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Kathy is at it again with her new book OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain
Kathy Hester is a prolific and Best Selling Cookbook author of several Vegan Books including the Vegan slow cooker, the Great Vegan Bean and more. If you know her earlier cookbooks, you know that she puts the best in each one of them. This book is no exception. This book chapters include
Do It Yourself Homemade Staples
Warming Oats for Fall and Winter (Breakfast dishes)
Cooling Breakfast Oats for Spring and Summer
Granolas and Bars for Breakfast and Beyond
Satisfying Soups and Stews
Savory Oats for Lunch and Dinner
Delightful Desserts
Drinks, Oat Milk and Even an Oat Liquor
Beyond the Dining Room: Other uses for Oats (Pet treats and personal care items) – This is the cutest chapter for obvious reasons 🙂
I tried the Indian spiced tomato Soup which uses oats as thickener. I was wondering about what was going to happen to the texture of the soup while the Oats were cooking in it. Surprisingly, after blending it all, everything fit perfectly. No sticky Oat texture, just delicious creamy Soup!
I also made the Stir-fried Veggie Oats which are basically Fried rice but with Oats! I used rolled Oats so the mixture stayed more like Rice. With all of the veggies, scrambled up tofu, sauce and spices, this was a fantastic side. A good drizzle of Sriracha and you can eat it as a meal.
The Curry Cashew Granola, Sundried Tomato and Kalamata Olive Granola and other Savory granola options from the book are going to blow you away. I am a sucker for savory snacks and breakfasts. I will eat a bowl full of savory granola anyday over pancakes 🙂
There are many recipes that are on my to try list like the Oat-chata, Oats-bury Steaks, ,oat creamers, Oat milk Yogurt, Cinnamon roll Oatmeal, Veggie Oat Taco Mince, Oat Sausagy crumbles! Blackberry Mojito Overnight Oats, Lemon Raspberry Cheesecake Oatmeal and so many more.
A copy of the book is being given away by the publishers. Please enter the Giveaway at the bottom of the post.
Creamy Indian Spiced Tomato Soup.
Curry Cashew Savory Granola
From OATrageous Oatmeals
Makes 2 cups (161 grams)
soy-free, gluten-free option*, oil-free option**
One of the reasons I love curry is that it blends spices used in desserts with savory and fiery flavors. Because of that, this granola straddles the line between savory and sweet. Try it as a delicious topping to the Indian-Spiced Tomato Soup (recipe on page 107) or a great change of pace to your normal morning yogurt.
2 tablespoons (14 g) ground flaxseed
mixed with 4 tablespoons (59 ml) warmwater
1 cup (92 g) rolled oats (*make sure oats are marked gluten-free)
3 tablespoons (45 ml) olive oil (**replace oil with 1 tablespoon [15 g] ground flaxseed mixed with 2 tablespoons [30 ml] warm water in addition to the amount above)
1⁄3 cup (55 g) golden raisins
1⁄3 cup (26 g) finely shredded coconut
1⁄3 cup (43 g) minced cashews nuts
1 teaspoon garam masala
1/2 teaspoon cumin
1/4 teaspoon granulated garlic
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1⁄8 teaspoon ground mustard
salt, to taste
Preheat oven to 350F (177C) and either oil a cookie sheet or line it with parchment paper. Add all ingredients but the salt to a medium-sized mixing bowl. Mix well, then add salt to taste. Pour the mixture onto the prepared cookie sheet and press thin. You should have one large, flat piece about 1/4 to 1⁄8-inch thin. Bake for 20 to 25 minutes, until the edges are browned and the middle is no longer wet.
Let cool on cookie sheet and break it up into large or small chunks with your hands. Use to top salads or plain yogurt, or just eat by the handful for a snack!
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Oats are the best!
I have oats every day, usually in a smoothie or in a muffin. Now that cold weather is here I’m looking forward to more baked steel cut oats. I’d love to try some of the savory recipes in this book!
I Have oats most mornings and I also regularly make a fat free date loaf using oats, I slice and freeze it so I can grab a slice whenever I feel like something sweet, it toasts well too!
I’ve eaten uncooked rolled oats for breakfast with nuts, seeds, and fruit for at least a couple decades! Lately I’ve also been enjoying steel-cut oats cooked overnight in a slow cooker. This morning I added chocolate chips to the leftover still-warm steel-cut oats for an instant chocolate pudding.
When all else is exhausted and it’s time to make a grocery shopping trip, Oatmeal is the one pantry item that I can always count on to be omnipresent 🙂
Very intrigued by this cookbook. Love the idea of Stir-fried Veggie Oats!
My favorite thing to make with oats are granola bars.
I haven’ t used oats for anything other than for breakfast (simple recipe) or cookies.; I’d never even considered using oats for a savory dish like the stir fry you posted at the top. I’d love to explore more options with it.
My favorite recipe with oats is oatmeal scones..YUM!
I make muesli wth rolled oats, TVP, soy milk, ground flaxseed, chopped walnuts, grated apple, raisins, and unsweetened coconut. I eat it every weekday!