Oats Three Ways

We are now in the throes of rushed mornings, quick breakfasts, and after school snacks.

As much as I miss the easy, summer, mornings, I have made my return to the unrelenting rigor of the school year with my secret weapon, oats. I love oats! They are quick, healthy, hearty and can be soulful ( Hall and Oats).

I have three ways to prepare them that can serve as a quick breakfast, an afterschool snack, or a even a sweet after dinner dessert. With a few ingredients, most of which I always have in my pantry, these simple recipes are making my quick meal dreams come true (ooh ooh ooh ooh).

OATS

#1&2 Cookie or Muffin

Ingredients

Truth be told I just eyeball it. These bake up pretty easily and it really is a no fail recipe.

  • 2-3 over ripe bananas
  • 1/4 cup peanut butter or nut butter of choice
  • 1 cup old fashioned oats (it works fine with quick cooking oats too)
  • 1 teaspoon vanilla
  • 1 handful of raisins
  • 1 handful of pecans or any nuts of your choice
  • 1 dash of cinnamon optional

You could also add chocolate chips, coconut chips or replace the oats with cooked quinoa. For additional sweetness you could add 3 packets of stevia and/or 3 Tbsp of honey.

Directions

  1. Preheat oven to 350.
  2. Spray a mini muffin tin or a cookie sheet with non-stick spray and set aside.
  3. Mash up bananas until they are well mashed. Add the peanut butter and mix well.
  4. Add the rest of the ingredients continuing to mix through until all ingredients are well combined.
  5. Drop by the teaspoon full into mini muffin tin or cookie sheet. If using a cookie sheet flatten the dough slightly with the back of a spoon sprayed with non-stick spray or with your fingers.
  6. Bake at 350 for 12-18 minutes until golden brown. Yields approximately 24 mini muffins or 1 1/2 dozen cookies.

I’ve made one batch of these both ways at one time. Cookies as an afterschool snack and mini muffins to serve with scrambled eggs in the morning. Our kids love them and they love to help make them!

helper2

cookiesoats

#3 Crock Pot Steel Cut Oats

I found this method of cooking oats in the crockpot to be the best without making the oats gummy, and without having them get stuck to the bottom of the bowl. They simmer all night long, gently in a water bath and don’t dry out.

Ingredients

  • 1 cup steel cut oats
  • 1 cup milk of choice
  • 1 teaspoon vanilla
  • 3 tablespoons butter or margarine any type will do
  • 2 1/2 cups water
  • 1 stick of cinnamon or 2 teaspoons ground cinnamon

Directions

  1. Find a glass bowl that fits in your crockpot.
  2. Place the bowl inside your crockpot.
  3. In the bowl mix all the ingredients just until combined.
  4. Fill the crockpot with water until it comes about 3/4 of the way up of the bowl that is nestled inside crockpot.
  5. Cover and set to low to cook overnight.

In the morning you will have nice, soft, oats that can be sweetened with honey or fixed up any way you like. This recipe makes about 4-5 servings. I usually set out different toppings such as fruit, nuts, brown sugar, and let the kids choose their own topping.

after oats

So there you have it oats three ways and a few corny Hall and Oates references. How do you like your oats?

 

 

 

 

 

 

 

 

 

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