Recipes for Oats

Ingredients

• 1 cup expired oats
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 2 tablespoons vegetable oil

Instructions

1. In a blender or food processor, blend the expired oats until they turn into a fine powder.
2. In a large bowl, whisk together the oat powder, all-purpose flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the egg and then add the milk and vegetable oil. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
5. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or butter.
6. Pour 1/4 cup of the pancake batter onto the hot pan for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges start to set, about 2-3 minutes.
8. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
9. Repeat with the remaining batter.
10. Serve the pancakes warm with maple syrup or your favorite toppings.

Ingredients

• 1 1/2 cups expired oats
• 1/2 cup nut butter (e.g., almond, peanut)
• 1/4 cup honey or maple syrup
• 1/4 cup ground flaxseed
• 1/4 cup mini chocolate chips
• 1 teaspoon vanilla extract
• Optional: additional mix-ins (e.g., dried fruits, nuts, seeds)

Instructions

1. In a large mixing bowl, combine the expired oats, nut butter, honey or maple syrup, ground flaxseed, mini chocolate chips, and vanilla extract. Mix well until fully combined.
2. If desired, add any additional mix-ins such as dried fruits, nuts, or seeds. Mix until evenly distributed.
3. Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up.
4. Once chilled, remove the mixture from the refrigerator and roll it into tablespoon-sized balls using your hands.
5. Place the energy balls on a baking sheet lined with parchment paper or a silicone mat.
6. Refrigerate the energy balls for another 30 minutes to set.
7. Transfer the energy balls to an airtight container and store them in the refrigerator for up to two weeks.
8. Enjoy the energy balls as a quick snack or grab-and-go breakfast!

Ingredients

• 1 cup slightly expired oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mix together the mashed bananas, milk, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into a greased muffin tin, filling each cup about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for a few minutes before removing them from the tin.
8. Serve warm or at room temperature.