Anyone else love oatmeal as much as I do?
Steal cut, old-fashioned, Scottish-style, quick cooking…. give me an oat in any form and I’ll be happy. In the cooler months of the year, oatmeal is my blank breakfast canvas and plays well with nuts, seeds, chocolate, coconut, spices and syrup. I’ve also taken to blending old-fashioned oats into flour and adding them to baked goods for that nutty taste they bring.
When I saw the email offering a copy of OATrageous Oatmeals for review, I didn’t think twice. I wondered just how much further I could expand my oatmeal repertoire. Not only does the author offer new hot and cold breakfast options but she uses oats in a number of savory stews and other main dishes.
Though it isn’t largely promoted on the cover of the book, all the recipes are vegan and many are gluten-free and soy-free. Kathy has schemed up ways to use oats to make vegan substitutes such as “Italian sausage.” Though I am a meat-eater and sausage-lover, I am intrigued enough to try her vegan version.
The book’s author, Kathy Hester, has proven her credentials in her past vegan books, finding her work on the bestsellers list. Her motivation to write OATrageous Oatmeals came about in her interest to share the exciting tastes and textures available in the heart-healthy grains to those who may not know of their versatility.
WIN THE BOOK: If you want to join me in becoming the Bubba Gump of Oatmeal, leave a comment to win this book! Just tell me your favorite way to eat oatmeal. I will randomly choose one winner on Wednesday, October 29th.
UPDATE!! The giveaway is closed. Congratulations to Cindy who won. Stay tuned for more giveaways.
Kathy Hester was kind enough to share one of her recipes from the book:
Butternut Squash Maple Walnut Scones
1 ½ cups (198 g) whole wheat pastry flour
¾ cup (72g) rolled oats
¼ cup (60g) coconut sugar or brown sugar
1 tablespoon (15g) baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
½ cup (123g) butternut squash puree (see note)
2 tablespoons(14g) ground flax-seed mixed with 4 tablespoon (60ml) warm water
¼ cup (60ml) nondairy milk
¼ cup (60ml) maple syrup
1 teaspoon maple extract
½ cup (55g) chopped walnuts
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.
NOTE: You can use canned pumpkin in place of the butternut squash if that’s what you have on hand.
Recipe from OATRAGEOUS OATMEALS by Kathy Hester
Page Street Publishing/September 2014
Note: Shipping address of winner must be in the United States.