 350°F. Line a baking sheet with silicone baking mat.

In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. If you plan on using add-ins like chocolate chips, mix them into the cookie batter at this time.

Make 8 round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.

Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet. Let cookies cool before eating. Store uneaten cookies in the fridge.

*Must use quick oats because old fashioned and steel-cut oats need more time to cook.

serving: 1cookie, calories: 52kcal, carbohydrates: 11g, protein: 2g, fat: 1g, saturated fat: 1g, sodium: 1mg, potassium: 97mg, fiber: 1g, sugar: 2g, vitamin a: 11iu, vitamin c: 1mg, calcium: 5mg, iron: 1mg, net carbs: 10g

**Nutrition estimate does not include add-ins like chocolate chips.

serving: 1cookie, calories: 52kcal, carbohydrates: 11g, protein: 2g, fat: 1g, saturated fat: 1g, sodium: 1mg, potassium: 97mg, fiber: 1g, sugar: 2g, vitamin a: 11iu, vitamin c: 1mg, calcium: 5mg, iron: 1mg, net carbs: 10g

Freezer-Friendly Baked Oatmeal

1/3 cup butter, melted
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup plus 2 Tablespoons milk
3 cups oats (regular or quick oats)

Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.
Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well. (Can use a Ziploc freezer bag, if freezing). If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45 minutes in the morning. Or, you can freeze it.

To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk on.)

Serves 6-8.

Oatmeal OR Bran Muffins

Oatmeal Muffin

2 cups rolled oats

2 cups buttermilk

2/3 cups margarine or butter

1 cup brown sugar

2 eggs

2 cups all purpose flour

2 tsp. Baking powder

1 tea. Baking soda

2 tea. Salt

PreheatSPreheat oven 400F.together oatmeal and buttermilk for 1 hour.

Mix together thoroughly margarine, brown sugar and eggs. 

Mix together in a separate bowl flour, baking powder, baking soda and salt. 

Stir in dry ingredients alternately with oats and buttermilk.

Fill muffin cups 2/3 full and bake 400F oven for 20-25 minutes. Makes 2 dozen.

Bran Muffins

Follow Oatmeal Muffin recipe except omit rolled oats. After sifting together dry ingredients, mix in 6 cups bran into the shortening mixture alternatively with the 2 cups buttermilk

Brown Sugar Oatmeal Muffins

4 cups old-fashioned rolled oats
2 cup milk (skim to whole or almond)
1 cup pure maple syrup, honey or Pancake syrup
2/3 cup canola oil
1 1/3 cup light brown sugar, packed
4 large eggs, lightly beaten
3 cups all-purpose flour (or gf flour blend*)
2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1-2 cup Walnuts, other nuts, dried fruit, optional
Sparkling or raw sugar, optional

Preheat the oven to 400 F. Line two 12-cup muffin tin with paper liners.
Combine the oats and milk in a large bowl.

Add the syrup or honey, oil, brown sugar, and eggs. (*If using gluten free flour blend, add in an extra egg,) Mix until combined.

Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.

If desired, add nuts or dried fruit. These muffins are good, even without anything extra added.

Dvide the batter between the prepared muffin tins.

Sprinkle sugar over batter, if using.

Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.

Let the muffins cool in the tin for 5 minutes.

Remove to wire rack to finish cooling before putting in freezer bags.

The night before you want to serve them, set out on the counter to thaw.

Apple Harvest Baked Oatmeal | Breakfast Freezer Meals

10 Cups Dry Old Fashioned Oatmeal
3 Cups Sugar
1 Tablespoon All Spice
4 Teaspoons Baking Powder
2 Teaspoons Salt
2 Tablespoons Vanilla
2 Diced Apples, peeled
2 Cups Raisins
8 Eggs
1 Cup melted butter
10 Cups Milk

Mix the dry ingredients of old-fashioned oatmeal, sugar, All Spice, baking powder, and salt in a large mixing bowl. In separate mixing bowl mix the wet ingredients of vanilla, diced apples, Raisins, eggs, melted butter, and milk. Once both bowls are completely mixed combined the bowls and mix together.
Fill four 9×13 baking pans with the Apple Harvest Baked Oatmeal Mixture.
Bake all four 9×13 baking pans of baked oatmeal at 350 for 30 minutes. Once baked and then cooled you can cut the baked oatmeal and freeze as individual servings to heat up on a later day. Or you can freeze the entire 9×13 pans (wrapping in foil and plastic wrap) to reheat on another busy morning. The single portions are quick to heat up in the microwave. To reheat a defrosted 9×13 pan just remove the foil and plastic wrap, and place it bake in the oven at 350 for up to an additional 30 minutes.

Source: Large Family Table

Homemade Oatmeal Cookies

These can be made into Oatmeal Raisin, Oatmeal Walnut or Oatmeal Chocolate Chip. Although I often make two or three batches at a time and freeze them, I find you have to mix them one batch at a time.


2 cups white sugar
1 cup brown sugar
3 cups softened butter or margarine
3 eggs
1 tbs vanilla
6 cups old fashion oatmeal
5 cups all purpose flour
1 tbs baking soda
1/4-1/2 Tab. each of cloves, nutmeg, and cinnamon, if desired
3 cups raisins, chocolate chips, walnuts (or other nuts), or a combination.

Preheat Oven to 375F degrees.
In large mixing bowl add sugars, butter, eggs and vanilla, and mix with a hand mixer on medium speed until well blended.
Next add in oatmeal, flour, baking soda and spices. Mix well.
Lastly stir in mix-ins.
Drop spoonfuls of cookie dough onto baking sheet. Bake in preheated oven for 10-12 minutes on 375F. Recipe yields six dozen cookies.

To Freeze: After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

To Eat From Frozen: When you want to eat some, take them out and let it sit at room temperature o(warm it in the oven for a few minutes.) (Or if you  just want a few, you can microwave in 10 second intervals.

Source: Large Family Table

Tuna Cakes Freezer Meal – Large Family Style

120 ozs Tuna*
4 cups old-fashioned oats
2 dozen eggs
1/3 cup Old Bay
2 Tab finely chopped green pepper and/or 2 Tab. Parsley Flakes

Drain tuna thoroughly. Mix all ingredients together.

Shape into patties using a 1/3 cup measure.

Flash freeze on baking sheets using freezer paper or parchment paper.

Store in freezer bags. Makes @5 dozen.

*120 ounces of tuna is 30 regular cans or you can get Member's Mark Solid White Albacore Tuna In Water in 66.5 oz. cans at Sam's Club. You can use one of them and 13 regular cans or two 66.5 oz. cans and a bit more oatmeal. You add additional oatmeal until the mixture makes a cake that is not too sticky and doesn't fall apart.) 

Freezer Meal Baking Directions: Heat oven to 375 degrees. Spray baking pan and fill with frozen tuna cake patties. Bake up to 30 minutes at 375 degrees. Pull baking sheet out of the oven and flip tuna cake patties. Put back in oven another 10-15 minutes.

Freezer Meal Skillet Cooking: You can also heat up a stove top skillet with a small amount of olive oil. Cook frozen patties several minutes on each side until they reach your desired crispiness.

Modified from the recipe byJamerrill Stewart at Large Family Table

For the Shopping List:
For @5 dozen.

120 ozs Tuna, 30 regular cans $28.44 or two 66.5 oz. cans = $21.98
4+ cups old-fashioned oats, $2.48
2 dozen eggs, $2.86
1/3 cup Old Bay, $2.32
1/2 green pepper and/or 2 Tab. Parsley Flakes, .60¢
Total Cost: @$30.24/@$7.56 per meal

Freezer Salmon Cakes

74 oz Canned Salmon (this is about 3 cans)
3 cups Old Fashioned Oatmeal
1 Dozen Eggs
2 cups chopped peppers and/or other vegetables
1 tsp Old Bay, Italian Seasoning or Rosemary
salt/pepper to taste

Add drained Salmon in a large mixing bowl. Add in Old Fashioned Oatmeal and 1 dozen eggs. Add 2 cups of chopped colored peppers (and/or any other veggies you’d like to throw in).  Sprinkle in seasoning of your choice and salt/pepper to taste.
Mix all ingredients well.
Form patties of the Salmon cake mixture.  This recipe makes about 2 dozen patties.

Fry the amount of Salmon cakes you want to serve for dinner on medium heat, flipping as needed. (About half for our family.) Flash freeze the rest on baking sheets using freezer paper or parchment paper. Store in a freezer bag.

Source: Large Family Tabke 

Easy Overnight Slow Cooker Oatmeal

6 cups  old fashioned oatmeal
12 cups liquid (water, milk, almond milk – your choice)
vanilla
cinnamon
butter
Instructions

Spray slow cooker with cooking spray.
Set heat on low.
Add  old-fashioned oatmeal.
Add liquid of choice, such as milk or  almond milk.
Add vanilla, cinnamon to taste.
Add a few pats of butter or margarine.
Keep it on low for about 7 hrs.
Sweeten as desired.
Serve with fruit, greek yogurt, or other favorite sides.

Source: Large Family Table