Bunches of Oats

Bring Warmth and Freshness 
to Your Winter Breakfast

Love oatmeal? Try these variations made with milk and old-fashioned oatmeal. Together, milk and oats make a breakfast powerhouse by delivering protein and other key nutrients like fiber, potassium, calcium and vitamin D.

Try some of these recipes to ensure a nutritious, and delicious, start to your day.

Strawberries ’n’ Cream Oatmeal

Recipe by KathEats.com

Makes: 1 serving

1/4       cup Scottish oatmeal (or sub rolled oats)

1          cup 2 percent milk

1          cup fresh strawberries, sliced

1/4       cup lowfat cottage cheese

1          teaspoon vanilla extract

1          tablespoon dry roasted almonds, chopped

1          tablespoon shredded coconut

1          (8-ounce) glass of milk, to serve with oatmeal

Directions:

Combine oats and 1 cup of milk in saucepan over medium heat. Stir consistently as oatmeal begins to bubble.

Once oatmeal has reached desired consistency, about 5 minutes in, add strawberries, cottage cheese and vanilla. Stir to incorporate.

Cook for one more minute. Remove from heat and pour into bowl.

Top with almonds and coconut.

Serve with remaining 8-ounce glass of milk.

Steel-Cut Oat Pancakes

Recipe by FoodForMyFamily.com

Makes: 5 servings

3          cups organic fat free milk

1          cup water

1 1/2    cups organic steel-cut oats

1/2       cup walnuts, finely chopped

1          teaspoon vanilla

1          teaspoon cardamom

1/4       teaspoon salt

1          teaspoon butter

2          cups fresh strawberries, sliced

1          cup plain nonfat Greek yogurt

Honey or maple syrup, if desired

1          (8-ounce) glass of milk, to serve with oatmeal squares

Directions:

Mix together 3 cups of milk and water in medium saucepan. Heat over medium-high heat just until boiling.

Stir in steel-cut oats, reduce heat, and simmer for 30 minutes until most liquid is absorbed and oats are thick.

Remove from heat and add in walnuts, vanilla, cardamom and salt, stirring until incorporated throughout.

Line a 13-by-9-inch baking sheet (slightly larger will also work) with parchment and spread oats into even layer. Allow to cool to room temperature and place in fridge overnight or for at least 4 hours.

When ready to eat, cut oats into squares.

Heat frying pan to medium-high heat. Add a bit of butter into pan. Cook oatmeal squares for 5 minutes on each side or until golden brown.

Top with strawberries, yogurt, and drizzle of honey or maple syrup.

Serve with remaining 8-ounce glass of milk.