GFGL RECIPE BLOG: Old-Fashioned Oats


I am going to be honest. I was not always a fan of oats. When I was younger, I had a traumatic oatmeal experience that scarred me for many moons. I don’t want to get into the gory details, but there was an overheating issue, and the texture of the final product my mother tried to coerce me to eat one morning didn’t end well for anyone. I was appalled by the slop she was trying to give to her pride and joy (yours truly). However, upon entering college, my roommate lived off the stuff, and it always smelled so good! She would get creative, putting bananas, walnuts, cinnamon, or peanut butter into her bowl while filling the room with a sweet aroma, and putting doubt into my previously ironclad disdain about it. So naturally, I once again tried what had once made me cringe, we’ll call it maturity. Did you know your taste buds change as you age? Something you didn’t like when you were little could become your newest addiction through adolescence and adulthood.

Ah, but I digress. Anyways, I was pleasantly surprised to prove science right, because I really enjoyed it! The trick for me is to put fruit, or as you’ll see granola, into the oatmeal to give it a little more mouth feel so as to overcome those struggling obstacles of bland, texture-deprived gruel, to make a delicious, healthy breakfast.

According to, “Oatmeal, oat bran and whole oat products are some of the best sources of soluble fiber, which help reduce total cholesterol along with LDL or “bad” cholesterol. In addition to reducing the risk of heart disease, oat fiber can help control blood sugar, too. That’s why it’s often added to breakfast cereals, muffins and other foods.” Any foods that contain iron, like broccoli or oats for example, can be absorbed best with the addition of an acid, like lemon or strawberries. This is especially beneficial for people who follow a vegetarian or vegan diet, who often are trying to increase their iron intake from lack of red meat.

Just in case you don’t love oatmeal as much as Quaker, I threw in a few more oat recipes that I absolutely adore and hopefully you will, too! Each bowl of this delicious oatmeal has only 300 calories! Add some strawberries *citrus* to get the most out of the iron in the oats.

  • 1/2  C Quaker® Oats (quick or old fashioned, uncooked)
  • 1/4  C sliced almonds
  • 1/3  C firmly packed brown sugar
  • 1/2  tsp ground cinnamon
  • 3  C fat-free milk or lowfat soy drink
  • 1-1/2  tsp ground cinnamon
  • 2  C Quaker® Oats (quick or old fashioned, uncooked)
  • 1  C frozen (do not thaw) or canned (drained) blueberries
For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well.

For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally. Gently stir in blueberries. Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute.

Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.

Something to note:

-To toast oats and almonds in microwave oven, combine oats and almonds in glass pie plate. Heat on HIGH 2 to 4 minutes or until light golden brown, stirring every minute. Cool completely. Proceed as directed above.

-To toast oats and almonds in the oven, heat oven to 350°F. Place oats in shallow baking pan. Bake 5 minutes, stirring once. Add almonds and continue baking 5 minutes, stirring occasionally, until oats and almonds are golden brown. Cool completely. Proceed as directed above.I was craving granola one morning and was too lazy to go to the grocery store. Through that, I raided my mother’s cabinets, and this beautiful creation was born.

Crispy Coconut Craisin Granola makes about 6-1/2 C servings

  • 3/4 C coconut flakes
  • ½ C craisins
  • 2 C puffed rice cereal (Rice Krispies)
  • 3 ½ C Oats
  • ½ C canola oil
  • 1/3 C honey
  • 2 tsp. salt
  • 1/3 c nuts (walnuts, or sunflower seeds)
  • 1 tsp cinnamon (optional)
Heat oven to 350°F.

Combine oats, nuts, coconut flakes, and puffed rice cereal; mix well. In another bowl, combine the oil, honey, salt, and cinnamon. Pour over oat mixture and mix until evenly coated. Spread evenly on a cookie sheet.

Bake 18 to 20 minutes, moving, and stirring the mixture to prevent burning. Remove once it is lightly browned, and stir in craisins. Cool completely in pan on wire rack and store in a tightly covered container. Stir into yogurts, top salads, or sprinkle over ice cream.Last year, I gave my mom the Flour cookbook as a gift, after she had racked up a hefty bill at the library in overdue fines from it. From it, she made these “Chunky Lola” cookies, and I instantly fell in love. They are all that you could ever dream of in a cookie. She uses walnuts, in place of the pecans, but they’re equally as amazing. I beg for them every time I come home. I do warn you, the cookie dough is just as amazing as the final product, lots of self-restraint is imperative to attempt these cookies for both the pre and post oven creations. I will say I have not mastered that restraint yet, I’m just so weak in the presence of coconut and chocolate!

Chunky Lola Cookies
from flour by Joanne Chang via Beurrista

  • ½ cup plus 3 tablespoons unsalted butter, at room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups unbleached all-purpose flour
  • ⅔ cup old-fashioned rolled oats (not instant or quick cooking)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 9 ounces bittersweet chocolate (62-70 percent cacao), chopped into ½-inch pieces
  • 1¼ cups pecan halves, toasted and chopped
  • 1 cup sweetened shredded coconut

Using a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. (This step will take about 10 minutes if using a handheld mixer or spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.In a medium bowl, stir together the flour, oats, baking soda and salt. Add the chocolate, pecans, and coconut and toss to combine. On low speed (or with the wooden spoon), slowly add the flour mixture to the butter mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat the oven to 350ºF.

Drop the dough in ¼-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.

Bake for 20 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Let the cookies cool on the baking sheet on a wire rack for 15 minutes, or until they are cool enough to remove with a spatula. Then transfer the cookies to a wire rack to cool completely, or enjoy them warm.

The cookies can be stored in an airtight container at room temperature for up to two days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.

I decided to try to mimic an apple pie of sorts, trying to keep it simple-for when a craving for comfort hits. I attempted this recipe, as well as a salted caramel, and a peanut butter recipe-the taste panelists, aka my friends, decided that this was the best creation of the day.

Oat Apple Brown Betty (single serving)

  • 1 Medium Apple (granny smith, thinly sliced)
  • 1 tsp. cinnamon
  • ~ ¼ C Brown sugar
  • 1/3-1/2 C Oats
  • 1 tsp. salt
  • 2 tsp. lemon juice

Preheat oven to 325 F. Coat apples in lemon and layer in a dish (ramekin). Once a ¼ inch layer is down, sprinkle a little brown sugar, cinnamon, and oats. Repeat until all the apples are used. Save ~1/8 C of the cinnamon, brown sugar, oat mixture for the topping. Pile on, and spray with cooking spray. Put in oven for 20-25 minutes, or until apples are tender. Remove, cool, and enjoy.

Oats can also be ground up and swapped in place of flour, or breadcrumbs in some recipes. There are conversions on the internet, if that is something that interests you. With any luck, one if not all of these recipes have your head spinning with tons of ideas for your next meal, or recipe excursion! Tell me how they go!

Sealed with a kiss of nutella,


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Categories: GFGL Recipe Blog, Home, Sections, Your Nutrition

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