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Dover Post
  • This breakfast is brought to you by oats

  • For someone who is trying to live on a tight budget, but would also like to eat healthy, oats are a must. A large container of oats can be purchased for under $4 and can be used to make a whole host of filling, whole grain packed foods. For today's column I whipped up three breakfast foods that center around oats.
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  • For someone who is trying to live on a tight budget, but would also like to eat healthy, oats are a must. A large container of oats can be purchased for under $4 and can be used to make a whole host of filling, whole grain packed foods. For today’s column I whipped up three breakfast foods that center around oats.
    Microwaved oatmeal is about the simplest way to have a hot breakfast on a busy morning. I like the homemade version better than the oatmeal that comes in a package, mostly because when you make it yourself it doesn’t turn into a soggy mess. Personally, I like my oats with some texture to them and my recipe is geared toward that. If you like softer oatmeal, microwave it a little longer. The other reason I love oatmeal is because it’s hearty and keeps you full all the way through lunch.
    The oatmeal apple muffins are easy and quick to make. They also have the added benefit of making your kitchen smell heavenly while they bake. The combination of the oats and the slightly cooked apple give the muffins a nice moist texture. The combination of the spice of the cinnamon and the tartness of the apple makes these muffins the perfect breakfast for a crisp fall day.
    My oatmeal pancakes are not your typical fluffy, feather light pancakes. They have a heartier texture and just feel healthier.  They have a subtle sweetness to them that allows them to be topped with a generous drizzle of maple syrup without becoming cloyingly sweet.
    MICROWAVE MAPLE BROWN SUGAR OATMEAL
    1/2 cup old fashioned oats
    1 tablespoon brown sugar
    1/4 teaspoon cinnamon
    1/4 cup milk
    Combine all of the ingredients in a microwave-safe bowl and microwave for a minute or until desired texture is achieved. Top with a drizzle of maple syrup, slivered almonds for some crunch and dried fruit if desired. Serves one.
    APPLE OAT MUFFINS
    1 cup old fashioned oats
    1 1/2 cup flour
    2 teaspoon baking powder
    1 teaspoon cinnamon
    1/2 cup pecans
    1/2 cup sugar
    1/4 cup honey
    1/4 cup oil
    2 eggs
    3/4 cup milk
    2 apples, cored, peeled and diced
    1 teaspoon cinnamon
    1 tablespoon brown sugar
    Preheat oven to 350 degrees. Grease a 12-cup muffin tin. Combine oats, flour, baking powder, cinnamon and pecans in a medium bowl. Whisk together the sugar, honey, oil, eggs and milk in a small bowl. Stir together the wet and dry ingredients. Place a medium skillet over medium low heat and sauté the apples with the cinnamon, brown sugar and a pat of butter, until they are just tender. Fold the apples into the batter. With a spoon, scoop quarter-sized portions of batter into the muffin tins and bake for 20 minutes.
    Page 2 of 2 - OATMEAL PANCAKES
    1 cup all-purpose flour
    1 cup old fashioned oats
    2 teaspoons baking powder
    2 eggs, beaten
    4 tablespoons butter, melted
    1 cup of milk
    2 tablespoons sugar
    Place the oats in a food processor and pulse until they form a fine powder. Combine the flour, baking powder and oats in a medium bowl. In a small bowl, stir together the eggs, butter, milk and sugar. Pour the wet ingredients into the dry ingredients and stir until just combined. Set a skillet over medium heat and melt a tablespoon of butter in the bottom. When the pan is heated, work in batches and spoon the batter by the ladle full into the skillet. Allow the pancakes to cook until small bubbles form and pop in the batter. Flip the pancakes and allow them to cook until the second side is golden brown. Serves four.

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