Posted By Ingrid Turner on Oct 29, 2013 in Breakfast, Featured, Food Holidays, How To Cook, Snacks Recipes, Sweets, Vegetarian | 0 comments

National Oatmeal Day is here, and oatmeal isn’t just for breakfast…

It’s versatile as lunch, used in breads & other baking, as well as snacks and the like.

Oatmeal Nutrition:

When it comes to nutritional value, oats have it.

This is especially so for fiber in oatmeal. Half is insoluble, which helps digestion, and the other half is soluble, which lowers cholesterol. All oats are whole grain.

Types of Oatmeal:

Oats can be bought either rolled or as oat groats. Rolled oats, steamed then flattened into flakes, are readily available as “old fashioned oatmeal.”

Quick cooking oatmeal, instant & oat groats are oat berries that have been hulled, which sell as Irish or Scotch oats – also called steel cut oats, or crushed.

Here’s How to Cook Steel Cut Oats for Breakfast:

Groats take longer to cook, and make a somewhat chewy porridge.

All oatmeal is tastier when raisins, blueberries, cherries or other fruit is mixed in. Cinnamon or nutmeg, brown sugar, maple syrup, milk or cream are added, as well as a nice dollop of butter.

When I bake cookies, if possible, I fortify the dough with oats. I have enjoyed oatmeal for breakfast, snack or lunch since I was a child, and I introduced it to my children early on.

How to Make Granola:

We make a tasty granola with oats as the main ingredient, which the whole family enjoys.

Type: Snack Recipe

Serve with: milk for cereal, top yogurt, or eat by itself
Prep Time: 10 min
Bake Time: 35 – 45 min
Yields: 10 cups

Ingredients:

4 cups rolled oats
1 1/2 cups wheat germ
3/4 cup powdered milk
1 1/4 cups chopped almonds
1/2 cup chopped walnuts or pecans
1 1/2 cups shredded sweetened coconut
3/4 cup sesame seeds
1 1/4 cups hulled sunflower seeds
3/4 cup vegetable oil
3/4 cup maple syrup

Instructions:

Preheat oven to 300 degrees F.
In a large bowl, mix rolled oats, wheat germ, powdered milk, almonds, walnuts or pecans, coconut, sesame seeds and sunflower seeds.
Scatter mixture over the surface of a large baking sheet, and allow to toast for about 20 – 25 min, stirring often. Put back in to a large bowl.
In a small saucepan, heat over low flame for 6 – 7 min, vegetable oil & maple syrup.
Stir into granola mixture and combine evenly.
Spread granola in thin layers on baking sheets, and toast, stirring often – about 40 min, or until everything is toasted.
Allow to cool.
Store tightly sealed at room temperature, as long as 5 days or refrigerate up to 1 month.

Here’s another recipe for How to Make Granola at Home from my Kimmy. We love granola over here!