When I was little, I used to wonder why Goldilocks did not thank the three bears for letting her steal some of their oatmeal: gray, gummy lumpiness? I would have gladly given up mine.\nIt was not until my teenage years that I learned the pleasures of a good bowl of oatmeal. When made correctly, it is smooth, silky and soothing.\nMade with milk and a dash of cinnamon, then topped with brown sugar, dried cherries and nuts. These days I find myself cozying up to a big bowl on many mornings and admiring the wisdom of those bears. \nIt is no headline that oatmeal is good for you: Oats were a mainstay of Scottish and Irish diets for centuries, and the legendary strength of at least one Celtic god is credited to his inexhaustible appetite for porridge. \nBut it is only recently that scientists have begun to understand how oatmeal conjures its nutritional magic. According to the most recent reports, that big bowl you tuck into on chilly mornings is loaded with disease-fighting anti-oxidants which help lower blood pressure, lower cholesterol levels, and buffer some of the ill effects of the occasional cheeseburger, French fries, and other high-fat treats.\nWhat gives oatmeal its oomph? First, it is made of whole, unrefined grain. The more whole grain you eat, the less vulnerable you are to diabetes, heart disease and some cancers. But even among whole grains, oats are superstars. They contain more soluble fiber than any other grain and are loaded with higher levels of protein, calcium, magnesium, zinc, and vitamin E than either corn or wheat. And while all whole grains contain anti-oxidants, oats have hundreds, including some that are unique.\nOats are a terrific option if you are trying to lose weight, too. In one study, participants ate a 350-calorie breakfast of either oatmeal or sugared cornflakes. Come lunchtime, the porridge group ate about 1/3 fewer calories (citing they were "still full from breakfast") than did the cornflake group, time after time. \nNot everyone takes to oatmeal, even when topped with maple syrup or brown sugar. In 1755, Samuel Johnson defined oats as "a grain which in England is fed to horses, but in Scotland seems to support a people." But oats have come a long way since the days they were used mainly as animal feed. \nBeyond bolstering your bowl of oatmeal with any number of goodies, from dried fruit, to honey, to a sprinkle of mini chocolate chips, you can sneak a cup of oats into some standbys, including muffins, coffee cakes or bread machine recipes. Also consider substituting oats for breadcrumbs in meatball and meatloaf recipes. \nMy favorite? Stir 1 and 1/2 cups oats (any variety) into 1 recipe of pancake batter (homemade or from the box), then top with jam or applesauce. For more inspiration, set your skills to one of the following recipe options. The pancakes will sustain you on the coldest, dreariest of mornings and the cookies, as delicious as they are good for you, will carry you through the afternoon.
BANANA BLISS PANCAKES
1 cup old-fashioned oats\n1 cup nonfat milk\n1 cup mashed ripe bananas (about 3 medium)\n2 large eggs, lightly beaten \n1 teaspoon vanilla\n1 teaspoon ground cinnamon\n1 and 1/2 cups pancake mix, any variety\nOptional: Maple syrup & Assorted fruit (e.g., berries or sliced bananas)
Combine oats and milk in large bowl. Let stand until oats are soft, about 15 minutes. Mix in mashed bananas, eggs, vanilla and cinnamon. Gradually stir in pancake mix (batter will be very thick).\nPreheat oven to 250F. Spray large skillet with non-stick cooking spray; heat over medium heat. Using generous 1/4-cup batter for each pancake, drop in 4 pancakes, spacing apart. Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes. Turn pancakes over. Cook until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick). Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with batter in 2 more batches. Serve pancakes with syrup and, if desired, berries and bananas. Makes 4 Servings.\n \nDELICIOUSLY HEALTHY SOFT OATMEAL COOKIES
1 cup canned pumpkin\n2 egg whites, beaten with fork\n1 and 1/2 teaspoons vanilla extract\n1 cup packed brown sugar\n1 1/2 cups all-purpose flour (or use half whole wheat, half all-purpose)\n1 teaspoon baking soda\n1 and 3/4 teaspoons cinnamon OR pumpkin pie spice\n3 cups oats (old-fashioned or quick)\n1 cup raisins or dried cranberries
Preheat oven to 350F. Spray large cookie sheet with non-stick cooking spray. In a large bowl combine pumpkin, egg whites and vanilla. In a separate bowl combine brown sugar, flour, baking soda, cinnamon, oats, and raisins. Mix ingredients together just until moistened (mixture will be stiff).\nDrop cookies by heaping tablespoons on a prepared baking sheet, 2 inches apart. Flatten cookies slightly with palm or with the bottom of a glass before baking. Bake 14-15 minutes until just set. Remove with spatula to wire rack; cool. Store in airtight container. Makes about 3 dozen cookies.
