Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

Gluten Free Blackberry Muesli Cobbler

by Sarena Shasteen in Gluten Free, Recipes

Our family loves Bob’s Red Mill Muesli! It’s such a versatile product to work with in my baking, it’s delicious and even better, it’s good for you! You really can’t beat any of that. I’m constantly coming up with different uses for it other than just using it as a cereal, though that is a great way to eat it too!

It seems like we have been hosting quite a few brunches these days. With everyone’s busy schedules, brunch allows people to either relax and get up slowly  on the weekends or, if their kids have a sports event, they can make that without being too rushed. It also allows our friends with little ones the opportunity to be home in time to put their babies to bed on time. Besides, I could eat breakfast any time of day, so this allows me the chance to sneak in an extra breakfast.

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

I was trying to come up with a different dessert to go with brunch and decided to incorporate Bob’s Red Mill Muesli in my old cobbler recipe. As you will see, I ground some of it up to use in the batter and then used it in the crumb topping. The addition of the muesli really made this dish into something of its own. The whole grain flavor of the oatmeal combined with the dried fruit from the muesli along with the fresh blackberries and crispy sugary topping…WOW, this was such a great treat to end our brunch. We served it with vanilla ice cream, but you could also use yogurt too. My husband suggested a lemon sorbet for next time. The great thing is that the flavor combinations are endless with the fruit you choose. I can’t wait to try this with apples in the fall after we go apple picking!

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

Gluten Free Blackberry Muesli Cobbler

Crumb Topping

Butter an 8 x 8 baking dish. Preheat oven to 375°.

In a large mixing bowl, combine the flour, muesli, sugar and baking powder. Next add the milk whisking until well mixed. Pour the batter into the buttered dish. Next evenly distribute the blackberries over the batter. Place in the preheated oven and bake for 30 minutes.

Prepare crumb topping by mixing together the muesli, flour, sugar and cinnamon in a bowl. Next, using a fork, cut in the cold butter until the mixture resembles a coarse crumb. Evenly distribute the crumb topping onto the cobbler after it has baked for 30 minutes. Sprinkle the remaining tablespoon of sugar on top. Place the cobbler back in the oven and bake for an additional 25 to 30 minutes or until the cobbler is golden brown. Serve warm.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill
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3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

3 Easy {and Healthy!} Breakfasts for Scorching Hot Days

by Cassidy Stockton in Recipes

Portland has been experiencing an unusually hot and dry summer this year and I’ve long since hung up my apron when it comes to breakfast. Sweltering or not, a girl’s gotta eat. My stomach doesn’t care if it’s summer, breakfast still has to deliver a nutritional punch or I’ll be in trouble.  Here are our favorite breakfasts that are easy, healthy and will keep your kitchen cool.

1. Muesli or Granola and Yogurt: AKA possibly the easiest whole grain breakfast ever. Combine our Old Country Style Muesli, Gluten Free Muesli or one of our many varieties of granola with your favorite variety of yogurt and Voila! breakfast is served. For a softer cereal, combine muesli and yogurt and let sit overnight in the fridge.

3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

2. Overnight Oats: There are myriad versions of overnight oats online these days and we love them all! The premise is simple: combine oats, milk, yogurt and fruit and let sit in your fridge overnight. The oats will soften up and you’ll have a creamy, delicious bowl of oats that you can enjoy hot or cold. Some of our favorite versions include Peanut Butter Banana Overnight Oats from The Lemon Bowl, Banana Bread Overnight Oatmeal from The Roasted Root and Mixed Berry Overnight Oats from Naturally Ella.

3. Smoothies: As a busy mom, I find smoothies to be one of the easiest and most manageable breakfast choices as I scramble to get everyone out the door in the morning. I make a big batch, everyone gets a nutritious smoothie and breakfast is done! I like to combine frozen bananas, protein powder, a scoop of almond butter, a heavy helping of chia seeds and a smidgen of unsweetened cocoa powder. Luckily, the little monster loves it, too. Check out our best smoothies ever list for inspiration. (Here we are enjoying our smoothies.)

3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

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Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy

Hemp Macaroon Bars

by Cassidy Stockton in Recipes

We’ve taken classic coconut macaroons and turned them into a delightful cookie bar. We’ve added  hemp seeds, and sweetened them with honey and dark chocolate for an indulgence that you can feel a little better about. With cherries, hemp, coconut, almonds and dark chocolate, these macaroon bars are packed with super foods. I want to tell you these make a great recovery treat or on-the-go snack, but let’s face it folks, a super-food cookie is still a cookie. Eat one or two or five, I won’t tell, but whatever you do, enjoy the heck out of them!

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill//  gluten free adaptable, easy

Hemp Macaroon Bars

Ingredients

Instructions

Line a 9×5-inch pan with parchment paper, making sure to leave the sides accessible, and set aside.
In a medium bowl, combine Bob’s Red Mill coconut, almond meal, hemp seed, dried cherries and salt.

Set aside.

In a large bowl, whisk together coconut oil, honey and vanilla extract. Add the dry ingredients to the wet and mix well. Transfer mixture to the prepared pan and press the mixture evenly into the pan, making a level top. Chill in the refrigerator for at least 1 hour.

After 1 hour, remove the pan from the refrigerator. Using the parchment paper sides, carefully lift the bars out of the pan and set on a cutting board. Let rest for about 10 minutes.

While the bars are resting at room temperature, place the chocolate chips in a microwaveable bowl or in the top of a double boiler. Gently heat the chocolate chips until melted, then immediately remove from heat.

Cut the bars into desired shapes and drizzle with melted chocolate. Let rest for about 5 minutes to let the chocolate set.

Nutrition Facts:

1 bar contains: Calories 210, Calories from Fat 150, Total Fat 17g, Saturated Fat 14g, Trans Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 3g, Sugars 8g, Protein 2g.

 

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Millet

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

To most people, millet is considered “bird food” because of its high prevalence in birdseed blends. Millet is actually a very nutritious whole grain perfect for human consumption that’s been kicking around for the last 10,000 years. Millet is a staple in diets all over Asia and Africa and was one of the five sacred crops revered in China. These days, millet is making waves for being a nutritious, gluten free whole grain. It helps that millet tastes great and is easy to cook, as well. It’s one of my personal favorites from our line and I am happy to share more about this grain with you today.

What is Millet? Pick up a bag of birdseed and you’ll see very small, round, tan grains. These are millet. Similar in size to quinoa, millet is an incredibly versatile whole grain. It’s naturally gluten free and cooks in just 20 minutes. It has a mild, pleasant flavor and, unlike many whole grains, has a soft texture. Millet is closer in texture to white rice or couscous when cooked, as opposed to some whole grains that have a real chewiness to them.

What is it? Wednesday: Millet! Learn all about this highly nutritious, gluten free, alkaline grain. // Bob's Red Mill

What variety of Millet does Bob’s Red Mill offer? We offer the Proso variety of yellow/tan millet.

What makes Millet so nutritious? Beyond offering a healthy punch of protein (7 grams per serving) and fiber (9 grams per serving), millet is an alkaline grain. This is unusual for a whole grain, but has the benefit of making millet easy to digest and helps balance the body’s natural tendency towards acidity. I’m not going to spend this post talking about the importance of balancing the pH in our bodies or the crazy onslaught of highly acidic foods we ingest daily, but suffice to say, millet helps balance us out. Who couldn’t use a little more balance in their lives?

Is Millet gluten free? Yes, millet is naturally gluten free. Bob’s Red Mill millet is produced in our dedicated gluten free facility and batch tested for gluten using the R5 Gluten Assay.

Millet Congee // What is it? Wednesday: Millet! Learn all about this highly nutritious, gluten free, alkaline grain. // Bob's Red Mill

Is Bob’s Red Mill Millet organic? No, our millet is not certified organic.

Is Millet whole grain? Yes, our millet is whole grain.

How do you use millet? Millet can be cooked as a stand alone grain, used in salads, soups, breads and mashed like potatoes. Its mild flavor makes it incredibly versatile.

Our favorite recipes using millet: 

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Beautiful millet with fresh vegetables, greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan

Magnifique Millet with Spring Vegetables {Giveaway}

by Cassidy Stockton in Contests, Meatless Mondays, Recipes

Très Green, Très Clean, Très Chic by Rebecca Leffler, of Lafleur Paris NY, is a beautiful book filled with recipes for food and healthy, happy living. From natural beauty tips to yoga poses and happy playlists, Rebecca’s years in France bring a fresh and lively voice to clean eating. With fun recipes like Le “Chic” Cake and Pancrêpes and Happy Hazelnut Quinoa Bowl, it’s hard to take life too seriously. Each of the 150 recipes is plant-based and gluten, soy and refined sugar free. Organized by season, each section has beauty tips, playlists and yoga routines that match the theme of the season. We’ve all heard that the French know how to live healthy and well, Très Green, Très Clean, Très Chic will teach you their secrets.

Très Green, Très Clean, Très Chic by Rebecca Leffler // Gluten free and vegan recipes for living a clean, green life, the French way.
For more great recipes from Rebecca, keep up with her at Lafleur Paris NY, on InstagramTwitter and Facebook. The kind folks at The Experiment Publishing have offered us a copy of Très Green, Très Clean, Très Chic to give away to one lucky winner. We’ll pair this lovely book with a package of millet and quinoa to help you get started. To enter, simply follow the prompts below and we’ll select a winenr at random from all who enter by 11:59 pm on 8/3/15. Visit The Experiment Publishing to browse their other titles and snag a copy of this book.

Beautiful millet with fresh vegetables, greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan

Magnifique Millet with Spring Vegetables

Millet is appropriately pronounced “mi-YAY!” in French. “YAY!” will likely be your reaction after eating this colorful and flavorful dish that is, in sum, spring on a plate. Millet may be the title food here, but it actually serves as supporting actor to special guest stars: fresh, seasonal produce (adaptable year-round using anything you find at the market). Say it with me now (in your best French accent, please): YAY for millet!

Makes 2 salads

  • ½ cup (50 g) dry Millet
  • 6 small Red Radishes
  • 8 Asparagus Spears (white or green)
  • 2 Carrots
  • 2 fresh Spring (green) Garlic Cloves
  • 1 tablespoon Coconut Oil
  • ½ cup (50 g) chopped fresh Green Onions
  • 2 handfuls of fresh Spinach
  • ½ cup (50 g) Shelled Peas
  • 1 handful of Arugula and/or Mustard Greens
  • 1 handful of fresh Herbs of choice
  • Juice of 1 Lemon
  • 1 tablespoon Olive Oil
  • 1 teaspoon Apple Cider Vinegar
  • 1 to 2 tablespoons Nutritional Yeast (optional)
  • Salt and Pepper to taste

1. For best nutrition, add the millet and a pinch of salt to a bowl of water, cover, and soak overnight or during the day. Rinse and drain before cooking. If you don’t remember to soak . . . OMG YOU MIGHT DIE! Just kidding, pas de problème, just rinse the millet and follow the rest of the directions.

2. Add the millet to a small pot over medium heat and lightly toast for 1 to 2 minutes. Then add 1 cup (250 ml) water if you soaked the millet, or 1½ cups (375 ml) water if not. Bring to a boil then reduce the heat to low, cover, and simmer for around 15 minutes if presoaked, or 20 minutes if not, until the millet has absorbed the water (but isn’t too mushy!). Let it sit in the covered pot off of the stove for around 5 more minutes until it’s fluffable (a word I invented to describe what happens when one places a fork into perfectly cooked millet).

3. Rinse and cut off the tops of the radishes. Halve or chop into pieces depending on their size.

4. Snap the asparagus spears at their natural breaking point, then cut the tender parts into small pieces. Peel or wash the carrots, then grate. If you’re using fresh garlic, chop into small pieces or slice thinly. If you’re using regular garlic, peel and grate.

5. In a small pot over medium heat, heat the coconut oil and add the green onions. Sauté for around 1 to 2 minutes, until the onions become translucent. Add the radishes, asparagus, carrots, spinach, and peas (and any other seasonal spring veggies you wish), and sauté for just around 1 minute, so they are tender but still quite crisp. Turn off the heat.

6. Add the millet and mix together so the millet becomes warmed, but not hot or mushy. Top with the arugula and fresh herbs and, just before serving, add the lemon juice, olive oil, vinegar, and nutritional yeast. Add salt and pepper to taste.

Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 

 

Beautiful millet with fresh vegetables , greens  and a light lemony dressing from Très Green, Très Clean, Très Chic by Rebecca Leffler // gluten free, vegan
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Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin: a gourmet meal in under an hour! Gluten Free and perfect for hot summer nights! // Bob's Red Mill

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin

by Sarena Shasteen in Recipes

Summertime is in full swing here, which means we are lighting up the grill and enjoying fresh fruits and vegetables from the farmer’s market. If I can keep the cooking to a minimum in the kitchen, that is a huge bonus with all this heat in Georgia! Besides, I love the social aspect of grilling outside. Our whole family loves hanging out enjoying time together cooking when we grill.

I have to admit, I’m guilty of cooking the same food over and over. I think most people do this, too, out of ease, but I’ve started stepping outside of my family’s comfort zone when it comes to cooking these days. After a walk through the farmer’s market recently, and some discussion with my husband, I decided to try a different meal out on my guys. With the need for a lighter meal in this crazy summer heat, I decided to make a Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin.

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin: a gourmet meal in under an hour! Gluten Free and perfect for hot summer nights! // Bob's Red Mill

I’m happy to report that all three of my guys were head over heals for this meal! They were excited for something different than our usual and really loved this flavor combination. Not only did they love it, but this meal was easy and came together in an hour start to finish!  You could also grill ahead of time if you’re making this for company to have as a casual lunch.

This salad is not lacking when it comes to the senses either. The combination of textures and flavors are amazing together. The peaches are so velvety and sweet when grilled, the sorghum gives this salad such a nice nutty flavor along with an incredible chewy texture and the onions add a sweet smoky flavor that perfectly compliments the grilled pork tenderloin. This all comes together with a drizzle of the sweet creamy maple glaze.

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin: a gourmet meal in under an hour! Gluten Free and perfect for hot summer nights! // Bob's Red Mill

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin

serves 4-6

  • 1-1/2 cups Bob’s Red Mill Sorghum
  • 4-1/2 cups Water
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • Pepper to taste

Cook according to package directions.

  • 5 medium Peaches, cut in half and remove seed
  • 2 medium Red Onions
  • 2 Tbsp Chopped Fresh Rosemary
  • 1 Tbsp Olive Oil
  • 1/4 tsp Salt

Combine all ingredients in a large mixing bowl and allow to sit while grilling the pork tenderloin. When ready, grill the peaches and onions for 10 to 12 minutes turning halfway through cooking.

  • 1-1/2 lb Pork Tenderloin
  • Salt and Pepper

Season the tenderloin with salt and pepper. Grill 12 to 15 minutes turning 4 times while grilling. The internal temperature should reach 140 degrees. Remove from the grill and allow to rest 5 to 10 minutes before slicing.

Maple Glaze

(makes 1/2 cup)

  • 1 cup Orange Juice
  • 1/2 cup Pure Maple Syrup
  • 2 Tbsp Dijon Mustard
  • 1/4 tsp Salt

Combine all the ingredients in a sauce pan and simmer over medium to medium high heat, stirring occasionally, for 15 to 20 minutes or until the mixture reduces and becomes thickened.

I served this as a composed salad. I lightly grilled a head of Romaine lettuce that I cut in half and placed on the grill for a few minutes. Then I placed a quarter of the lettuce in a bowl, added the sorghum on top of that, placed a couple of slices of grilled peaches and onions to the side of the sorghum, topped the salad with sliced grilled pork and then drizzled the salad with the maple glaze.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

Grilled Rosemary Peach Sorghum Salad with Maple Glazed Pork Tenderloin: a gourmet meal in under an hour! Gluten Free and perfect for hot summer nights! // Bob's Red Mill
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Easy, addictive Hemp Pesto perfect for pasta, pizza and sandwiches. // Bob's Red Mill // gluten free, vegetarian

Deliciously Addictive Hemp Pesto

by Cassidy Stockton in Recipes

I guess it’s a hemp kind of week around here. We’re so in love with this little nutritional powerhouse, we’ve been throwing it in everything, including pesto. This pesto recipe uses hemp in place of pine nuts for a more nutritious, omega-3 rich sauce. Once we tried it, we were sold. Hemp seeds are a complete protein, so this makes your liberal use of pesto a great way to nutritionally boost that bowl of pasta.

Easy, addictive Hemp Pesto perfect for pasta, pizza and sandwiches. // Bob's Red Mill // gluten free, vegetarian

This recipe calls for basil in the spirit of a traditional pesto, but you could also use arugula or kale for a different flavor profile. Add a handful of sun dried tomatoes for an entirely different, yet delicious, experience. This stuff is addicting, I’ll tell you that up front, mixed with pasta, spread on bread, dropped by dollops on pizza, spread on sandwiches, drizzled over ice cream… okay, maybe not that last one, but this pesto could seriously just be eaten by the spoonful. Bonus, this recipe is ridiculously easy- simply put the ingredients in a food processor and blend! We hope you enjoy it as much as we do.

Easy, addictive Hemp Pesto perfect for pasta, pizza and sandwiches. // Bob's Red Mill // gluten free, vegetarian

Hemp Pesto

Ingredients

  • 1 cup packed fresh Basil Leaves rinsed and dried (40g)
  • 1/2 cup Hulled Hemp Seed Hearts (75g)
  • 1/2 cup grated Parmesan Cheese (40g)
  • 2 cloves Garlic minced (6g)
  • 1/2 tsp Salt (3g)
  • 1/4 cup Extra Virgin Olive Oil (55g)

Instructions

    1. Combine basil, Hemp Seed Hearts, Parmesan cheese, garlic and salt in a food processor or blender and begin pureeing.
    2. Slowly stream in olive oil and allow to mix until a smooth paste has formed, about 2 – 3 minutes.
    3. Store, chilled, for up to 1 week. Serve on pasta, rice, cold salads, or as a spread or dip.

 

Hemp Pesto Collage
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Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

The Best-Ever Buckwheat Granola

by Cassidy Stockton in Gluten Free, Recipes

I have been DYING to share this recipe with you for over a year. I didn’t want to share it without a beautiful photo to accompany it, so I’ve been sitting on my hands waiting patiently. This granola recipe has become our all-time favorite at my house. It’s definitely kicked up my granola game from ho-hum to home-run.

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

This granola has even become a go-to gift of mine for those people that continually stump me. I simply bake a big batch, then pack the granola into mason jars and tie a pretty ribbon around the lid. Easy-as-that, I had a thoughtful, homemade gift.

Not only is this recipe easy to prepare, it’s absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It’s an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. This granola makes a great breakfast with milk or yogurt, a delicious snack and a stellar dessert when served over some vanilla ice cream. Honestly, we can’t get enough of it at our house. I hope you enjoy it as much as we do!

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

Buckwheat Granola

Prep Time: 10 minutes | Cook Time:  30 – 35 minutes | Yield: 15 – 20 servings

Step 1

Preheat oven to 300°F.  Line a baking sheet with parchment paper.

Step 2

In a large bowl combine rolled oats, buckwheat groats, nuts and seeds.

Step 3

In a small saucepan combine honey, maple syrup, coconut oil, cinnamon and salt.  Bring to a boil and hold at a steady boil for 2 minutes.  Remove from heat and add vanilla and almond extract.

Step 4

Pour syrup mixture over the oat mixture and mix well to evenly coat.  Spread the granola on the prepared baking sheet in an even layer.

Step 5

Bake granola until browned and crispy, about 30 – 35 minutes, stirring thoroughly every 10 minutes.

Step 6

Let cool thoroughly before breaking into clumps and adding dried cranberries.

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free
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50 States of Oatmeal : Bob's Red Mill

The United States of Oatmeal

by Cassidy Stockton in Recipes

Happy Independence Day! Tomorrow will be filled with barbecues, swimming excursions and fireworks in nearly every town across America. Instead of coming up with a patriotic cupcake or perfectly latticed apple pie, we wanted something a little more fun and creative to celebrate.

A few weeks ago, we asked our customers to share their state’s quintessential foods and did you ever deliver! From that list, Sarah from the Bob’s Red Mill Test Kitchen and I put together an oatmeal topping for each state using some of the most appealing foods from each state. There were some really fun foods suggested and we did our best to create combinations that would actually taste good. Think we didn’t represent your state well? Tell us in the comments what your topping combination would be. Enjoy!

50 States of Oatmeal: Michigan - Cherries, Walnuts, Mackinac Island Fudge // Bob's Red Mill

How to use this list: prepare your favorite bowl of oatmeal and use these toppings as a jumping off point. Add more (or less) of the suggested ingredient and celebrate your state Bob’s Red Mill style!

Alabama | Alaska | Arizona | Arkansas | California | Colorado | Connecticut | Delaware | Florida | Georgia | HawaiiIdaho | Illinois | Indiana | Iowa | Kansas | Kentucky | Louisiana | Maine | MarylandMassachusetts | Michigan | Minnesota | Mississippi | Missouri | Montana | Nebraska | Nevada | New Hampshire | New Jersey | New Mexico | New York | North Carolina | North Dakota | Ohio | Oklahoma | Oregon | Pennsylvania | Rhode Island | South Carolina | South Dakota | Tennessee | Texas | Utah | Vermont | Virginia | Washington | West Virginia | Wisconsin | Wyoming | Washington DC

50 States of Oatmeal: Massachusetts - Fluffernutter Oatmeal // Bob's Red Mill

  • MichiganFresh tart cherries, chopped toasted walnuts, crumbled Mackinac Island Fudge (suggested by The Lemon Bowl)
  • Minnesota: Cooked wild rice and oats mixed with heavy cream + maple syrup + dried blueberries/cranberries/raisins + toasted chopped hazelnuts, all on top of oatmeal (with extra drizzles of heavy cream and maple syrup!) (Suggested by Girl Versus Dough)
  • MississippiOats topped with graham cracker chunks, drizzled with chocolate fudge sauce and topped with a dollop of whipped cream
  • Missouri: Pan-fried oatmeal topped with Parmesan cheese and marinara
  • Montana: Huckleberry S’mores: huckleberry jam, graham cracker crumbles and bruleed marshmallow cream.

50 States of Oatmeal: Montana: Huckleberry compote, graham cracker chunks and topped with marshmallow cream (chocolate is optional) // Bob's Red Mill

    • Nebraska: Browned Butter Oatmeal topped with miniature popcorn balls
    • Nevada: Dessert buffet! Brownies, ice cream, cookie dough, whipped cream, sprinkles, cherries, you name it- throw it all on there, you may even want to double-down on this one! Go big or go home! (Suggested by The Roasted Root)
    • New HampshireOats mixed with pumpkin pie filling, topped with maple sugar and placed under the broiler for a brulee topping
    • New Jersey: Combine cheddar cheese with hot oatmeal, top with chunks of fried pork roll and a fried egg
    • New Mexico: Hatch chiles with green sauce, topped with warm pinto beans, and queso crumbles
    • New York: Plain oats combined with salty blue cheese, chunks of celery and drizzled with Frank’s Red Hot (shredded chicken optional)
    • North CarolinaSweet potato puree mixed with oats and brown sugar, topped with candied pecans
    • North Dakota: Potato lefse roll-ups filled with oats that have been flavored with butter and sugar
    • Ohio: Peanut butter oatmeal drizzled with chocolate fudge sauce (roasted salted peanuts optional) aka Buckeyes
    • Oklahoma: Oats topped with cornmeal fried okra, sprinkled with toasted salted pecans
    • Oregon: Marionberry compote with hazelnut crumble

50 States of Oatmeal: Oregon- Marionberry compote with hazelnut crumble // Bob's Red Mill

  • Pennsylvania: Oats and cheddar (or cheese whiz) topped with thinly sliced steak
  • Rhode IslandOatmeal topped with lemon sorbet, whipped cream and candied lemon zest
  • South Carolina: Oatmeal mixed with coconut cream, topped with toasted coconut and toasted benne seeds (sesame seeds)
  • South Dakota: Oatmeal topped with coffee cake crumbles, custard and sprinkled with cinnamon and sugar
  • Tennessee: Oatmeal mixed with banana pudding and topped with crumbled vanilla wafers and fresh banana slices
  • Texas: Oatmeal topped with a heavy dollop of salted pecan pie filling, topped with whipped cream
  • Utah: Add oatmeal to a traditional funeral potato recipe, such as this one, or, combine oatmeal with sauteed onions and garlic, with cheese and topped with cornflakes
  • Vermont: Oatmeal mixed with Vermont cheddar, topped with spice apple compote
  • Virginia: Oatmeal topped with chunks of Virginia Ham, drizzled with honey mustard and sprinkled with chives
  • Washington: Nanaimo bars crust crumbles and nanaimo bar filling drizzle
  • West Virginia: Molasses fudge cream drizzle with sweet crumble topping
  • Wisconsin: Oats flavored with maple syrup and topped with dried cranberries and a scoop of frozen custard (Suggested by Well Plated)
  • Wyoming: Oats topped with toasted coconut, toasted pecans and miniature chocolate chips
  • Washington DC: Spicy beef/pork sausage cubes (aka half-smokes) topped with chili and diced onion
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Cassidy Stockton Google: Cassidy Stockton
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Flageolet & Tuna Salad : This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won't weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich. // Bob's Red Mill

Flageolet and Tuna Salad

by Cassidy Stockton in Recipes

Now that summer is officially here, it’s time to break out the cool summer salads to help beat the heat. This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won’t weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich.

Flageolet beans are a creamy, pale green bean common in French cuisine that we particularly love for salads like this. Save time making this dish by using a pressure cooker to cook the flageolet beans or cook them a few days ahead and assemble the salad when ready to serve. If you can’t find flageolet beans, you can substitute great northern beans in this recipe.

Flageolet & Tuna Salad : This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won't weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich. // Bob's Red Mill

Flageolet & Tuna Salad

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  60 – 90 minutes

Yield: 4 – 8 servings

  • 1 cup Bob’s Red Mill Flageolet Beans
  • 4 cups Water
  • 12 oz canned Tuna, drained
  • 4 oz fresh Arugula
  • 1 cup thinly sliced Red Onion (about ½ medium)
  • 1 Tbsp Capers, rinsed
  • 2 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 1 tsp ground Black Pepper
  • ¾ tsp Salt

Step 1

Sort and rinse Bob’s Red Mill Flageolet Beans.  Combine with water, cover and bring to a boil.  Reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Step 2

Drain and rinse cooked beans.  Let cool while other ingredients are prepared.

Step 3

In a large bowl, combine tuna, arugula, red onion, capers, oil, vinegar, salt and pepper; mix well.

Step 4

Add drained and cooled beans and toss to combine.  Serve immediately or chilled.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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