Cooking with Oats
Cooking with oats adds heartiness to any meal.
Connie Moore
January/February 2011
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A slice of Oatmeal-Almond Pie is a delicious way to add whole grains and a dose of antioxidants to dessert.
Lori Dunn
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Nothing seems to hit the spot like a hot, creamy bowl of oatmeal on a cold winter morning. Top it with melting butter and brown sugar, add a few raisins or dehydrated cranberries to the mix, and you have a bowl of comfort food at its best. Oatmeal cereals and porridges are the breakfast choices of millions of folks around the world – but there’s more to the grain than mush. Cooking with oats is a great way to eat healthful, hearty dishes that taste delicious.
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Cooking with Oats Recipes:
Oatmeal-Fruit Parfaits
Oatmeal-Almond Pie
Skillet Oats
Quick & Easy Oatmeal Cake
Toasted Oat Drops
Oatmeal Bread (Bread Machine)
Moist Mini Meatloaves
In the late 1800s, “receipt” books called for cooking oatmeal three hours for a healthy mush. We certainly have come a long way. Instant oatmeal needs just a few seconds in the microwave and comes in different flavors. Quick-cooking oats can be found on most cereal aisles and take just five minutes to prepare. Even old-fashioned oats take only 15 minutes for a wholesome breakfast.
With the latest health reports about the goodness of whole grains, adding oats to our meals and snacks is a healthy, smart idea. Whole-grain oats contain seven B vitamins and vitamin E. They contain nine minerals, including iron and potassium, and they are cholesterol free. Oats are also versatile, in that they fit into baked goods, dinner menus, snacks and even ice cream parfaits.