Oatmeal... breakfast of the champions and those who want to lower their cholesterol!

• Here's my mini lesson on oatmeal. I love oatmeal. It's so good for you! It's a great way to start out your day. What could be better than a warm, filling, and nutritious meal that will do your mind and body good?

Now, I'm not a fan of just any oatmeal, but freshly ground oatmeal. It's a must! Freshly ground oatmeal contains essential oils and vitamins that you don't get in the packages off the shelf. To mill oats, you need a flaker. Don't have a flaker? I'll mill it for you and bring it to you. Just let me know. It's is worth your while!

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• Oatmeal in it's whole form is called oat groats. It looks like this:
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  But in processing, the oatmeal is flaked or run through a mill which squishes it flat. Now it looks like this:
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  Once any type of grain is processed, whether it is flaked or ground into a flour, it oxidizes. The process of oxidation (exposure to oxygen) causes those magical nutrients, vitamins and oils that do our bodies the most good to deteriorate. With in 24-36 hours the grain loses most of it's nutritional value. Thus, by the time it reaches the store, it's value is negligible. Yes, it does provide you with a good source of fiber, but that is about it! One way to combat the process of oxidation is to store fresh ground oatmeal in the freezer or refrigerator. I prefer the freezer because it has a longer storage time. But, I have my handy dandy grain mill as a permanent fixture on my counter top. I choose to grind it as I use it, and most of the minimal leftovers are fed to my chickens who are very grateful to gobble it up!

I promised to post these recipes long ago, and didn't follow through on my promise before Christmas. I'm sorry Carolyn. I owe you a bag of oatmeal. :)

Here are my oatmeal recipes.

The choc-oat-chip recipe are the only chocolate chip cookies I make. That way, I can sneak some whole-grain goodness into my kids' bodies. :)

Also, I love the oatmeal muffins. I like the fact that instead of throwing away the leftover oatmeal, you can use it to make these muffins. My kids don't know that leftover oatmeal is the main ingredient. Instead of using raisins, you can leave it out altogether or use dried cherries or cranberries or even chocolate chips instead.

Choc-Oat-Chip Cookies:

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1 1/4 cups packed brown sugar
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 1/2 cups quick or old-fashioned oats
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 1 cup coarsely chopped nuts (optional)

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Oatmeal Muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 1 cup leftover oatmeal
• 1 cup raisins
• 2 teaspoons vanilla extract
• 1 tsp. cinnamon

Directions

• In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla and cinnamon; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.
• Nutrition Facts: 1 serving (1 each) equals 248 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 158 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.
• Oatmeal Coconut Chocolate Chippers
• Ingredients:
• 1 c. butter 1/2 tsp. salt
• 1 c. granulated sugar 3 c. old fashioned oats
• 1 c. firmly packed brown sugar 2 tsp. vanilla
• 2 eggs 1/2 c. coconut
• 1 1/2 c. all purpose flour 1 1/2 c. semisweet chocolate chips
• 1 tsp. baking soda

Directions:

Preheat over to 350 and lightly grease a cookie sheet.

Beat the butter, sugars, and eggs in a large bowl of an electric mixer until blended. Beat for 1 minute.

Sifts the flour, baking soda, and salt into a bowl. Add to the butter mixture and blend well. Stir in the oats and vanilla. Stir in the coconut and chocolate chips with a wooden spoon.

Drop by teaspoonfuls onto the prepared cookie sheet and bake until lightly browned and almost firm when lightly pressed on the top, about 10 minutes. Remove to a rack to cool! Yield: 3 dozen cookies

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