I love of oats. If you're here, it means you love them, too, or maybe you're just flirting with Avena sativa. Or you're my friend. Your motives are irrelevant to me (unless they're evil). I hope you'll find this blog interesting and informative.
What you can expect: a minimum of three posts a week. Maybe more, depending on how underemployed I am during that particular week.
1. My ban on crisps, which I feared you would tire of, is officially lifted.
2. I need a white farm table, adorable bowls, and milk containers.
Gluten-Free Plum, Oat and Rosemary Crisp
3 lbs sliced plums 2/3 cups palm sugar or cane sugar 3 Tbs plus 1 tsp cornstarch 1 vanilla bean, scraped Juice of 1 lemon pinch of salt
1/2 cup superfine brown rice flour 1/4 cup gluten-free oat flour 1/2 cup gluten-free rolled oats 1/2 cup palm sugar 1/2 tsp sea salt 1 Tbs finely chopped rosemary Zest of 1 lemon 1/2 cup melted butter
Toss together the sliced plums, cornstarch, lemon juice, sugar, vanilla bean and salt. Transfer to a 10” round baking dish.
In a bowl, whisk together the flours, oats, sugar, sea salt, rosemary and lemon zest. Add the melted butter and fold with a spatula until all the dry ingredients are moist with the butter. Crumble it on top of the fruit.
Bake at 350F until golden and filling starts to bubble. About 45 minutes. If the topping starts to get too dark, cover with a sheet of aluminum foil or parchment paper.
I’m a sucker for poached eggs. If I see it on the menu, served with a salad, soup, vegetable…or pretty much anything, I’m probably going to order it. Throw in oats, chives, a bit of hot sauce and some crusty bread to sop it all up? Yes, please.
- 2/3 Cup rolled oats - 1 1/3 Cups milk - 1 1/3 Cups water - 1 Tablespoon butter - 1 Teaspoon black pepper - 1 Teaspoon red pepper flakes - Pinch of salt - Pinch of sugar - Chives for garnish - Hot sauce
Hot-from-the-oven biscuits have long been a favorite accompaniment for any meal, but when they’re laced with juicy, succulent blueberries, they become a special treat that you’ll want to serve as the star attraction. These biscuits make a great featured breakfast dish, and they’re perfect as an afternoon coffee break treat.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup rolled oats
2 tbsp. whole bran cereal
2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1/4 cup water
3 tsbp. cooking oil
1/3 cup fresh or frozen blueberries, thawed
Favorite fruit jam (optional)
Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine all-purpose flour, whole wheat flour, rolled oats, bran cereal, sugar, baking powder, and salt.
In a small bowl combine milk, water, and oil. Stir milk mixture into the flour mixture until just combined. Gently stir in the blueberries.
Spoon the mixture into 6 mounds (about 1/3 cup each) on prepared baking sheet. Bake for 18 to 20 minutes or until lightly browned. If desired, serve with fruit jam. Makes 6 biscuits.
“A paper in the current issue of Science discusses the ability of a single-celled creature to create a robust network while foraging for food—one that mimicked the Tokyo rail system in complexity. Creating a good network is a balancing act; you need to span a large number of nodes with a minimal number of edges (keeping cost low), while being able to function when an edge is lost (fault tolerant). Problems of this type are a shining example of the adage “fast, cheap, or good: pick any two.“
“My girlfriend and I broke up recently; and I must say that I am relieved. Gives me a chance to sow my wild oats. In the Schrute family, we have a tradition where when the male has sex with another woman, he is rewarded with a bag of wild oats, left on his doorstep by his parents. You can use those oats to make whatever you want: oatmeal, bread, whatever you want, I don’t care. They’re your oats.” -Dwight Schrute