What did you have for breakfast this morning? Or maybe for lunch or even dinner yesterday?
Was it oatmeal?
Not just a breakfast food anymore, I’m writing to tell you that oatmeal is the new…
Meal you can eat any time.
And since National Oatmeal Day has recently passed, it’s not too late to tell you why.
While on a very informative press trip late last month (that’s when I tried paddle boarding ) for the very first time), I also discovered the versatility of oatmeal.
Who thought there were so many creative ways to eat it? I mean, I’ve been eating oatmeal for as far back as I can remember…and it was always the same way. For breakfast, with a little brown sugar and a sliced banana. Oh, and maybe if I got really creative I’d throw in some slivered almonds and berries. That was the extent of it.
First, the facts about oatmeal:
It’s really good for you!
Health perk: Oatmeal is 100 percent whole grain; studies show that eating whole grains can lower the risk of many chronic diseases like diabetes, coronary heart disease and cancer and also contribute to body weight management and gastrointestinal health.
Oatmeal (because it is made from whole grains) includes all part of the grain, including the bran, endosperm and germ. And that’s a good thing. Nothing is stripped away.
Oatmeal is sodium-free. Health perk: Too much salt may contribute to high blood pressure, the leading cause of cardiovascular disease.
Now, the fun:
I got to sample oatmeal like I’ve never had it before. In fact, there’s a really cool “oatmeal bar” in New York City – I’d be surprised if we don’t see similar places popping up all over the country – called OatMeals. The lovely owner, Samantha Stephens, and her event coordinator, Justine Miller, treated a group of us to the most yummy and creative oatmeal combinations. Here are a few examples from their menu: Devils Off Horseback, which contains goat cheese, bacon, dates, sliced almonds and maple syrup; Truffle RisOATto, made up of shaved parmesan, truffle oil, sea salt and cracked black pepper; The Canadian, which is cinnamon roasted apples, sharp cheddar cheese, bacon, maple syrup and sea salt.
Now how’s THAT for creative?
As if that weren’t enough, the folks at Quaker Oats, in honor of National Oatmeal Day, have shared the following two recipes – and are also giving away a really great surprise gift to one of my lucky readers. All you have to do is leave a comment. The winner will be chosen randomly by Wednesday, November 12. Contest ends that day at 5:00 PM. Once the winner is chosen, I’ll contact you by email. Watch your inbox! And then if you win, watch your mailbox, because you’ll be getting a package filled with oatmeal treats.
Egg-White Whipped Vanilla Oatmeal |
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| Servings: | 1.5 | |||||||||||||
| Oatmeal Ingredients: | ||||||||||||||
| 3/4 Cup(s) Quaker Oats (Quick or Old Fashioned) | ||||||||||||||
| 1-1/2 Cup(s) water | ||||||||||||||
| 4 Egg whites, beaten with a fork until frothy | ||||||||||||||
| 1/2 Tablespoon(s) salted butter | ||||||||||||||
| 1/2 Teaspoon(s) pure vanilla extract | ||||||||||||||
| Topping Ingredients: | ||||||||||||||
| 1/3 Cup Greek yogurt | ||||||||||||||
| 1/3 cup sliced bananas | ||||||||||||||
| 1/3 cup walnuts | ||||||||||||||
| 1/4 cup dried cranberries | ||||||||||||||
| Preparation: | ||||||||||||||
| Begin cooking oats as usual on the stovetop. After oats have absorbed most of the water, pour in egg whites and vanilla and whip vigorously with a fork until mixture is well blended. Raise the heat to medium and stir in the butter. Continue to cook for 4 more minutes, bringing oats back to a simmer and stirring frequently. When all the water is absorbed and the egg whites have caused the oats to puff and appear creamy, cover the pot and remove from the heat. Let the oats sit, covered, for 5 minutes. Stir oatmeal, add toppings, and enjoy!
Cuban-Style Black Beans & Plantains over Oatmeal
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| Servings: | ||||||||||||||
| Ingredients: | ||||||||||||||
| 1 Cup(s) Quaker Steel Cut Oats | ||||||||||||||
| 2 Tablespoon(s) Olive Oil | ||||||||||||||
| 2 piece(s) firm, ripe plantains, peeled and sliced into 2″ pieces | ||||||||||||||
| 1 Whole large onion, diced | ||||||||||||||
| 1 Whole green pepper, diced | ||||||||||||||
| 1/2 Cup(s) chicken broth/stock | ||||||||||||||
| 2 15 Ounce(s) cans of black beans, rinsed and drained | ||||||||||||||
| 1 Teaspoon(s) Cumin | ||||||||||||||
| 1 Pinch(s) Salt & pepper to taste | ||||||||||||||
| Optional Ingredients: | ||||||||||||||
| Fresh cilantro leaves | ||||||||||||||
| Fresh sliced avocado | ||||||||||||||
| Cotija or Queso Fresco cheese | ||||||||||||||
| Preparation: | ||||||||||||||
| Prepare oats as usual and set aside. Heat 1-tablespoon olive oil in a medium skillet over medium heat. Cook plantains for 4-5 minutes until golden and slightly browned, turning once after 2 minutes. Remove from heat. Heat remaining 1-tablespoon olive oil over medium heat and sauté the onion and green pepper 5-7 minutes until onion is translucent and beginning to brown. Add the beans, chicken stock, cumin, salt and pepper, and cook for 5-8 minutes more, until beans are heated. Top oatmeal with black beans and plantains. If desired, garnish with fresh cilantro, sliced avocado and cheese. | ||||||||||||||
What do you think? Will you be having your oatmeal a different way from now on?
Lisa Froman says
I must confess–I am more of an egg gal. I like some protein in the morning. But you might have swayed me enough to try it….maybe for lunch even. Hey, maybe next time I come back to NYC we’ll visit that oatmeal bar together. I can be adventurous…..LOL!
Irene S. Levine says
Too funny! Coincidentally, I was reading this as I was eating a bowl of oatmeal~
Alexandra says
I love that you wrote about oatmeal. It is so good for you. I buy it at the health food store, organic. We often have it for lunch, with an egg, fruit for dessert. I know that sounds funny, but it’s a sturdy meal and so inexpensive.
MyKidsEatSquid says
I love oatmeal. I try to have it at least 2x a week for breakfast. I drizzle mine with agave and add in chopped walnuts. Maybe I’ll do an oatmeal bar for dinner one night!
Rose says
I am obsessed with granola – the star ingredient is, of course, oatmeal!! I make it with toasted coconut, pecans and raisins. Yum!!
Brette says
I love using oatmeal as a topping on muffins or in fruit crisps. I also have a great oatmeal cake recipe.
Jane Boursaw says
I LOVE oatmeal. It’s absolutely one of my favorite foods. But I haven’t gotten as creative as your recipes above! I’ll break out of my rut (usually mix with apples, bananas, wheat germ and/or a bit of granola on the top – and always cinnamon) and check them out.
Helene Cohen Bludman says
Oh yummy! Yes, I get excited about oatmeal. I love having it for breakfast. Thanks for sharing the recipes — I can’t wait to try them.
SherylK says
Let me know how you like them, Helene.
Linda Childers says
I love oatmeal! And, I also love your blog!
SherylK says
Thanks, Linda – I appreciate your comment!
Roxanne says
Love oatmeal. Off to pin these to my food board. Thanks!
jeanine barone says
This was really fun to read! Here I’m in NYC and had no idea about an oatmeal bar. I clicked on the link but it didn’t work. I’ve gotta check this place out. The recipes also look creative and yummy.
SherylK says
Hi Jeanine – Thanks for letting me the link didn’t work. It’s fixed now!