NNMC Whole Grains: Hooray For Oats!

My Autumn Harvest Slow-Cooker Oatmeal

To finish up this week of the challenge, I wanted to say a little something about oats. Oats are a yummy grain that can be great for you. They’re a good source of fiber, phosphorus, and selenium and a very good source of manganese. Plus, they’re filling and easy to cook. The problem is, they often show up on people’s plates in highly processed forms, such as granola bars and instant oatmeal packets that are full of additives. The best way to enjoy your oats is the regular/rolled and steel-cut varieties, which you can buy in bulk for cheap. They do take longer to cook, but an easy way to get around this inconvenience is a slow-cooker. Cook them on low overnight and you will have breakfast ready when you wake up in the morning. You can get started with my recipe, but once you know the basics you can change it up to fit your tastes. Another option is to top plain oatmeal with an egg for a savory version.

What are your favorite ways to enjoy oats?


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