Lunch: Versatile Oat Mix Recipe

Ingredients

3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats

Instructions

In a large bowl, combine the flour, sugars, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. Yield: 9 cups (number of batches varies depending on recipe used).
To prepare pancakes: Combine 1-1/2 cups oat mix, egg and water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.
To prepare muffins: Combine 3 cups oat mix, egg and milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400 ° for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
To prepare peach crisp: Combine 2 cups oat mix and brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with pie filling. Sprinkle with remaining oat mixture. Bake at 375 ° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired.

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