Chances are, you’re already familiar with this month’s superfood. Oats are a popular breakfast for a good reason: they’re incredibly filling and they’re a canvas for many different toppings and flavorings. They’re also a nutritional powerhouse, which is why we’re going to incorporate them into both sweet and savory menu items all month long. Below, you’ll find our recipe for Carrot Cake Oatmeal, a unique spin on a classic favorite. Be sure to check out our school dining site for more recipes and tips!
Did you know?
- Oats contain more than 20 unique polyphenols called “avenanthramides”
- Oats are naturally gluten-free, but may be contaminated with gluten during growing and processing. Look for oats certified gluten-free if you are sensitive to gluten
- Russia, Canada, the United States, Finland, and Poland are the world’s leading producers of oats.
- In the U.S., most oats are steamed and flattened to produce rolled oats, sold as “old fashioned” or regular oats, quick oats, and instant oats. The more oats are flattened and steamed, the quicker they cook – and the softer they become
- Steel-cut oats, sometimes called Irish oats, consist of the entire oat kernel (similar in look to a grain of rice), sliced once or twice into smaller pieces. They tend to be nuttier and chewier than rolled oats
- Oats contain a type of soluble fiber that may reduce the risk of heart disease by helping to lower cholesterol
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