Do you know the'oatmeal? Although it is not part of the Del Paesena tradition, in recent years it is enjoying more and more success, because very energetic and rich in nutritional properties: it maintains satiety for a long time, is rich in fiber and has a low glycemic index.
You can consume it in beans, just like rice or spelled, or in the form of flakes, that is, the beans steamed and then crushed by rollers.
Oats in the kitchen
The most common way, at least in Del Paese, to consume oat flakes is in muesli: it is an ingredient that is never lacking in this type of breakfast cereal.
Read also: 10 healthy and quick breakfasts before school
In England and the United States, on the other hand, flakes are used to prepare porridge or l’overnight oatmeal. In practice, these are "puddings" of oat flakes and milk which are then enriched with fresh, dried or dried fruit, chocolate, cinnamon or your favorite toppings.
If the porridge is cooked with cow or vegetable milk, the overnight oatmeal does not require cooking. The flakes are simply soaked in milk (always cow or vegetable) and left to rest overnight.
However, oats are an extremely versatile ingredient in the kitchen, capable of turning into biscuits or crackers. Here you are recipes with oats for children and for anyone who has never tasted it: success will be guaranteed.
1. Oat and raisin cookies
Oats and raisins is a pairing that works admirably, swinging between the rustic of cereals to the sweetness of raisins. In the blog Who stole the tarts this pairing is declined in the form of vegan cookies, biscuits that do not include ingredients of animal origin. The dough is prepared while the oven is preheating and no large equipment is needed, two bowls and a spoon are enough. These cookies are therefore the perfect cookies to prepare for one snack last minute.
- 160 g wholemeal flour
- 1 teaspoon cinnamon
- 1 teaspoon of yeast
- ½ teaspoon salt
- 60 g of coconut butter
- 30 g of muscovado sugar
- 50 g of cane sugar
- 100 ml of soy milk
- 1 teaspoon of natural vanilla extract
- 200 g of oat flakes
- 80 g raisins
- 60 g of chopped chocolate
Preheat the oven to 180 degrees in static mode and, in the meantime, prepare the cookies. In a bowl, mix the wholemeal flour with cinnamon, baking powder, salt, muscovado and cane sugar and oat flakes. In a separate bowl, add the melted and cooled coconut butter to the soy milk and vanilla extract. Combine the wet and dry ingredients and mix with a spoon. When the dough is well blended, also add raisins and chocolate and incorporate them into the dough. Shape into balls and place them on a baking sheet covered with parchment paper, crush them lightly and bake for about 20 minutes. Check the bottom of the biscuits: if it is golden they are ready.
2. Cupcakes with oatmeal, yogurt and dried apricots
These cupcakes are ideal for it mid-morning snack at school. They are greedy, healthy and nutritious and then they can be prepared in advance and stored in the freezer: just let them defrost the night before and the snack to put in the backpack is ready. The recipe, from the blog qb recipes: 2 nutritionists in the kitchen, will surely make mom and dad happy too (perhaps while drinking coffee).
20 minutes + 20 minutes of cooking
- 80 g of rolled oats
- 250 g of natural low-fat yogurt
- 1 teaspoon ground cinnamon
- 100 g of wheat flour type 00
- 4 teaspoons of baking powder for cakes
- 4 spoons of extra virgin olive oil
- 2 eggs
- 80 g of dried apricots cut into small pieces
- 100 g of sugar
- Salt to taste
Mix the oat flakes with the yogurt (possibly add some milk if it is too thick) and let the mixture rest for 10 minutes. In a bowl, mix the sifted flour with salt and yeast. Add the eggs, sugar, apricots, cinnamon and oil and mix the mixture. Finally, add the yogurt with the oat flakes to the mixture. Fill the muffin cups 3/4 full and bake for 20-25 minutes at 200 degrees (preheated oven). Once cooked, let the cupcakes rest for 5 minutes in the slightly open oven.Also read: 60 ideas for decorating cupcakes
3. Crackers with oat flakes, seeds, rosemary and turmeric
The oat flakes are also very good in the savory recipes, like these crackers taken from the book “Power in balance” (by A. Rossoni and R. Benetollo, Idea Montagna). They will be fine both like snack and instead of bread.
The recipe calls for flavoring them with turmeric or with the rosemary, but no one forbids you to prefer your favorite herbs or spices.
60 minutes + a night of rest
- 150 g of oat flakes
- 80 g of sunflower seeds
- 60 g of flax seeds
- 50 g of pumpkin seeds
- 3 tablespoons of sesame seeds
- 2 tablespoons of chia seeds
- 1 1/2 teaspoon of fine salt
- 1 tablespoon of rice malt
- 3 tablespoons of extra virgin olive oil
- 350 ml of water
- 2 tablespoons of chopped fresh rosemary leaves
- ½ teaspoon of turmeric
First, mix the oat flakes with the salt and all the seeds in a large bowl. Then add the malt, oil and a little water at a time, until all the mixture is amalgamated. Let it rest in the refrigerator overnight and the next day, while you bring the oven to 175 degrees, divide the dough into two parts. Flavor half the dough with rosemary and the other half with turmeric. Cover a baking sheet with parchment paper and turn one of the two compounds over it, cover with another sheet of parchment paper and roll it out with the help of a rolling pin. Repeat the same operation for the other dough as well.
Cook the crackers for about 20 minutes, the surface should be golden brown, and cut it with a very sharp knife. Bake again and finish cooking, leaving the crackers in the oven for another 10 minutes.
At this point, turn off the oven and let the crackers cool inside, leaving the door slightly open.
4. Granola recipe
Sometimes having breakfast for the little ones is tiring, maybe they are not hungry as soon as they wake up or they have a tantrum about what to eat. With this granola, crunchy cousin of muesli, you will solve the root problem and the children will run to eat it in milk or yogurt.
The recipe, taken from the book "Homemade greedy gifts" (by A. Marconato, red editions) also suggests a variant, compared to the proposed version: 125 g of dried cranberries and 125 g of coconut flakes will replace the dehydrated fruit for an exotic version of granola.
- 100 g of mixed seeds (pumpkin, sunflower, sesame ...)
- 250 g of mixed dried fruit (walnuts, hazelnuts, almonds ...)
- 125 g of oat flakes
- 250 g of mixed dehydrated fruit (raisins, apricots, figs ...)
- 4 tablespoons of rice malt
Coarsely chop the seeds and half of the dried fruit and place them in a bowl, along with the remaining half of dried fruit cut with a knife. Do the same thing with the oat flakes: chop half of it in a blender, while the other half you combine it whole. Mix this mixture and spread it in a single layer on a baking sheet. Bake the granola base for 10 minutes at 200 degrees (pre-heated oven and ventilated mode).
Remove the pan from the oven and sprinkle the mix of seeds, flakes and dried fruit with the malt, mixing well to distribute it evenly. Cook for another 5 minutes, until golden and crunchy.
At this point add the dried fruit and let it cool on the pan. Store in an airtight jar.
5. Apple and oat pie
The recipe of the nutritionist Alice Cancellato does not include butter, sugar or eggs, but only lots of apples and a little honey. To prepare it, oat flour is used, which is now often found even in the most well-stocked supermarkets. Let's make a bet: how long (short) will this cake last at home?
- 250 g of oat flour
- 300 g of ricotta
- 4 spoons of honey
- 70 g of chopped walnuts
- 2 large apples, pureed
- 2 large apples cut into slices
- a sachet of yeast
Mix the ricotta with the honey and add the flour, the yeast, the walnuts and the pureed apples. Grease or line a baking sheet with parchment paper and pour half the dough. Lay on the surface with part of the sliced apples and then cover with the remaining dough. Finish with the other slices of apple and cook at 180 degrees for 30 minutes.Read also: Apple and chocolate cake
6. Cereal grains with zucchini and peas
Dr. De Petris proposes in her book "Vegetarian choice and life on a bicycle" (Il Pensiero Scientifico editore) a variation on the theme "rice salad".
Instead of the classic white rice we useoats in grains with many other delicious cereals, but perhaps a little little used.
This dish is an excellent first course, also suitable to be eaten cold or as a take-away lunch.
About 30-40 minutes (depending on the cooking time of the cereals)
- 1 onion
- 40 g of barley
- 40 g of spelled
- 40 g of oats
- 40 g of rye
- 8 small courgettes
- 240 g of frozen peas
- White onion 1
- 4 spoons of extra virgin olive oil
- 4 tablespoons of ground flaxseed
- 4 tablespoons of dulse seaweed flakes
Sauté the sliced onion with the oil and the diced courgettes for a few minutes. Add the peas and cereals and cover with 500ml of water. Cook for the time indicated on the package and serve sprinkling the flax seeds and dulse seaweed on the plates.
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