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Meatless Mondays: Savory Oat Bread

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I usually like to feature a main dish for Meatless Mondays to inspire you with a whole meal. Today, however, I’m sharing this fabulous recipe for Savory Oat Bread using our Quick Cooking Steel Cut Oats. This quick bread is so easy to make and can be done in just 30 minutes if you want to make muffins or 40 minutes for a full loaf. The combined flavors of sun dried tomatoes, feta and green onions make it the perfect addition to a Greek or Caesar Salad (vegan in honor of MM). If warming up the oven doesn’t appeal on a hot summer day, try making these first thing in the morning when it’s still cool. Then, just pop them in the oven quickly to reheat before serving. Pair with a green salad of your choice and some grilled veggies, might we suggest this recipe for grilled zucchini or this one for spicy grilled eggplant?

Savory Oat Bread

Yield one 8 x 4 loaf

  • 1 cup Quick Cooking Steel Cut Oats
  • 1 cup Buttermilk
  • ¼ cup dried or 1/3 cup packed in oil, rinsed Sun Dried Tomatoes
  • (1 cup Boiling Water for dried sun dried tomatoes)
  • 2 Eggs, slightly beaten
  • ½ cup Olive Oil
  • 1 cup Unbleached White Flour
  • ½ cup Whole Wheat Flour
  • ½ tsp Sea Salt
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ cup Feta Cheese, crumbled
  • ¼ cup Green Onions, sliced 1/4″

In a large bowl, combine oats and buttermilk and let stand 1 hour.  Pour boiling water over dried sundried tomatoes, if using, to rehydrate and let stand 15 minutes.

Preheat oven to 400°F.  Lightly oil an 8 x 4-inch loaf pan or line a muffin tin with paper liners.  Drain sundried tomatoes, reserving soaking liquid, and roughly chop.

Sift together flours, salt, baking powder and baking soda.  Add egg and oil to oat mixture, stirring until just combined.

Add dry ingredients to oat mixture, stirring until just combined.  Fold in sundried tomatoes, feta and green onions.  If batter seems very thick, add reserved tomato soaking liquid, about 2 Tbsp, until the batter reaches a thick yet pourable consistency.

Pour batter into prepared pan and tap gently on the counter to release any large air bubbles.  Bake until a tester comes out clean, about 25 – 30 minutes for muffins or 35 – 40 minutes for a loaf.

Serve warm.

 

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Cassidy Stockton Google: Cassidy Stockton
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