5 Healthy Breakfast Recipes With Oats Oats are very popular as a breakfast cereal because of numerous health reasons. Being an excellent source of fiber, proteins, omega3 fatty acids and folate, they make an ideal food for weight watchers, diabetics and heart patients. Beta-glucan, a type of fiber occurring naturally in oats, has the ability to lower cholesterol levels in the body on regular consumption, which makes oats all the more beneficial for young and old alike. We are used to eating oats in the form of cereal, added to milk and topped up with fruits, nuts and honey. However having them in the same form daily may cause the family members, particularly children, lose interest. You can use oats in some simple breakfast recipes, so that they become the favorite breakfast option for the whole family, ensuring health and high energy levels for everyone. Here are 5 simple and healthy breakfast recipes using oats: OATS DOSA Ingredients Oats 100 grams Sooji (semolina) 2 tbsp Rice flour 2 tbsp Salt to taste Pepper powder ¼ tsp Cumin seeds 1 tsp Coriander leaves (chopped) 1 tbsp Green chilli (chopped) 1-optional Water Refined oil Method Dry roast the oats, cool and powder them. Mix all the ingredients (except refined oil) in a bowl and add some water to make a batter of the consistency of a regular dosa. Let it rest for 10-15 minutes. Heat 2 teaspoons of refined oil on a non stick tawa and pour a ladle of dosa batter on it. Spread it and let it cook on medium flame till it turns golden, adding more oil on the sides, if necessary. You can flip it once it is properly cooked. Take the dosa out on a dish and serve hot with sambar and/or coconut chutney. OATS PARANTHA Ingredients Wheat flour (atta) 1 cup Oats (powdered) 1 cup Sal to taste Coriander powder ½ tsp Cumin seeds powder 1 tsp Carom seeds/Ajwain ½ tsp Chilli powder 1 tsp Turmeric powder ½ tsp Asafetida a pinch Coriander leaves (chopped) 2 tbsp Onions (chopped) 2 tbsp Water- to make dough Refined oil Method Mix wheat and oats powder in a bowl. Add salt, all the dry masalas, coriander and onions, along with a tablespoon of refined oil and knead a parantha dough adding water slowly. You can a little milk to make the dough softer. Let it rest in the refrigerator for about 15 minutes. Make small balls of the dough and roll them into paranthas. Cook the paranthas on both sides till crisp and golden brown, on a non stick tawa using refined oil. Serve hot with curd or butter. OATS PANCAKE Ingredients Oats 1 cup (soaked in 400 ml water) Besan 1 cup Onion 1 (medium, finely chopped) Ginger garlic paste ¼ tsp Asafetida-a pinch Chilli powder ¼ tsp Cumin seeds powder ¼ tsp Coriander leaves (chopped) 1 tbsp Salt to taste Refined oil Method Prepare a batter of dosa consistency by mixing besan with soaked oats, adding some water. Make sure no lumps are formed. Mix in salt, chilli powder, cumin seed powder, asafetida and ginger garlic paste, stirring well. Now add chopped onions and coriander leaves to the batter, adjusting the consistency with water, if required. Heat some refined oil on a non stick tawa and pour a ladle of the batter on it, spreading it like a dosa. Pour some refined oil along the edges and cook on medium flame till golden brown. Flip the chilla and cook the other side too. Transfer into a serving plate and serve hot with tomato ketchup and mint/coriander chutney. OATS IDLI Ingredients Oats (dry roasted, cooled and powdered) 1 ½ cup Sooji (semolina) ¾ cup Curd 1 cup Carrot (grated) 1 Salt to taste Eno salt ½ tsp Water For tadka/seasoning: Mustard seeds ½ tsp Urad dal 1 tsp Asafetida a pinch A few curry leaves (chopped) Coriander leaves (chopped) 1 tbsp Green chilli (chopped) 1 Oil 2 tsp Method Heat oil in a pan and add mustard seeds and urad dal till they sputter. Cook till the dal turns pink and gives aroma. Add asafetida, curry leaves, coriander leaves and chillies and sauté. Now add carrot and cook for a minute. Mix in the sooji and roast till it smells good. Turn off the heat and let the mixture cool down. Now prepare the idli batter by mixing the oats powder and curd with it. You may need to add some water too to get the desired consistency (as of regular idli batter). Add salt to taste and set it aside for 15 minutes. Grease the idli moulds. Now add the eno salt to the batter and pour a tablespoon of it into each idli mould, leaving the margin for them to expand on being cooked. Cook in a steamer for 12-15 minutes. You can also make idlis in a microwave. Serve hot with sambar and/or coconut chutney. OATS DRY FRUIT COOKIES Ingredients Oats 1 cup Whole wheat flour (atta) 2/3 cup Butter ¾ cup Milk 2-3 tbsp Brown sugar 4 tbsp Vanilla essence- a few drops Baking powder 2 tsp Raisins, walnuts, almonds (chopped) 1 tbsp each Method Add baking powder to wheat flour and sieve together, set aside, in a bowl, mix butter and brown sugar with a blender till the mixture is smooth and fluffy. Add milk and vanilla essence, then fold in the flour and baking powder mixture along with oats and dry fruits, properly to make a soft dough. Divide the mixture into small balls and flatten them into cookies (of 2 inch diameter), placing them on to a baking tray lined with aluminum foil, keeping some space between them. Bake them in pre-heated oven for 25-30 minutes at about 180 C. take them out of the oven, cool and store in air tight jar. This is any time energy snack, a hot favorite among children. Tip: You can replace dry fruits with chocolate chips to make yummy choco-chip cookies. Milk can be replaced with an egg if you do not prefer eggless cookies. - See more at: mywellness.in/5-healthy-breakfast-recipes-oats/#sthash.zXfFqsVm.dpuf
Posted on: Thu, 18 Sep 2014 20:01:40 +0000
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