Recipes for Oatmeal Packets

Ingredients

• 2 cups all-purpose flour
• 1/2 cup expired oatmeal packets
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups milk
• 2 large eggs
• 4 tbsp melted butter

Instructions

1. In a large mixing bowl, combine the flour, expired oatmeal packets, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
7. Repeat with the remaining batter.
8. Serve the pancakes warm with your favorite toppings.

Ingredients

• 1 cup expired oatmeal packets
• 1 cup milk
• 1/2 cup plain yogurt
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
• 1 apple, diced
• 1/4 cup chopped nuts or seeds (optional)

Instructions

1. In a jar or container, combine the expired oatmeal packets, milk, yogurt, honey, and cinnamon.
2. Stir well to ensure everything is combined.
3. Add the diced apple and chopped nuts or seeds (if using).
4. Cover the jar or container and refrigerate overnight or for at least 4 hours.
5. In the morning, give the oats a good stir and enjoy them cold or gently heated in the microwave or on the stovetop.
6. These apple cinnamon overnight oats are a safe and delicious way to start your day!

Ingredients

• 2 ripe bananas, mashed
• 1 cup expired oatmeal packets
• 1/4 cup milk
• 1/4 cup honey
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, expired oatmeal packets, milk, honey, melted butter, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
8. Enjoy these delicious and safe-to-eat banana oatmeal muffins!