OATrageous Oats Review and Contest

A whole book on oats? I’ll admit to being a bit skeptical, but  just a bit. After all, Kathy Hester knows her stuff and if she thought the humble grain was worth a whole book, she’d make it clear why. My first impression of the cover was a good one: with a lot of white area, it’s kind of stark (in a good way) but the brown grains in the corners are warm and inviting. Cracking the book open was a big surprise. It has a lay-flat binding! I wish every cookbook did. I had no idea just what I was missing. I’m used to weighing one side of a book down on my counter to keep it open, but this is so convenient. All this is great, but it’s the food that really matters……so on to OATrageous Oats!

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The introduction not only includes the methods to cook all kinds of oats, but also notes about how to make the book work for specific diets, such as soy-free, gluten-free, and no added oil. The first chapter contains staple recipes to help get you started. Think gravy, cheese sauce, oat milk yogurt and chocolate sauce, to name a few.

Chapters 2 and 3 go together well: Warming Oats for Fall and Winter, and Cooling Oats for Spring and Summer. Warming Oats has pancakes, waffles, scones and lots of creative ideas for breakfast oatmeal. Cooling Oats has shakes, smoothies and a variety of overnight oats. Who wouldn’t love to wake up to Blackberry Mojito Overnight Oats?

Besides oats for breakfast, and in cookies, of course, a lot of us grew up on granola. Chapter 4 is Granolas and Bars for Breakfast and Beyond. Both sweet and savory recipes are here. Bourbon-Scented Pecan Granola would be an ideal holiday breakfast, or a fantastic gift.

Chapter 5 is Satisfying Soups and Stews. This chapter is packed with hearty, stick-to-your-ribs fare. We tried the Mushroom Ginger Congee and it had a lot of flavor, especially for a quick-to-make soup. The  Creamy Butternut Squash Oat Soup would be a wonderful addition to a Thanksgiving meal.

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In Chapter 6, Savory Oats for Lunch and Dinner, we found loads of recipes to bookmark. It’s packed with stir frys, scrambles, gnocchi, loafs, burgers, steaks and more.

Chapter 7, Delightful Desserts, will not disappoint. From Old Fashion Mix and Match Oatmeal Cookies to Turtle Oat Truffles and Dreamy Dark Chocolate Oat Cream, there is lots of satisfaction for those with a sweet tooth.

While you’re thinking dessert, why not add an oat-based beverage on the side? Chapter 8 has creamers, liqueur, and even Oatchata, the traditional Mexican drink.

Catnip Kitty Treats

When I saw Catnip Kitty Treats in the last chapter, Beyond the Dining Room: Other Uses for Oats, I couldn’t resist making them. They were a big hit with our cats. And if you have dogs instead, there are recipes for dog treats, too. If you’d prefer a little pampering, you’ll find a recipe for a soak, and also for a scrub.

If you want to win a copy of OATrageous Oats, just leave a comment on my blog telling me one of your favorite ways to eat oats. One winner will be randomly chosen on Friday, October 24th. US shipping only, please.  I’m leaving you with photos of our kitties enjoying their treats.

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15 Comments

  1. Posted October 18, 2014 at 12:28 pm | Permalink

    I love oats in crackers!

  2. Jaclyn F
    Posted October 18, 2014 at 2:49 pm | Permalink

    I make a pretty fierce gingerbread oatmeal…the spice is great for cold winter days!

  3. Posted October 18, 2014 at 6:36 pm | Permalink

    I eat oats most mornings with maca powder, flax meal, peanut butter and cacao nibs :)

  4. Alina
    Posted October 19, 2014 at 1:01 am | Permalink

    The congee you mentioned sounds to die for! I don’t really like oats but I’m looking to expand my horizons because oats are so good for you.

  5. Heather B.
    Posted October 19, 2014 at 7:44 pm | Permalink

    I recently discovered overnight oats, which is a wonderful option for busy weeks!

  6. Beth
    Posted October 19, 2014 at 7:56 pm | Permalink

    I eat steel cut oats for breakfast almost every morning — I love them with almond milk, berries and/or banana slices and nut butter! I also love oatmeal cookies (without raisins :)).

    Thanks for doing the giveaway!!

  7. charj
    Posted October 20, 2014 at 7:33 am | Permalink

    Steel cut oats are great in dehydrated crackers

  8. Ann S
    Posted October 20, 2014 at 12:52 pm | Permalink

    I love my oatmeal in the morning, steel-cut oats if I have the time. With cinnamon, banana slices, maybe some almond butter. I also like to use oats in my vegan “meat” loafs, whether nut-based or bean-based.

  9. Clare Reece-Glore
    Posted October 20, 2014 at 1:56 pm | Permalink

    I love steel-cut oats made in the slow cooker with blueberries, nutmeg and vanilla. I learned this from Kathy Hester in her first slow cooker book. You assemble it the night before and in the morning you have a lovely yummy breakfast.

  10. crystal
    Posted October 21, 2014 at 11:24 am | Permalink

    I love extra-thick rolled oats with cinnamon, cardamom, chia, raisins, pepitas, sunflower seeds, almonds, stevia, sea salt, and almond milk, soaked overnight. I like that oats can be used in savory dishes and even pet treats… they’re more versatile than we give them credit for. Thanks for spotlighting this book!

  11. Monica Trzaska
    Posted October 21, 2014 at 11:37 am | Permalink

    My favorite way to eat oats is in baked goods :) Cookies, cakes, bars! Also cookeed oats in smoothies.

  12. Tamara
    Posted October 21, 2014 at 1:54 pm | Permalink

    I love steel cut oats with baked apples, cinnamon, and walnuts.

  13. Posted October 21, 2014 at 3:15 pm | Permalink

    surprised no one has said it yet.. granola! I love granola full of oats, nuts, dried fruits.. have it pretty much every night as a before bedtime snack :)

  14. Becca F
    Posted October 22, 2014 at 6:13 pm | Permalink

    I like grinding them up into flour and baking with it.

  15. Anita Vento
    Posted October 23, 2014 at 11:39 pm | Permalink

    I like to saute chopped apples and unsweetened dried cranberries with a sprinkle of cinnamon in a bit of earth balance butter, then add rolled oats,water and a pinch of sea salt to prepare as usual for a special oatmeal breakfast treat. I serve it with chopped walnuts, maple syrup and unsweetened vanilla almond or soy milk.

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