Use cooked oatmeal in place of oats for baked recipes
#24676 - 10/28/03 02:49 PM
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barb n
Reged: 10/14/03
Posts: 65
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Hi ! I want to tell you all that my daughter (the college freshman i have written about) is responding to this diet and soluble fiber supplements in an almost miraculous way ! Its only been a week and a half, but she is so much better so far. She even handled a 3 day trip to Seattle with 2 girlfriends (that she was very worried about)....with no food, stomach or bowel problems, which truly seemed like a miracle, after the way some of these pre-Heather-diet off-campus food situations have worked out. I will keep you posted -- i cannot thank all of you enough, and especially Heather for all her work and sharing of it. Everyone has been so kind and helpful.
My daughter's birthday is coming up and i want to bake her a couple favorite things and send them tomorrow. She loves apricot-date bars and oatmeal cookies. Both use raw oats which are then baked along with the other ingredients. I have been thinking the raw oats might be a problem, even baked -- and i think i have been reading that from you all. Do you think it might work (in terms of being IBS safe as well as taste) if I modified the recipe and made oatmeal first (which she does well with) and then put everything together and baked it? Thanks so much ! (Does this belong on the recipe board? -- i wasn't sure)
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I think it would be fine if you didn't modify the recipe and just added the oats. Both Heather's apple spice walnut bread and maple oat bread from the First Year do this. Besides, they get baked when you make the bread, so that to me means the oats are cooked. 
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Thanks for your reply, Mags. I guess I'm still concerned that the oats in whole form will be hard to digest even though they are cooked -- i guess maybe i could blender them into flour -- that might work better than making oatmeal. Does anyone else have experience with this? Do you all do ok with eating things like oatmeal cookies? Thanks.
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I would think turning the oatmeal into a powder would be better idea than actually making the oatmeal only because you are the adding a wet ingredient in place of a dry one. I would think the only thing that would be different if you make the oats into an oatey powder would be a smoother texture. I am no baker but that makes me sense to me.
HTH ann
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