Versatile Oats: Recipes for Breakfast, Snacks, and Dinner (2024)

2 ¾ cup old-fashioned oats, divided

⅓ cup dark brown sugar

1 tbsp ground cinnamon

1 tsp baking powder

½ tsp baking soda

1 cup low-fat plain kefir (or low-fat buttermilk)

2 large eggs

½ cup unsweetened applesauce

2 tbsp avocado oil or canola oil

1 large apple, finely diced (optional)

1

Preheat oven to 350 degrees F. Line a 12-count muffin pan with muffin liners or spray with non-stick cooking spray and set aside.

2

In a food processor, place 2 ½ cups oats and process until they have a flour-like texture, about 2-3 minutes.

3

Transfer oat flour to a large mixing bowl. Add ¼ cup remaining oats, brown sugar, cinnamon, baking powder, and baking soda. Whisk until combined. Set aside.

4

In a medium-sized mixing bowl, whisk together kefir, eggs, applesauce and oil. Add wet ingredients to dry ingredients and mix. Stir in diced apple, if using.

5

Divide batter among muffin cups, filling each cup three-quarters full.

6

Bake for 20-25 minutes, until tops are golden brown and centers are set.

Nutrition Facts

1 cup old-fashioned oats

¼ cup natural almond butter or cashew butter

2 tbsp honey

½ cup vanilla low-fat Greek yogurt

6 tbsp blueberries

1

Preheat oven to 350 degrees F. Spray 6 muffin pans with nonstick cooking spray and set aside.

2

Place oats, almond butter, and honey in a food processor and pulse until mixture comes together, about 30 seconds to 1 minute. Scrape down sides halfway through.

3

Divide oat mixture evenly among the 6 muffin cups. Press the oat mixture into the bottom and sides of each cup, creating a 1-inch high crust.

4

Bake for 18 to 20 minutes, until golden brown. Cool for 15 minutes in the pan, then carefully transfer each tartlet to a wire rack to cool completely.

5

Once fully cooled, spoon 1½ tbsp of yogurt into each tartlet and top with 1 tbsp blueberries. Serve immediately.

Nutrition Facts

3 cups water (at room temperature or cold)

1 cup old-fashioned oats

⅛ tsp kosher salt

1

Place all ingredients in a blender and blend on high for 30 seconds.

2

Pour oat milk through a fine sieve (or cheesecloth) into a mason jar or bottle with a lid. Discard solids.

3

Cover and place in fridge to cool.

Nutrition Facts

2 cups unsweetened, plain oat milk

2 small bananas, peeled and frozen

⅓ cup quick-cooking oats

½

1

Place all ingredients in a blender and blend until smooth, about 1 to 2 minutes.

Nutrition Facts

1 lb boneless skinless chicken tenders

1 cup low-fat plain kefir or low-fat buttermilk

1¾ cup old-fashioned oats, divided

1 tbsp dry Italian seasoning

¼ tsp kosher salt

1

Place chicken tenders and kefir in a resealable gallon-sized plastic storage bag. Close bag and mix with your hands until chicken is evenly coated by kefir. Place in fridge for at least 30 minutes or up to overnight.

2

Preheat air fryer to 375 degrees F.

3

In a food processor, place 1¼ cups oats and process until they achieve a flour-like consistency, about 2 minutes. Stir in remaining ½ cup oats, Italian seasoning, and salt. Transfer mixture to a deep bowl or large plate.

4

Remove chicken tenders from bag, drain, and discard remaining marinade. Toss chicken tenders in breadcrumbs until well coated.

5

Working in batches if needed, cook chicken on one side for 8 to10 minutes, flip, and cook another 3 to 4 minutes, until they reach an internal temperature of 165 degrees F and are golden brown and crispy.

Alternatively: Preheat oven to 375 degrees F and line a baking sheet with foil. Bake chicken tenders for about 12 to 15 minutes, until golden brown and reaches internal temperature of 165 degrees F. Flip halfway through.

Nutrition Facts

6 cups no-salt-added beef or vegetable broth

2 tbsp olive oil

1 shallot, minced

2 cloves garlic, minced

1 pound baby portobello mushrooms, sliced

½ tsp kosher salt

¼ tsp black pepper, freshly ground

1 cup steel-cut oats

1 tsp fresh thyme, plus more for garnish

¼ cup Parmesan cheese, freshly grated

1

In a medium pot, bring broth to a simmer. Cover and keep warm.

2

In a large skillet with high sides, heat olive oil over medium-high heat. Add shallot, garlic, and mushrooms, and season with salt and pepper. Cook, stirring frequently, until shallots are translucent and mushrooms begin to brown, 8 to 10 minutes.

3

Reduce heat to medium and stir in oats. Cook, stirring frequently, for 1 minute. Add 1 cup of hot broth and stir. Cook until all liquid has been absorbed before adding another cup of hot broth. Continue cooking, stirring as needed, and adding 1 cup of broth at a time until all the broth has been added and absorbed, 25 to 30 minutes in total.

4

Stir in thyme and cheese. Garnish with additional thyme and serve.

Nutrition Facts

Amount per serving

1½ cups plain, unsweetened soy milk (or milk of your choice)

¼ cup old-fashioned oats

1 tbsp unsweetened cocoa powder

1 tbsp natural peanut butter

1 tbsp hemp hearts

1 small ripe banana (or ½ large banana)

1

Combine all ingredients in a blender and blend on high until completely smooth, about 1 minute.

Nutrition Facts

Amount per serving

1 cup old-fashioned oats

¾ cup whole-wheat flour

1 ½ tsp baking powder

¼ tsp kosher salt

2 tbsp natural peanut butter

1 large egg

1 ½ tsp pure vanilla extract

½ cup honey

½ cup semisweet chocolate chips

1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2

Add oats, flour, baking powder, and salt to a mixing bowl and stir to combine.

3

In a separate bowl, whisk together peanut butter, egg, vanilla, and honey. Stir until smooth. Add wet ingredients to the dry mixture and stir until just combined. Gently fold in chocolate chips.

4

Roll the dough into 1-inch balls and place on the prepared baking sheet leaving room between each cookie. Bake in the preheated oven until lightly golden-brown, about 9 to 10 minutes. Serve warm or cooled.

Nutrition Facts

Amount per serving

1 tsp vinegar (white wine, distilled, or apple cider vinegar)

1 egg

½ cup dry rolled oats

1 tbsp extra-virgin olive oil

⅛ tsp kosher salt

⅛ tsp freshly ground black pepper

Tomatoes, microgreens, chili pepper flakes, for topping (optional)

1

In a small saucepan, bring 2 cups of water to a boil. Add 1teaspoon of vinegar to water.

2

Carefully crack the egg into the water. Cover pan with lid and turn off heat. Wait 4 minutes, then remove egg with a slotted spoon.

3

Place oats and water in a microwave safe bowl, stir and heat on high until puffed up and cooked, about 2 minutes. Stir in olive oil, salt, pepper and top with cooked egg, tomatoes, and microgreens, if using.

Nutrition Facts

2 tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

2 medium carrots, chopped

2 ribs celery, chopped

½ tsp kosher salt

¼ tsp black pepper, freshly ground

½ cup old-fashioned oats

4 cups no-salt-added chicken broth or vegetable broth

¼ tsp crushed red pepper

½ tsp Italian spice blend

3 tbsp fresh parsley, chopped

1 to 2 lemons, juiced

1

Place a medium stock pot over high heat. Add olive oil, onion, garlic, carrots, and celery and cook, stirring frequently, until vegetables soften slightly. Season with salt and pepper.

2

Add oats and cook, stirring, until they are lightly toasted, about 2 to 4 more minutes.

3

Add broth, crushed red pepper, Italian spices, parsley, and lemon juice to taste. Cook until vegetables and oats reach your desired consistency, about 4 to 6 minutes.

Nutrition Facts

Amount per serving