“Great mornings inspire great days bustling with new possibilities, unknown adventures, and amazing friends. Prepare for all that lies ahead by filling your bowls, bellies, and hearts with the love of nourishing breakfast”.
This winter when oatmeal season is in full swing, the world-renowned and beloved brand Quaker made its official launch in Pakistan, and to say the most, everyone’s happy about their home coming!
Oats are a nutrition powerhouse; a rich source of dietary fiber, a good source of plant-based protein and it helps to reduce cholesterol in your body. With these many healthy benefits and more, Quaker Oats doesn’t compromise on taste!
To add the flavor and healthy variety to your brunch tables, here are my top 3 favorite picks of oats based breakfast+lunch recipes!
1- Apple Cinnamon Crunch Overnight Oats
1/2 cup Quaker Oats
1/2 cup milk (or apple cider)
1/2 cup diced apple
1 teaspoon honey
1/8 teaspoon cinnamon
1 tablespoon granola (for topping)
Add Quaker Oats to your container of choice, pour in milk, and add in diced apple. Sweeten by topping with honey and cinnamon before refrigerating overnight. Top with granola in the morning. Rise, shine, and enjoy!
2- Baked Oatmeal
2 Cup(s) Quick Quaker Oats OR 2-1/4 cups Old Fashioned Quaker Oats, uncooked
1/3 Cup(s) granulated sugar
3 1/3 Cup(s) fat-free milk
1/2 Cup(s) liquid egg substitute with yolk or 2 eggs, lightly beaten
2 Teaspoon(s) vanilla
1/3 Cup(s) firmly packed brown sugar
Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly.
Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.
3- Oatsome Banana Bread
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup fat-free milk
1 cup mashed very ripe bananas (about 3 medium)
1/2 cup liquid egg substitute or 4 egg whites, lightly beaten
1/2 cup vegetable oil
2 cups all-purpose flour
1/4 cup sugar or heat-stable sugar substitute
2 teaspoons baking powder
1 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/2 teaspoon ground nutmeg
Heat oven to 350°F. Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray. In medium bowl, combine oats and milk; mix well. Let stand 10 minutes. Stir in mashed bananas, egg substitute and oil until blended. In large separate bowl, combine flour, sweetener or sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well. Add oat and banana mixture to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
Pour batter into loaf pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and let cool completely. Store tightly wrapped.