The Benefits of Oatmeal with Oatmeal Recipes for Quick Weight Loss

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The Benefits of Oatmeal with Oatmeal Recipes for Quick Weight Loss

Oats

Oats are whole grain, gluten-free, and a great source of essential vitamins, minerals, fiber, and antioxidants. Studies show us that both oats and oatmeal have many health benefits. These benefits include weight loss, lower blood sugar levels, and a reduced risk of heart disease.

This article is going to tell you things about oatmeal you maybe never knew before. Oatmeal is a sort of coarse flour made of hulled oat grains that have either been milled or steel-cut.

We made our own oatmeal

There was a time when we would make our own oatmeal and, can you believe a lot of people still do. However, you can buy it now in large quantities – even instant oats. Thank goodness – because it has a great many applications which, nowadays, in our ‘too busy for anything’ days, there is no time for such self-indulgence as making something from scratch when you can buy it ready made and usually renamed with the foreword of instant.

We get instant oats, instant soups, instant anything, and everything. In fact, I was told a long time ago by an associate – just buy instant whenever the recipe allows because there’s no time for a do-over.

Different types of Oatmeal

The oatmeal we speak of, here, has a different consistency to ordinary flour and has a slightly nutty flavour to it. It is very popular in both America and England. It is extremely popular on both sides of the Atlantic – America, and Britain.  At the same time, it is popular globally also enjoys pup but for amazingly assorted reasons – all of them healthy and useful.

It often seems to be that all children in the world love oatmeal and the many wonderful things you can cook with it; It is renowned as healthy food that lowers the cholesterol in the body, make it a heart healthy food and, in addition to that, it plays a huge part as an aide to sleeping.

As a growing young child in the UK, I loved my oatmeal. In those days, you had to cook it for hours, so I never got involved with the preparing side of things, but I certainly got landed with the washing up.

I never mind because the oatmeal was so Yummie, I’d think of how lovely it had tasted while washing the hot water swirl around in the kitchen sink and wet my cuffs – which would definitely result in a smack or a lecture.

Because it had to be cooked for so long it formed a sort of a crust at the bottom of the pan, which was a little on the burnt side. I’d sneak off and add a little nutmeg, cinnamon, or ginger to my oats if I thought no one was looking.

Decades Later

Imagine my surprise when decades later, I landed on the shores of South Africa and was introduced to pap at a braai on my second day here. In a strange way, it infused me with a strange sort of nostalgia.

A question we all know the answer to is – whichever side of the Atlantic you’re on, – whatever country you’re in; wouldn’t you like to ask the ancestors how you felt about creating oatmeal or how they felt about eating oatmeal.

How amazing to be able to have produced an enjoyable and sustainable food that people have made, are making, and will make long into the future, hundreds of various food recipes for them – What a Winner!!!

Eat oats at any time!

A cooked oatmeal dish can be eaten at any time of the day. There isn’t really any ‘right’ time for it. It sounds a little odd because, as I mentioned earlier in this article, it helps you go to sleep.

So, you might have a little laugh when I tell you that a cooked oatmeal dish makes a brilliant breakfast and can keep you going all day! Yet, if you eat an oatmeal dish before bed, it will also help you to sleep! How’s that for a clever conundrum!!!

Let’s begin with some breakfast recipes. It’s an excellent place to start as breakfast welcomes the day – so to speak. We’ve prepared some lovely breakfasts for you, bearing in mind that you’re probably in a hurry and can’t afford to spend much time on yourself in a morning.

If you don’t have time to make any of these, then try them for the weekends when you have more time, then you’ll see that these dishes give you the extra bounce that you need for the working week.

Breakfast No 1

Oatmeal, Banana and Kiwi Fruit Bowl

Ingredients:

1 cupful of cooked Oatmeal

1 Thinly sliced Banana

2 Thinly sliced two kiwi fruits

Drizzled Honey for sweetness

Pinch of Salt

Method:

Cook the oatmeal by boiling half a cup of raw oatmeal

Place in a pot of water on the stove for ten minutes, stirring quickly with a wooden spoon.

Turn off the stove, stir in a pinch of salt and leave to simmer

Take cooked oatmeal off the stove.

Spoon oats until breakfast bowls are each half full

Add half a thinly sliced banana,

Add 1 thinly sliced kiwi fruit.   Drizzle honey for sweetener – to your taste and serve.

Breakfast No 2

Oatmeal, Peach and Mango Bowl

Ingredients:

1 cupful of cooked Oatmeal

1 Thinly sliced Peach

1 Thinly sliced Mango

Drizzled Honey for sweetness

Pinch of Salt

Method:

Cook the oatmeal by boiling half a cup of raw oatmeal

Place in a pot of water on the stove for ten minutes, stirring quickly with a wooden spoon.

Turn off the stove, stir in a pinch of salt and leave to simmer.

Take cooked oatmeal off the stove.

Spoon oats until breakfast bowls are each half full

Add half a thinly sliced peach,

Add 1 thinly sliced kiwi fruit. 

Drizzle honey for sweetener – to your taste and serve.

Breakfast No 3

Oatmeal, Pear and Pineapple Bowl

Ingredients:

1 cupful of cooked Oatmeal

1 Thinly sliced Pear

1 cup thinly cubed Pineapple

Drizzled Honey for sweetness

Pinch of Salt

Method:

Cook the oatmeal by boiling half a cup of raw oatmeal

Place in a pot of water on the stove for ten minutes, stirring quickly with a wooden spoon.

Turn off the stove, stir in a pinch of salt and leave to simmer.

Take cooked oatmeal off the stove.

Spoon oats until breakfast bowls are each half full

Add half a thinly sliced pear,

Add 1 cup thinly cubed Pineapple.

Drizzle honey for sweetener – to your taste and serve.

I really enjoy oatmeal – especially for breakfast, but I always seem to be in such a rush that I tend to eat it for supper instead.  

It’s quick to prepare and easily adaptable.  If I change my mind halfway through the cooking because there are those days when I can’t make up my mind between plain and fruity or nutty or a mix of different things, or, when I’m really hungry I put everything together in that one bowl of breakfast!!!

Breakfast No 4

Oatmeal with an assortment of Fruits and Nuts.

Ingredients:

¾ cup rolled oats

¼ teaspoon of ground cinnamon

Pinch of sea salt of table salt will do

¼ cup fresh berries (optional – as you feel)

½ ripe banana, sliced (again, optional)

2 tablespoons of chopped nuts, such as walnuts, pecans, or cashews (all optional)

2 tablespoons of dried fruit, such as raisins, cranberries, chopped apples, chopped

Apricots, chopped pear (everything is optional)

Maple syrup (to taste – optional)

Method:

Put the oats and 1½ cups water in a small saucepan. Bring to the boil over high heat. After that, reduce the heat to a medium-low setting and cook until all the water has been absorbed, about 5 minutes.

Stir in the cinnamon and salt. Place the berries, banana, nuts, and/or dried fruit on top of the oatmeal. If you like, drizzle a little maple syrup on top. Serve hot.

Lunch and Snacks

If anyone had told you that you would be eating Oats for lunch, you probably wouldn’t have believed them.

If you find yourself missing a beat around mid-morning, you probably need a snack

 just to get you through to lunch. An apple washed, shiny, and looking invitingly Rosie might not be enough to get you through. But you’re looking for something that you can eat while you work and something that’s healthy for you. Here’s a recipe that is the simplest and easiest one I’ve ever come across.

It’s a granola bar that is so simple to make it takes under five minutes and has the most wonderful flavor.

Snack No 1

No-Bake Peanut Butter Granola Bars

(Vegan, Gluten-Free, Refined Sugar-Free)

Ingredients:

1 cup of Peanut Butter

3 cups rolled oats

½ cup maple syrup or Honey

8-inch x 8-inch baking pan, lined with parchment paper

Method:

Melt your peanut butter and syrup (or Honey) for this use a safe microwave bowl.

Heat the mix until warm then mix together.

Add the Oats and combine all the ingredients together.

Line an 8 x 8-inch pan with parchment paper

Spoon mixture into that a lined baking dish and spread out evenly

Refrigerate until firm

Snack No 2

No-Bake Chocolate Oat Bars

Ingredients

3 cups rolled oats

1 + ½ cups of Chocolate chips of choice

1 cups peanut butter

½ cup maple syrup

¼ cup coconut oil or butter

8-inch x 8-inch baking pan, lined with parchment paper

Method

In a safe microwave bowl combine all your ingredients

Start with the peanut butter, then the coconut oil or butter, then add the rest.

Heat the ingredients until the chocolate has melted

Stir together all the ingredients until a smooth mixture is formed

Spoon the mixture into the parchment-lined baking pan and make even

Put in refrigerator to set firm, for at least 30 minutes or more.

Now you can slice it up into bars.

How to Store

These bars will all store well in the refrigerator in a container for up to one week

To freeze, put them in a freezer-friendly container and store for up to 6 months

Snack No 3

Blueberry Oatmeal Bread

Ingredients:

1 cup blueberries

2 cups plus 1 tablespoon flour

1 cup of sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup Greek yogurt

2 eggs

½ cup unsalted butter, melted and cooled slightly

1 teaspoon vanilla½ cup oats

Method:

Preheat the oven to 375 degrees Fahrenheit. Line a 9inch-by-5-inch loaf pan with parchment paper, forming some of the paper into an overhang—conversely, grease and flour the pan, tapping to remove excess flour.

Toss blueberries with 1 tablespoon flour into a small bowl. Whisk together the remaining flour, sugar, baking powder, and salt In a large bowl. In a medium bowl, whisk, yogurt, eggs, butter, and vanilla combine into a smooth mixture. Pour the wet ingredients into the dry components, and stir just to combine. Carefully fold in blueberries and oats.

Transfer batter to prepared ban, and smooth top. Bake for 50 to 55 minutes, or until golden and a toothpick inserted near the center comes out with a few moist crumbs attached. Let cool in the pan for 5 minutes, then remove to a wire rack to cool. Serve.

With the addition of oats, blueberries, and Greek yogurt, this blueberry oatmeal bread is healthier than your average quick bread. The yogurt adds moisture, and the slightly tangy flavor it delivers is delicious. While it’s enjoyable at room temperature, we love it when it’s still warm from the oven.

Let’s talk about soups for a moment. I really enjoy a tasty soup. When I was a child, we had soups before supper almost every night, so I became very partial to a good soup as I older grew. Then one day, when I was in my twenties I think, I realized that if you know how to make a good soup, then all you need is one recipe and you can make all the soups in the world – well, almost. I got a bit braggadocio there!

Oats and Tomato Soup

One doesn’t often hear of oatmeal in a soup. Yet, then I remembered that people often put a handful of oatmeal into a soup or a stew to make it thicken and give it more volume and texture.

Try this. It’s full of flavor, and you’ll be surprised at how good it is. This is the only soup that appears in this article: Delicious Tomato and Oats Soup made with garlic and cilantro. The reason for this is that once you get the idea of how it all works, you don’t need more recipes because you know how to make the changes for other flavors.

Soup No 1

Oat and Tomato Soup

Ingredients:

3 tablespoons olive oi l

1 cup oats

5 large tomatoes, halved and sliced

⅓ cup onion, chopped

1 clove garlic, chopped

3 cups water, divided

½ bunch fresh cilantro

2 teaspoons chicken bouillon granules

½ teaspoon salt

Method:

Heat a large deep skillet or saucepan over medium-low heat. Pour in the olive oil, and let it heat up .

Add the oats; cook and stir until toasted.

In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth.

Pour into the pan with the toasted oats.

Stir in the remaining 2 cups of water, and bring to a boil.

Mix in the salt and chicken bouillon.

Cover, and simmer for 15 minutes.

Enjoy hot or warm.


Can You Eat Oats for Dinner?

People also ask

Is it beneficial to eat oatmeal before bed?

Oatmeal

Does the thought of warm oatmeal before bed may already make you sleepy? If it does, then go for it. One thing that really promotes sleep is a healthy bowl of oatmeal because of its content of calcium, magnesium, and potassium. You can make up a large quantity as it will keep in the refrigerator for more than a few days. Then, you can heat a small portion and eat it about half an hour or more before going to bed. There are amazing health benefits in oatmeal, and it’s also good for weight loss.

Milk

We all want to sleep like a baby – that would be heaven. We know this works, so hop on the sleepy train and follow the diet. Milk is one of the best of the bedtime beverages and will definitely help you fall asleep. To tell you that milk products contain tryptophan, as well as the stress-reducing nutrient calcium, should clinch the deal!

Without sleep, in time, the body will not be able to function. Sleep deprivation therefore, should send off warning signs to you that your body is under stress.

Our bodies and minds need time to sleep and rest so that we can cope with the next day. But when we can’t fall asleep, and we lie there, tossing and turning but remaining awake, we just make things worse for ourselves as our stress levels increase.

I’ve heard of hundreds of people trying so many sleep aids, and they are brilliant at what they do.

Yet, if everyone would please try a bowl of oatmeal made with milk, you may discover you’ll get a full night’s sleep – oh, and bananas are on that sleep-inducing list so you might like to add a banana to that bedtime bowl. You might have experimented with lots of strategies to catch some up on some sleep, never thinking that wholesome oatmeal might just do the trick.

One more thing on this subject; please don’t eat this or anything else immediately before you get into bed. It’s good to eat your last meal or the day at least about half an hour or more before bedtime.

Supper No 1

Oatmeal Pancakes

Ingredients:

1+1/4 cups self-raising flour

½ cup of Oatmeal

1 cup Milk

1 tablespoon cooking oil

Pinch salt if necessary

Method:

Take 1 and a quarter cups of plain flour into a mixing bowl.

Add in there an extra half cup of oatmeal

Add a cup of milk

Beat it together with the rest of the ingredients

Take a teaspoon of vegetable oil and pour it into nonstick pan.

Pour in a dollop of the mixture and watch it flatten and form into a roundish shape while cooking for a couple more minutes.  

Now turn over and a few minutes and let cook for a few more minutes.

Take a largish plate, put on the pancake, and place it in a very cold oven. Make another three, remembering to put each one in the oven to stay warm.

Then place on the table to eat with whatever snack you want to add. Perhaps syrup, or Honey, cottage cheese or grated cheese, flavored yogurt or stewed fruit.

Supper No. 2

Stuffed Flapjacks

Ingredients:

1+1/4 cups self-raising flour

½ cup of Oatmeal

1 cup Milk

1 tablespoon cooking oil

Pinch salt if necessary

Fillings can be either Chopped Fried Mushrooms, Chopped Fried Bacon,

A tablespoon of mince, or Chopped shrimps

Method

Take 1 and one/quarter cups into a mixing bowl and add an extra half cup of oatmeal.

Add a cup of free milk, and a few drops of water, and beat it up with the rest of the ingredients.

Then take a teaspoon of vegetable oil and pour into a nonstick pan,

then pour in a dollop of the mixture, flat it out to thin, and after a couple of minutes, turn over, and a few minutes more will do the trick.

Then chop up a small number of mushrooms, bacon, a tablespoon of mince, or chop up a handful of shrimps. Please take whatever you have chopped and put down one side of the pancake, fold over the other side and fry fast. Then turn all four back out onto place to eat.

Put down the one-half side of flapjack while still in pan one or some of all of the fillings.

Turn the clean side of flapjack over the filling; leave on stock for a few minutes more.

Take a largish plate, put the flapjack on it, and back in the warm oven to keep warm.

Make another three, remember to put different fillings in, and put each one in the oven to stay warm.

Then place on the table to eat with a little grated cheese on top of each.

Supper No 3

Turkey Oatmeal Meatloaf

This is so easy to make and so delicious to eat that this Easy Turkey Meatloaf is a no brainer. A meatloaf with a twist!

Ingredients

(Serves about six people)

1 pound lean ground turkey

2 eggs

1 bunch green onions (diced)

1 cup old-fashioned oats

1/4 cup ketchup

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10.75 ounces) can tomato soup (divided)

2 Tablespoons Worcestershire sauce (divided)

2 Tablespoons brown sugar

Method:

Preheat oven to 350 degrees F.

In a large mixing bowl, put ground turkey, eggs, onion, oats, ketchup, salt, and pepper, then combine all these ingredients with a wooden spoon.

Just stir that together first before adding 1/2 can tomato soup and 1 tablespoon of Worcestershire sauce. Stir again until smooth.

Then press mixture into a 9×5-inch bread pan sprayed with nonstick cooking spray.

In a separate bowl, combine remaining the other 1/2 can of tomato soup, and the brown sugar, finally pour in 1 Tablespoon Worcestershire sauce; pour all this mixture over the top of the uncooked loaf.

Bake for 90 minutes. Or until it is fully cooked and the inside isn’t pink. It should reach an internal temperature of 165 degrees F.

You can make this recipe about two days ahead of time.

A simple recipe that can be prepared quickly – what else could you ask for? You can also prepare it and cook it later. We recommend cooking it within two days of making it because the oats will expand and get a little soggy, and you won’t like that. Instead put a stick note on it with the date you prepared it and then you won’t slip up or make a mistake.

You won’t be able to tell as much when you cook it but cooking it within two days of making it is recommended.

Here’s something I quite like the sound of – a veggie burger! When last did I have one of those? I would want some tasty thickish sauce just to perk it up a bit, but I think I want to enjoy this for a change.

Supper No 4

Chick Pea Veggie Burger

Ingredients:

(Serves about 6):

1 to 2 teaspoons olive oil

1 small to medium-size yellow onion, diced

2 cups oats

½ cup ground walnuts

1 cup canned chickpeas, rinsed and drained

¾ cup almond milk or other milk

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried sage

½ teaspoon salt

Method:

Heat oil in a large skillet and set over medium-high heat on the stove. Add the onions and cook, stirring, so they don’t burn. They need to be tender and just beginning to brown, say about 10 minutes. Then remove from heat and let cool.

Mix the chickpeas, almond milk, salt, garlic powder, onion powder, and sage together in a blender or food processor and blend until mixed smoothly. Take that mixture, spoon it out into a large bowl, and then stir in onions, oats, and walnuts. Leave it to sit for 5 to 10 minutes to thicken. After it’s swelled up to the right size, form into six to eight patties, using your fingers to flatten.

Heat the same skillet over medium-low heat, adding a drizzle of oil if needed—Cook burgers for 5 to 7 minutes per side. Serve on buns with your choice of toppings.

Oats work incredibly well in burgers – as this recipe will show you. It is made with oats, ground walnuts, chickpeas, and milk; and the additional seasonings. We like to serve these on whole-wheat buns with mustard, lettuce, tomato, and avocado. But there are other buns or, say, focaccia bread that would work equally well.

Supper No 5

Oatmeal Baked Chicken

Ingredients:

1½ cups quick-cooking oats

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon salt, optional

¾ teaspoon garlic powder

½ teaspoon ground cumin

¼ teaspoon pepper

1 (3½- to 4-pound) chicken, cut up

½ cup milk

2 tablespoons butter or margarine, melted

Method:

Preheat oven to 375 degrees Fahrenheit. Coat a 13-by-9-inch baking dish with cooking spray; set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin, and pepper. Dip chicken in milk then coats with oat mixture—place in prepared baking dish. Drizzle with butter. Bake, uncovered, for 45 to 50 minutes or until juices run clear.

Back to the savory side of things, this oatmeal baked chicken is a much healthier take on fried chicken than I’ve had for a long time. It even takes less than sixty minutes to make and delivers a little punch when you eat it. Yummy!!

I rather like the sound of these egg dishes and am looking forward to trying them myself. I used to eat something similar but made with rice instead of oatmeal. I’m now quite interested in tasting the difference.

Let’s Cook Some Eggs

Egg Dish No 1

Eggs and Bacon, Cheese and Cream In a Bowl

Ingredients:

3 rashers of bacon (diced)

3/4 cup instant oats

1 cup of water

1 chopped scallion 

1 tablespoon butter

1 pinch salt – to taste

2 Soft fried large eggs

1 pinch or good crack of black pepper

2 tablespoons thick cream

2 tablespoons grated cheddar cheese

Method:

Add the diced bacon to a small nonstick pan. Sauté until crisp.

Remove the bacon bits from the grease with a slotted spoon on a paper towel on a plate. Leave the fat behind in the pan. Set the pan aside.

Pour the water in the pan to boil in a small saucepan and the whites of the scallion, the butter, and a pinch of salt. 

Stir in the instant oats and cook for 2 to 3 minutes or until soft. Cover and set aside.

While the oats are simmering, turn the heat to medium-low on the nonstick sauté pan filled with bacon fat.

Crack the eggs into the bacon fat in the small nonstick pan. 

Season the eggs with the rest of the salt and cracked black pepper.

Cook for about 3 minutes on medium heat. Ensure egg whites are set, and the yolks should still be a little runny.

Baste the top of the eggs with the hot bacon fat until the yolk is opaque 

Leave the egg in the pan, but take off the stove and set aside.

Put the heavy cream in the microwave for about 40 seconds or until hot – do not boil.

The warm oatmeal should be added to your serving bowl; pour the hot cream over the top. Over the oatmeal put grated cheddar, the eggs, bacon bits, and scallions.

Serve immediately. Maybe you can add a drizzle of hot sauce or Sriracha if required. 

This next one also sounds rather good. I shall end up eating them all, I expect!

Egg Dish No 2

Eggs and Chorizo, Mushrooms and Spinach in a Bowl

Ingredients:

Garlic Fried Mushrooms (diced)

Sauteed Spinach and Onions

Spicy Sauteed Chorizo Sausage

2 soft Fried Eggs

3/4 cup instant oats

1 cup of water

1 chopped scallion 

1 tablespoon butter

1 pinch salt – to taste

1 large egg

1 pinch or good crack of black pepper

Method:

Gather the ingredients.

Garlic fried mushrooms: Slice and fry a punnet of mushrooms

Add some minced garlic—Fry till caramelized and add to your oatmeal and a few soft fried eggs.

Stir in the instant oats and cook for 2 to 3 minutes or until soft. Cover and set aside.

Super greens: Sauté together some cooked spinach and kale, and add a small amount of olive oil and minced garlic.

Fry some onions in a little butter until they are lightly browned. Stir the spinach and oatmeal together with the caramelized onions.

Chunks of Spicy chorizo and avocado: Brown some chorizo and top the oatmeal with the cooked chorizo, soft fried eggs, chopped cilantro, and sliced avocado. 

Raw Egg Warning

Whichever way you cook your eggs, please ensure they are cooked. Consuming raw and lightly-cooked eggs pose a risk of salmonella illness.

It provides you with healthy fibers. It is very good for your heart health. Oats are a very good choice for dinner. Being rich in fiber and water they keep you full, which helps avoid hunger pangs at night. Oats for dinner also give you a restful sleep.

They help release serotonin hormone that helps reduce stress.

Oh, how interesting these Muffin look and sound. After all my praise on the first two, I think; instead, I must try eating these Muffins first.

Egg Dish No 3

Scrambled Egg Breakfast Muffins

Ingredients:

(To Make 12 Muffins)

12 eggs

1/2 teaspoon seasoned salt

3 tablespoons onion (thinly diced)

1 cup cooked ham (also diced,)  you could also use cooked bacon

or cooked sausage as alternatives or additives)

pepper (to taste)

1/4 teaspoon garlic powder

1/4 cup red bell pepper (diced)

1/4 cup fresh mushrooms (diced, I sauteed mine first)

1 cup grated cheddar cheese

1/2 cup baby spinach (finely shredded

Method:

Preheat oven to 350 degrees.

Either use muffin liners, or

Spray a 12-cup muffin pan with nonstick cooking spray (the heavier you spray, the less it will stick).

In a large mixing bowl, beat eggs. Add in remaining ingredients and mix them together.

Scoop 1/3 cup of mixture into each muffin liner.

Bake for 20-25 minutes – or in the microwave – until the center of the muffin is completely cooked.

Notes

Cooked sausage and/or bacon and/or tomatoes will be perfect instead of using ham.

Here’s a thought: why not make the scrambled egg muffins at the beginning of the week, and then they’re available all week long whenever you feel like one just heat it and enjoy.

These Egg Muffins are so healthy that it’s always a good idea you have enough of the ingredients to make at least one batch a week if not two or even more. They can be addictive!

Here’s a thought: why not make the scrambled egg muffins at the beginning of the week, and then they’re available all week long whenever you feel like one just heat it and enjoy.

These Egg Muffins are so healthy that it’s always a good idea you have enough of the ingredients to make at least one batch a week if not two or even more. They can be addictive!

To Freeze them: place in a freezer-safe container for up to 60 days.

Oatmeal Has Other Uses

Oatmeal is so full of goodness, it’s not surprising that it also has other qualities. Facemasks and Oatmeal Face and Body Scrubs are just another of the uses for oatmeal.

We love buying these products that look so appealing in their jars, bottles, and other containers, and there’s such a variety in the stores that one is usually spoiled for choice. They look lovely, smell nice, and you can’t wait to get them home and use them. However, sometimes (especially before payday), it’s nice to do something good for yourself that is cheaper and yet just as effective!

DIY Oatmeal Avocado Face Mask Plus Your Favorite Store-Bought Face Masks

Make yourself a nice Homemade Avocado and Oatmeal facemask that not only hydrates but exfoliates your skin. We think a homemade facemask is perfect for the colder months of the year – like now – when you want to stay inside and keep warm, but your skin takes a bit of a beating and gets a lot drier in some cases it may even start to flake. It affects all of us. However, all it needs is some tender care.

As the season change, so do the needs of your skin. Yet, if you know how to make face masks and body scrubs and the like, you can give your body a good deal more care and comfort. You will also be able to save some money, and that’s a giant plus!

When you can also do your own exfoliating, your now on the road to self-help, and there’s such a good variety of different essential oils available that you’ll have quite a choice to make. Whether you’re hydrating or exfoliating, you will be able to care of your skin’s varying needs all through the year.

Benefits of an Avocado Face Mask

Avocado: We enjoy eating avocado pears and, it appears we also like putting the smashed avo on our faces to help our skin! By adding the mashed flesh of an avo to your face mask, the results will be amazing as your skin will be moisturized and any inflammation will be reduced plus acne is healed.

Honey: Honey has hidden qualities. It contains antioxidants and antibacterial properties, great for reducing pores and blackheads.

Coconut Oil: Many of us like using coconut oil for different skin and beauty purposes. A small amount of coconut oil is all you need to improve things. It has natural antibacterial and anti-fungal properties and is also a tremendous smelling moisturizer! Rolled Oats: Ground rolled oats are a great product to use for this at home avocado face mask. Your face skin will undoubtedly feel super smooth, soft, and hydrated. PS: feel free to use any of your favorite exfoliation and skin nourishment.

Lavender Essential Oil: Not only does this essential oil smell amazing, but it will leave you with a calming after effect.

If we haven’t convinced you with this ingredient list, then I don’t know what will! If you make essential oils. I bet this would be so yummy with lemon, rose, or lemongrass!

Favorite Store-Bought Face Masks

Homemade Oatmeal Avocado Facemask

Treat yourself with something special. Make this Homemade Oatmeal Avocado Facemask. It both hydrates and exfoliates your skin. This face mask is perfect for the colder months when your skin needs a little more love, and you want to stay at home!

Ingredients

1 tablespoon of rolled oats, coarsely ground

1/2 ripe peeled avocado

1 teaspoon of lemon juice

1 tablespoon of clear Honey

1 teaspoon of coconut oil

2 drops of your favorite essential oil

Method:

First, let’s put 1/2 a ripe avocado into a small bowl and use a fork to mash as smooth as possible.

Put rolled oats into a food processor and pulse to coarsely grind them. Transfer into the small bowl. Mix together with mashed avocado.

Add in lemon juice, honey, coconut oil, and essential oils of your choice. Mix until everything is combined.

Apply a few tablespoons to your clean face immediately and let sit for 15-20 minutes.

Rinse off with warm water and follow up the mask with your favorite facial oil.

Tips & Notes

We recommend that you use this immediately because the avocado will turn brown if you let it sit (although you can paint it with some lemon juice and cover it tightly in plastic wrap, and it probably won’t turn brown for another few hours.) This recipe makes four servings.

An Extra Bonus

While you’re nurturing your face and your body, don’t forget your hair. It responds well to whatever you’re using for your facemask. Leave it on your hair for about 15 – 30 minutes and then rinse off and lightly shampoo and condition afterward.

Oatmeal Scrubs for the Face & Body

The skin of all types will appreciate the care you give it. Oatmeal is very soothing to the skin but must be finely ground up to be used as a scrub. 

Make 1/2 cup of ground oatmeal for scrubs using a blender, a small food processor or a coffee grinder.

Grind to between 3/4 to 1 cup of oatmeal until it has the consistency of flour.

Below are three great oatmeal scrubs for the face and body:

Brown Sugar and Oatmeal Scrub for the Face

This scrub includes components that you probably already have on hand in your kitchen, for example:

egg, milk, brown sugar, oatmeal, and more

If there’s some scrub leftover that you’d like to save, it needs to be refrigerated. After that, it should last a few days.

Method:

1 cup of oatmeal (not the instant kind) ground it up in a food processor

1 tablespoon of brown sugar (if you like, you can use white refined sugar if you don’t have brown sugar on hand)

1 teaspoon sweet almond oil (you can substitute coconut or even olive oil)

2 tablespoons regular milk (you can’t use fat-free milk for this, it won’t work)

Whichever essential oil you’ve chosen to apply for this one

The white of one egg (you can use the whole egg if you prefer)

Put all the ingredients in a bowl and mix together. If the consistency isn’t as loose or wet as it should be, make it more spreadable by adding a few more drops of oil – simple!

Method:

Scoop small amounts of this mixture into your hands and apply in a circular motion to your face and neck (by the way, you have elbows that might benefit from this). If you need more sugar, carefully add it in. You plan to exfoliate the dead skin on your face. 

Rinse with a warm washcloth.

Apply moisturizer to cleansed, scrubbed skin.

Oatmeal & Milk Scrub for the Face

We like this facial scrub because it includes only four ingredients; all can be stored in the pantry. Until you’re ready to use the scrub, you can mix the dry ingredients and store them in a Ball jar.

Ingredients:

1/2 cup of finely ground oatmeal

1/4 cup of powdered milk 

1 teaspoon of cornmeal

Water

Method:

Put all the dry elements in a Ziploc bag and really give it a good shake. Pour the ingredients into a bowl.

Method:

Take about a tablespoon of the dry components into the palm of your hand, and by adding a drop of two of water, you can create a paste (the water should not be cold or hot). Massage over the face and neck. Let it dry and rinse with warm water. Follow up by applying your moisturizer.

Oatmeal & Almond Scrub for the Body

This is an essential, fantastic scrub for the body.

Ingredients:

2 cups of finely ground oatmeal

1 cup of almond meal

1 cup of sunflower seed meal; or, instead, you can use brown sugar

1 tbsp of ground rosemary leaves (I use a coffee grinder for this)

5 drops of your favorite essential oil (optional)

Whole milk, at least half a cup.

Method:

Put all the dry ingredients in a refrigerator bag and shake.

Pour the ingredients into a bowl and then form a wettish paste with a few tablespoons of milk.

You don’t have to measure correctly, just make sure it has the consistency of a paste.

Method:

Apply to your bare skin in little circular motions to damp legs, butt, back, and backs of arms. Let it dry and then rinse. Follow with moisturizer or body oil. 

The Benefits of Exfoliation

If you use these scrubs once or twice a week, it will keep your skin in excellent shape. Exfoliate means to remove all the dead flay skin cells. Use year-round to exfoliate your face and body, especially in the winter, when the skin is particularly dry and flaky.

Did you know?

Other names used to refer to oatmeal are white oats, ground oats, coarse Oatmeal, Irish Oatmeal, or pinhead oats. The reason it has so many different names is that many countries throughout the world, centuries ago, cultivated oatmeal for their own varied purposes and all these different names basically referred to a similar product. Although there were variations on the theme, the plant was cultivated in fields and, to be hulled, or all those other terms, fundamentally meant to be refined, as in removing the outside husk or inedible part of the plant.

Fullness

The fiber in oats helps to keep you full longer and increase that feeling of fullness. This is a crucial weight management tool. If people realized that just ½ cup of oats has at least 4 grams of fiber, making it a great choice – they would use it more often.

Are Oats Gluten-Free?

Generally speaking, the answer to this question is a huge Yes! If you need to be sure about this due to health ad allergy reason, then do what we should all do before buying – read the label. That’s a given, a must when medical situations are involved.

However, overall, Oats are usually gluten-free, and that’s such a Blessing.

Oatmeal sounds truly amazing. It’s so versatile, health-giving, and conveniently cheap as chips yet bland enough to cause no offense – you could say it was a very polite and useful visitor in your home.

When I seriously started to look at oatmeal – it’s origins and so on – I thought it was all exciting, but I preferred to stay in the present, so I decided to use the 2020s in which to set my article.

Yes, it’s great to know the history of things, their origins, and their path of adventure to the present date. Everything sounds quite exciting, and there have been many accomplishments along the way.

However, on this occasion, it feels so much better to be caught up in the now of things. I don’t really want to hear that my blouse is made out of the cardboard insides of toilet rolls, nearly as much as to be told that the food I’ve been enjoying for decades is, in actual fact, almost a lifesaver.

I’ll cherish that news and make more of it. I’ll replay it over again in my head. Furthermore, I’ll eat more of it and more often, all the time finding new and exciting ways of cooking it. While I’ll never remember about the inside of a toilet roll – I might even fall asleep halfway through trying to remember what it is about my blouse.

Information of this kind has been around for eras, but one hasn’t really been aware of it, these are the little wonders in one’s life that we need to know. My goodness, if this has been common knowledge over this eternity and yet most of us never knew, I wonder how many other little ‘lifesavers’ are sitting around us – within arms’ reach even – and can do other amazing things that most of us, the public, are not aware. That brings hope and relief, wonder and curiosity. These are the hum-drum yet delightfully wondrous things I want to hear about, and I’m sure you do too.

Conclusion

I was asked about how easy it would be to lose weight if you stuck to a diet of meals that included cooked oatmeal. Here’s the answer you’re looking for. There are 16 recipes set out in detail in this article, which only include oatmeal. If you decide to eat only the oatmeal contained dishes, yes you will lose weight. There is no particular order of what to eat and when to do it.

That’s the beauty of this Oatmeal Story. You can eat what you want when you want, and the weight will go. But only if you follow the rules – if you find any.  I think there’s one or two – probably three, at the most.

So, we’ve given you the meals and told you how to cook them. You have complete freedom when you eat them and whether or not they are breakfast, supper, or anything else.

Eventually, you should find yourselves adapting to one of the healthiest ways of eating. You’ll have more energy to burn all day and yet you’ll sleep blissfully all night.

After a little while, your skin will glow, and you’ll feel good about yourself. Who could ask for anything more?

Patricia Godwin

N.B      Well, I can.

It seems that we who endured the World Wars and learned to rebuild will be virtually obsolete in the repair of the hi-tech damage left in the wake of Covid-19.

Nevertheless, while I’m in this cheerful mood, I shall think of oatmeal and hope all different types of plants are, across the world, already growing, that contain the most remarkably curative properties that quite soon will be discovered and put to work successfully re-booting this world back to health.

People used to say smart little comments like ‘nothing left but the grains beneath our feet, so we’re forced to live off the land.’ If that were the case, it would be sort of tolerated. However, with poisoned earth in these nuclear nightmares, can anything so good and pure rise up again and aid entire nations?

The Coronavirus Story that recently got the world in a stranglehold has undoubtedly not just left us with bad memories and a little pain; in fact Covid-19 has brought the abuse upon the world in the most terrible of ways – it has brought the world to its knees.

Then you find yourself kneeling on your floor while hand-sewing your own face masks and creating your own body scrubs (don’t forget to apply to the knees), and who knows where this will end – if it stops!

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