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Oatmeal’s not just for breakfast! Christine and I will use this easy-to-find delicious and nutritious ingredient in two recipes.
Five Reasons to Love Oats
- Easy to make
- Great source of soluble and insoluble fiber
- Good source of minerals like, zinc, manganese, and selenium
- Naturally gluten free – so everyone can enjoy them
- Can help you feel fuller longer
There are FOUR kinds of oatmeal readily available in the regular grocery store:
- Instant Oats
- Quick Cooking
- Rolled or “Regular” Oatmeal
- Stone Ground Oatmeal
Oatmeal flour – Regular Oats chopped up in the food processor.
“Oven-Fried” Sesame Chicken
This chicken takes only a few minutes to prepare – so it’s great on busy days. The crunch from the sesame seeds mimics the crust on fried chicken. Put this on top of a green salad loaded with carrots, grape tomatoes and cukes, drizzled with a little extra virgin olive and lemon juice. I’d serve a crisp glass of Chardonnay with this dish.
- ½ Cup Low-Sodium Soy Sauce
- 4 Boneless Skinless Chicken Breasts, sliced in half horizontally (1-2 LBs)
- ¼ Cup Sesame Seeds
- 1/3 Cup Oatmeal Flour
- ½ Tsp Kosher Salt
- ½ Tsp Freshly Cracked Black Pepper
- Olive Oil Cooking Spray
Preheat your oven to 400F. Spray a 13×9 inch baking dish with olive oil spray.
Place soy sauce in a shallow dish. In a zippy bag, combine sesame seeds, flour, salt and pepper.
Dip the Chicken Breasts in the soy sauce and then shake in the sesame seed mix zippy bag. Add the chicken to the baking dish and spray with olive oil spray. Bake for 20 minutes or until done – the center should be solid white.
Nutty Fruit Granola Bars
- 2 Cups Raw Nuts like (Almonds,Pecans, Walnuts)
- 3 Cups Oatmeal, Divided
- ¼ Cup Whole Wheat Flour
- 1 ½ Cups Chopped Dried Fruit
- 4 Large Eggs
- ½ Cup Dark Brown Sugar
- 2 TB Grapeseed Oil
- 1 ½ Tsp Cinnamon
- ½ Tsp Allspice
- ½ Tsp Sea Salt
- 2 Tsp Vanilla Extract
Preheat the oven to 350F. Line a 9″ x 13″ pan with foil, allowing it to overhang from the sides. Coat with non-stick cooking spray.
Place the nuts and the oatmeal on a large baking sheet with sides. Bake for 10 minutes or until toasted, stirring once. Chop finely in a food processor.
Place the flour and 2 cups of the oatmeal in the processor and pulse until smooth. Combine with the dates, nuts and remaining cup of whole oatmeal.
Whisk together the eggs, brown sugar, oil, cinnamon, allspice, salt, and vanilla extract in a large bowl. Stir in the oatmeal-almond mixture until well mixed. Spray your fingers with nonstick spray and pat the batter into the prepared pan.
Bake for 30 minutes or until golden brown. Cool on a rack for an hour. Using the foil as handles, remove from the pan. Cut into bars with a serrated knife. To store for the week, wrap bars individually in plastic wrap and keep in the frig.
Thanks to Kristina Limoges and Chloe Clark for the beautiful food styling and images!