Toasted Oats

21 Feb

Just so you know, this isn’t much of a recipe. It’s more of a technique or an idea. But it’s well worth learning because it is so simple and you’ll find a lot of uses for it.

As part of my eating-healthier challenge, I’m trying really hard to like yogurt. It’s loaded with calcium and all kinds of good stuff, and the Greek variety has a ton of protein, which helps keep me full until lunch. It’s cold and creamy and comes in a ton of flavors, and in theory, I should like it.

Sadly, it’s a struggle. Plain yogurt does nothing for me except make me grimace. I’ve tried all the flavors and all the brands and all the varieties, and I just can’t do it. I’ve found, though, that stirring in other things helps a lot–fruit, granola, nuts. Unfortunately, my favorite is granola and that can be really calorie-dense and full of sugar despite the beautiful T.V. commercials with fit people crunching away on mountaintops.

I really like cold Swiss style oats in the morning (which is a mixture of yogurt and uncooked oats), but I’m not always good at thinking ahead far enough to mix it together so the oats soak up some of the yogurt and get soft. And if I don’t give it enough time, the oats are chewy. I don’t enjoy chewy raw oats.

This morning, I drank my coffee and smacked myself in the forehead. Because toasting the oats takes all of 10 minutes and makes them deliciously nutty tasting and wonderfully crunchy, which is the perfectly perfect thing to stir into Greek yogurt. Why didn’t I think of that sooner?

This is so super easy: You preheat your oven to 400 degrees and spray a pan with a tiny bit of olive oil. I used a 7 x 12 pan, but you can really use anything you have. Pour plain oats (rolled, not quick) into that pan and shake them out into a layer or two–you want as many individual oats touching the bottom of the pan as possible. Pop that into your preheated oven and let those oats toast in there for 10-15 minutes, giving the pan a good stir every five minutes so the oats trade places on the bottom and none of them burn.

See the difference between raw and toasted oats? The raw ones to the left are chewy. The toasted ones at the right are a gorgeous golden brown (channeling Anne Burrell–brown food tastes good!). No sugar. No preservatives. No fat. No billions of calories. Just toasty, crunchy goodness that’s perfect on vanilla yogurt with some blueberries, or whatever yumminess you like–these would also be delicious on pudding or frozen yogurt or anything else that needs a little crunch.

Toasted oats have rocked my world, y’all (or at least my breakfast table). I made up a mess of ’em and stored them in a container to use all week. So simple and easy, and such a nice thing to have around. Hope you’ll try it!

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2 Responses to “Toasted Oats”

  1. Gayle Haeffner February 22, 2012 at 8:41 am #

    You could probably make your own granola now that you have toasted the oats. This is a great tip for breakfast. Thanks!

  2. Maggie July 24, 2014 at 8:45 pm #

    Not only that, but I have taken to making my own vanilla flavored yogurt by using sweetner, either splenda or xylitol. Make sure you know the risks of both. xylitol is toxic to dogs. I add a few drops of vanilla and sweeten to taste. I love oats, have since being a kid. I used to eat them raw with salt on them. But, I too wanted to mix them with the yogurt for breakfast. I am happy to know other people think like I do. Thanks for the simple recipe.

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