Homemade Versatile Oatmeal Baking Mix

Okay y’all, I’m about to share one of my most-used recipes, and one of the most versatile ones I have.  You can use this for muffins, pancakes, as a topping for fruit crisps, etc.


  • 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 cup shortening (I use butter flavor Crisco)
  • 3 cups quick cooking oats

In a large bowl, combine the flour, sugars, baking powder and salt; mix well.  Cut in shortening until mixture resembles fine crumbs.  Stir in oats.  Store in an airtight container in a cool, dry place for up to 6 months.

Now you can mix this up and experiment with it. It truly is versatile.  Add a little cinnamon if you want to the mix, or even ginger.

To make pancakes:  Combine about 1 and 1/2 cups of oat mix, 1 egg and 1/2 milk and 1/2 water.  Let stand for 5 minutes.

To make muffins:  Combine 3 cups of oat mix, 1 egg and 2/3 cup milk.  Bake at 4oo degrees for 15-20 minutes, until an inserted toothpick comes out clean.

To make a crisp topping:  Combine 2 cups of oat mix with 1/4 cup brown sugar in a bowl, mix well.  Spread 1 and 1/4 cups in the bottom of an 8-inch baking pan. Spread with your favorite pie filling.  Sprinkle with remaining oat mix.  Bake at 375 degrees for 30 minutes or until lightly browned.


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