Golden Oats Recipes

GOLDEN MILK OVERNIGHT OATS

Steps:

• To a jar or small bowl with a lid, add the coconut milk, chia seeds, golden milk spices (see notes for individual spices), almond butter, and maple syrup. Stir until the spices are incorporated into the milk. Some larger swirls of almond butter are okay.
• Add the rolled oats and stir to combine. Press down with a spoon to ensure all oats have been moistened and are immersed in the coconut milk.
• Cover securely with a lid or seal and store in the refrigerator overnight, or for at least 6 hours.
• The next day, remove from the refrigerator and top with sliced banana. Optionally, garnish with coconut flakes, coconut yogurt, additional coconut milk, and/or a drizzle of maple syrup. Enjoy! Best within 24-48 hours. Not freezer friendly.

GOLDEN OATS

Steps:

• Melt the margarine in a skillet or sauce pan over medium heat.
• Meanwhile, mix the egg and the oatmeal in a small bowl. This may seem like a lot of oats compared to the amount of egg, but just keep stirring until the oats are coated.
• Add the oats mixture to the skillet.
• Stirring constantly, cook about 5 minutes until the oats are lightly browned ("golden"). They should be dry and separated.
• (At this point, the oat mixture can be stored in a tightly covered container until you are ready to finish cooking. Note that the eggs are cooked, so it doesn't require refrigeration).
• Add the water, stir, and cover.
• Cook about 5 more minutes, stirring occasionally, until liquid evaporates.
• Make the recipe your own by adding dried or fresh fruit, cinnamon, sauteed peppers or onions, meat or vegetable broth instead of water, and so on.

GOLDEN OATS MEDLEY (INSTEAD OF RICE, NOODLES OR OTHER GRAINS)

Steps:

• Combine uncooked oats and beaten egg in medium sized bowl; mix until oats are thoroughly coated. Saute green pepper in butter in large skillet. Add oat mixture to green pepper mixture. Cook over medium heat, stirring constantly 1 to 2 minutes, or until oats are dry, separated and lightly browned. Add broth and salt; continue cooking, stirring occasionally, until liquid evaporates. Makes 4 servings.
• VARIATIONS USING THE BASIC "Golden Oats Medley" recipe above.
• *FOR GOLDEN OATS ORIENTAL: Substitute 3/4 cup water and 2 Tablespoons soy sauce for broth.
• FOR GOLDEN OATS PILAF: Substitute 3/4 cup mushroom slices and 2 Tablespoons chopped green onion or chives for green pepper.
• FOR GOLDEN OATS FLORENTIN: Substitute 1 cup chopped spinach or broccoli for green pepper.
• FOR GOLDEN OATS ROMA: Substitute 1 cup thinly sliced zucchini and 1 garlic clove, minced for green pepper.
• FOR GOLDEN OATS LORRAINE: Add 2 crisply cooked bacon slices, crumbled.
• FOR GOLDEN OATS PROVENCAL: Add 1 medium sized tomato, chopped.
• FOR GOLDEN OATS WITH HERBS: ADD 2 Tablespoons parsley flakes, 1/2 teaspoon oregano leaves, 1/2 teaspoon basil leaves.
• The Quaker Oats.Wholegrain Cookbook.

GOLDEN OAT PANCAKES

Steps:

• In a small bowl, mix oats and milk; let stand 5 minutes. In a large bowl, whisk flour, baking powder, brown sugar and salt., Stir eggs and oil into oat mixture. Add to flour mixture; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave 1 to 1-1/4 minutes or until heated through.