Porridge Oats

Justamum

liz545 wrote: »

How about making an oatmeal loaf? There's a recipe for a lovely-sounding rolled oat and apple bread in The Handmade Loaf by Dan Lepard, which uses a sourdough starter, but I'd for a basic bread I'd reckon on replacing about 50g of the flour with oats, preferably that you've soaked in 100ml boiled water for 5 minutes. The advantage of the oats is they give the dough moistness and a rich taste without needing to add fat, and the bread will keep for longer. HTH!

It would be better to actually cook the oats in some of the water used to make the bread otherwise the oats would just make the loaf too dry. I've got a recipe for bread using oats, and that is what it recommends.

sammy_kaye18

Hi All, I am in need of some help. I brought Porridge Oats a while ago - trying to be moneysaving but bf didnt approve and much prefered the ready brek along with little one and i dont really eat alot fo cereal so now im left with a bag of porridge oats and no idea what the hell to do with them as obviously porridge is out of the question.They have been stored in an airtight container and are still good to use but i dont know what to use them for. Bf is a keen mountain biker and i was thinking soem sort of biscuit to take up the mountains with him or to take in his lunch box to work as a snack for him.I have the store cupboard baking basics - ie sugar, flour (both) bicarb, raisins, dried apricots, and i also have yoghurt and other bits - plus i cna run out to grab a few needed ingredients if need be.Any ideas?? I looked in the index and could find soemthign on oat groats (?) but nothign on porridge oats

shell2001

Porridge oats you can make flapjack with or twinks hobnobs. Any recipe that calls for oats you can use your porridge oats.

HTH

balmaiden

Another way to use porridge oats is to add it to mince, while you are frying your mince to use in any recipie, add a tablespoon of oats mix it in well and you would never know it was there. Add it to mince before you add any other ingredients. It bulks out the mince and it is good for you.

Fen1

If you have dry skin oats are great. Mak a 'sock' of muslin, fill with a tablespoon of oats, and tie to the hot water tap of the bath. Allow the water to flow through the oats when running a bath. You can then float the sock in the bath for more oatiness if the seal is good.

Pink.

Hi Sammy,

There's an older thread on porridge oats with lots of recipes so I've merged your thread with it to keep all the suggestions together.

Pink

moanymoany

Twink's hobnobs.

amanda40

My mum used to make Chocolate Dobs with porridge oats. Can't remember the exact receipy ( may be about somewhere though so will have a look) but it also had coconut, drinking chocolate and marg in it - you mixed everything into ball shapes then rolled in either vermicilli or coconumt - put in the firdge then devoured.... mmm lovely.

Lizbetty

I made these with some of my porridge oats...still got 3 boxes left, mind, lol!

They were made by soldiers wives and children to send to the men during the first world war to keep them well nourished. I guess they'd be good for people who are active too then! (I go upstairs quickly sometimes, does that count?!)

Anzac Biscuits

Makes 20

5 1/2 oz plain flour 3 1/2 oz porridge oats
3 1/2 oz sweetened desiccated coconut (I used normal stuff & they're ok!)
3 1/2 light brown sugar 4 1/2 oz butter
1 Tbsp golden syrup 1/2 tsp bicarbonate of soda
2 tbsp boiling water

I also added a couple of tablespoons of sesame and poppy seeds

Preheat oven to gas mark 3

Place flour, coconut, sugar and oats (and seeds if using) into a bowl and mix well.

Place butter and syrup into a saucepan and melt. Mix bicarb into the boiling water then add the mixture to the butter & syrup. Pour over dry mixture and stir all ingredients together.

Roll tsps of mix into balls and place onto lined baking sheet, leave space for them to spread a little. Flatten slightly with a fork.

Bake for 15-20 mins til golden brown. Leave to cool slightly on tray before putting them on wire rack to cool completely.

(Or try leaving them to cool, and end up eating at least five in quick succession straight from baking tray before they got chance).

They're well nice, unfortunately. My husband thinks this recipe makes about 7....lol!

TillyFloss_4

Sorry folks, I can't remember who posted the original comments about Jordans Multigrain but I had to let you know that I absolutely adore them!! They are a tad 'different' but they're so tasty. Actually, the reason I'm leaving this is that I'm trawling the net trying to find a place to buy them and I came across this site. Mind you, the fact that hardly anyone stocks them may mean that I'm the only person in the UK who likes them....hmmm