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Oats - April Grain of the Month
For thousands of years oats have been considered an extremely nutritious food. In fact, records dating back more than 2,000 years show that oats were used as medicinal food - as a healing agent, skin moisturizer and cough reliever. Outside these medicinal uses, oats were primarily used only for animal feed until the discovery as a people food by the Germanic tribes. It is said that they made their "porridge of nothing else".
Despite this delicious discovery, up until the 19th century, Scotland and Ireland were the only regions where people still consumed oats. Oats grow best in cooler climates with plenty of rainfall, conditions inhospitable to most grains, which explains why they have remained popular in both these countries.
Oats are particular high in the amino acid, glutamine, which has been shown to promote healing to the gastrointestinal tract and boost immune function. Along with barley, oats are an excellent source of soluble beta-glucan fiber. Recent studies show that beta-glucans help reduce cholesterol, control blood sugar levels, and improve immune function. Slow to digest, beta-glucans, help give oats their sustained feeling of fullness reputation.
In our recent St. Patrick's Irish Breakfast Class, Judith McLoughlin, author of The Shamrock and Peach cookbook, introduced us to a delicious overnight oatmeal that is sure to become a family favorite.
Most of us know of oat's "stick to your ribs" reputation and usually look to a bowl of hot steaming oatmeal for its warm comfort on a cold winter morning. Judith's refreshing take on oatmeal will give you all the satisfaction of a hearty breakfast more suitable for a warm spring or summer morning. But don't just savor this delicious treat for breakfast. It is equally satisfying for an afternoon "pick-me-up" or a light after dinner dessert. It's a make-ahead dish that can be used as a quick but nourishing grab and go meal.
Like all grains, oats are both nutritious and delicious. Why not try a bowl today?
Overnight Oats
(Bircher Muesli bowl with Chia Seeds, Macerated Strawberries Compote and Crunchy Walnuts) (Serves 4)
For the Muslei
* 2 cup jumbo rolled oats
* 2 Tbsp of Chai Seeds
* ¼ teaspoon RealSalt
* 2 cups organic unfiltered apple juice
* ¼ cup heavy whipping cream, or yogurt or combination of both
* 1 tsp vanilla
For the crunchy walnuts
* 4 oz walnuts
* 1 Tbsp butter or organic coconut oil
* 1 Tbsp honey granules
* Pinch of salt
For the Macerated Strawberries
* 2 cups of strawberries
* 2 Tbsp of maple syrup, or agave nectar
* Squeeze of lemon
How to make it:
1. To make the Bircher oatmeal mix the oats, chia seeds, salt, and apple juice in a large container and soak covered for 8 hours or overnight. In the morning stir in the vanilla and heavy whipping cream and then refrigerate.
2. In a skillet toast the walnuts with honey granules, butter and a little salt. Set aside and cool.
3. Slice the strawberries and toss them in the maple syrup, squeeze of lemon.
4. To serve divide overnight oats in to bowls and arrange berries on top, sprinkle with a few crunchy walnuts.
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