"oats" news and stories

I'm not sure what makes these cookies something you have for breakfast. They do have dried fruit (cranberries, apricots, cherries, raisins) and nuts in them, which is great, but there are probably healthier options for you. But hey, any breakfast that includes fruit and nuts and oats is a good start to a busy day (wow, I sound like a commercial).

These Breakfast Cookies look rather tasty, even if you have them later in the day.

As Bob posted earlier, today is National Oatmeal Day. I've always been been a huge fan of oats, give me steel cut, quick cooking or even instant in a pinch, I love the stuff. During the days when I was eating wheat free and was living at home, I'd often use my mom's Vita-Mix to whip up a little oat flour to use in place of all-purpose.

One thing people don't often think about as a way to use oats is in pie, but if you've never had Oatmeal Pie, then you are really missing out. It brings together the best parts of an oatmeal cookie and lands in smack dab in the middle of a pie crust (and how could that be bad?). After the jump you'll find my favorite recipe for this particular dessert concoction, chosen particularly because it uses maple syrup instead of corn syrup, as after watching King Corn, I'm trying to get the high fructose stuff out of my life.

Among the many things I love about fruit crisps, one of my favorite features of this versatile dessert is that once you learn the basic technique of making one, you really never have to measure again. Saturday afternoon, I put together a blueberry-nectarine crisp to take to a potluck later in the evening. Back in August, I froze half the blueberries I picked, along with a quart of sliced nectarines. I plucked both bags out of the freezer, and after an hour of defrosting, tumbled their contents into a large bowl. I sprinkled them with some sugar (I didn't measure, but if I was forced to guess, I'd say it was a little more than half a cup), some cinnamon (a good shake), fresh nutmeg (a third of a meg) and a teaspoon of cornstarch (the only thing I measured, because you always want to err on the scant side with cornstarch). I tossed the fruit around with my fingers until coated and them spread them out in a large baking pan (it was a lot of fruit).

The fruit went into the oven at 350 degrees plain for the first fifteen minutes, as it was still a little frozen and I didn't want the topping to burn while the fruit was undercooked. While it baked, I whirred up topping in the food processor. In went about 2 cups of oats, 1 stick of butter (unsalted please), cane sugar (about a third of a cup), some cinnamon and a bit more nutmeg. This is my favorite way of making a crisp topping, because some of the oats get worked down into flour, while other bits remain intact. It comes together into a sort of dough that has a terrific texture and makes you think that what you're eating has some relationship to healthy eating. I toss in a couple of handfuls of chopped pecans just before spreading it out over the fruit. It baked for another 45 minutes, until the top was lightly browned and the fruit was bubbly and soft. Eaten with vanilla ice cream, it was one of the better treats I tasted in recent memory.

Back in the early 1970's, my mom had a friend named Melinda who had a small business making homemade granola. One day, on her way home from shopping for several weeks worth of ingredients in her VW Beetle, she was rear ended. She was not hurt, but the force of the impact sent oats, nuts, raisins, oil and honey flying all over the interior of the car. Even after the body work was completed, the car was never the same. She stopped making granola sometime soon after that. Customers all over the Bay Area mourned her choice, as it was very, very good granola. Thankfully, before she closed up shop, she shared the recipe with a few fortunate people. I thank my lucky stars that my mom happened to be among that number.

This much-coveted recipe is after the jump. It is delicious eaten with yogurt, given away as gifts and eaten as a before-bed snack, right out of the jar or bag in which you are storing it.

photo by Marisa McClellan

Chocolate cereals that are designed to appeal to adults - to women, specifically - rather than to children are one of the hottest new trends in the breakfast industry. Chocolate Oat Crunch Life is the first one out of the starting gate and is already available in stores. The cereal is regular, whole grain Life cereal that has had chocolate granola pieces added to it. It is touted as being low fat, high in fiber and as a generally healthy (2.5 grams fat, 190 calories per 1-cup serving), yet indulgent, breakfast option.

After trying a box, I think I would pass on this as breakfast food.