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Ever since I was a child I have loved oatmeal. It’s a breakfast staple in our house. While I can eat the same way every morning, my husband and kiddos sometimes wil get bored with the same thing. With that being said, in comes OATrageous Oatmeals
Oats are such a versatile grain but most people think of them for only breakfast or a snack which isn’t actually the case. I admit that I’m guilty of only pulling them out most of the time for breakfast…that was until this book! OATrageous Oatmeals
OATrageous Oatmeals says goodbye to boring oats and bland mix-ins and creates stimulating and healthy meals that will wow oatmeal fans and create new ones. It’s not only a cookbook about oatmeal (although it does contain dozens of delicious and healthy oatmeal recipes), it also has a large variety of oat-based recipes that are perfect any time of day, any time of year. From warming oats for fall and winter, to cooling breakfast oats for spring and summer, to soups and stews, lunches and dinners, desserts, and even treats for the furry four-legged family members. Even better, every recipe is vegan, and many are soy- and gluten-free as well so everyone can enjoy OATRAGEOUS OATMEALS.
Some of these surprising recipes you will find in this book are:
Some of these surprising recipes you will find in this book are:
- Baked Apple-Blueberry Pancakes
- Pumpkin Coffee Cake Oatmeal
- Hummingbird Cake Oatmeal
- Chai-Spiced Oat Shake
- Blackberry Mojito Overnight Refrigerator Oats
- Protein Packed Peanut Butter Cup Overnight Oats
- Bourbon-Scented Pecan Granola
- Mushroom Sun-Dried Tomato Steel-Cut Oat Risotta
- Oats-bury Steaks
- Not-from-a-Box Mac and Oat Chez
This fall try this delicious recipe from OATRAGEOUS OATMEALS:
Butternut Squash Maple Walnut Scones
2015-05-04 12:03:15
Yields 12
These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast. If you’d like them sweeter, make a glaze by adding a few drops of maple syrup to ¼ cup (60 g) powdered sugar.
Dry Ingredients
- 1½ cups (198 g) whole wheat pastry flour (**use a gluten-free baking mix)
- ¾ cup (72 g) rolled oats
- ¼ cup (60 g) coconut sugar or brown sugar
- 1 tablespoon (15 g) baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients
- ½ cup (123 g) butternut squash purée (see note)
- 2 tablespoons (14 g) ground flax-seed mixed with 4 tablespoons (60 ml) warm water
- ¼ cup (60 ml) nondairy milk
- ¼ cup (60 ml) maple syrup
- 1 teaspoon maple extract
- ½ cup (55 g) chopped walnuts
Instructions
- Preheat the oven to 350°F (176°C) and oil a large cookie sheet (*or line with parchment to make oil-free).
- Mix the dry ingredients in a large mixing bowl. Mix the wet ingredients in a smaller bowl.
- Right before baking, add the wet ingredients into the dry ones and mix until thoroughly combined, then mix in the walnuts.
- Scoop out the batter to the middle of your prepared cookie sheet and pat it into a big circle about ¾-inch thick. Using a chef’s knife, score into 12 triangles by cutting halfway through the dough.
- Bake for 25 to 30 minutes until golden brown.
Notes
- You can use canned pumpkin in place of the butternut squash if that’s what you have on hand.
- Per scone: Calories 100.8, protein 2.9 g, total fat 2.8 g, carbohydrates 16.5 g, sodium 200 mg, fiber 3.0 g
Adapted from OATRAGEOUS OATMEALS
Adapted from OATRAGEOUS OATMEALS
As They Grow Up https://astheygrowup.com/
OATrageous Oatmeals takes breakfast, lunch, dinner and even drinks and desserts to the next level of wholesomeness and flavor. The book is the perfect gift for every oatmeal lover out there and will make an oat lover out of the rest and is currently available for $12.64.
takes breakfast, lunch, dinner and even drinks and desserts to the next level of wholesomeness and flavor. The book is the perfect gift for every oatmeal lover out there and will make an oat lover out of the rest and is currently available for $12.64.Recipe from OATRAGEOUS OATMEALS by Kathy Hester
Page Street Publishing/September 2014
