Best Easy Bisquick Oatmeal Bread Recipes

BANANA / OATMEAL BREAD

Steps:

• 1. Combine bisquick mix, oatmeal, baking soda, baking powder, sugar, nuts, and raisins in a bowl and mix well
• 2. Beat egg and mix with milk and bananas.
• 3. Add egg/milk mixture to bisquick mixture and stir JUST TO BLEND.
• 4. Turn batter into liberally greased 9" x 5" loaf pan.
• 5. Bake at 350 degrees for 50 to 55 minutes (maybe less if your oven runs a bit hotter than most).
• 6. Cool on rack for 10 minutes before removing from oven.
• 7. Wrap in tin foil to keep moist

EASY BISQUICK OATMEAL CINNAMON RAISIN MUFFINS

Steps:

• 1. Pre heat oven 400 degrees, line a muffin pan with cupcake liners
• 2. slightly beat the egg, add all the remaining ingredients, mix until the ingredients are wet, don't over mix.
• 3. I use an ice cream scoop and scoop the mixture in the cupcake liners, I got 7 muffins out of this batter, depends on how big or small you want the muffins.
• 4. Place in the oven and bake 18-20 mins, until golden brown. I will let you know how the family likes it when they get up, which will be soon when they smell these....mmmm

BISQUICK® BANANA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
• Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

EASY BISQUICK BREAD

Steps:

• Preheat oven to 35O°F.
• Mix first 4 ingredients together.
• Beat vigorously for 30 seconds.
• Stir in nuts (optional).
• Pour batter into greased loaf pan.
• Bake 45 to 50 minutes.
• Cool before slicing.

BISQUICK OATMEAL MUFFINS

Steps:

• Heat oven to 400.
• Grease 12 muffin cups or use paper liners.
• Mix all ingredients with a spoon to combine.
• Beat for about 30 seconds.
• Fill muffin cups 2/3 full with batter.
• Bake 15 to 20 minutes.
• Remove from pan immediately, split and butter each muffin.
• Cold muffins warm well in the microwave (20-30 seconds on high).

BLUEBERRY-BANANA-OAT BREAD

Steps:

• Heat oven to 375°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, stir Bisquick mix, sugar, oats, bananas, milk and eggs until moistened; beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
• Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

BISQUICK BANANA OAT MUFFINS

Steps:

• 1. Preheat oven to 400°F. Grease a muffin pan or line with paper or silicon liners. Recipe makes 12 regular-size or 6 jumbo muffins.
• 2. Mash bananas in a large mixing bowl. Stir in applesauce, egg, brown sugar, and cinnamon until well mixed. Mix in Bisquick, then oats, until mixture is uniform. Spoon into muffin cups, filling 2/3 full.
• 3. In a small mixing bowl, cut together oats, sugar, and butter for topping until it's like small crumbs. Divide evenly on top of muffins. Finally, sprinkle tops with chopped nuts if desired.
• 4. Bake muffins for 24 - 28 minutes (for jumbo muffins; less time for regular-size) until done. Test with toothpick or cake tester. Cool on rack 10 minutes, then remove from pan and complete cooling.