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Beyond Basic Oatmeal

Posted 4/20/2016 8:52am by Rebeca Ward Rogers.

As many of you know, here at the farm we have a specialized piece of equipment we had custom made in Canada just for rolling oats.  That’s right, we don’t buy pre-rolled oats.  We roll our own.  It really does taste better, and because with time the grain loses nutritional value and flavor.  These freshly rolled oats taste better and are better for you.  Really.  

So, beyond your basic oatmeal, what else can be done with these great oats?  One thing you can do is to bake your oats.  Think about this when you have a crowd for breakfast.  Use your imagination – think cinnamon and apple baked oatmeal, or peaches and cream.  Most baked oat recipes call for oats, milk or water (milk makes it creamier), and maybe an egg to lighten it up.  Whip it together, pop it in the oven for about 30 minutes, set the table, make coffee, and breakfast is ready.  

You can add it to baked goods. Oatmeal cookies come to mind, of course, but a few oats added into any cookie recipe improves it.  Don’t stop there.  Add oatmeal to your pancake (have you tried out Whole Wheat and Oat Flour Pancake Mix?) – just whirl that oatmeal in a blender or food processor and voila! oat flour.  I often add a few oats (sometimes cooked if we have a bit of cooked oatmeal leftover, but often raw) to yeast bread.  It tends to help the bread keep longer and stay softer.  

Oatmeal is used to make a lovely, healthy drink – I’ve seen it called ‘horchata’ in Mexican recipes and ‘avena’ in Columbian ones.  Similarly it can be used to make oat milk, a dairy substitute.  We often add it to our smoothies to add additional creaminess along with all that oat fiber that is so good for your system and helps fill you up.  

I just found a recipe for an oat crumble crust that I’m giving you below, that sounds wonderful.  Use this in place of graham cracker crumbs for an uncooked pie.

Oat Crumble Crust, from adapted from the website, seriouseats.com

3 cups rolled oats

1 teaspoon salt

½ cup white whole wheat flour

8 ounces softened butter

1 cup packed light brown sugar

3 tablespoons melted butter

  1. Preheat oven to 350 degrees.
  2. Combine rolled oats, salt and flour in a food processor.  Grind until oats are broken into small pieces, about 20 seconds.
  3. With a mixer, cream 8 oz butter with brown sugar until light and fluffy – about 4 minutes.  Add dry ingredients from food processor and mix on low until blended.
  4. Spread evenly over a parchment lined sheet tray and bake 10 minutes, rotating tray halfway through.
  5. Remove pan from oven, break up mix using spatula, stirring to mix well.  Re-spread and cook another 10 minutes, again rotating the tray.
  6. Remove from oven and allow to cool.  Break into pieces and process in food processor until evenly mealy. 
  7. While running processor, slowly pour 3 tablespoons melted butter through the tube.  The mix should be slightly damp.
  8. Pour into a pie plate, press crust into shape on the edges and bottom.  Chill for at least 20 minutes before filling.