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  2. Daphne Oz shares the recipes that keep her fueled all day - AOL

    www.aol.com/news/daphne-oz-shares-recipes-keep...

    The base of these bars is old-fashioned oats to give it that classic chewy texture and also to be nutritiously filling. The honey and dates make them just sweet enough to feel like a treat!

  3. 10 Delicious Protein Powder Recipes Perfect for Your ... - AOL

    www.aol.com/10-delicious-protein-powder-recipes...

    These 10 recipes with protein powder range from your classic shakes to oatmeal, ... Make protein-packed energy balls or bars by mixing protein powder with nuts, seeds, and dried fruit. This is a ...

  4. Overnight Oats: A Sweet, Easy & Healthy Breakfast Recipe - AOL

    www.aol.com/overnight-oats-sweet-easy-healthy...

    Being high in fiber and protein, oats contain omega-3 fatty acids, essential minerals like potassium, iron, and magnesium, and B vitamins for energy and cognitive function.

  5. Oatmeal - Wikipedia

    en.wikipedia.org/wiki/Oatmeal

    Rolled oats are often used as a key ingredient in granola, in which toasted oats are blended with sugar and/or nuts and raisins, and in granola bars. Rolled oats are also used as an ingredient in oatmeal cookies, oatcakes, British flapjack bars, and baked oatmeal dessert dishes such as apple Brown Betty and apple crisp.

  6. Rolled oats - Wikipedia

    en.wikipedia.org/wiki/Rolled_oats

    Whole oats (uncooked) are 68% carbohydrates, 6% fat, and 13% protein (table). In a 100-gram reference amount, whole oats supply 379 calories and contain high amounts (20% or more the Daily Value , DV) of the B vitamins – thiamine and pantothenic acid (40% and 22% DV, respectively) – and several dietary minerals , especially manganese (173% ...

  7. Oat - Wikipedia

    en.wikipedia.org/wiki/Oat

    The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seeds resembled those of other cereals closely enough for them to be included by early cultivators.

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