Healthy and tasty do not go together, they say. Especially when it comes to oatmeal! Well, these exciting oats recipes by Chef Vanshika Puri, are delicious, nutritious and easy to make for your kids!
Ever thought about replacing your usual scrambled eggs, corn flakes or buttered toast with oats for breakfast? Or, how about an evening snack for the kids when they get back from school? Oatmeal is not only healthy but can also be dished out in a matter of minutes. What's more, this is one food that's extremely nutritious, rich in antioxidants and contains fibre, so you stay full for longer.
However, this immunity-building food, is not usually considered tasty. Kids usually turn their faces away when presented with a bowl of oats. So, how do we get them to eat it? Well, why not transform a regular bowl of oatmeal into something lip-smackingly delicious! Chef Vanshika Puri, owner of The French Affair, a patisserie, shows you just how! Here, she shares few of her exclusive oats recipes that we guarantee, will absolutely appeal to your kids.
Vanshika Puri is known for whipping up a delectable array of desserts such as paan gulkhand tart, gajar ka halwa tart and kesar pista tart. A trained chef from the esteemed Le Cordon Bleu, Paris, Vanshika shares 10 oats recipes from her kitchen with ParentCircle.
Your kids will never look at oats the same way again!
1. Fruits-and-oats smoothie
1 cup strawberries (fresh) or a seasonal fruit such as mango
1 sliced banana
1/2 cup Greek yogurt
1/2 tsp cinnamon
1 tbsp honey
5-7 roasted almonds, sliced
1/2 tsp vanilla essence (optional)
Blend all the ingredients together.
Chill in the refrigerator or add ice cubes.
Add roasted almonds and chia seeds as toppings. Enjoy your smoothie!
2. Oats-and-egg omelette
1/4 cup oats/powdered oatmeal
3 to 4 tbsp milk (can use vegan milk)
Salt as needed
1 pinch turmeric (optional)
Oregano or any spice powder or dried herbs
1/8 tsp pepper powder
Oil as needed
2 tbsp onions
2 tbsp capsicum
2 tbsp tomato
2 green chilies chopped
Celery or coriander leaves
Mix powdered oatmeal, turmeric, salt, pepper and oregano in a bowl.
Pour the milk to this mix and make a batter.
Add the eggs and beat until lightly frothy.
Heat a pan with oil. Pour out the batter.
Add the veggies evenly on top.
When the oats omelette firms up, flip over and cook until done.
Serve hot or warm.
3. Oatmeal pancakes
1 cup quick oats
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tbsp brown sugar
1/4 cup oil
1 tsp vanilla
2 cups buttermilk
Whisk together oats, flour, baking powder, soda and salt in a small bowl. Set aside.
In a large bowl, whisk together the brown sugar, eggs, oil, vanilla and buttermilk.
Lightly stir the dry ingredients into the buttermilk mixture.
Pour the batter onto a medium low-heat skillet.
Cook till lightly browned, then flip and cook on the other side.
Serve hot with butter and maple syrup, or your choice of toppings (such as chocolate sauce or peanut butter).
4. Hot chocolate-overnight oats
1/2 cup oats
1 tbsp ground flax seeds
1 tbsp cocoa powder
1 tsp honey/stevia sweetener
1 cup milk
1 tsp vanilla extract
Place all the ingredients in a bowl and mix thoroughly.
Either cover the bowl or empty into a jar, and place in the fridge overnight.
The next morning, take the mixture out of the fridge and stir well.
Heat it up over the stove on medium heat or, simply savour it cold!
Top with your favourite toppings and enjoy.
5. Overnight berry-fruit-oats bowl
1 cup oats
1 cup Greek yogurt
1 cup milk or nut milk (according to preference)
2 tbsp chia seeds
1/2 tsp vanilla extract
1 tbsp honey
Fruits such as banana, berries and pomegranate
Seasonal fruits (fresh or frozen) can also be added
Nuts (roasted almonds, cashews and pistachios)
Dried fruits such as cranberries, blueberries and raisins
In a large mason jar or container with a secure lid, combine the oats, yogurt, milk, chia seeds and vanilla extract.
Mix well and cover with an airtight lid and store in the refrigerator for at least 4 hours or overnight.
You may add toppings directly into the jar or serve it in bowls and add the toppings.
6. Peanut-butter-oats-energy bites
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips
1 cup old-fashioned oats
1/2 cup ground flax seeds
2 tbsp honey
Combine all the ingredients in a medium-sized bowl.
Place this mix in the refrigerator for 15-30 minutes so it becomes easier to roll out.
Divide into 12 bite-sized portions and store in the fridge for up to a week.
Dip these bite-sized rolls into melted chocolate and relish!
7. Oats cheela
1 cup oats (rolled or instant)
1/4 cup besan or chickpea flour (replace with semolina)
1¼ cup water or as needed
1 tsp cumin or carom seeds
Salt as needed
1/8 tsp turmeric powder
1/2 carrot grated
2 tbsp small onion chopped
1 to 2 green chilies chopped
2 tbsp coriander leaves chopped
Oil, as needed
In a blender jar, powder the oats and then add to a mixing bowl.
Add the rest of the ingredients to the bowl, except oil.
Pour water as needed and make a batter that is not very thin or thick.
Heat a pan and pour 1 ladle of the prepared batter.
Spread gently into a thin pancake and drizzle oil around the edges.
When cooked, flip and cook on the other side as well.
Make sure the oats cheela gets cooked well and that brown spots appear.
Serve oats cheela warm or hot.
8. Brownie-batter-overnight protein oats
1/2 cup rolled oats
3/4 cup unsweetened milk
44g chocolate protein scoop
2 tbsp (14g) cocoa powder
1 packet stevia (optional for added sweetness)
1 tsp pure vanilla extract
1/4 tsp sea salt
Add all ingredients to a glass container or bowl and mix well with a spoon.
Make sure everything is mixed and there are no dry clumps.
Cover and place in the fridge overnight.
Next day, the dish is ready to eat.
While, the above recipes are easy to whip up for a quick morning fix, here are two exclusive recipes shared by the chef for a weekend special!
9. Old-fashioned oatmeal cookies
2 cups old-fashioned oats
2 cups flour
1 tbsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 cup of 2 sticks butter, unsalted and melted
1 cup sugar
1/2 cup light brown sugar
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or a silicone liner.
Line the pan with butter paper to help the cookies to expand. Set aside.
Pulse the oats in a food processor until partially ground, but not to the point of a powder, you want some texture.
Pour into a large bowl.
Add in the flour, baking powder, baking soda, cinnamon, nutmeg, salt and mix. Set aside.
In another large bowl, add the melted butter, sugar and brown sugar and beat together.
One by one, add the eggs, mixing well between each addition.
Mix the dry and wet ingredients and stir until fully combined.
Use a cookie scoop to drop the dough onto your prepared cookie sheets.(around 9 per sheet)
Remember, you want them to spread, but not merge together.
Bake for 7 minutes, rotate the pan, then bake another 7 minutes or until edges are lightly browned.
Remove from oven and let cool on the pan for 5 minutes. Your cookies are done!
10. Chocolate-oats cake
2 cups oat flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 cup butter
1 1/5 cup brown sugar/jaggery powder
3 large eggs
2 tsp vanilla extract
1 1/2 cups buttermilk
Pinch of salt
First, prepare three cake layers: Preheat oven to 180° C. Grease three eight-inch round cake pans.
Line the bottom of each pan with waxed paper or grease paper. Dust these pans with flour.
On another sheet of waxed paper, combine oat flour, cocoa powder, baking soda and salt.
In a large bowl, with mixer at low speed, beat butter with brown sugar or jaggery until blended.
Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula.
Reduce speed to medium-low; add eggs, one at a time, beating well after each addition.
Beat in the vanilla extract until nicely blended.
Then, combine the oat flour mixture and the buttermilk. First add some oat flour, then a little buttermilk, so on. Fold into a smooth batter.
Pour the batter evenly into the 3 prepared pans.
If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on a lower rack, so that top pans are not directly above the bottom one.
Bake the cakes for 22 to 25 minutes or until toothpick inserted into centre of each cake comes out clean.
Place the pans on the wire racks for 10 minutes.
With a small knife, loosen layers from the sides of the pans; invert onto wire racks.
Carefully remove and discard waxed paper; cool completely, about 45 minutes.
If you like, wrap layers well and store at room temperature.
Stack the three prepared layers into one sinfully rich and absolutely healthy oats-chocolate cake!
* The last 15 mins of baking time, you can add chopped almonds, chocolate or even walnuts into the cake pans.
So, there you go, some great oats recipes to try for your kids! Aren't these an ingenious way to add oats into your family's diet? These simple yet simply delicious dishes will not only satisfy your kids' taste buds but also provide the energy and nutrition their growing bodies require. Enjoy!