To have a versatile food pantry you want to store foods that are affordable and easy to store so you can make use of every ounce of space in the pantry. In the article, “25 Must-Have Survival Foods: Put Them In Your Pantry Now,” I wrote about the 25 pantry food items I have in my pantry and how I have found multiple uses for them.
Oats are on that must-have prepper pantry list and I have found they can be used in cooking, making dessert crusts, and even for bath and body uses. Read about these 16 ways to use oats. Not only are oats a healthful option in the event of an emergency, but some grains don’t even need to be cooked before eating. You can soak steel-cut oats, bulgur, and whole-grain couscous in water overnight, making perfect ready-to-eat meals – no heating required.
I wanted to share a new breakfast recipe I made that my family loved. While the traditional oatcakes from Nova Scotia are crispy like a sweet shortbread, these are soft and chewy. They are completely adaptable to whatever flour you have in the pantry and you can add your favorite nuts or dehydrated or freeze-dried fruit for added flavor. Make sure that you use the traditional rolled oats in this recipe and not the quick-cooking version.
Tip: Some of my kids have food texture issues so I blended the rolled oats in my blender to make an oat flour to smoothen the oatcake texture.
The perfect blend of salty and sweet chewy goodness that goes perfectly with a warm cup of herbal tea.
- 2 cups traditional rolled oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1 stick or 1/2 cup butter, sliced
- 1/4 cup very hot water
- Preheat oven to 375 degrees F and lightly grease a cookie sheet.
- In a large bowl, add rolled oats, flour, sugar, sea salt, and baking soda.
- In a small bowl, add sliced butter and hot water until almost melted.
- Add hot water to dry mixture and stir until combined.
- Transfer your oatmeal mixture to the prepared cookie sheet and form mixture into 3×3 inch squares or shape into rounds or cookies.
- Bake for 12 minutes or until golden.
- Serve warm.
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