While oatmeal is a popular breakfast food, it can also give your favorite foods some healthy benefits. Oatmeal is gluten free, low in calories and cholesterol and high in benefits. Studies show that oatmeal not only helps control cholesterol, but it also can reduce cardiovascular disease, help control diabetes, reduce constipation by adding fiber to your diet, and helps manage hypertension. 

Just as there are numerous benefits to oats, there are also several types of oats available in the grocery store. The types of oats are based on the whole oat kernel, known as oat groats. Some stores sell oat groats, the whole oat kernel with no cuts, flakes or grinding. This type of oatmeal is not for the person looking for a quick meal as they can take up to an hour to cook once you have the water boiling. There are simpler oats on the market for easy, healthy breakfasts. Instant oats are oat groats that have been steamed and flaked, so they cook faster. Rolled oats, also called regular or old-fashioned oats, are oat groats that have been steamed and rolled into flakes that are thicker, so they take longer to cook than instant oats. Steel-cut oats, also known as Irish oats, are the whole oat kernel, cut up. They also take longer to cook. Scottish oats are like steel-cut oats, but instead of being cut, they are ground.

I love this oatmeal bread recipe. It is great when you toast it and add butter and jam. As for the cookies, while I prefer chocolate chip cookies over raisin cookies, this recipe makes a pretty nice oatmeal raisin cookie. 

Oatmeal Bread

Makes 2 loaves

2 cups boiling water

1 cup Quick Oats

½ cup whole wheat flour

½ cup brown sugar

1 tablespoon salt

2 tablespoons butter

1 package or 1 tablespoon dry yeast

Approximately 5 cups of white flour

Pour the boiling water over the oatmeal, whole wheat flour, sugar, butter and salt. Let the mixture cool until lukewarm.

Dissolve 1 package of yeast in ½ cup of warm water (about 110 degrees).

Add the yeast to the batter. Add flour to the batter until the dough is thick enough to knead. Turn the dough onto a floured surface and knead until the dough is smooth and elastic. Return the dough to a greased bowl. Cover the dough with a dish towel and let it rise in a warm area until it has doubled in bulk. Punch the dough down and let it rise again until it is doubled in bulk. Shape the dough unto two loaves and place each loaf in a greased 9 x 5 bread pan. Let rise about 30 minutes. Bake in a 350-degree oven for about 30 minutes. The bread is done when it makes a hollow sound when tapped lightly. Remove the bread from the pans and lightly butter the crust to soften it. Cover the bread and let it cool.

 

Oatmeal Cookies

1 cup shortening

2 cups Quick Oats

2 ¼ cup flour

2 cups brown sugar

1teaspoon salt

2 eggs

2 teaspoons baking soda

1 teaspoon vanilla

1 cup raisins (can also substitute chocolate chips)

½ cup nuts

Cream together shortening, sugar and vanilla. Add eggs, 1 at a time. Beat well. Add soda, salt, flour, and raisins. Add nuts and oatmeal. Drop on a greased baking sheet, 1 inch apart.

You can also use half white sugar or for really crispy cookies, you can use all white sugar. Bake in a 375-degree oven for about 8 to 10 minutes.

 

Oatmeal Muffins

1 cup oatmeal

1 cup buttermilk

1 extra-large egg

½ cup brown sugar

½ cup sifted whole wheat flour

½ cup sifted white flour

½ teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

½ cup oil

Soak oatmeal in buttermilk for 1 hour. After 1 hour, add egg and sugar, beating well. Mix together flours, salt, baking soda and baking powder and add to liquid. Add oil. Divide batter into greased muffin tins or cupcake liners. Bake in a 400-degree oven for 15 to 20 minutes. Makes 12 muffins.