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5 Delicious Oats Recipes for Breakfast
Here are healthy oats recipes for breakfast that you can choose from. Vary your breakfast choices to appease your palate and yet done in a healthy way. Enjoy.
Health Benefits of Eating Oats: If you include oats in your diet, it can provide you with important health benefits as discovered in recent scientific research.
- Good for the Heart: One of the sources of dietary fiber is oatmeal and oat bran which has been proven effective in lowering blood cholesterol.
- Helps Diabetes: Eating oats can spread the rise in blood sugars over a period of time.
- Prevents Cancer: Oats, like other grains and vegetables, contain hundreds of phytochemicals (plant chemicals) known to reduce a person's risk of getting cancer.
- Helps Patients with High Blood Pressure: A daily serving of whole oats rich in soluble fibre can reduce hypertension, or high blood pressure
- Eating oats (which have a high fiber content) helps a person keep his bowel movements regular.
- For weight control
Apple Pie Oatmeal
(This recipe yields 1 serving)
- 1 cup water (or milk for creamier oatmeal)
- 1/2 cup old-fashioned or quick-cooking oats
- 1/8 teaspoon salt
- 2 Tablespoons chopped apple
- 1 Tablespoon brown sugar
- 1/8 teaspoon apple pie spice (or cinnamon)
- 2 teaspoons chopped walnuts or pecans (optional)
In a small saucepan, bring the water to a boil. Stir in the oats and
salt. As soon as the water begins to boil again, reduce the heat to a
simmer. Continue cooking - stirring occasionally - for 5 minutes or
until you get your desired consistency.
In a small bowl, combine the chopped apple, brown sugar and spice. Stir until the apples are coated with sugar.
Dollop oatmeal into a serving bowl and top with the apple mixture and, if desired, crushed nuts.
For a more complete (although nutritionally inadvisable) apple pie experience, top it all off with a heaping Tablespoon of vanilla ice cream.
You can make your own apple pie spice at home by combining 4 teaspoons cinnamon, 2 teaspoons nutmeg and 1 teaspoon cardamom.
1/2 cup Oats
1/2 cup chopped Apples-peeled
1/4 cup Raisins
1/4 cup Skimmed Milk
1/2 tsp Cinnamon powder
1 cup Water
Salt to taste
1. In a vessel, boil the water with salt.
2. Add the oats, apples, raisins and cinnamon powder, mix well.
3. Simmer in low heat and cook for 3-4 minutes.
4. Remove from the heat and keep aside for 2 minutes.
5. Serve the oatmeal with the skimmed milk.
- 8 cups of rolled oats
- 2 cups lightly crushed walnut halves
- 1 cup sunflower seeds
- 2 cups lightly crushed whole hazelnuts
- ½ cup flax seeds
- 1 cup sliced almonds
- 1 cup sesame seeds
- 1 cup raisins
- 1 cup sultanas
- Mix all ingredients except the dried fruit into baking dishes
- Bake at 300 °F for 15 minutes
- Stir and continue baking for 10 minutes
- Repeat step 3 four or five times or until oats have browned slightly. Its easy to burn or overcook it resulting in a slightly bitter flavour. The oats only need to brown a little
- Allow muesli to cool, then mix in dried fruit
Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.
- 2 cups buttermilk
- 1/2 cup old-fashioned rolled oats
- 2/3 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 1/4 cup toasted wheat germ, or cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/4 cup packed brown sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
- Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
- Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
- Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
8 servings, 2 waffles each
Raspberry- Oat Muffins
· 1 1/4 cups whole grain pastry flour
· 3/4 cup old-fashioned oats
· 3 tablespoons old-fashioned oats
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 1 cup nonfat vanilla yogurt
· 2 large eggs
· 1/4 cup packed brown sugar
· 1 tablespoon packed brown sugar
· 2 tablespoons canola oil
· 1 cup frozen unsweetened raspberries (unthawed)
1.Preheat the oven to 375°F. Line a 12-cup muffin tin with paper or foil liners.
2.In a large bowl, stir together the flour, 3/4 cup of the oats, the baking powder, baking soda, and salt. In a medium bowl, whisk together the yogurt, eggs, 1/4 cup of the sugar, and the oil until smooth; fold in the raspberries.
3.Add the yogurt mixture to the dry ingredients and stir gently just to mix. Spoon the batter evenly into the prepared muffin cups, filling each 3/4 full. In a small bowl, combine the remaining 3 tablespoons oats and the remaining 1 tablespoon sugar. Sprinkle a heaping teaspoon of the oat topping over each muffin cup.
4.Bake for 20 to 25 minutes, or until the muffins are lightly browned and a toothpick inserted in the center of a muffin comes out clean. Turn the muffins out onto a wire rack to cool. These are best served warm.