The Ultimate Homemade Oatmeal Baking Mix Recipe: Your Secret to Quick Oatmeal Cookies & More!

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Total Time: 15 mins Difficulty: Beginner
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Your Make-Ahead Base for Dozens of Quick Oatmeal Cookies, Bars, and Breakfast Treats
A large glass jar filled with layers of dry oatmeal ingredients including rolled oats, seeds, almonds, walnuts, and dried fruit sitting on a rustic wooden table next to a bowl of prepared oatmeal, a jar of honey, and wooden spoons. pinit

Why You Need This Oatmeal Baking Mix in Your Pantry

Are you tired of scrambling for ingredients every time a craving for fresh-baked oatmeal cookies hits? Do you wish you could cut the prep time for your favorite breakfast muffins and bars?

Our homemade oatmeal baking mix is the ultimate answer! Think of it as a super-charged, from-scratch version of those expensive boxed mixes. It combines the wholesome goodness of rolled oats with all the dry ingredients you need for dozens of sweet treats.

This make-ahead baking mix is a game-changer for quick baking and meal prepping. Just a few simple steps now, and you’ll have 9 cups of mix ready for any recipe, from the best oatmeal cookies to quick bread and drop biscuits.

Essential Ingredients for the Best Oatmeal Baking Mix

The beauty of this recipe is its simplicity. You likely have all these staples in your pantry right now!

Ingredients:

  • 3 Cups All-Purpose Flour
  • 3 1/2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons Salt
  • 1/2 Cup Sugar
  • 1 Cup Brown Sugar (lightly packed)
  • 1 1/2 Cups Vegetable Shortening (solid, like Crisco)
  • 3 Cups Rolled Oats (old-fashioned, not instant)

Step-by-Step Instructions: How to Make Your Versatile Baking Mix

Making this oatmeal baking mix is easier than you think. The key is properly “cutting in” the shortening—this creates the pockets of fat that give your final baked goods their wonderful texture.

Mixing the Dry Ingredients:

  1. In a very large bowl, sift together the all-purpose flour, baking powder, and salt.
  2. Add both the white sugar and brown sugar. Stir until everything is well combined and there are no lumps of brown sugar.

Cutting in the Shortening:

  1. Measure out your 1 1/2 cups of vegetable shortening.
  2. Using a pastry blender (or two knives, or even your fingertips), cut the shortening into the dry mixture.
  3. Continue mixing until the shortening is evenly distributed throughout the mixture. The final texture should resemble coarse crumbs, similar to a pie crust dough.

Stirring in the Oats:

  1. Stir in the 3 cups of rolled oats and mix until they are completely integrated into the flour/shortening mixture. This is your finished homemade oatmeal baking mix!

Storage:

  1. Transfer the mix into a large, airtight container.
  2. Label the container with the name of the mix and the date it was prepared.
  3. Store the mix in a cool, dry place. It will last for 10 to 12 weeks.

Pro Tip: What Can I Make With This Mix?

This versatile baking mix can be used as the base for almost any recipe that calls for a similar flour-and-fat base! Use it for:

  • Quick Oatmeal Cookies (just add eggs, vanilla, and maybe milk/water!)
  • Oatmeal Drop Biscuits
  • Oatmeal Streusel Topping for muffins and crisps
  • Oatmeal Pancakes or Waffles
  • Oatmeal cups or baked oatmeal for easy meal prep

The Ultimate Homemade Oatmeal Baking Mix Recipe: Your Secret to Quick Oatmeal Cookies & More!

Stop buying boxed mixes! This versatile, make-ahead homemade oatmeal baking mix uses simple pantry staples like flour, brown sugar, and rolled oats. Prep it once and have 9 cups of mix ready for quick, fresh-baked oatmeal cookies and other desserts for up to 12 weeks.

A large glass jar filled with layers of dry oatmeal ingredients including rolled oats, seeds, almonds, walnuts, and dried fruit sitting on a rustic wooden table next to a bowl of prepared oatmeal, a jar of honey, and wooden spoons.
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Prep Time 15 mins Total Time 15 mins Difficulty: Beginner

Ingredients

Instructions

Mixing the Dry Ingredients:

  1. In a very large bowl, sift together the all-purpose flour, baking powder, and salt.
  2. Add both the white sugar and brown sugar. Stir until everything is well combined and there are no lumps of brown sugar.

Cutting in the Shortening:

  1. Measure out your 1 1/2 cups of vegetable shortening.
  2. Using a pastry blender (or two knives, or even your fingertips), cut the shortening into the dry mixture.
  3. Continue mixing until the shortening is evenly distributed throughout the mixture. The final texture should resemble coarse crumbs, similar to a pie crust dough.

Stirring in the Oats:

  1. Stir in the 3 cups of rolled oats and mix until they are completely integrated into the flour/shortening mixture. This is your finished homemade oatmeal baking mix!

Storage:

  1. Transfer the mix into a large, airtight container.
  2. Label the container with the name of the mix and the date it was prepared.
  3. Store the mix in a cool, dry place. It will last for 10 to 12 weeks.
Keywords: homemade oatmeal baking mix, quick oatmeal cookies, make-ahead baking mix, rolled oats, versatile baking mix, easy baking, oatmeal cookie base, pantry staple recipe, DIY baking mix, oatmeal recipe
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Frequently Asked Questions

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Can I substitute butter for the shortening?

You can, but the mix may not have the same 10–12 week shelf life, as butter is a dairy product. Shortening also yields a tender, slightly softer texture in cookies, which is a classic element of the best oatmeal cookies.

 

Can I use quick oats instead of rolled oats?

We recommend rolled oats (old-fashioned) for the best texture and structure in your final baked goods. Quick oats can become mushy.

What’s the easiest way to cut in the shortening?

A pastry blender is the fastest and easiest method. If you don't have one, use two butter knives and "cross-cut" the shortening into the flour mixture until the pieces are pea-sized.

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