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Video: 5 ways to jazz up your oats

TODAY recipes
updated 3/2/2011 6:16:53 AM ET 2011-03-02T11:16:53

Recipe: Peanut butter oatmeal

Ingredients
  • 2 cups milk or non-dairy milk
  • Dash salt
  • 2 cups rolled oats
  • 1/4 cup peanut butter
  • 4 ripe bananas, sliced, optional
  • Honey as desired
Preparation

Combine 2 1/2 cups water with the milk, salt, and oats in a medium pot over high heat. When the liquid boils, turn the heat down to low and cook, stirring, until the liquid is just absorbed, about 5 minutes. Stir in the peanut butter, cover the pot, and turn off the heat.

Five minutes later, uncover the pot and stir. Serve topped with the sliced bananas if you're using them and a drizzle of honey if you like.

Time: 20 minutes

Serving Size

4 servings

Recipe: Steel-cut oat pilaf with coconut and raisins

Ingredients
  • 2 tablespoons peanut oil or butter
  • 1 1/2 cups steel-cut oats, rinsed and drained
  • 1 tablespoon minced or grated ginger
  • Dash salt
  • 1 cup coconut milk
  • 1/2 cup raisins
  • 1/2 cup shredded unsweetened coconut
Preparation

Put the oil or butter in a medium pot over medium-high heat. When the oil is hot or butter melts, add the oats, ginger, and salt and stir until fragrant, just a minute or two.

Stir in 1 1/2 cups water and the coconut milk, bring to a boil, and reduce the heat so the mixture bubbles gently. Cook undisturbed, until most of the liquid has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Stir in the raisins, cover the pot, and turn off the heat. Let sit for at least 10 (or up to 20) minutes.

Meanwhile, toast the coconut in a skillet over medium-low heat, shaking the pan and stirring until it is toasted and fragrant, about 5 minutes (watch carefully to make sure it doesn't burn). Add the coconut to the oats and toss to combine. Taste, adjust the seasoning, and fluff with a fork. Serve hot or at room temperature.

Time: 30 minutes

Serving Size

4 servings

Recipe: Soaked oatmeal with maple syrup

Ingredients
  • 2 cups rolled oats
  • Dash salt
  • 1 1/2 cups milk or non-dairy milk
  • Maple syrup as desired
Preparation

Combine the oats, salt, and milk in a medium bowl. Let sit for 10 minutes, then serve with a drizzle of maple syrup if you like.

Serving Size

4 servings

Recipe: Overnight muesli

Ingredients
  • 2 cups rolled oats
  • 2/3 cup mixed nuts and seeds (like sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.)
  • 1/3 cup shredded unsweetened coconut, optional
  • 1/3 cup raisins or chopped dried fruit
  • 1/4 teaspoon ground cinnamon, or to taste
  • Dash salt
  • 3 cups yogurt, plus more for garnish
Preparation

Combine the oats, nuts and seeds, coconut if you’re using it, raisins, cinnamon, and salt in a medium bowl. Stir in the 3 cups yogurt, cover, and refrigerate overnight. Serve garnished with additional yogurt.

Time: 10 minutes, plus time to chill

Serving Size

4 servings

Recipe: Leftover oatmeal fritters

Ingredients
  • Olive or vegetable oil for frying
  • 3 cups cooked oatmeal, preferably chilled
  • All-purpose flour if needed
Preparation

Put a thin film of oil in a large skillet over medium heat. Form the oatmeal into 1-inch balls and flatten the balls into patties. (If the patties don't hold their shape, stir flour into the oatmeal, 1 tablespoon at a time, and try again.) When the oil is hot, add the patties to the pan in a single layer (you may have to work in batches). Fry the patties until crisp and golden, 3 to 5 minutes per side. Drain the fritters on paper towels and serve warm or at room temperature.

Time: 20 minutes with cooked oatmeal

Serving Size

4 servings

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