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Is there a use for leftover cooked oatmeal?

  • s

Can this glop be transformed into anything else?

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  1. Well, it be transformed into oatmeal pancakes. Old Joy of cooking has a recipe.

    1 Reply
    1. re: summertime

      I just made pancakes using this Joy recipe and left over oat groats. Or rather I should say I used the recipe as a guideline. I didn't measure the leftovers, though I think it was close to 1 1/2c. I used close to a cup of flour, 2 eggs, bp, salt, a 'pour' of oil, and enough rice drink to get the desired thickness (after several test pancakes). Using the whole grain gave the pancakes an interesting texture, a bit like using whole corn in corn fritters.


    2. f
      Food Tourist

      Porridge bread (a Nova Scotia recipe)

      3 Replies
      1. re: Food Tourist

        Thanks so much for asking about this. I have leftover oatmeal every Sunday and never know what to use it for. I googled porridge bread and I got a wonderful sounding recipe. I'll let you know how it comes out when I try it. I've added the link

        Link: http://www.recipegal.com/bread/Porrid...

        1. re: Food Tourist

          That recipe contains a lot of sugars, though. It would be nice to find one with less sugar! (granulated, brown and molasses).

          1. re: lagatta

            You could reduce the brown sugar. The white is there to help activate the yeast. But keep in mind, this is for 6 loaves. You could try it, as written, and then adjust the sugar to your taste.

        2. j

          I bet you can incorporate it into some sort of multigrain yeast bread. I know my Peter Reinhart has a recipe, Multigrain Extraordinaire, that calls for cooked brown rice.

          I seem to recall hearing about a baked oatmeal recipe where you could press it in a pan, sprinkle it with a brown sugar streusel type topping, and bake it for breakfast another day...

          2 Replies
          1. re: JessicaSophia

            It makes great bread. I've never followed a recipe, I've always just added it to a basic dough made from some yeast, flour, salt, and water or milk. My recollection is that milk or buttermilk works particularly well with cooked oatmeal. I'm pretty sure the Laurel's Kitchen bread book has a recipe.

            1. re: JessicaSophia

              How long can I keep cooked oatmeal in the fridge? I cook still cut on Sunday so I can have oatmeal for 5 days, is this healthy? I add ginger and cardamom as well.

            2. a

              I've been served it sauteed in butter (let it congeal on a plate, then cut into pieces). Served with jam and yogurt. Very good.

              1. j

                I've used it as a soup thickener. Good for gumbo as a rice substitute or for chowdery types.

                1. just wanted to revive this thread and see if there are any new ideas - I have a lot of left over crock pot oatmeal that I want to put to use in something else, thanks

                  2 Replies
                  1. re: geminigirl

                    Doesn't anyone believe in eating leftovers? Cook it on Sunday when you have time, and rewarm individual portions for breakfast during the week. There's nothing special about freshly cooked oats. The microwave does this job very nicely.

                    For a change, you can fry it. Cut the chilled oatmeal into slices, and brown with some butter. A nonstick skillet is best for this. Serve with more butter, sugar, or your favorite syrup. The same thing can be done with left over corn meal mush, with polenta (same thing, but topped with tomato sauce and grate cheese), grits, cream of wheat, etc. You could also take a hint from polenta recipes, and warm the oatmeal slices in the oven.

                    I haven't tried it, but I'm sure oatmeal can be frozen. Trader Joes sells frozen prepared oatmeal in single servings.


                    1. re: paulj

                      yes I do eat it leftver, just looking for something different..... tried and true recipies maybe for a bread, etc...something I can easily transport to work.

                  2. i make bread, or sometimes i stir in some beaten eggs, milk, and maple syrup, then i bake it - oatmeal pudding. yummy.

                    3 Replies
                    1. re: pigtails

                      There's no reason why you couldn't serve it under sauteed veggies or stews, especially if it was cooked a little dry. I could see it with an earthy mushroom dish spooned over it. Or something with peas.

                      You could sneak it into a smoothie, I'd think.

                      My favorite way to eat oatmeal is leftover fried in butter with maple syrup. YUM.

                      1. re: pigtails

                        I use it in bread too, using one of the Oatmeal Bread recipes in Beard on Bread (can't remember the name off-hand). Tasty and keeps well. Great toasted.

                        1. re: mandelbrot

                          I love this book only thing is in his recipie you add oatmeal based on pre measre uncooked vs after cooked measure if that makes sense...but I guess I could guesstamate...

                      2. If only I could remember where I saw a recipe for oatmeal muffins using leftover oatmeal! Was it Fanny Farmers?....Yep, I checked. (pg 489)

                        1. I second the pancake suggestion at the top - we always use leftover oatmeal for pancakes and they are delicious (and healthier than the usual).

                          1. Swirl in some peanut butter, cut up into 3x2 squares and bake. Oatmeal squares!

                            1. ok, this is what I tried. I made the 8x8 version with the addition of a 1/2 banana and a handfull of chocolate chips. It was a nice desssert for a weeknight. I didn't try the extra topping recipie. THe cake was a bit moist, but I'm not sure how to solve that problem, any ideas? thanks for the suggestions

                              Leftover Oatmeal Cake

                              Cream together
                              1/2 cup shortening (¼ cup shortening)
                              1 cup brown sugar (½ cup brown sugar)
                              1 cup white sugar (½ cup white sugar)
                              2 eggs (1 egg)
                              1 tsp of vanilla (½ tsp. vanilla)

                              2 cups cooked oatmeal. (1 cup cooked oatmeal)

                              Sift together
                              1 1/2 cups flour (¾ cup flour)
                              1 tsp. baking soda (½ tsp. Baking soda)
                              1 tsp. baking powder (½ tsp. Baking powder)
                              1/2 tsp. Salt (¼ tsp. Salt)
                              1 tsp. of cinnamon. (½ tsp. cinnamon)

                              Add to creamed mixture and beat well. Pour into greased and floured 9 x 13 cake pan (or 8x8 for half-recipe). Bake 35 minutes (or less for ½ recipe) or until tests done. For a great topping combine 1/2 cup brown sugar, 1/3 cup margarine, 1/4 cup cream or milk, 1/2 cup chopped nuts and 1 cup coconut. Spread on hot cake and broil 2 - 4 minutes until brown. Watch closely. This is yummy! It is very rich and moist so serve in small pieces.

                              3 Replies
                              1. re: geminigirl

                                OMgosh! I made this cake today and it is fantastic!! Thanks so much for sharing :) That topping is wonderful, my hubby and I love it!!!

                                1. re: geminigirl

                                  Just made this recipe. Soooo good. Thanks for sharing.

                                  1. re: Libbyvt

                                    Wow, haven't thought about this recipe in a long time, thanks for bringing back an old thread! Glad you liked the recipe!

                                2. cut in squares and pan sauteed like polenta. I like to put some chevre on top with some roasted red pepper strips and then run it under the broiler. the nutty taste of the oats makes a nice counter to the richness of the cheese

                                  1 Reply
                                  1. re: chazzerking

                                    Polenta was originally made with European cereals too - not corn until it was brought back from America. Which cereals depended on what grew in your climate. This porridge was the staple food of the common person for millennia. That sounds really good. Some chives (seasonal now, one of the first things in our gardens) or chopped spring onions might be nice too.

                                  2. Just about all it's good for is making Filboid Studge. http://www.eastoftheweb.com/short-sto...

                                    1. I remember having this heavy cookie/square from a healthfood store in Edinbugh (where God know they know their oatmeal). The owner said they were made with leftover oatmeal -- which in Scotland would mean the big oats. I would love to have a recipe for that. They were sort of like a granola bar but softer and not so sticky. After I discovered them, I stopped in every morning to stock up because they were the perfect snack for stuffing in my day pack.

                                      1. I like it fried in a pan with an over easy egg on top....but as one person suggested, I've also snuck it into a smoothie....peanut butter, banana, milk (or rice milk, or almond milk) and some chocolate JP+ Complete (or your favorite smoothie powder). Yum.

                                        1. In a narrower, deeper, oven-safe dish, layer some oatmeal, pour on a little milk, sprinkle with cinnamon, brown sugar and/or maple syrup, more oatmeal, milk, sugar layer, etc. til all used, then bake til heated through and the top browned... stick under the broiler for a few minutes to really crisp the top.

                                          Add it to a protein shake with protein powder, milk, ice, fruit, etc.