Actors Luis Manzano and Solenn Heusaff share their favorite oatmeal recipes
According to the study of Philippine Society of Nutritionist-Dietitians, Inc. (PSND), working Filipino adults only consume eight grams of fiber per day on average. This percentage is far less from the 20 to 25 grams recommended nutrient intake (RNI) as per Jake Brandon Andal, PSND Registered Nutritionist-Dietitian.
So if you aren’t aware why you’re constipated most of the time, you could be one of these Filipinos who lack fiber and are experiencing irritable bowel syndrome or IRS.
Fiber is usually found in fruits and veggies, but one fiber-rich food that is packed with benefits is oats. Oats are proven to have seven times more fiber compared to long grain white rice and aside from aiding constipation, oats also lower blood sugar levels while providing antioxidants.
With this, Quaker Oats recently hosted a cook-off event where Luis Manzano and Solenn Heussaff shared their favorite oatmeal recipes. The ambassadors whipped up some fun and innovative recipes which they shared for people who want to incorporate more fiber in their diet.
At the event, Luis shared how he likes overnight oats and how convenient it is for his lifestyle. “I love Quaker Oats and it has been a kitchen staple in the Manzano household since I was young,” shared the actor. “My favorite recipe to make is definitely overnight oats because it’s quick and easy but I’ve recently been leveling up my culinary skills! So now, the Rainbow Superfloat recipe is a new favorite. It’s a great option if you feel like having a more fruity and colorful breakfast or dessert that is also healthy, light, and refreshing!”
As for Solenn, she likes to make healthier desserts incorporating oats to her recipes. “It’s very interesting how many healthy dishes you can make with oats as the main ingredient,” said Solenn. “Though there are other sources of fiber, Quaker Oats is my go-to because it carries seven times more fiber and it is highly versatile. You can use it in every meal both for savory and sweet dishes like homemade sorbetes, no-bake cheesecakes, and more.”
Here are their recipes to try:
250 g or 2 pots of yogurt (0 percent fat or any other kind of yogurt)
30 g of coco sugar (3 to 4 tablespoon)
2 calamansi fruits (for the zests)
1/4 pink dragonfruit
50 g of strawberry (¼ cup)
1⁄2 pineapple (fresh or in can)
50 g of blueberry fresh or frozen (¼ cup)
70 g of oats (¼ cup)
Note: All fruits can be substituted based on your sweetness preference as long as it’s colorful fruits to create that rainbow effect.
Prepare the calamansi yogurt base:
– Mix together yogurt, coco sugar, and calamansi zests
Prepare the fruits:
– Wash all fruits, then peel and cut the dragonfruit, pineapple, kiwi and mango in 2 cm cubes
– Cut the strawberries in two. For the blueberries, keep them whole
– Keep each fruit in a separated container
Assemble the dessert:
– First with a spoon, pour the calamansi yogurt and add a generous layer of Quaker Rolled Oats
– Add multiple layers of fruits to create the rainbow effect
– Place it in the refrigerator and serve cold
300g of yogurt or 300g of light cream (1 ½ cup)
60 g of light brown sugar (⅓ cup)
50 g of oats (½ cup)
Optional: 1 teaspoon of cinnamon
Make the sorbetes:
– Using a spoon and a saucepot, melt the brown sugar into the cream or yogurt (for a lighter version). Place it on the side.- Wash, peel, and cut fruits in big chunks- Add fruits and oats inside the sweet mix and carefully pour it into the sorbetes molds
– Keep it in the freezer for at least 24 hours
– Remove the sorbetes from the mold and serve frozen