Creamy steel cut oats

Ingredients:

Steel cut oats-1 cup
Water-3 cups
Milk-1 cup
Coconut oil-1/2 tbsp
Salt-pinch

Method:

1. Combine water and milk in a pan and bring it to a boil.
2. Heat coconut oil (you can use any oil) in a wide pan and add oats. Roast on a small flame for couple of minutes till you get nice aroma. Mix frequently to avoid burning. Turn off the stove.
3. Transfer oats to the pan with boiling milk and water.
4. Cook on a small flame uncovered till you get desired consistency. Keep mixing intermittently. Remember that oats will continue to absorb moisture even after turning off the stove. Add pinch of salt, mix well and turn off the stove.
5. Serve as it is with your desired toppings. If you want to refrigerate, allow it to cool completely beforehand.
6. You can simply add more milk the next and re-heat. I usually double the recipe and stock it for entire week!!
7. Add nuts, fresh fruit, jam, peanut butter or any other topping and enjoy this delicious and super healthy oat meal.

Topping list I tried so far:

Fruits- Bananas, frozen mango, strawberries, blueberries
Nuts-Toasted pistachio, honey glazed walnuts, pecans
Dried fruit- Chopped dates, cranberries
Granola

Banana greek yogurt muffins

Ingredients:

Bananas-2 ripe
Greek yogurt-1 cup (used fage total yogurt)
Quick oats-2 cups
Eggs-2
Brown sugar-1/4 cup
Baking soda-1/2 tsp
Baking powder-1.5 tsp
Semi sweet chocolate chips-1/2 cup
Oil-to spray cupcake muffin pan or cupcake liners

Method:

1. Pre-heat oven to 400F.
2. Spray muffin tin with oil or use muffin liners and spray them with oil. Keep it aside.
3. Blend oats into a fine powder. Mix in sugar, baking soda and baking powder.
4. In a different bowl, mash bananas. Add eggs and mix well.
5. Add yogurt to the above mix and mix well.
6. Now slowly add the dry mix and fold in. Dont over mix the batter. Stir in chocolate chips.
7. Fill 3/4th of the cupcake liner with the batter. Do not over fill or under fill.
8. Bake for 25 min. Once the fork comes clean, turn off the oven and leave them in the oven for another 10 minutes. Remove them from the oven and allow them to cool completely.
9. Dont urge yourself do open the oven door in between. The cupcakes will deflate. The cupcakes will be moist if you dont allow them to cool down completely.
10. Enjoy these healthy chocolate chip cupcakes!

Oats guntaponganalu

Chana dal-1 tbsp
Toor dal-1 tbsp
Moong dal-1 tbsp
Urad dal-2 tbsp
Quick Oats-1 cup
Salt-to taste
Green chillies-3
Ginger-1 inch
Jeera-1 tsp
Coriander-2 tbsp
Onion-1/2 small
Water-1-2 cups
Eno-1/2 tsp
Oil-to make guntaponganalu

Method:

1. Soak for dals in enough water for 4-8 hr.
2. Strain the water and grind dals along with jeera, salt, green chillies and ginger. Add just enough water to grind.
3. Add oats with enough water and grind into a smooth batter with utappam batter like consistency. Check for salt, add echo and mix
4. Heat non stick guntaponganalu stand and apply a drop of oil.
5. Pour spoonful of batter and cook on avery small flame with lid coveted till the bottom side is brown. Turn and cook till the other side is brown.
6. Serve with any type of chutney.

Ragi laddu

Ingredients:

Servings: 20-30 laddus

Ragi flour-1 cup
Oatmeal flour-1/2 cup
Flax seed powder-1/2 cup
Sesane seeds-1/4 cup
Dates-25
Almonds-20
Cashews-20
Figs-10
Walnuts-20 halves
Ghee-enough to make laddus

Method:

1. Heat a pan and dry roast ragi flour, oat flour (grind quick oats into powder and use that) separately on a small flame until nice aroma comes out.
2. If you already have store bought ground flax seed powder, use that directly else roast flax seeds and make powder.
3. Slightly roast almonds, cashews and walnuts. Keep them aside.
4. Now roast sesame seeds till they start to turn brown.
5. Transfer roasted almonds, cashwes, walnuts, dates and figs into a food processor. Chop them into a coarse powder.
6. Combine ragi flour, oat flour, flax seed powder, toasted sesame seeds, nut powder in a big bowl.
7. Melt ghee in a small bowl and add enough mix and make small laddus out of it.

Note: You can make all laddus at once by adding enough ghee to the flour mix or do it in small portions. I prefer to do in small portions for freshness. You can store the flour mix in an airtight container.

Oats dosa

Ingredients:

Quick rolled Oats-1 cup
Rice flour-1/2 cup
Yogurt-1/2 cup
Water-1 1/4 cup
Salt-to taste
Green chillies-3
Jeera-1 tsp
Hing-pinch
Eno-pinch for each dosa

Method:

1. Grind oats and keep it aside.
2. Mix oat flour, rice flour, salt, jeera and hing.
3. Add smoothened yogurt, green chillies and water. Keep it aside for 15 min.
4. Adjust the consistency to dosa batter by adding more water.
5. Take 2 ladle spoon full batter and sprinkle 1/8th tsp of eno. Mix gently and pour on the pan. Spread evenly and let it cook till the dosa starts to peel off. Flip and cook for a minute or till golden brown.
6. Serve healthy, oil-less oat dosa with peanut chutney.

Oats rava idli

Ingredients:

Oats-1 cup (rolled oats are more healthy)
Sooji or cracked wheat-1/2 cup (cracked wheat is more healthy)
Yogurt-1/4 cup
Water-1 cup
Baking soda-1/2 tsp
Salt-to taste
Grated carrots-1/4 cup (optional)

For Tadka:

Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Urad dal-1 tbsp
Chana dal-1 tbsp
Green chillies-3
Curry leaves-10
Corriander-2 tbsp
Cashew-10
Ginger-1 in grated
Hing-pinch

Method:

1. Grind oats into powder and keep it aside.
2. Take a pan, heat oil and add cumin, mustard seeds. After they splatter, add urad and chana dal. Fry till golden brown. Now add green chillies, curry leaves, coriander leaves, cashew, ginger, hing and cook for couple of minutes.
3. Add rava or cracked wheat and fry till raw smell goes away.
4. Add oats flour and fry till the mixture turns aromatic.
5. Turn off the stove and transfer into a bowl.
6. Add water, salt, baking soda, yogurt, grated carrot and mix well. Adjust consistency similar to idli batter.
7. Cook in idli stand for 15 min without whistle. For more details on how to make idli, check out my idli post.
8. Serve delicious and healthy oats idli with peanut chutney or sambhar.

Made with instant oats and cracked wheat.

Oatmeal blueberry and banana muffins

Ingredients:

Oatmeal-3 cups
Blueberries-1 cup
Bananas-3 large or 5 small
Pitted dates-5
Milk-1/4 cup

Method:

1. Pre heat the oven to 350 F.
2. Grease your muffin tray and keep it aside. If you use muffin liners, be prepared for them to get stuck to muffins.
3. Blend all the ingredients. For even more healthier option, use rolled oats instead of quick oats.
4. Pour the batter into muffin trays and bake for 25-35 min until the fork comes clean when inserted in the ceter of the muffin.
5. Let them cool on a cooling rack. If you dont have one, cool them from both sides.
6. This recipe makes 12 muffins. Store them in a refrigerator. You can microwave it before eating.
7. These taste different than the regular cupcakes made with all purpose flour. However, these are very healthy and delicious too. You can make modifications by adding walnuts or more dates etc according to your taste.

Blueberry Oatmeal

Ingredients:

Whole milk-2 cups
Oatmeal-1 cup
Brown sugar-1 tbsp or more
Cinnamon-1/4 tsp
Bluberries-1 cup

Method:

1. Bring milk to boil in a sauce pan.
2. Add oats and boil until cooked.
3. Add brown sugar and cinnamon and mix properly.
4. Add blueberries and cook for 30 sec.
5. Serve this tasty and healthy breakfast warm.