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Fuel Your Morning With Milk's Protein

June 18, 2015 - MISSION, KS

(Family Features) Love oatmeal? Try these variations made with milk and old-fashioned oatmeal. Together, milk and oats make a breakfast powerhouse delivering protein and other key nutrients Americans need, like fiber, potassium, calcium and vitamin D. Plus, when you make old-fashioned oatmeal with milk instead of water, you get 2.5 times the protein.

Try some of the recipes below to ensure a nutritious (and delicious) start to your day.

For more delicious oatmeal recipes with protein to power your morning, visit

Strawberries 'n Cream Oatmeal
Recipe by Kath Eats Real Food
Makes: 1 serving

1/4 cup Scottish oatmeal (or sub rolled oats)
1 cup 2% milk
1 cup fresh strawberries, sliced
1/4 cup lowfat cottage cheese
1 teaspoon vanilla extract
1 tablespoon dry roasted almonds, chopped
1 tablespoon shredded coconut
1 (8-ounce) glass of milk, to serve with oatmeal

Combine oats and 1 cup of milk in saucepan over medium heat. Stir consistently as oatmeal begins to bubble.

Once oatmeal has reached desired consistency, about 5 minutes in, add strawberries, cottage cheese and vanilla. Stir to incorporate.

Cook for one more minute. Remove from heat and pour into bowl.

Top with almonds and coconut.

Serve with remaining 8-ounce glass of milk.

560 calories; 20 g fat; 9 g saturated fat; 40 mg cholesterol; 32 g protein; 68 g carbohydrates; 9 fiber; 520 mg sodium; 696 mg calcium (70% of daily value). Nutrition figures based on using 2% milk, and include an 8-ounce glass of milk served with oatmeal.

 Steel-Cut Oat PancakesRecipe by Food for My FamilyMakes: 5 servings 3 cups organic fat free milk1 cup water1 1/2 cups organic steel-cut oats1/2 cup walnuts, finely chopped1 teaspoon vanilla1 teaspoon cardamom1/4 teaspoon salt1 teaspoon butter2 cups fresh strawberries, sliced1 cup plain nonfat Greek yogurt Honey or maple syrup, if desired1 (8-ounce) glass of milk, to serve with oatmeal squares 

Mix together 3 cups of milk and water in medium saucepan. Heat over medium-high heat just until boiling.

Stir in steel-cut oats, reduce heat, and simmer for 30 minutes until most liquid is absorbed and oats are thick.

Remove from heat and add in walnuts, vanilla, cardamom and salt, stirring until incorporated throughout.

Line a 13-by-9-inch baking sheet (slightly larger will also work) with parchment and spread oats into even layer. Allow to cool to room temperature and place in fridge overnight or for at least 4 hours.

When ready to eat, cut oats into squares.

Heat frying pan to medium-high heat. Add a bit of butter into pan. Cook oatmeal squares for 5 minutes on each side or until golden brown.

Top with strawberries, yogurt, and drizzle of honey or maple syrup.

Serve with remaining 8-ounce glass of milk.

450 calories; 12 g fat; 2 g saturated fat; 10 mg cholesterol; 26 g protein; 61 g carbohydrates; 7 g fiber; 300 mg sodium; 560 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-oz glass of milk served with oatmeal squares.

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