For years, I always kept a container of oats around the house, tucked into the back of my pantry for chilly-morning breakfasts and the occasional batch of cookies. But more often than not, I’d wind up tossing the questionably stale cereal long before I reached the bottom of the canister.

I’m thriftier with my ingredients these days, and more committed to finding ways to use them up. Luckily, it didn’t take much experimenting to realize that, like most whole grains, oats are remarkably versatile. You’ll most commonly find them rolled—steamed and flattened for oatmeal—or sold as the longer-cooking steel-cut, or Irish, oats, which still have their fibrous bran attached. In either case, their nutty flavor and chewy texture make them an easy addition to sweeter preparations, like cookies and breads. But that’s just the tip of the iceberg. From creamier smoothies to savory, satisfying twists on the breakfast staple, here are some of my favorite ways to plow through a tin of oats in no time at all.

Better-Than-Average Oatmeal

Sure, you can mix some rolled oats with water, stick it in the microwave, and call it breakfast. But you can also add a few extra flourishes to make your morning meal truly shine. If you’re feeding a crowd, try baking your oatmeal—it’s a hands-off method that’s easy to whip up in big batches, with whatever ingredients you have on hand. Think sweetly spiced cinnamon-apple, juicy strawberry-almond, or a warming batch of maple-banana.

Going the stovetop route? From bananas Foster–inspired oatmeal to savory versions stirred with ricotta and sage, soy sauce and scallion, or squash and bacon, we have great mix-in ideas to shake up your routine.

And OK fine. If you’re still committed to doubling down on a good old regular breakfast, here’s a fantastic recipe for ultra-creamy Scottish oatmeal.

Nutty-Sweet Batters and Doughs

Let’s be real: There’s a good reason why oatmeal cookies are the poster child for rolled oats. Our recipe yields thick cookies with a crisp crust and a chewy, moist center. Better yet, you’ll need only one bowl to make them happen, which means they should probably be happening all the time. If you’re a fan of thick cookies, don’t stop at the strictly oatmeal variety—a dash of oats mixed into any recipe will help things along, since the oats will swell and soften thanks to the moisture in the dough.

But cookies aside, oats can enhance a whole range of batters and doughs. Try them in hearty-but-fluffy oatmeal–brown butter pancakes; a tangy, buttermilk-infused banana oatmeal bread; bite-size sour cream and chocolate chip oatmeal muffins; or these tender and flaky spelt and oat cookies, which get their molasses richness from muscovado sugar.

No-Roll Pie Crust

If you like a graham cracker crust, you should definitely meet its salty-sweet cousin, the oat crumble crust. Throwing rolled oats in a food processor produces a granulated oat “flour” that we combine with all-purpose wheat flour and a sprinkle of salt before mixing it with creamed butter and brown sugar. Then the dough is lightly baked for a toasty flavor and golden-brown hue, before it’s processed with a bit more butter and pressed into a pie plate. The result is a pleasantly crisp-crumbly crust with the flavor of an oaty shortbread cookie. Try it with this tart-sweet no-churn lime ice cream pie and your mind just may be blown.

Superior Smoothies

I know what you’re thinking: oatmeal, in a smoothie? Yup, it sounds sorta weird, but boy, does it work. You can add a few tablespoons of cooked rolled oats to virtually any smoothie—sweet or savory—for an extra-creamy texture. You’ll be surprised by just how much longer it’ll fill you up, too. If you need proof, look no further than The Maine Squeeze, a bright, summery blend of fresh blueberries, tart lemon, spicy ginger, a touch of honey and milk, and, of course, oats. But you hardly need a recipe to make an oat smoothie work: The grains pair nicely with whatever flavor strikes your fancy.

Crunchy Granola and Streusel Galore

Homemade granola isn’t just a delicious, long-lasting snack—it’s a ridiculously easy, hands-off process that can be tailored to your tastes with just a few minor tweaks. Simply mix your oats with some favorite grains, nuts, seeds, and dried fruit (unsweetened coconut flakes make a great addition); add a binding syrup, like butter-enhanced maple, agave, or honey; and bake it all in a 300°F oven. Add extra binder to make a sliceable tray of chewy granola bars, or keep things light and loose for a toss-able granola, like this honey-almond rendition or our coconut- and matzo-spiked Passover take. If you’re feeling more experimental, try toying with more savory ingredients, like citrus zest, chopped herbs, and even chili powder.

Oh, and once you have that granola, you can incorporate it anywhere you would a streusel, from fruit crisps to simple baked apricots to a light and refreshing Greek yogurt panna cotta.

April 2016

Starting your day with a hearty bowl of oatmeal is a great way to gain all the benefits of oats, one of nature’s healthiest whole grains. Breakfast abstainers, we realize, may need further convincing, but for those who make oats part of their daily routine, this morning meal checks all the boxes, providing nutritious sustenance that other choices, like French toast or a stack of pancakes, just can’t match. Ahead, nutrition experts explain oats’ special powers and their favorite ways to eat them.

What Are Oats?

The oats in your morning bowl are the edible seeds of the oat plant (botanical name: Avena sativa), a cereal grain that belongs to the Poaceae grass family. 

Whole grain: Oats are a whole grain, containing all three parts of the kernel: the bran, germ, and endosperm. 

Gluten-free: Though naturally gluten-free, oats can be subject to cross-contamination during harvesting or processing, so if you’re gluten-sensitive or have celiac disease, it’s best to buy oat products that are labeled “gluten-free.”

The Benefits of Oats

Provide a Nutritional Boost

Oats may not be the first thing that comes to mind when considering protein sources, but, surprise, they’re right up there with several seeds, nuts, and another breakfast staple. “A half-cup serving of dry oatmeal provides 6 grams of protein, an amount comparable to a single egg,” says Jamie Mok, MS, RDN, RYT, and spokesperson for the Academy of Nutrition and Dietetics.

Oatmeal is also rich in B vitamins like thiamine, pantothenic acid, and biotin, she says, plus minerals including iron, magnesium, manganese, molybdenum, selenium, and zinc.

Improve Gut Health

Oats are a source of insoluble and soluble fiber, like beta-glucan, a component of nutrient-rich complex carbohydrates. Insoluble fiber, found in whole grains, helps prevent constipation and keeps things moving. Soluble fiber, which comes from the oat bran, comprises most of the fiber content. Beta-glucan acts as a prebiotic, feeding the gut’s good bacteria and helping to reduce inflammation and boost regularity.

Help Control Blood Sugar

The beta-glucan does more, too. “It forms a gel-like substance in your gut, which slows down digestion and helps prevent blood sugar spikes,” says Lauren Manaker, MS, RDN, LD, CLEC, registered dietitian at Nutrition Now Counseling. Among other research, a study published in the European Journal of Clinical Nutrition concluded that adding oat beta-glucan to meals reduced insulin in the blood.

Aid Satiation and Weight Management

Research suggests that eating oats can help aid in weight management due to beta-glucan, Mok explains. Manaker agrees, saying that the soluble fiber and water content in oatmeal can help keep hunger levels at bay, leaving you feeling full and satisfied—a plus for anyone trying to lose or maintain weight.

Boost Heart Health

The gel that oats form in the gut binds to cholesterol, says Mok, effectively helping to lower cholesterol levels. “Beta-glucan fiber in oats has been shown to help lower LDL (‘bad’) cholesterol, which supports heart health,” Manaker adds. For decades, the FDA has authorized foods containing beta-glucan soluble fiber from oats to carry labels with health claims linking their consumption to a lower risk of coronary heart disease (CHD).

Which Oats Are Best?

Grocery shelves boast a wide variety of products, but not all oats are the same. The healthiest choices are minimally processed, without additives and sweeteners. 

Oat groats: Cleaned of their inedible hulls, oat groats are the least processed and the foundation for steel-cut and rolled oats.  

Steel-cut oats: Also referred to as Irish oatmeal, these oat grouts are cut into pieces using a steel blade. “Steel-cut oats take a bit longer to cook and have a chewier texture, but nutritionally, they’re very similar to rolled oats,” says Manaker.

Rolled oats: Also called old-fashioned oats, this variety, similar to steel-cut oats, is minimally processed and retains its nutrients. And, like steel-cut oats, “they are a great choice to add to a balanced and healthy diet,” says Manaker.

Scottish oats: These stone-ground groats make a rich, thick porridge.

Instant oatmeal: Steamed, rolled, cut, and transformed into breakfast in a jiffy, these pre-cooked oat groats carry a high glycemic load. “Instant oats undergo more processing to make them quick-cooking, making them easier to digest and more readily absorbed by the body,” Mok says. “This causes a quicker increase in blood sugar compared to the less-processed steel-cut and rolled oats.”

What to Add to Make Oatmeal Even Better for You

Oatmeal is delicious on its own, but you can also build on its subtle nutty flavor and chunky (or smooth) texture by adding any of these nutritious toppings:

Nuts and seeds: “My favorite toppings include chia seeds, hemp seeds, and walnuts for an added boost of fiber, healthy fats, and protein, along with a satisfying crunch,” Mok says.

Nut butters: Almond butter and peanut butter pack a nutritional punch and add a creamy texture.

Savory: Grated cheddar or a fried or poached egg bumps up the protein.

Sweeteners: If you’re using sweeteners, like honey or maple syrup, a drizzle goes a long way, Manaker notes. She balances them with naturally sweet berries or bananas. Wild blueberries and strawberries also lend extra fiber, vitamins, minerals, and antioxidants, Mok adds.

Spices: Cinnamon and vanilla extract can replace sweeteners, too, Mok says.

Cold Oats

A hot breakfast isn’t the only way to glean the benefits of oats. You can also make overnight oats with plant milk, stir up a batch of homemade granola or muesli, or stock up at the grocery store.

Muesli: When purchasing oat-rich cereals, do a bit of label sleuthing, forgoing those laden with calorie-dense extras. Though muesli is made with raw oats, dried fruit, nuts, and seeds, for example, some brands sneak in added sugar, Mok points out. 

Granola: “There’s also a good chance that store-bought granolas contain added sugar and fat, as granola oats are toasted with a sweetener and oil,” she adds.

Oat Flour

Great for baking and cooking, oat flour is a nutritious flour alternative comparable to whole oats. “The only difference is that since oat flour is finely ground, it’s more easily absorbed by the body, which can lead to a quicker increase in blood sugar compared to whole oats,” Mok explains.