Oatmeal Meatloaf

Easy to make and easier to eat, meatloaf is a good source of protein and iron. Using oatmeal in meatloaf is an effective way to add fiber and lighten this traditional dish.

1 1/2 lbs lean ground beef (85% lean)
3/4 cup Coach's Oats® oatmeal
3/4 cup milk, 2% lowfat
1 egg, beaten
1/4 cup onion, chopped
1 1/2 tsp salt
1/2 tsp pepper
1/3 cup ketchup
2 Tbsp yellow mustard
2 Tbsp brown sugar

1. Preheat oven to 350 degrees.
2. In large bowl combine beef, oatmeal, milk, egg, onion, salt and pepper.
3. Lightly scoop beef mixture into prepared loaf pan.
4. In small dish thoroughly combine ketchup, mustard and brown sugar.
5. Pour the sauce over meatloaf and spread evenly.
6. Bake for 1 hour.
7. Set on a wire rack for 3 to 5 minutes before slicing and serving.

Note: For a softer meatloaf texture, split the oatmeal measurements evenly between Coach's Oats® and rolled oats.

Zucchini Oat Chocolate Muffins

Capture both hearty and sweet flavors in this enticing zucchini oat chocolate chunk muffin. Colorful dashes of zucchini accent the earthy, nutty base of the oat muffin, while chocolate chunks transform this savory treat into a discreet dessert.

1 cup Coach's Oats®
2 cups all-purpose flour
2 3/4 tsp baking powder
1 tsp salt
3/4 tbsp ground cinnamon
3 eggs
1/2 cup olive oil
1/2 cup unsweetened applesauce
1 1/4 cups sugar
3 cups zucchini, grated
2 tsp vanilla extract
3/4 cups semi-sweet chocolate chunks
Cooking spray

1. Preheat oven to 350 degrees.
2. Prepare muffin tins with cooking spray or liners.
3. In large bowl mix oats, flour, baking powder, salt and cinnamon.
4. In separate bowl mix eggs, oil, applesauce, sugar, zucchini and vanilla.
5. Thoroughly combine dry and wet ingredients, then stir in chocolate chunks.
6. Spoon batter into prepared muffin tin.
7. Bake for 45 minutes, or until golden.
8. Transfer to rack and cool before serving.
Test to see if muffins are cooked by inserting toothpick into muffin; toothpick should come out clean.

Butternut Squash Risotto

Delight in the taste and health benefits of oats beyond the traditional breakfast parameters with savory oatmeal recipes. Present this sophisticated dish to family and friends as an impressive alternative to butternut squash risotto. White wine and toasted sage bring out the flavors of the butternut squash and oats to their fullest. Both butternut squash and sage provide great sources of potassium, Vitamin A and Vitamin C.

1 Tbsp butter
Salt & pepper to taste
1 large (approximately 1 1/2 lbs) butternut squash, peeled, seeded, chopped
1 cup Coach's Oats® Oatmeal
1/2 cup dry white wine
2 cans chicken broth (for vegetarian use vegetable broth)
1/3 cup Parmesan cheese, grated
Sage to taste

1. Preheat oven to 350 degrees.
2. Cut butternut squash in half and seed squash.
3. Bake for about 30 minutes, or until soft enough to safely peel.
4. Peel and dice squash into 1/2 inch sized cubes.
5. Melt butter in large sauce pan.
6. Add squash. Salt and pepper to taste. Cook on medium for about 10 minutes.
7. Add Coach's Oats® Oatmeal and stir to combine completely.
8. Add white wine and cook on medium for about 5 minutes, stirring occasionally until liquid has evaporated.
9. Reduce hear and add 1/2 cup of broth to pan.
10. Stir until most of the broth is absorbed.
11. Continue to add broth 1/2 cup at a time, stirring and cooking until almost fully adsorbed. This process should take about 30 minutes.
12. During broth absorption process, lightly toast/broil desired amount of sage on a prepared cookie sheet.
13. Add toasted sage, and Parmesan cheese, and stir until combined.
14. Serve hot and garnish with fresh sage and additional Parmesan cheese to taste.