So for most people trying to lose weight or even maintain, oats are usually the go to meal that’s widely accepted.
Of course, the reasons we love oats vary from how quick and easy it is to prepare it, to how tasty it is and of course all the delicious toppings that can be used to enjoy it.
It can be had as breakfast, lunch or dinner, the possibilities are just endless with it.
Another reason the love of oats is so high, is that it’s very high in fiber, keeps you full for a long time and very satisfying. There really is no reason to love oats. It can also be enjoyed by all age groups, making it a no brainier for busy wives and moms.
The thing though is that, it may get boring pretty quickly eating oats over and over again, no matter how much you change the toppings.
To ensure that this isn’t the case, I’m bringing you a list of FIVE different ways you can enjoy oats.
1) Overnight Oats; these are the most popular these days. It’s just such an easy way to eat oats with a variety of toppings and allow all the flavor to sink in.
Peanut Butter & Banana Oats.
1/2 cup of oats
1/2 cup of milk
1 sliced banana
2 tablespoons of peanut butter
1 tea spoon of chia seeds
2 tablespoons of honey
Place oats, milk, honey, chia seeds and peanut butter in a jar.
Place in fridge overnight.
Place banana and any other toppings in the morning and enjoy your oats.
2) Oat Smoothies; yes you read it right. You can axruactu take your love for oats to another level. You can make your own oatmeal smoothie. This is such a delicious alternative to the regular oats.
- 1/2 cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1/2 cup(s) fresh, ripe chopped mango
- 1 small ripe banana, cut into pieces
- 1 tablespoon(s) unsweetened coconut flakes
- 1/4 cup(s) orange juice
- 1/2 cup(s) water
- Ice cubes (optional)
Place oats in blender container. Blend until oats are finely ground. Add mango, banana, orange juice, water and coconut. Blend until oat mixture is smooth. For colder smoothie, add 2 to 3 ice cubes and continue blending until smooth.
Note:For colder, creamier smoothie, banana may be frozen before adding to blender with other ingredients.
3) Oatmeal Pancakes; who doesn’t love a soft, moist and warm piece of pancake in their mouth for breakfast? Well, if you love that, think of how yummy your pancakes will be with the all favorite oats.
- 1-1/4 cups all-purpose flour
- 1/2 cup of oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt (optional)
- 1-1/4 cups fat-free milk
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil
- For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
- For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
- For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
- For chocolate chip pancakes: 1/2 cup semisweet chocolate chips.
In large bowl, combine flour, oats, baking powder and salt; mix well. In separate medium bowl, combine milk, egg and oil; blend well. Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix). Add one of the stir-in options, if desired; mix gently. Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Serve & enjoy!
4) Oatmeal Raisin Cookies; so now not only do you get to enjoy your oats as a meal, but you can enjoy it as a snack as well. These cookies are sure to get kids to join in on the fun as well.
Recipe from www.hummusapien.com
- 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
- 3/4 Cup(s) firmly packed brown sugar
- 1/2 Cup(s) granulated sugar
- 2 Eggs
- 1 Teaspoon(s) vanilla
- 1-1/2 Cup(s) all-purpose flour
- 1 Teaspoon(s) Baking Soda
- 1 Teaspoon(s) ground cinnamon
- 1/2 Teaspoon(s) salt (optional)
- 3 cups of oats
- 1 Cup(s) raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
High Altitude Adjustment:Increase flour to 1-3/4 cups and bake as directed.
5) Rasberry Oatmeal Bars; these are definitely another great way to enjoy your oats as a snack or dessert.
FOR THE RASPBERRY CHIA JAM:
- 2 cups frozen raspberries
- 2 tbsp chia seeds
- 3 tbsp pure maple syrup
FOR THE BARS:
- 1 cup flour
- 1½ cups oats
- 2 tbsp coconut sugar (or brown sugar)
- ½ tsp cinnamon
- ¼ tsp fine sea salt
- ½ tsp baking soda
- ½ cup unsweetened apple sauce
- ¼ cup pure maple syrup
- ¼ cup coconut oil (melted)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- Preheat oven to 325F. Grease an 8×8 baking dish with coconut oil or cooking spray.
- Heat a small saucepan over medium heat. Add raspberries, chia seeds and maple syrup. Cook for about 8-10 minutes, stirring often. Use a potato masher to smash berries for the “jam” layer. Set aside to cool (I usually put it in the fridge).
- Combine oats, oat flour, sugar, cinnamon salt, and baking soda in a large bowl.
- Add applesauce, maple syrup and coconut oil, vanilla, and almond extract, stirring to combine.
- Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan. Top with raspberry chia jam, spreading evenly with a spoon or spatula. Drop the rest of the oat mixture on top.
- Bake for 30 minutes. Cool completely on a wire rack before cutting into 12 bars. Store bars in an air-tight container in the refrigerator
There you have it, I hope you really enjoy trying these out.