WW Rolls Final Results

Bran Flax Buns

by Chelsea Lincoln

I recently made these whole grain buns for testing and they came out really nice. This recipe makes 3 dozen buns so it would be perfect for a large Thanksgiving gathering. You can also freeze extra buns for later use or you cut the recipe down to make the amount

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The finished dish. We used savory herbs to replicate the flavors of Thanksgiving.

Skirlie

by Cassidy Stockton

The finished dish. We used savory herbs to replicate the flavors of Thanksgiving.

When our team was in Scotland, we kept our eyes out for fun new ways to use oats. While haggis does use oats, it’s not exactly something we felt the need to perfect. What we did find

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Cyclists and spectators line up to get hot oatmeal on a cold fall day.

A Day at the Races

by

Sunday, November 8 was my first experience cooking and serving oats to a bunch of muddy, hungry cyclocross racers and their fans. My only experience with Cyclocross up to that point had been gathering all the supplies needed for a “day at the races” – bag after bag of steel

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Cookies are an easy make-ahead dessert for the holidays.

Holiday Assignments

by Cassidy Stockton

Check out the recipes at bobsredmill.com for inspiration.

The holidays are tick-tick-ticking closer and, as usual, I’m just beginning to scratch my head and ponder what to bring to this year’s Thanksgiving feast. Over the last few years, I have gotten pegged with dessert. Guess that’s how it goes sometimes-

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Look, it's me! Here I am shooting some video of the competition.

A Wee Bit o’Banter with Matthew Cox

by Cassidy Stockton

Look, it's me! Here I am shooting some video of the competition.

When our team began planning our trip to the Golden Spurtle World Porridge Championship we had very high hopes for the photos we could capture, the people we could meet, the foods we would taste and, um, the

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Check out this video by clicking on the link below.

Great Video Clip from Golden Spurtle

by Cassidy Stockton

Check out this great movie (6 minutes) documenting the Golden Spurtle Competition. This clip gives you a wonderful idea of the atmosphere during the competition and some behind-the-scenes you haven’t seen before. All of the credit goes to Fergus Thom of Carrbridge Films. Thanks Fergus!

Check out this video by

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Let's hope no one got too hurt here.

Halloween, Cross Crusade-style & Winners!!

by Cassidy Stockton

Even obstacles get to eat oats!

What could be better than a cyclocross Halloween? You’ve got rain, mud, costumes and steaming hot steel cut oats… could you really hope for more? How about dogs in costumes and crazy bikes? Last weekend was the annual two-day Portland Cross Crusade Halloween bash

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The Bob's Red Mill Cookbook contains 350-plus recipes using whole grains to create delicious and easy-to-prepare dishes.

New Cookbook & a Give-away

by Cassidy Stockton

The Bob's Red Mill Cookbook contains 350-plus recipes using whole grains to create delicious and easy-to-prepare dishes.

The long anticipated sequel to our Mill family Baking Book, the Bob’s Red Mill Cookbook has finally hit store shelves. We’ve slaved over recipes and proofreading for the last two years and are

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World's Best Porridge

World’s Best Bowl of Porridge

by Cassidy Stockton

World's Best Porridge

After our last post, we got many requests for the actual winning recipe. While it’s pretty much what’s on our package, I’m happy to include it here for your enjoyment.

Basic Steel Cut Oats

Ingredients:
2-1/2 cups Water
1/4 tsp Salt
1 cup Bob’s Red Mill Steel

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Oregon Orchard Oat Brûlée combines the finest Oregon crops- pears, cherries and hazelnuts.

Oregon Orchard Oat Brûlée

by Cassidy Stockton

We’ve been teasing you for months now with drool-worthy photos of our Oregon Orchard Oat Brûlée (say THAT five times fast) and we know you’ve been eager to take a crack at this recipe at home. Your wishes have been granted (unless, that is, you just want them to appear

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