Small, dry and oh-so-beige, oats may seem unassuming. The bit we eat is actually the seed of “oat grass” and it contains a special fiber that, according to the F.D.A., is associated with a reduced risk of heart disease. Pretty cool. But oats aren’t just good for your heart — if you’ve ever tried our BAREPRO GLOW Highlighter and Bronzer, that smoothed, lifted look you get (on top of the glitter-free radiance) is thanks to sugar molecules extracted from oats!
Because this little seed rarely gets the attention it deserves, we asked chef Jane Coxwell what she uses them for, and she shared this recipe straight from her own morning routine, which combines oats with avocado (which happens to lend its nourishing properties to our lip glosses) and antioxidant-rich fruits. There’s so much here to love!
Oats are a great gluten-free whole grain, and they’re full of vitamins and minerals. Now, oats in a smoothie may sound a little strange, but they add a wonderful creaminess when they’re blended with your favorite fruits. This addition also keeps you fuller for longer than a regular smoothie.
I’m using frozen cherries and blueberries here, but you could substitute or add any berries that you like, or even a banana or frozen peaches. I do use frozen fruit because I like the texture and temperature of the finished product. Also, frozen fruit is easier to keep in good condition and it’s just as nutritional as fresh fruit. I do always ensure the fruit’s good quality and organic; if you can’t find good quality frozen fruit, you can also buy fresh, then freeze the extra for later. But one important tip: always peel a banana before freezing it!
½ cup of rolled oats
1 cup of frozen cherries
½ cup frozen blueberries
2 cups of unsweetened almond milk (could use oat milk if you like)
1 tablespoon raw honey
Couple of drops of pure vanilla extract
The most important thing is to blend the oats first, by themselves. It takes about 5 seconds, but you’ll see when they’re done because they will be a powder. At that point, add everything else into the blender and blend for about 40 seconds, or until completely smooth.
Jane Coxwell is a chef, author and consultant, and has earned her reputation as one of the most sought-after private chefs with a style that’s as elegant as it is unpretentious.
Equally comfortable working over open fires on the beaches of Papua New Guinea as she is in the kitchens of the biggest names in fashion, media and entertainment, Jane has cooked her way around the world, cultivating an approach to food and travel that is uniquely her own.
Born in Zimbabwe and raised in South Africa, Jane was one of the youngest chefs ever appointed to run the kitchen of a Camper & Nicholsons yacht. At just 23, she joined Hall Wines in California’s Napa Valley as Executive Chef and Culinary Manager, where she cooked for prominent guests including Hillary Clinton. For the last near-decade, Jane has served as Diane von Furstenberg’s chef, both on Eos, the 305-foot sailing yacht she and Barry Diller own, and in New York and Connecticut.
Her experiences on and off Eos — ranging from meals in the villages of Southeast Asia to the vibrant open-air markets of the Italian Riviera — inspired her first book, Fresh, Happy, Tasty: An Adventure in 100 Recipes. Now based in New York City, Jane continues to develop food-and travel-centric content while working on her second book. She also consults for large events, including the creation of the first sustainable meal for the 2017 CFDA Awards.