Did You Know That…..
National Oatmeal Day is Oct. 29th, but January is National Oatmeal Month (It’s also the month when more oatmeal is bought than any other of the year)!
Oats were one of the earliest breakfast cereals
Oatmeal can be used for not only cereal, but as an ingredient in some beauty products (lotion, soap and even acne/pimple remover).
Oats are a member of the grass family.
Minnesota is the state that grows the most oats; North Dakota’s second.
Russia (or the former republic of Russia) produces more oats than any other country, followed by the U.S., then Canada.
One cup of oatmeal has about 130 calories. Oatmeal is also a good dietary aid: It helps control your weight and you’ll feel full for a longer amount of time.
There are several types of cultivated oats: Common, red, side and hull-less.
Common is the type most widely grown in the U.S.
Red-Have reddish seeds
Side-All the branches are on one side of the stalk
Hull-less-Unlike the other types, this type has loose husks that separate from the seeds during harvesting
Oatmeal is derived from oat groats (the inner portion of the oat kernel).
About 90% of the oats grown in the U S are used as livestock feed.
Here are two delicious oatmeal recipes:
Baked Strawberry Oatmeal
Prep Time: 10 minutes
Cook Time: 15 – 20 minutes
Tired of traditional oatmeal? Try this fun and tasty baked strawberry oatmeal. For an added “Wow” delight your kids by cutting the finished product into whimsical shapes using cookie cutters. Mom Blogger, Kristy Bernardo, created this recipe. It is a year round favorite she makes for her family.
2 cups oats (quick-cooking)
1/2 cup brown sugar
1 1/2 cup milk
1 teaspoon baking powder
1 large egg, beaten
7 whole Driscoll’s strawberries, hulled
Driscoll’s Blueberries, Strawberries and/or Raspberries (optional for topping)
1. In a large bowl, mix together oats, brown sugar, milk, baking powder and a beaten egg. In a separate bowl puree strawberries with an immersion blender or use a a blender or food processor to puree the strawberries. Mix pureed strawberries into oat mixture.
2. Pour oat mixture into 13×9 greased baking dish. Bake for 15-20 minutes at 375 degrees until mixture is thick and slightly firm. Remove from oven, let sit five minutes then cut into squares and serve.
Optional: For added fun use favorite cookie cutters to cut out shapes from oatmeal. Place shapes on plates and create designs on top with fresh Driscoll’s berries.
Before baking sprinkle brown sugar (about 1/4 cup) on top of the oatmeal.
Triple Berry Oatmeal Scones
Prep Time: 10 minutes
Cook Time: 14 minutes
Like a cross between a biscuit and a muffin, these tasty wedges filled with juicy berries are perfect for a breakfast on the run or a leisurely brunch. Try them warm with honey and butter.
1 3/4 cups all-purpose flour
1/2 cup Old fashioned or quick cooking oats
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated orange or lemon zest (optional)
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons salted butter, room temperature, cubed
1 cup mixed Driscoll’s blueberries, raspberries or blackberries, or 1 package (6 oz.) Driscoll’s blueberries, raspberries or blackberries
2/3 cup buttermilk
1 large egg
1 tsp. vanilla
1. Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with cooking spray.
Combine flour, oats, sugar, baking powder, orange zest, baking soda and salt in a large bowl. Using a pastry cutter or two knives, cut butter into flour mixture until it resembles coarse crumbs. Add berries to flour mixture and toss carefully to coat.
2. Whisk buttermilk, egg and vanilla together in a small bowl. Create a well in center of flour and berry mixture. Pour in buttermilk mixture and gently mix just until dough forms.
Flour hands and place dough on a well-floured work surface. Gently knead twice just to form into a ball. Pat into an 8-inch circle, about 3/4-inch thick. With a floured spatula or sharp knife, cut into 8 even wedges. Place wedges on prepared baking sheet, leaving space between wedges. Brush tops with additional buttermilk and sprinkle with additional sugar, if desired. Bake 14 minutes or until light golden brown. Cool on wire rack.
For more oatmeal recipes, log on to http://www.driscolls.com/recipes/ or www.driscolls.com.
Sources: The World Book Encyclopedia and Driscoll’s Berries