Oats aren't limited to breakfast!

Chef Nancy Waldeck shared creative recipes on 'Atlanta & Company' to celebrate Oatmeal Month.

Check out her fresh ideas below from her blog Taste and Savor and tag ATL & Co. on Facebook and Instagram when you try them out!

Watch 'Atlanta & Company' weekdays at 11:00 on 11Alive and streaming, hosted by Christine Pullara.

Straight from Nancy:

Five Reasons to Love Oats

  • Easy to make
  • Great source of soluble and insoluble fiber
  • Good source of minerals like, zinc, manganese, and selenium
  • Naturally gluten free – so everyone can enjoy them
  • Can help you feel fuller longer
Taste & Savor's Chef Nancy Waldeck shares yummy recipes in honor of Oatmeal Month.

“Oven-Fried” Sesame Chicken

This chicken takes only a few minutes to prepare - so it’s great on busy days. The crunch from the sesame seeds mimics the crust on fried chicken. Put this on top of a green salad loaded with carrots, grape tomatoes and cukes, drizzled with a little extra virgin olive and lemon juice. I’d serve a crisp glass of Chardonnay with this dish.

½ Cup Low-Sodium Soy Sauce

4 Boneless Skinless Chicken Breasts, sliced in half horizontally (1-2 LBs)

¼ Cup Sesame Seeds

1/3 Cup Oatmeal Flour

½ Tsp Kosher Salt

½ Tsp Freshly Cracked Black Pepper

Olive Oil Cooking Spray

Step One

Preheat your oven to 400F. Spray a 13x9 inch baking dish with olive oil spray.

Step Two

Place soy sauce in a shallow dish. In a zippy bag, combine sesame seeds, flour, salt and pepper.

Step Three

Dip the Chicken Breasts in the soy sauce and then shake in the sesame seed mix zippy bag. Add the chicken to the baking dish and spray with olive oil spray. Bake for 20 minutes or until done – the center should be solid white.

Taste & Savor's Chef Nancy Waldeck shares yummy recipes in honor of Oatmeal Month.

Nutty Fruit Granola Bars

2 Cups Raw Nuts like (Almonds,Pecans, Walnuts)

3 Cups Oatmeal, Divided

¼ Cup Whole Wheat Flour

1 ½ Cups Chopped Dried Fruit

4 Large Eggs

½ Cup Dark Brown Sugar

2 TB Grapeseed Oil

1 ½ Tsp Cinnamon

½ Tsp Allspice

½ Tsp Sea Salt

2 Tsp Vanilla Extract

Step One Preheat the oven to 350F. Line a 9" x 13" pan with foil, allowing it to overhang from the sides. Coat with non-stick cooking spray.

Step Two Place the nuts and the oatmeal on a large baking sheet with sides. Bake for 10 minutes or until toasted, stirring once. Chop finely in a food processor.

Step Three Place the flour and 2 cups of the oatmeal in the processor and pulse until smooth. Combine with the dates, nuts and remaining cup of whole oatmeal.

Step Four Whisk together the eggs, brown sugar, oil, cinnamon, allspice, salt, and vanilla extract in a large bowl. Stir in the oatmeal-almond mixture until well mixed. Spray your fingers with nonstick spray and pat the batter into the prepared pan.

Step Five Bake for 30 minutes or until golden brown. Cool on a rack for an hour. Using the foil as handles, remove from the pan. Cut into bars with a serrated knife. To store for the week, wrap bars individually in plastic wrap and keep in the frig.