Breadcrumbs are small pieces of dried bread, used to coat foods, top casseroles, add bulk to meatloaves and thicken soups and stews. Breadcrumbs are called for in several recipes; making these recipes without breadcrumbs can compromise the food's taste and texture. However, you can make a breadcrumb substitute from oatmeal. Properly made substitute will be indistinguishable from real breadcrumbs. As an added bonus, making breadcrumb substitute from oatmeal is less expensive than buying them from the grocer.
Measure 25 per cent more oatmeal than the amount of breadcrumbs called for in the recipe. For example, if the recipe calls for 2 cups breadcrumbs, measure 2 1/2 cups oatmeal.
Pour the oatmeal into a food processor and pulse for 30 seconds to break up the oatmeal. This makes the oatmeal similar to breadcrumb consistency so the texture of the recipe you are preparing is not altered.
Add 1/8 cup of dry seasonings for every 2 cups of oatmeal, if your recipe calls for seasoned breadcrumbs. Basic seasoning mixtures will work well to flavour the oatmeal. For example, if the recipe calls for Italian seasoned breadcrumbs, use an Italian seasoning blend. Pulse the food processor for an additional 10 seconds to combine.
Remove the oatmeal from the food processor and measure before putting it into the recipe. You should have slightly more oatmeal than the amount of breadcrumbs called for in the recipe.
If you make extra oatmeal breadcrumb substitute, store in an airtight container for up to six months.