January has been deemed National Oatmeal Month for the simple reason that more oatmeal is consumed during this time than during any other month. It makes sense since January is a month of cooler-or down right freezing- temperatures depending on location, making us long for foods to warm us up, as well as a month of new beginnings which tend to consist of resolutions to lose weight or lower LDL (the “bad”) cholesterol – both of which oatmeal is helpful in doing! Other health benefits of oatmeal include: control of blood glucose levels, reduced risk of certain cancers, and perhaps even reduced blood pressure.
Typically oatmeal is thought of as a breakfast food, but it can certainly be incorporated in to other meals as well. In honor of National Oatmeal Month branch out from the typical breakfast of oatmeal with fruit, raisins, and brown sugar and try out one of these unique ways to incorporate oatmeal at lunch and dinner!
1. Substitute oatmeal for rice in stir-frys, gumbo, casseroles, etc. Think of all of the time that will be saved on meal preparation since you will not have to wait 30-45 minutes for rice to simmer!
2. Use in place of breadcrumbs in meatballs and meatloaf. This will make your meal healthier and change up the texture of your meatballs – in a surprising, yet pleasing way.
3. Oatmeal crusted chicken, tilapia, eggplant, etc.
4. When making pie crusts, substitute oatmeal for half of the flour.
Are you always on the run and bored with the same old instant oatmeal flavors? Quaker recently released its newest addition, Hearty Medleys, to their already solid oatmeal line-up. Currently available in two flavors: Banana Walnut and Apple Cranberry Almond, they will certainly help reawaken your love of oatmeal.
Check out some great oatmeal recipes at http://www.quakeroats.com/cooking-and-recipes/content/recipes.aspx. Find articles and tip sheets on how oatmeal can help with weight control, diabetes management, heart health, and general wellbeing at http://www.quakeroats.com/quaker-for-health-care-professionals.aspx.
Tanya Halliday, University of Houston Dietetic Intern, is the guest author for this article.
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