12 Recipes You Didn't Know You Could Make With Quaker Oats

Most of us are probably used to just having the iconic Quaker Oats in one of its natural forms: as a thick, creamy porridge or as a cereal drink. But using oats in cooking is actually a great way to not only add flavour to your dishes, but also nutrients and fibers.

While some may think that using ingredients like whole wheat flour and multigrain cereal would result in stodgy pancakes, these ones actually still come out delightfully light and fluffy. Simple swaps like using unsaturated vegetable oil instead of butter, low-fat or non-fat milk instead of full cream milk, mean that you can still get delicious pancakes with less guilt. Top them off with a dash of maple syrup and your choice of chopped nuts and/or fresh fruits.

Full recipe here.

If you're a kacang fan, you won't be able to stop snacking on these little peanut-packed delights. The smear of semisweet chocolate across each piece gives it that little extra bit of decadence without being overly sweet or jelak. They also look great packed up in jars so they'd make for a nice gift or to entice your guests with.

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Who can say no to a glorious chocolate brownie? Mmmm, just thinking about it has us drooling! Don't balk at the thought of adding a healthy ingredient into an indulgent dessert, the oats help to make the brownie chewier, enhance the nuttiness of the hazelnuts, and prevent it from being overly sweet. Best eaten fresh out of the oven when it's sill warm and slightly gooey, maybe accompanied by a scoop of vanilla ice-cream.

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Sweet treats don't always have to be overly indulgent to be yummy. Something as simple as this sweet potato and oat based donut with a light sugar glaze can still be totally satisfying as a teatime snack. It pairs perfectly with a hot cup of coffee or tea.

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Two different types of oats are used in this recipe and each serve their own function. Instant oats are combined with milk to create a smooth, creamy sauce that pairs perfectly with the seafood. And quick cook oats are mixed with grated cheese and breadcrumbs. This oat-cheese crumb mix gives the pasta dish its irresistible crunchy and cheesy top layer once baked.

Full recipe here.

We never would have guessed that oats could be used to make nasi kerabu! And in such an innovative way too, both rolled and instant oats aren't used in the rice itself as you might expect, but actually in the coconut sambal instead. We figure that the addition would result in a sambal with a unique texture and flavour.

Full recipe here.

With a little bit of efficient multi-tasking, you'll be able to whip up this simple but satisfying rice dish in no time. Prepare the rice-oat mix first and leave it to cook while you're frying the salted fish and making the minced chicken and long beans stir-fry. Don't forget to drizzle on a dash of sesame oil before serving to give the dish a lovely fragrance and flavour boost.

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Yep, it's the classic bubur lambuk we all know and love but with the addition of Quaker oats to make it extra hearty and filling; it'll definitely keep you full and is a great source of energy. Plus, cooking up a batch will yield plenty so it's efficient meal prepping for when you have a busy week ahead.

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This is more of a biryani inspired fried rice (consisting of brown rice + oats) rather than an authentic chicken biryani but the flavours are still pretty spot on that you'll love it just as much as the original. Each ingredient brings something different to the dish: scrambled eggs to amp up the savoury flavour, cashewnuts to add crunch, and even raisins for little pops of sweetness. Serve it with a cool and refreshing cucumber raita.

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The next time Raya rolls around, cook up a batch of this serunding udang kering instead of the usual ayam or daging varieties for your open house. The addition of instant oats really helps to create that dry and crumbly texture that serunding is known for without having to overblend the main ingredient. You can also add some dried chili if you'd prefer to create a spicier version.

Full recipe here.

One of the most common problems with making burgers at home is that the patties always seem to fall apart, ugh. It's important to remember to add a binding agent such as potatoes, eggs, or in this case, oats, to help keep the patties together in a solid shape. The ginger and soy sauce used in making the patties give the finished burgers a familiar Asian flavour.

Full recipe here.

Malay food enthusiasts will recognise this popular lauk that's occasionally served at kenduris and usually eaten with nasi minyak. Getting the spicy and tangy kuah right is the most important part of this dish and the oats are a great addition to make sure you nail the consistency as they serve as a thickening agent. You'll be licking your bowl clean to get every last drop.

Full recipe here.