Yep -

Good for you - good ol' fashioned oatmeal!

OATS: Flaked, rolled or as meal, oats add fiber and texture to baking recipes.Store the oats in an airtight container or freezer bag. There is no need to thaw the oats before using as they will remain free flowing.
What oat is best for baking, quick or old fashioned? These oats can be used interchangeably in most recipes -- it just depends upon the results you are looking for. If you want something that looks very whole grain and is very chewy, you'll want to use old fashioned. On the other hand, quick oats are cut smaller and are less noticeable in the recipe.
Oat Bran: Contains soluble fiber, which can help lower blood cholesterol levels when eaten as part of a low-cholesterol diet. Add oat bran to muffins or bread. Use as a coating for chicken and seafood.
Oat Flour: has a relatively high protein content, 17 percent, but does not form gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in bread.
Old Fashioned Oatmeal: The only difference between this and quick-cooking oatmeal, is that quick cooking is cut into smaller pieces and rolled to flatten them, so that it cooks a little faster. You can pulse the old-fashioned oatmeal in the food processor to get smaller pieces so that it's just like the quick cooking oatmeal.
Oats can be eaten without cooking. For example, there are a number of no-bake cookies containing oats that are very popular. However, because some individuals have more sensitive digestive tracts, it is a good idea to introduce raw oats to your diet slowly and to drink some fluids when eating the oats.

Quick-cooking Oatmeal: Perfect for using in baking recipes. (Don't use instant oats, which have been pressed even more finely.) The oat flakes in this type of oatmeal have been pressed more finely than old-fashioned, regular oats, and cook in a shorter time. Their fineness gives a nice oat taste without bulking up the dough, which can happen with regular oats.
Instant Oatmeal:
Colloidal Oats: Oats that are ground into a very fine powder. Colloidal oats are typically used in health and beauty aids such as oatmeal baths, moisturizers and many facial scrubs and masks.
Rolled Oats: Rolled oats are whole oat groats that are rolled to flatten them into an oat flake. Old fashioned, quick and instant oats are all rolled oats. However, Instant Quaker oats are not recommended for use in recipes unless specified in the recipe.

Oat Bread

8 ounces regular oatmeal (not instant)
1 1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter

In a cool place, soak oatmeal overnight in buttermilk, making
sure milk covers oats. Next day, add baking powder, salt and
some of the flour. Mix well with wooden spoon or fork,
continually adding flour until dough is sticky. Place dough on
greased baking sheet or in round bread pan, forming a round
loaf; brush with melted butter. Bake 30 minutes at 325 to 350
degrees. When toothpick put into center comes out clean, it's
ready. If needed, bake 10 minutes longer, or till pick comes out
clean.

Pineapple Meatloaves

1 beaten egg
1/2 cup quick-cooking rolled oats
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 teaspoon salt
1 pound lean ground beef
1 8-ounce can crushed pineapple (juice pack), drained
2 tablespoons bottled sweet-and-sour sauce or barbecue sauce (optional)

In a large mixing bowl stir together egg, oats, onion, green pepper, and salt. Add beef and pineapple; mix well.

Divide mixture into 6 equal portions. Shape each portion into a 4x2-inch loaf. Place loaves in a 13x9x2-inch baking pan.

Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the sweet-and-sour or barbecue sauce, if desired. Makes 6 servings.

Oatmeal Raisin Cookies

1 1/4 cups Butter
3/4 cup Brown sugar
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla
1 1/2 cups All purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
3 cups Oats quick or old-fashioned
1 cup Raisins




Preheat oven to 375 degrees.

Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins.

Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies.

Cool 1 minute on cookie sheet. Remove to wire rack.

Store tightly covered.

Apple Cranberry Casserole

3 cups chopped apples (I use Golden Delicious)
2 cups raw whole cranberries
1 1/2 cups sugar

TOPPING
1/2 cup brown sugar
1/3 cup flour
1 stick melted margarine
3/4 teaspoon salt
1 1/2 cups Quaker oats
1/2 cup chopped pecans

Mix chopped apples and cranberries together with 1 1/2 cups sugar. Put in 1 1/2-quart casserole dish. Make topping by mixing all topping ingredients together. Put on top of apple-cranberry mixture. Bake at 350º degrees for 50 minutes.