5 ways to use oats that improves breakfast and cooking

For years, I have always kept an oat container around the house, returned to the back of my pantry for cold breakfasts and the occasional lot of cookies. But more often than not, I would end up launching dubious severe cereals long before reaching the bottom of the cartridge.

I am more fulfilled with my ingredients these days, and more determined to find ways to use them. Fortunately, it did not take much experiment to realize that, like most whole grains, oats are remarkably versatile. You will find them most often rolled up – sealed and flattened for oat flour – or sold like the steel or Irish cup with longer cooking, which still has its fibrous sound. In both cases, their hazelnut flavor and their soft texture make it an easy addition to softer preparations, such as cookies and breads. But it’s just the tip of the iceberg. From more creamy smoothies to salty twists and turns, satisfactory on the basic food for breakfast, here are some of my favorite ways to plow a box of oats in no time.

Better than oatmeal

Of course, you can mix oat rolled with water, stick it in the microwave and call it breakfast. But you can also add some additional frills to make your morning meal shine. If you feed a crowd, try to cook your oatmeal – it is a practical method that is easy to prepare in large batches, with all the ingredients you have on hand. Think of a sweet spicy cinnamon apple, a juicy strawberry, or a lot of maple-banana heater.

Follow the road to the cook? Foster Inspired Flower bananas with stirred savory versions with ricotta and sage, sauce and onion of soy onion, or squash and bacon, we have large mixing ideas to shake your routine.

And ok very well. If you are still determined to double a good old ordinary breakfast, here is a fantastic recipe for ultra-chermers’ Scottish oatmeal.

Soft-nutty drums and pasta

Let’s be real: there is a good reason why oats are the child of the poster for rolled oats. Our recipe gives thick cookies with a clear crust and a soft and humid center. Even better, you will only need a single bowl to make them happen, which means that they should probably occur all the time. If you are a fan of thick cookies, do not stop with the strictly variety of oatry vat – a pinch of oat mixed with any recipe will help things, because oats will swell and soften thanks to the humidity of the dough.

But apart from cookies, oats can improve a whole range of pasta and pasta. Try them in oat butter and warm brown butter pancakes; A banana oat bread based on tangy babereter; Oat muffins of the sure cream and chocolate chips the size of a bite; or these speckled and tender and puff pastry cookies, which draw their wealth of molasses from muscovado sugar.

Roast pie crust

If you like a Graham cracker crust, you should certainly meet his salted cousin, the crumble of oat crumble. Launch rolled oat in a culinary robot produces a “flour” of granular oat that we combine with all -use wheat flour and a pinch of salt before mixing it with cream and brown sugar. Then the dough is slightly cooked for a toasted flavor and a golden brown shade, before it is treated with a little more butter and pressed in a pie plate. The result is a pleasantly crisp crust with the flavor of a cookie sandy oat. Try it with this lime ice cream pie and your mind can be breathtaking.

Upper

I know what you think: oats, in a smoothie? Yeah, it sounds a little weird, but my boy works. You can add a few tablespoons of rolled oat cooked to practically all smoothies – Sweet or Salted – for an extra -closet texture. You will be surprised how long it will also fill you. If you need evidence, look no further than the pressure of the Maine, a brilliant and summer mixture of fresh blueberries, acidulous lemon, spicy ginger, a touch of honey and milk, and, of course, oats. But you barely need a recipe to operate an oat smoothie: the grains go well with the flavor strikes your fantasy.

Crunchy granola and Streusel in Gogo

Homemade granola is not only a delicious sustainable snack – it is a ridiculously easy and offented process that can be adapted to your tastes with some minor adjustments. Simply mix your oats with certain favorite grains, nuts, seeds and dried fruits (non -sweet coconut flakes make an excellent addition); Add a binding syrup, such as maple, agave or butter improved honey; And cook everything in an oven at 300 ° F. Add an additional binder to make a spectacle tray of soft granola bars, or keep the light and cowardly things for a slimble granola, such as this honey-mande interpretation or our peak with coconut and Matzo tips. If you feel more experimental, try to play with more tasty ingredients, such as citrus zest, chopped herbs and even chili powder.

Oh, and once you have this granola, you can incorporate it everywhere, you would make a streusel, from fruit chips to simple apricots cooked in the oven in a light and refreshing Greek yogurt panna cotta.

April 2016