From the budding baker to the accomplished expert, recipe ingredients matter. In baking, flour is essential, but not all flour is created equal. When oat experts launched Quaker Oatmeal, it was time to shake up the baking routine. There are many tasty reasons to make this recipe ingredient swap.
Gluten-free baking options are becoming increasingly popular. When Quaker oatmeal hit the market, many people grabbed a bag off the shelf, not only because it’s a trusted name, but also because it was a convenient exchange for many pastry recipes. Instead of having to grind those rolled oats into flour, they were already ready to pick up.
As more and more bakers look for alternative flours, not all options are a one-for-one exchange. While oatmeal can be a great gluten-free choice, it’s not a uniform substitute for all recipes. For example, for recipes that call for a dough to rise, another leavening agent must be added.
When using oat flour, it can be an individual exchange for rice flour, millet flour or sorghum flour. For less experienced bakers, this simplicity allows for a versatile flour that can be used more frequently.
While consuming only sweets may not be the most balanced healthy lifestyle, oatmeal is a source of fiber, similar to that morning bowl of oatmeal. Oats have been said to help stabilize blood sugar, lower cholesterol, and foods high in fiber help fight heart disease.
Beyond the various reasons to add oats to the menu, tasty recipes are essential. If a treat is going to be on the table, why not use a flour with added nutritional benefits to make those cookies, muffins and more a little more positive.
When it comes to recipes, there are plenty of choices. For example, why not use Quaker oatmeal in pancakes. The chewy texture is still there, but there is extra fiber. But that doesn’t mean these pancakes can swim in syrup.
Another obvious choice is oatmeal cookies. Since Quaker oats are always a popular choice in this classic dessert, it makes sense to swap out Quaker oatmeal as well. Here is the official Quaker recipe.
Large Chocolate Oatmeal Cookies with Quaker Oatmeal
- 1 ½ cups Quaker oatmeal
- ½ teaspoon baking soda
- ½ teaspoon flaked sea salt
- ½ cup margarine, at room temperature
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup coarsely chopped dark chocolate (at least 70%)
- ½ cup old fashioned Quaker oats
- In a bowl, whisk together the oats, baking soda and salt; put aside
- Using an electric mixer, beat together margarine, brown sugar and granulated sugar until light and fluffy; beat egg and vanilla until smooth. Stir in oatmeal mixture until blended. Stir in chocolate and old fashioned Quaker oats. Cover and refrigerate for at least 1 hour
- Preheat to 350 degrees. Roll the dough into 1 1/2 inch balls. Place on a parchment-lined baking sheet, about 2 inches apart. Flatten slightly.
- Bake 12 to 14 minutes or until top is set and golden around edges. Let cook on a baking sheet for 5 minutes; transfer directly to the rack. Let cool completely.
- Can be stored in an airtight container for up to 3 days.
What recipes do you recommend using Quaker Oatmeal? Are you open to using alternative flours?