7 Hearty Oatmeal Recipes

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Heat a buttered griddle to medium-high. When the surface is hot enough that a drop of water sizzles across it, pour the batter onto the griddle 1/4 cup at a time. Flip the pancake when bubbles begin to form around the edges, after about 3 or 4 minutes. Cook on the second side for about 1 to 2 minutes more. Serve with sliced bananas. Yields a dozen pancakes.

— Adapted from King Arthur Flour Whole Grain Baking

Sunflower Honey Oat Bran Muffins

11/2 cups oat bran
1/2 cup oat flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
11/2 tsp baking powder
11/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup milk
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1/3 cup honey
2 tbsp molasses
1/2 cup rolled oats
1/2 cup sunflower seeds

Topping

1 tbsp raw sugar
1 tbsp brown sugar
1 tbsp rolled oats
1 tbsp sunflower seeds

Stir together oat bran, flours, baking powder and soda, and salt. In a separate bowl, whisk eggs for about a minute. Whisk in milk, oil and vinegar. Stir in honey and molasses. Add dry ingredients a little at a time. Stir in rolled oats and sunflower seeds. Let batter sit at room temperature for at least 15 minutes. Stir together raw sugar and brown sugar plus a few oats and sunflower seeds, and set aside.

Preheat oven to 375 degrees Fahrenheit. Line muffin pan with paper cups, if desired. Fill muffin cups 2/3 full. Sprinkle the topping over each muffin. Bake 15 to 20 minutes. (A toothpick inserted in the center should come out clean.) Remove muffins from pan to cool. Yields a dozen muffins.

Attention Readers Who Cook

We’re putting together the first Mother Earth News cookbook, and we need your help! Please e-mail your favorite oat-errific recipes to letters@MotherEarthNews.com. We are especially interested in recipes that feature natural sweeteners, such as stevia, and those that are low in sugar.

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