Of all the breakfast foods I remember from good ole school days, oatmeal was the one I just couldn’t warm up to. I tried, I really did. It took growing up a bit before I appreciated what oatmeal and oats in general could do for not only our diets, but also our health. It ranks high as one of the healthiest grains out there, able to help lower our risk of heart disease, lower blood sugar levels, even aid in weight loss. It delivers on vitamins, minerals, fiber and antioxidants. One-half cup of dry oats packs 13 grams of protein and 8 grams of fiber. And if you need to “sneak” it into your family’s fare, the breakfast standard can also be incorporated into tempting desserts and snacks.
The recipes below may help create some converts in your household. The double apple crumble did it for me. Made with apple butter, ground cinnamon and pecans, it was a hit at my house. With spring budding all around us and more outdoor activity – not to mention swimsuit season – around the corner, try adding oats to your diet if they’re not already part of it.
They can do us good.
PEACH OATMEAL BAKE
3 cups old-fashioned rolled oats
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 cups 1 percent milk
1 large egg
2 tablespoons honey
1 pound frozen or fresh sliced peaches
■ Preheat oven to 350 F.
■ Combine oats, baking powder, cinnamon, all spice and nutmeg.
■ Create a well in center of dry ingredients and add milk, honey and egg. Stir to combine.
■ Stir in peaches.
■ Spray an 8-by-8-inch pan with cooking spray or line with parchment paper and pour batter into pan.
■ Bake 35-40 minutes
(Source: extension.wvu.edu, adapted from acedarspoon.com)
DOUBLE APPLE CRUMBLE
5 cups peeled apples
3 tablespoons apple butter
1/4 cup all-purpose flour
1/4 cup regular oats, uncooked
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons chilled butter
1/3 cup chopped pecans
■ Preheat oven to 375 F.
■ Combine apples and apple butter; arrange in 8-inch square baking dish coated with cooking spray, pressing down lightly to compact.
■ Combine flour, oats, sugar, cinnamon and salt in a bread bowl; but cutter using a pastry blender or 2 knives until mixture resembles coarse meal.
■ Stir in pecans. Sprinkle mixture over apples.
■ Bake 45 minutes or until bubbly and golden brown.
(Source: health.com)
BANANA OATMEAL BREAD
Makes 12 slices
1/3 cup oil (canola or vegetable)
2 eggs, beaten
2/3 cup white sugar
1 cup all-purpose flour
1 cup quick cooking oats
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup mashed bananas (3 medium bananas)
1/4 cup chopped raisins or nuts (optional)
■ Preheat oven to 350 F.
■ Grease or spray a 9-by-5-inch loaf pan.
■ Beat the oil and eggs with a mixer.
■ Add sugar and beat until fluffy.
■ Mix flour, oats, baking soda and salt in a bowl.
■ Add flour mixture and mashed bananas to oil and egg mixture. Add raisins or nuts if desired. Stir until blended.
■ Pour mixture into loaf pan. Lay a piece of tinfoil over top of pan. Bake 50-60 minutes. When you poke a toothpick near the center of bread, make sure it comes out clean.
■ Remove bread from oven and let cool 5-10 minutes. Run a knife between the bread and sides of pan. Turn pan upside down on a baking rack. Cool bread before cutting.
(Source: Iowa State University Extension)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
