3-Way Oatmeal Baking Mix

Today’s post is part of Commentathon hosted by Blogelina where each of us have pledged to visit all the other posters in the group and leave a comment.  We are hoping for 50 comments each.  Tanya said to do a epic post.  I am not sure that I can do epic, so I am sharing what I started this blog to share:  quick and easy comfort recipes to make cooking easier.  3-Way Oatmeal Baking Mix does just that.

The mix makes oatmeal cookies, muffins and pancakes, hence the name 3-Way.  Of course, the mix can be used to just make cookies if one prefers.

All the individual recipes are basic so they can be varied with additions such as raisins, chopped dates, dried fruits, different kinds of nuts and candy chips.  I used dried cranberries in the muffins and butterscotch chips and toasted, chopped walnuts in the cookies in the photos.

Although you can use all old-fashion or quick oats in the mix, I prefer to use half of each.  I also prefer to toast the oats which helps give the mix a nutty flavor.  To toast the oats, spread two baking pans with 2 cups oats each.  Place in a 350 degree oven and bake 15 to 20 minutes, stirring after every 5 minutes, until the oats are a light golden brown.  Let cool.

If you wish to omit the dry milk powder, use milk in the individual recipes instead of water.

I have been making this mix for years.  The original recipe came from an article in our local newspaper printed in March 1988.  Yes, I really do keep old recipes.

3-Way Oatmeal Baking Mix
4 c. uncooked rolled oats, old-fashioned or quick cooking, toasted if desired
3 c. whole wheat flour
1 c. unbleached or regular flour
1 c. nonfat dry milk powder
3 T. baking powder
1 1/2 t. salt
1 lb. butter or margarine, softened (I use butter)

If you have a large Kitchenaid type mixer, this can be mixed completely with the mixer.  If you have a smaller mixer, it may be started in the mixer, but will probably need to be finished by hand.  Combine oats, flours, dry milk powder, baking powder and salt in a large mixing bowl.  Put butter in a large bowl of a electric mixer.  Beat butter until creamy.  With mixer on low speed, gradually add as much of the dry ingredients as possible.  If you can add all of the dry ingredients, continue mixing until fine, even crumbs are formed.  If you cannot add all the dry ingredients, finish with a pastry blender or rub mix between your fingers.  Store mix tightly covered in the refrigerator for up to six weeks.  Makes about 10 cups mix.  Use to make Oatmeal Muffins, Oatmeal Pancakes, and Oatmeal Cookies.

Oatmeal Muffins
1 egg
2/3 c. water
1/2 t. vanilla
1/4 c. sugar, regular or brown
2 1/4 c. 3-Way Oatmeal Baking Mix
1/2 c. raisins or other chopped, dried fruit
1/2 c. chopped, toasted nuts (optional)

In a mixing bowl, lightly beat egg with the water and vanilla.  Add sugar  and Mix, stirring just until dry ingredients are moistened.  Stir in raisins or other fruit and nuts if using.  Spoon into 12 medium muffin cups.  Bake at 425 degrees until golden brown.  Makes 12 muffins.  Note:  these muffins do not rise very high, if you want higher muffins, fill only six muffin cups or double the recipe.)

Oatmeal Pancakes
2 eggs
1 c. water
1 T. brown sugar
1 1/2 c. 3-Way Oatmeal Baking Mix

Beat eggs with water until well blended.  Stir in brown sugar and Mix, beating until fairly smooth.  Let batter stand 5 to 10-minutes to allow it to thicken.  Spoon batter onto a heated, lightly greased griddle or skillet making 3-inch pancakes.  Cook until all bubbly on top, turn and brown on second side.  Remove and keep warm.  Continue until all batter has been used.  Makes 8 to 12 three-inch pancakes.  Note:  For lighter pancakes, separate eggs, mixing egg yolks with the water.  Beat egg whites until moist peaks form and gently fold into pancake batter after 3-Way Baking Mix has been added.

Oatmeal Cookies
1/4 c. butter or margarine, softened
3/4 c. brown sugar, firmly packed
1 egg
1 t. vanilla
1 t. cinnamon or other spice of choice (optional)
1/3 c. water
3 c. 3-Way Oatmeal Baking Mix
1 c. raisins, chopped dates or other dried fruit, candy chips (optional)
1/2 c. chopped, toasted nuts (optional)

In a mixing bowl, beat butter or margarine with brown sugar.  Beat in egg, vanilla and cinnamon, if using.  Add water and beat well.  Stir in Mix until well blended.  Add in raisins, dates, dried fruit or chips and nuts, if using.  Drop by rounded teaspoonsful 2-inches apart onto a well-greased baking sheet.  Bake at 350 degrees until lightly browned, about 12 to 14minutes.  Remove cookies to a wire rack,  Cool and store in covered container.  Makes about 4 1/2 dozen cookies.

Do you make homemade mixes?  If so, what is your favorite mix to make.  If not, who not?

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