Toasted Oats & Flaking Whole Oat Groats Premium PD Recipe
- Cuisine: American
- Skill Level: Easy
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Toasting rolled oats adds satisfying crunchy resistant starch and beta-glucan fiber to my protective meals. Both fibers promote anti-inflammatory satiating butyrate production. This recipe highlights Toasted Oats as a favored foundational ingredient of my winter starch energy consumption. Preparing them is an aromatherapeutic experience. Whether you make them from rolled oats or roll them from whole oat groats, I suggest you fill a jar weekly with satisfying toasted crunch. Your home will become scented with comforting cookie-like aromatherapy. These will add a satiating crunch to berry based Yogi Bowls, Yo Chi Jars, and Instant Pot Apple Pie Bowls. Also featured in texturally pleasing Old-Fashioned Toasted Oat Cookies. These fibers fuel our lower level anti-inflammatory butyrate producing microbes. Our health-supportive microbes digest these special plant fibers and bathe us with short-chain fatty acids to repair and protect our gut wall and keep inflammatory disease and arthritic pain in remission. As if that wasn’t enough, butyrate is also an appetite suppressant! When it is present in our blood, it signals the production of GLP-1, the satiation hormone that makes us feel good and satisfied. Learn more about GLP-1 in PD-Ed Lesson #351 Promote GLP-1 The Satiation Hormone For Sustainable Weight Loss. Increase resistant starch intake with PD-ED Lesson #340 Resistant Starch & Unforgettable Theme Fries.
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