Oatmeal Pie

I recently had an oatmeal pie at a church dinner. I'd never heard of an oatmeal pie before. Honestly I thought the idea was a little strange even though I love oatmeal. Surprisingly it was good, but it seemed to be missing something.

I came home bound and determined to make one. I scoured the internet in search of recipes and finally settled on one I thought would do the trick. I couldn't leave it alone though. I did change it a smidge and now it's really, really good. I even microwave it for about 12 seconds to warm it up and it's even better.


I was surprised at how much it tasted like pecan pie although I shouldn't have been. The ingredients are really similar.

Oatmeal Pie

2 eggs, beaten
3/4 cup light corn syrup
3/4 cup packed brown sugar
1/2 cup flaked sweetened coconut
3/4 cup quick cooking oats
1/4 cup butter, melted
A pinch salt
1 9-inch unbaked, single pie crust (you can find my recipe here)

In a large bowl, mix together the eggs, corn syrup, brown sugar, coconut, oats, butter and salt. Pour into the unbaked pie crust.

Bake at 325* for 45 minutes or until golden.


For more great recipes visit Full Plate Thursday.

Oatmeal Butterscotch Cookies

Yum! That's about all I ever hear from my family when I make these. They are so good! They are also nice and chewy and stay soft for days in the cookie jar.

Oatmeal Butterscotch Cookies

1/2 cup (1 stick) plus 6 Tbls. butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups quick cooking oats
1 bag (12 oz.) butterscotch chips

Preheat oven to 350*F

In a large bowl using an electric mixer, beat butter and sugars together on medium speed until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon and salt; mix well. Add oats and butterscotch chips; mix well.

Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly golden brown.

Cool 1 minute on cookies sheets; remove to wire rack to cool. Cool completely. Store tightly covered.


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Oatmeal Bacon Scones

Lately my family has been on a scone kick. That's not a bad thing though because these are so easy and delicious. They also freeze really well so I can double the batch and make extra.

I love that these aren't overly sweet, but instead are a nice savory scone. Our favorite way to eat them is alongside soup or chili for dinner, but they work equally well for breakfast.

Oatmeal Bacon Scones

2 1/4 cups flour
3/4 cup butter, softened and cut into slices
1/2 cup rolled oats (not quick oats)
1 Tbls baking powder
2 Tbls sugar
1/2 tsp salt
1/2 cup buttermilk
1 egg
1/3 cup crumbled cooked bacon

In a large bowl, add flour and butter. Cut in butter until pea sized. If you do not have a pastry blender you can use a food processor for this step but be very careful not to cut the butter too tiny. This is what is going to help them be fluffy.

Next stir in the remaining dry ingredients except bacon.
Add the buttermilk and egg. Stir until blended. The dough should be a little bit sticky. If it seems too dry you can add a little more buttermilk. No more than a tablespoon at a time.

Stir in the bacon gently.
Turn the dough out onto a floured surface and shape into a ball. Knead dough 10-12 times. If dough is too sticky, sprinkle with a little more flour and work in gently while kneading.

Divide the dough into 2 even portions. Flatten each portion into a 8 inch round circle.
If you would like to freeze your scones stop now. Place the dough circles on a wax paper lined baking sheet and place in the freezer. Once frozen you can place the dough into a ziplock freezer bag, label, and save to use later.

To bake scones:
Thaw dough completely first if frozen.
Divide dough circle into 8 "pie slices".

Place scones on a baking sheet leaving some space between each one. Sprinkle each scone with a little sugar if desired.
Bake in a 400* preheated oven for 15-17 minutes or until a light golden brown on top.
Let cool slightly before serving.