• Soluble fiber in oats helps control blood sugar and reduce risk for type 2 diabetes
• Oats are high in a starch called beta-glucans which may help the immune system and hinder tumors
• Oats decrease risk of asthma with early introduction to children
• Oats are higher in protein and lower in fats and carbohydrates than other whole grains
• Oats are naturally gluten-free (but may be contaminated in growing and processing so check label to ensure gluten-free).

Looking for a new, oat-filled recipe? Check out the recipes below!  

• 1 1/4 lbs ground turkey or chicken
• 1/2 red onion (large, or 1 medium sized onion)
• 1 bunch cilantro
• 1/2 tsp cumin (powder)
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1 cup quick oats
• 1/2 jalapeno (cut in small pieces, optional if you want a little kick in the meatballs)  

1. Dice the red onion into small pieces.
2. Cut the cilantro leaves and stems into small pieces.
3. Add the onions and the cilantro to the ground meat and mix.
4. Add the cumin powder, cinnamon, salt and oats and mix together.
5. Make small meat balls from the mixture
6. Heat a pan on medium heat and add oil to fry the meatballs till they are brown
7. Alternatively, if you want to bake these meatballs - bake them for 15 mins at 350  

• 2 cups diced peeled butternut squash (about 1/2 small squash)
• 1 tablespoon olive oil
• 1/2 teaspoon chopped fresh sage
• 1/4 teaspoon salt
• Dash of freshly ground black pepper

• 1 1/2 cups water
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• Cooking spray
• 3/4 cup diced onion
• 2 garlic cloves, minced
• 2 cups steel-cut oats
• 1 cup dry white wine
• 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 2 teaspoons chopped fresh sage
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 4 cups sliced crimini mushrooms (about 1 pound)
• 1/2 teaspoon salt
• Coarsely ground black pepper (optional)  

1. Preheat oven to 400°.
2. To prepare squash, combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm.
3. To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
4. Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes). Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
5. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute or until thoroughly heated.
6. Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.