1 cup flour all-purpose or wheat 3 teaspoons baking powder. 1 cup leftover prepared steel cut oatmeal.
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Combine butter and brown sugar in another bowl and cream together with a hand mixer or stand mixer then add in eggs almond extract and lemon juice and continue to mix until smooth.
Leftover oatmeal recipes. In a large bowl use a wooden spoon or an electric mixer to cream together ½ cup brown sugar and ¼ cup granulated sugar with ½ cup softened butter until light and fluffy about 6 minutes. In a large bowl cream the butter honey egg and vanilla. Pull out a container of leftover oatmeal and place it in a microwaveable bowl with a few teaspoons water.
Preheat oven to 350F. Add in the oatmeal flour baking soda salt and peanut butter. Grease muffin tins or line them with muffin cups.
In a small bowl lightly beat the egg. Beat in 2 eggs one at a time. 1 tablespoon real maple syrup.
Preheat the oven to 400F and grease a 12-cup muffin tin. When the oatmeal is thick and smooth pour it into the greased pan in a thin layer about ¼- to ½-inch thick. 2 tablespoons avocado coconut melted or canola oil.
Heat and stir the oatmeal in 25 second increments on high heat you can also do this on the stove. Add in oatmeal and continue to mix until smooth. Instructions Make the porridge by mixing water or milk and water mixture and oats and cook in a saucepan by simmering for a few minutes until smooth and creamy.
Whisk together the leftover oatmeal eggs oil milk and brown sugar until smooth and there are no clumps of. Mix 1 teaspoon vanilla extract and 1 cup of leftover oatmeal. In a large bowl whisk together the flour sugar baking powder salt and any add-ins.
Ingredients 2 cups leftover cooked oatmeal 1 cup milk I used unsweetened almond milk 1 cup oat flour gluten free if needed. Preheat oven to 350F Combine flour baking powder cinnamon and salt in a large bowl then set aside.
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