Oats--horses love them and so should you!

Here is a recommendation by Dr. Janet Brill - Fitness Together's very own nutritionist!

As you know, there are several different types of oat products out there on the market. The two kinds that you will most likely find on your supermarket shelf are “steel-cut” oats and different varieties of “rolled” oats.

Steel-cut oats (my personal favorite) are the least processed of the two varieties and so retain the greatest amount of nutrients—especially the cholesterol-lowering soluble fiber found in oats, namely beta-glucan. Because steel-cut oats are pretty much “right off the farm,” they do take much longer to cook than the rolled type, but it is well worth the extra time and effort for their superior flavor, texture and nutrient composition.

Rolled oats are what most Americans know as oatmeal and are often sold in familiar round cardboard containers. These oats have been steamed, dried, sliced and then flattened, producing the flat oatmeal shape that we have become accustomed to. There are actually three types of rolled oats: (1) old-fashioned, (2) quick-cooking, and (3) instant. The instant variety is the most processed of the three and has already been precooked—making it convenient to cook but unfortunately mushy in texture. In addition, the instant variety frequently has added sweeteners, salt and other flavorings. Your best bet is to choose the least processed type of oats such as the steel-cut or the old-fashioned varieties. If you need the time-saving convenience of instant, go for the plain instant packets and add your own sweetener—and also be sure to add a couple tablespoons of oat bran (the concentrated form of beta-glucan, much of which has been lost in the instant varieties).

Bottom line: eat oatmeal for breakfast, it's the best breakfast out there for your heart and your waistline!

Recipe: Oatmeal, Walnut, and Flaxseed Pancakes!

Yield: 12 pancakes (serving size: 2 pancakes)

Serve warm, sprinkled with fresh berries, a touch of warm Vermont maple syrup and whipped topping for a real Sunday morning treat.

Ingredients1 cup 100% whole wheat flour
½ cup old-fashioned oat flakes, ground
¼ cup ground flaxseeds
¼ cup finely chopped walnuts
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cups milk
¼ cup pure maple syrup
1 large egg
Powdered sugar, optional
Pancake syrup, optional

Directions:

Combine dry ingredients in a medium bowl to blend.
Separately combine milk maple syrup, and egg in another medium bowl.
Add milk mixture to dry ingredients and whisk just until incorporated.

Coat a large fry pan with non-stick cooking spray. Heat pan over medium heat. Spoon in four circular pancakes about ¼ cup each. Cook until batter bubbles then flip with a spatula. Use more cooking spray when necessary. Remove from pan when golden brown in color. Sprinkle lightly with powdered sugar; add whipped topping and syrup to taste, garnish with fresh berries.

Nutritional Information Per Serving (2 pancakes):
Food weight: 2.5, Calories: 234, Fat: 16 g, Saturated fat: 0 g, Omega-3 ALA: 1.4 g, Cholesterol: 0 mg, Sodium: 440 mg, Carbohydrate: 35 g, Dietary Fiber: 7 g, Sugars: 11 g, Protein: 9 g