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Have been looking through some antique cookbooks, some of which contain some interesting ideas about oatmeal. Back in the 1950's, oatmeal was called "quick rolled oats". Rolled oats were actually the milled grain, and took about 30 minutes to cook.
This small book, Body Building Dishes for Children, published in 1953 by Consolidated Book Publishers, of Chicago, contains some healthy, nutritious, and tasty recipes. The editor of this book, Ruth Berolz Heimar, edited several other little recipe chapbooks in this series, authored by chefs at the Culinary Arts Institute. Being that oatmeal is generally thought of as a grain used as a breakfast food, here are some quick menu ideas from the book (p. 7).
Cranberry Granola
3 cups oatmeal
1 can whole cranberry sauce
Cook at 250 degrees F for one hour, or 325 degrees F while baking cookies. Or, place in Celsius oven after cookies are baked, using the following recipe (family-style European weight):
super-size
1 grated orange peel
1 liter whole cranberry sauce
1/2 kilogramme oatmeal
100 grams wheat germ
100 grams brown sugar
1 chopped banana
Place into four large roasting trays, leave in oven one hour. Turn oven on to 100 degrees Celsius for fifteen minutes if not cooked, and turn oven off again. Check oven, and see if granola is cooked, while turning granola (stirring). If still not cooked, leave in oven another half hour.
Granola variations
Peanut Butter Granola
1 cup peanut butter
1 cup brown sugar
3 cups oatmeal
Pumpkin Granola
1/2 cup pumpkin pie filling
1 cup brown sugar
3 cups oatmeal
1/4 cup almonds or walnuts
1/2 cup molasses
Fruitcake Granola
1/4 cup citron
1/2 cup candied fruit
3 cups oatmeal
1/4 cup wheat germ
1/2 cup brown sugar
Mix ingredients together, cook at 250 degrees Fahrenheit for one hour.