Coach's Oats Oatmeal 31 Ways

An ode to the end of National Oatmeal Month.

From Coach's Kitchen:

Sunny Side Up Oatmeal

Arya's Oatmeal

Basic Baked Oatmeal

Fried Oatmeal

Baked Apple Oatmeal Bowl

Overnight Oatmeal

Oatmeal Churro

Easy Blueberry Oatmeal Pancake

Birthday Cake Oatmeal

Baked Blueberry Oatmeal Pudding

Chocolate Lovers' Oatmeal

 From the Blogosphere:

Oats & Yogurt in an almost empty nut butter jar
Cait's Plate

Carrot Cake Oatmeal
Kaitlin with Honey

Oatmeal: 4 Ways
Cheeky Kitchen

Slow Cooked Overnight Oatmeal
Cheeky Kitchen

Baked Coconut Oatmeal & Pepper Nut Topping
Family Fresh Cooking

High Energy Skillet Oats
Family Fresh Cooking

Grapefruit Oatmeal Cup
Green Lite Bites

Green Eggs & Oats
Stuft Mama

Topped w Hot Pepper Raspberry Preserves
Heather Eats Almond Butter

Peanut Butter & Jelly Oatmeal
The Hungry Housewife

Pumpkin Pie Oatmeal
The Hungry Housewife

Chia Pumpkin Oatmeal topped with Figs
Itty Bits of Balance

Oats with Banana, Chia and Cottage Cheese
Kath Eats Real Food

Pumpkin Oatmeal
Kath Eats Real Food

Topped with Fresh Strawberries
Koko Likes

Mexican Inspired Savory Oats
Nourished Fitness

Mom's Oatmeal
Miss in the Kitchen

Apple Pie Oatmeal
Oatmeal in My Bowl

Strawberry Banana Overnight Oats
Peanut Butter Fingers

Protein Pancakes
Peanut Butter Fingers

Oatmeal Outside the Bowl

I’m always looking for new and healthy snack options to keep hunger away between meals. It’s important, especially if you are exercising, to snack throughout the day. Healthy snacking can help you avoid overeating, keep your metabolism up and add more fruits and vegetables to your diet. Snacking smart is easy when you have healthier options on hand. It allows you to make smarter choices and be guilt-free when hungry. Make your snacks meaningful and be sure to include a protein and a carb (nothing too big), but the combination will help keep you satisfied until your next meal.

As much as I love carrots and hummus and an apple with almonds, it’s fun to switch things up. This bread is perfect to slice up for snacking, and it provides extra fiber for the day. The options for toppings are endless. Today I spread some hummus, spinach and a slice of turkey on top. Previously I have spread all natural peanut butter and sprinkled cinnamon on top. I’m sure cheese (like The Laughing Cow) with a few apple slices would be fantastic as well.

What are your go-to healthy snacks?  

Whole Grain Oatmeal Snack Bread

·         1  cup whole wheat flour

·         1 cup Coach’s Oats®

·         1 ⅓ cups white whole wheat flour

·         ¼ tsp. baking soda

·         ¼ tsp. salt

·         2 ¼  tsp. baking powder

·         1 egg

·         ¼ cup canola oil

·         8 oz plain yogurt

·         1 Tbsp. honey

·         1 Tbsp. turbinado sugar

·         ¾ cup low fat buttermilk

Preheat oven to 350°.

In a large bowl whisk dry ingredients (except sugar) together. In a separate bowl mix together wet ingredients and sugar until well combined. Add wet ingredients to dry. Stir until dough is combined. Pour batter into floured and greased bread pan (makes about 2 “snack” loafs in an 8” pan; I’m sure it would make one great larger one as well). Bake for 40 minutes or until toothpick in center comes out clean. Let cool. Slice. Snack! Print this recipe

Chocolate Christmas Candy Cookie

Warning: This is not a healthy cookie! In fact, I don’t know if I would categorize this as a cookie at all. It’s more like candy. This was our attempt at making a lace cookie with Coach’s Oats®, and naturally chocolate had to be included.

*Tip: the smaller the teaspoon size the better the result. The cookies really spread. They are extremely delicate, which is why I think they were appropriately named lace cookies.

Chocolate Oatmeal Lace Cookie

·         ⅔ cup butter

·         1 cup brown sugar

·         ¼ cup light corn syrup

·         1 Tbsp. fat-free milk

·         ¼ tsp. salt

·         1 ½ cups Coach’s Oats®

·         2 Tbsp. flour

·         2 tsp. vanilla

·         ½ cup dark chocolate chips

Preheat oven to 375°.

In a saucepan melt butter and cook until slightly browned. Remove from heat.

Stir in brown sugar, milk and syrup. Once combined, add flour, salt, oats, vanilla and chocolate.

Place small teaspoon rounds of mixture on well greased cookie sheets (because they spread a lot, you will need more than one sheet) 2 ½ to 3 inches apart. Bake for 6 minutes. Remove from oven and allow to cool on sheet for about 2 minutes. Remove from cookie sheet and finish cooling on wire rack. Print this recipe