Rolled Oats

Easy Apple Crisp with Honey


  • 4 1/2 cups peeled, cored and sliced apples

  • 2 teaspoons lemon juice

  • 3 tablespoons water

  • 1/2 cup honey

  • 1 heaping teaspoon cinnamon

  • 3/4 cup brown sugar

  • 3/4 cup all-purpose flour

  • 3/4 cup Doubting Thomas Rolled Oats

  • 4 tablespoons butter


1. Preheat oven to 350 degrees F Lightly grease a medium casserole dish.

2. Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.

3. In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.

4. Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

Doubting Thomas Oatmeal Pancakies

Makes 6-7 small pancakes


  • 1/2 cup Doubting Thomas Farms Thick Rolled Oats
  • 1/2 cup cottage cheese (can be substituted for favorite yogurt or mashed banana)
  • 2 Eggs


  1. Mix all ingredients together. For a more textured and nuttier flavor mix together with spatula, leaving oats larger in size. For a mild to smooth texture mix with either a hand mixer or a blender, and mix to desired texture. 
  2. Grease a skillet very well so the pancakes don't stick to pan. As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional minute.
  3. Top pancakes with favorite toppings like fruit, granola, syrup, cinnamon, or whatever you desire. 
  4. Recipe can be double or tripled and left over batter or pancakes can be put in fridge or freezer to be enjoyed at a later time. 


Sarah's Monster Cookies

Makes 36 4-inch cookies


  • 1½ cups creamy peanut butter (or your favorite nut butter)
  • ¾ cup packed light brown sugar
  • 1 cup granulated white sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • ¼ cup maple syrup
  • 2 teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 4½ cups Doubting Thomas Farms Thick Rolled Oats

Flavor add-ins:

  • 1 cup semi-sweet chocolate chips and 1 cup M&Ms plain candies


  • 1½ cups raisins


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease with butter or nonstick spray.
  2. In a large mixing bowl, mix the peanut butter with the sugars for 1 minute on medium speed, then add the butter and continue mixing for 3 to 5 minutes until well combined. Mix in the eggs, one at a time, beating hard after adding each.
  3. Add the vanilla, maple syrup, baking soda and salt, and mix again until combined. Stir in the oats until fully incorporated. Use a wooden spoon or spatula to stir in the flavor add-ins until evenly distributed.
  4. Use a 2-inch ice cream scoop or drop the cookies by heaping spoonfuls onto the prepared cookie sheets. Use a glass or measuring cup to gently press each cookie. If using M&Ms, for a better presentation, dot each cookie with a few extra candies before baking.
  5. Bake for 10 to 12 minutes, until the cookies puff up and turn a light golden brown. Do not over bake. Remove from oven and cool for 5 minutes on the cookie sheets until the cookies are set. They will deflate considerably after removing from oven. Transfer to wire racks and cool completely before storing in an airtight container or freezer.

Energy Bites


  • 1 cup Doubting Thomas Farms Thick Rolled Oats
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter (or your favorite nut butter)
  • 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
  • 1/3 cup of honey or agave nectar
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla


Mix all the wonderful ingredients together and they are ready to eat. Energy bits can also be chilled in the refrigerator for a nice cool treat. Easy treats to grab for busy families!