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Feeling your oats.

Oats have been called the nutritional Cadillac among grains,

and for good reason. Whole-grain oats contain more and higher-quality protein than most other grains, including wheat. But oats are even more important for their soluble fiber. Studies have shown that two ounces of oat bran a day in hot cereal or muffins can help reduce blood cholesterol levels by 3 percent in six weeks. Each 1 percent decline in serum cholesterol translates to a 2 percent reduction in risk for heart disease.

Fortunately, health concerns are not the only reason for adding oats to your diet. The flavor and texture oat bran brings to a variety of dishes may be reason enough to start feeling your oats in new and delicious ways.

In the following recipes oat bran is used with flair-not just in breakfast foods but in main dishes, side dishes, and desserts as well.

Crispened New Potatoes

(Makes 4 servings)

1 1/2 pounds very small, scrubbed new

potatoes (about 12)

1/2 cup uncooked Quaker Oat Bran


2 tablespoons Parmesan cheese

1 tablespoon snipped fresh parsley or

1 teaspoon parsley flakes

1/4 teaspoon dill weed

1/2 teaspoon paprika

1 egg white, slightly beaten

1/4 cup skim milk

1 tablespoon melted margarine

Heat oven to 400 degrees F. Lightly coat 11 " x 7 " baking dish with vegetableoil cooking spray. Cook whole potatoes in boiling water 15 minutes. Drain; rinse in cold water. Combine oat bran, cheese, parsley, and seasonings. In shallow dish, combine egg white and milk. Coat each potato with dry ingredients; dip into egg mixture, then again into dry. Place into prepared dish; drizzle with margarine. Bake 10 minutes covered. Uncover; bake an additional 10 minutes or until potatoes are tender.

Manicotti Florentine

(Makes 4 servings)

1 10-ounce package frozen chopped


1/2 cup chopped onion

1 clove garlic, minced

1/2 cup uncooked Quaker Oat Bran


1/2cup low fat cottage cheese

2 teaspoons crushed basil

1/2 teaspoon crushed oregano

8 uncooked manicotti noodles

2 8-ounce cans unsalted tomato sauce


/4 cup (1 oz.) shredded part-skim

mozzarella cheese

Heat oven to 375 degrees F. Cook spinach according to package directions with onion and garlic. Cool slightly and drain. Stir in oat bran, cottage cheese, 1 teaspoon basil, and oregano; set aside. Cook manicotti in boiling water 4 minutes; drain. Spread 1 1/2 cans tomato sauce in bottom of 11 " x 7 " baking dish. Stuff each manicotti with about 3 tablespoons spinach mixture; arrange in baking dish. Pour remaining 1/2 can sauce over manicotti. Sprinkle with remaining I teaspoon basil. Top with mozzarella cheese. Cover and bake 25-30 minutes or until bubbly.

Microwave directions: Prepare as above; do not top manicotti with cheese. Cover baking dish with plastic wrap. Microwave at High (100%) 4 minutes. Remove plastic wrap; sprinkle with cheese. Replace wrap and microwave at High 2-3 minutes or until cheese is melted.

Blueberry Bran Muffins

(Makes 1 dozen)

2 cups uncooked Quaker Oat

Bran Cereal

1/4 cup firmly packed brown


2 teaspoons baking powder

1 8-ounce carton plain low fat


2 egg whites, slightly beaten

1/4 cup skim milk

1/4 cup honey

2 tablespoons vegetable oil

1 teaspoon grated lemon peel

1/2 cup fresh or frozen


Heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups. Combine dry ingredients. Add remaining ingredients, mixing just until dry ingredients are moistened. Fill muffin cups almost full. Bake 18-20 minutes or until golden brown.

Note: To freeze, wrap muffins securely. To reheat frozen muffins in microwave oven, microwave at High (100%) 25-30 seconds each.

Swiss Oat 'n' Apple

Bran Cereal

(Makes 3 servings)

2 1/2 cups uncooked Quaker Oats

(quick or old-fashioned)

1 1/2 cups uncooked Quaker Oat

Bran Cereal

1/2 cup sliced almonds

2 cups natural applesauce

1/4 cup raisins

1/2 teaspoon cinnamon

Combine oats, oat bran, and almonds; refrigerate in airtight container.

Combine 1/4 cup oat-bran mixture with remaining ingredients; mix well. Cover and refrigerate overnight. Serve cold or hot.

Note: To heat one serving, place cereal in microwaveable bowl. Microwave at High (100%) 1 1/2 -2 minutes.

Hot Cross Biscuits (Makes 8 biscuits)

1 1/2 cups all-purpose flour

1/2 cup uncooked Quaker Oat Bran


1 tablespoon baking powder

1/4 cup margarine

1 6-ounce package diced dried mixed

fruit (1 1/2 cups)

2/3 cup skim milk

1 egg white

1 teaspoon sugar

1/8 teaspoon cinnamon

Heat oven to 375 degrees F. Lightly grease cookie sheet with vegetable-oil cooking spray. Combine flour, oat bran, and baking powder. Cut in margarine until mixture resembles coarse crumbs; stir in fruit. Add combined milk and egg white; mix with fork until dough leaves sides of bowl and forms ball. Divide dough into 8 balls; gently pat and shape each into 3" rounds on prepared cookie sheet. With sharp knife, score biscuits crosswise 1/4 " deep. Sprinkle with combined sugar and cinnamon. Bake 2022 minutes or until golden brown. Serve warm.

Note: To freeze, wrap biscuits securely. To reheat frozen biscuits in microwave oven, microwave at High (100%) about 50 seconds each.

Pear 'n' Raisin Crisp

(Makes 8 servings)

1/2 cup uncooked Quaker Oat Bran


2 tablespoons firmly packed brown


1/2 teaspoon cinnamon


6 cups peeled sliced pears

(about 6 medium)

1/2 cup raisins

1/4 cup water

1 tablespoon lemon juice

1/4 cup firmly packed brown


2 tablespoons all-purpose


1/2 teaspoon cinnamon

Heat oven to 375 degrees F. Combine oat bran, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and margarine; mix well. Set aside.

Combine pears, raisins, water, and lemon juice in large bowl. Add combined remaining ingredients; stir until pears are evenly coated. Arrange in 8 "square baking dish; sprinkle topping evenly over pears. Bake 25-30 minutes or until pears are tender.

Oatmeal Pancakes

(Makes 10 medium pancakes)

1 1/2 cups quick-cooking or old

fashioned rolled oats

1 tablespoon whole-wheat


1 tablespoon baking powder

1 1/2 cups skim milk

2 egg whites

1 tablespoon vegetable oil

In blender, process dry ingredients until oat flakes are fine; transfer to medium bowl. Mix liquid ingredients lightly in small bowl and add to dry ingredients; stir only until dry ingredients are moistened. Let stand 5 minutes. Preheat griddle. Bake on hot griddle, turning with spatula when edges are firm.
COPYRIGHT 1988 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes oat-bran recipes
Author:Simon, Allen
Publication:Saturday Evening Post
Date:Sep 1, 1988
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