Oats, Wondrous, Oats

Do you know what I have been loving lately? Oats!

Before I continue on, I must admit, the only thing that went through my head when I typed that was the baby voiced interjection of the sock-headed child from, “Frosty the Snowman.” Admit it. You know exactly who I’m talking about…that odd little guy who decides that “Oatmeal,” would be an appropriate name for a talking snowman. I suppose the child could have taken his hint from Frosty himself. The snowman did interject, “Happy Birthday” when he came alive. Sometimes you don’t quite catch on to the oddities of children’s entertainment until you watch it as an adult. What was I talking about again? Oh yes, oats!

Oats, Latin name “Avena Sativa,” have been repeatedly praised for their health benefits and overall versatility. Lately, I have been enjoying a breakfast of boiled rolled oats with peanut butter, coconut sugar, and cinnamon. In addition to tasting fantastic, this miracle dish keeps me full and satisfied for a good four to five hours. This could, very well, be due to the fact that oats are an excellent source of protein AND fiber. 8 grams of protein and 5 grams of fiber per serving, to be exact.

Oats contain 96% of one’s daily value of manganese. Manganese is directly related to blood sugar control, healthy skin, and strong bones.

One of the most advertised benefits of oats is their cholesterol lowering properties. Oats are a great source of beta-glucans, a type of soluble fiber that, when eaten regularly, have been proven to reduce LDL (bad cholesterol) levels, and increase HDL (good cholesterol) levels. Consumption of beta-glucans has also been linked to a healthy body weight.

A lesser known fact about oats is that they contain a rare type of antioxidant known as, an avenanthramide. Avenanthramides reduce the risk of cholesterol issues, cardiovascular disease, and type two diabetes.

To celebrate the wondrous cereal grain, we know as the oat, I’m sharing the recipe for my “Oats Two Ways,” or “Picasso” muffins. These muffins are moist and spongey, and I guarantee that no one would guess they were healthy. I challenge you to try incorporating oats, through these muffins or otherwise, into your diet this week. Connect with me on Instagram and use the hashtag #oatswondrousoats to share your oat dishes with me.



1 Cup of Oat Flour

2 ½ teaspoons baking powder

¼ cup raw honey

¼ cup pure maple syrup

½ cup almond milk

2 eggs

½ cup palm shortening

½ cup oats


A few tablespoons each of: oats, oat flour, coconut sugar, and palm shortening

A few dashes of cinnamon


Preheat oven to 375 degrees. Grease your muffin tin or line with paper cups.

Mix together oat flour and baking powder and set aside.

Heat palm shortening in the microwave for 30-50 seconds.

Whisk together honey and maple syrup. Add in your palm shortening. Incorporate your eggs, one at a time.

Slowly pour liquid mixture into the dry and incorporate with a spatula. Add in your oats.

Pour your batter into your muffin tin. This should make 10-12 muffins.

To make your streusel, smash the listed ingredients together with a fork until it creates a crumbly consistency.

Place about a teaspoon of the streusel mixture on each muffin.

Bake for 14-15 minutes.


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