Easy Overnight Oats Two Ways- Smores and Pumpkin Pie | Bob's Red Mill

Easy Overnight Oats Two Ways

by Sarena Shasteen in Recipes

I’m pretty sure I could write an novel completely based on my love of all things oatmeal. Not only does the nutrition junkie in me love the health benefits (helps lower bad cholesterol, high in immune fighting starches, high in soluble fiber and antioxidants to name a few!), but the chef in me loves playing with them developing recipes. I seriously could (and do) eat it for breakfast, lunch, snack and dinner. When I hear people talk about not liking oatmeal, I just figure they haven’t found their favorite way to eat it or they haven’t found the right cut for them, yet. Really, the possibilities are endless!

This post is definitely about me finding my way to loving overnight oats. While I do love my oatmeal served hot, today, I’m sharing one of my favorite ways to eat overnight oats. I go about things a little differently than the typical recipes you see. I like my oatmeal to be a little fluffier, but still firm wether it’s served hot or cold. So, I give them a little extra help by either adding a hot liquid to my oats or by giving them a quick cook and then allowing time for them to sit in the fridge overnight. With a crazy schedule in the mornings, having my oatmeal ready for me to grab and go really does help. I don’t always get all fancy with my presentation either. Normally I put it all in a jar at night and just grab it as I run out the door in the morning. Makes it easier and just as delicious!

Easy Overnight Oats Two Ways- Smores and Pumpkin Pie | Bob's Red Mill

Here I’m giving you a treat version and a breakfast version. Overnight oats can really be whatever you want them to be. Sweet, savory, hot or cold…there are no limits. True to my character, I always tend to go for healthier treats. So, adding in a few indulgent toppings make my treat oats sinfully delicious, yet still nutritious. My favorite, as of late, is s’mores overnight oats. My kids love these too! The mixture of creamy, slightly sweetened oatmeal with a fire toasted marshmallow and a drizzle of stevia-sweetened chocolate sauce are comfort food treats at their finest. My all time favorite breakfast version of overnight oatmeal is pumpkin pie. This one totally hits the spot for me on these busy fall mornings. I know I’m not alone in all things pumpkin during this season either. I love alternating layers of creamy oats with thick velvety protein pumpkin pudding and crunchy granola. Not only is this delicious and nutritious, but it keeps you full for hours!

Have you tried overnight oats? Trust me, you don’t want to miss out on this easy delicious version of oatmeal for those busy mornings! Also, even if you’re not a fan of eating your oatmeal cold. Soaking your oatmeal overnight in the fridge really does cut down on the heating time in the morning!

Easy Overnight S'mores Oats- toasted marshmallows over creamy oats drizzled with chocolate syrup. | Bob's Red Mill

Smore’s Overnight Oats

  • 1 serving Overnight Oats Soaked (see below)
  • 1/4 tsp Cinnamon
  • 1 tsp Brown Sugar
  • 2 tsp Honey
  • Chocolate Syrup (I used NuNaturals brand)
  • 1 – 2 Large Toasted Marshmallows ( I have a gas stove and toast mine over the burner)

Stir cinnamon through honey into the oatmeal. If using two marshmallows, place one in the bottom of the bowl. Add the oatmeal over the top of the marshmallow. Top it with the other toasted marshmallow and drizzle with chocolate sauce. This one is good served warm or cold!

Easy Pumpkin Pie Overnight Oats- creamy pumpkin custard layered with oats and topped with granola. | Bob's Red Mill

Pumpkin Pie Overnight Oats

  • 1 serving Overnight Soaked Oats (see below)
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 Cup Pumpkin Puree
  • 1 scoop Vanilla Protein Powder
  • Milk
  • Granola

Stir the pumpkin pie spice into the oatmeal. In another bowl, stir the pumpkin and protein powder together. Add a little milk as needed to get it to the consistency you prefer. I like mine really thick so I only added 2  tablespoons. Layer the oatmeal with the pumpkin custard and granola in a mug.

Overnight Oatmeal Base

Pour the hot liquid over the oats, stir and soak overnight in a bowl or jar. Your other option is to pour cold liquid over the oats and microwave for 2 minutes and then refrigerate the mixture overnight. I like both ways. The microwave method makes it creamier without adding anything to it to make it creamier (meaning chia seeds or yogurt).

*Choose gluten free oats to make these gluten free.


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.

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New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

Good, to Go: Meet Our NEW Oatmeal Cups! {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

Have you heard? We now have oatmeal cups! These new cups are nutritious, delicious and oh-so-easy to prepare. Made with a blend of three (yep, THREE) types of whole grain oats, this is not the instant oatmeal you find in so many of the cups available. We’ve blended our gluten free quick oats with our gluten free Scottish oatmeal and gluten free old fashioned rolled oats to create an oatmeal cup that has a bit of bite and texture to it. Then, we’ve added flax and chia seeds to boost the nutrition and topped the whole thing off with a dash of salt.

These are beyond easy to prepare- just a quick minute in the microwave or simply add hot water and let sit for a few minutes. Either option yields a hot, nutritious breakfast in just three minutes. It’s a little embarrassing how quickly everyone at our office has adopted these as their go-to breakfast choice.

New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

We have options for everyone! Want something sweet and reminiscent of childhood? Try either our Maple Brown Sugar or Apple Cinnamon. Want something a bit more sophisticated, try the Blueberry Hazelnut with real dried blueberries and crunchy hazelnuts. Looking for something simple with no sweeteners? Hello, Classic– no sugar, no flavors, just plain oats, flax, chia and salt.

I know some of you are thinking, “Ugh. Why do you market them as gluten free? Oats don’t even have gluten.” Here’s the deal. Yes, oats are inherently gluten free, but most oats are cross contaminated with wheat during the growing process. For our celiac friends, we source high quality gluten free oats to ensure that they can enjoy these cups just like everyone else. You don’t need to be gluten free to enjoy these– there’s nothing missing or removed, we just made sure that there wasn’t anything extra (gluten) added to the mix. To learn more about oats and gluten, check out this post.

New Bob's Red Mill {Gluten Free} Oatmeal Cups! Three types of oats, chia, flax and salt. Available in four flavors- including classic!

Now for the really exciting part! We want to give away 10 20 sets of these cups to our readers. Each set will have one of each flavor cup included in the box. To enter, we’re going to make it so easy for you today, simply tell us which of these four flavors you’re most excited to try in the comments. We’ll pick 10 winners from all who enter by 11:59 pm on 10/30/15.

10/23/15: UPDATE: Because we’ve already received so many entries and it’s only day one, we’re going to give away 20 sets of these cups.

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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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Green Tea Granola + Steeped Giveaway

by Cassidy Stockton in Contests, Recipes

It’s not everyday that a cookbook built around tea comes across our plate. Okay, let’s be honest, it’s never happened. When Annelies Zijderveld, of The Food Poet, reached out about her first book, Steeped, we jumped at the opportunity and we’re so glad we did. Steeped is a lovely book that covers the history and intricacies of tea consumption with recipes to fuel your experimentation. The book is broken out into recipes that are appropriate for Morning tea, Midday Tea, Afternoon Tea, High Tea and Sweet Tea. Steeped has a guide for what should be in your tea cabinet, as well as a section that sorts the recipes according to which type of tea you want to use. Recipes range from beautiful parfaits and smoothies to more complicated breads, muffins and desserts to main dishes, salads and sides- all made and flavored with tea. Many of the recipes are accompanied by beautiful photography and lovely tea-inspired quotes.

Steeped: Recipes Infused with Tea by Annelies Zijderveld

Additionally, Zijderveld recommends whole grain spelt flour for most of her baked goods, which made us swoon with delight. Spelt is an underrated, but incredibly nutritious whole grain flour that mimics wheat flour perfectly. While it is technically a type of wheat, many people with wheat allergies can tolerate spelt. It’s very easy to digest and has a pleasant flavor.

All around, Steeped is a beautiful book. It would be a delightful gift for the tea-lover in your life or a food enthusiast who is looking for their next adventure. We’ve partnered with Andrews McMeel Publishing to giveaway a copy of this lovely book to one lucky winner. We’ll pair a copy of this book with two packages of our spelt flour. If you want to grab a copy for yourself, snag one on Amazon, Barnes and Noble, or visit your local book store. To enter, simply follow the prompts below. We’ll select one winner at random from all who enter by 11:59 pm on 4/19/2015. 

Green Tea Granola from Steeped by Annelies Zijderveld | gluten free adaptable.

Green Tea Granola

Makes 2 quarts

I serve these with lychee chunks, crisp Asian pear, and labneh, with a wake-up grating of fresh ginger to pull it all together. You can make your own labneh, or use store-bought (my favorite brand is Karoun), or Greek yogurt instead.

  • 4 cups rolled oats
  • 2 cups chopped walnuts
  • ¼ cup sesame seeds
  • 4 teaspoons amaranth
  • 2 tablespoons loose or 4 bags (cut open) Dragon Well green tea
  • 6 tablespoons safflower, grapeseed, or other neutral oil
  • 4 tablespoons maple syrup
  • ¼ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 cup golden raisins

Preheat the oven to 275°F. Place a sheet of parchment paper onto an 18-inch sheet pan. Stir together the oats, walnuts, and sesame seeds in a medium bowl.

Heat a small fry pan over medium-high heat until a drop of water sizzles. Pour in ½ teaspoon amaranth, cover, and pop like popcorn for 30 seconds or until popping slows. Listen carefully! Amaranth pops quickly and will burn just as fast. Move the popped amaranth from the pan to the bowl and repeat with the remaining amaranth, ½ teaspoon at a time.

In a small saucepan set over low heat, combine the tea, oil, maple syrup, cardamom, and salt. Stir until heated through and combined. Stir the tea and oil into the oats to coat.

Pour the green tea granola onto the baking sheet, spreading evenly in a single layer. Bake for 32 minutes or until golden brown, stirring three times or every 8 minutes. Cool the granola to harden on the baking sheet and stir in the raisins.

From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing

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Nourish Kitchen + Table’s Baked Oatmeal

by Cassidy Stockton in Gluten Free, Recipes

Baked oatmeal is a wonderfully delicious way to enjoy the benefits of whole grain oats. This version from Nourish Kitchen + Table combines apples, raisins and pecans for a wholesome, satisfying breakfast. We love baked oatmeal because it’s so easy and it makes the creamiest oats. Of course, Nourish Kitchen + Table has to take it up a notch with a scrumptious streusel topping that everyone (even the kids) will enjoy. This is a great breakfast/brunch option when you want to serve a group of folks.

Nourish Kitchen + Table

Not familiar with Nourish Kitchen + Table? Nourish is a seasonally-influenced, locally-inspired takeaway food shop and café in New York City. They offer the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food.

We partnered with Nourish Kitchen + Table to bring you this recipe because they love our oats and we love their commitment to quality food that is both nutritious and delicious. Fingers crossed that they’ll open a new shop here in Portland. You can keep up with them at nourishkitchentable.com, Facebook, Twitter, Pinterest and Instagram (where they post drool-worthy images of their offerings). If you find yourself in the West Village, we encourage you to stop by and fuel yourself with something delicious!

Nourish Kitchen + Table Baked Oatmeal | Bob's Red Mill

Nourish Kitchen + Table’s Baked Oatmeal

Serves 6-8


In a large saucepan, combine first 5 ingredients, oats through apple, and cook over medium-low heat for 7-10 minutes until oats are fully cooked and apples have softened, stirring pecans and raisins in lightly after turning the heat off.

Preheat oven to 350°F.  Spoon oatmeal into a 9×9 or 9×12 baking dish.  Mix streusel ingredients together and sprinkle over oatmeal.  Bake for 20-25 minutes until streusel is golden brown.

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BRM Oatmeal Group Header

Top it Off for National Oatmeal Day

by Cassidy Stockton in Recipes

Everyone knows oatmeal is good for you. We’ve touted its health benefits here and here. We’ve walked through all of the different types and how to make the perfect bowl of steel cut oats. We’ve shared loads of recipes, but today we’re celebrating National Oatmeal Day! We often hear that folks don’t like oatmeal. Well, sure, a gloopy mess of oats is rather unappealing. That’s why we want to remind you that we offer many different types of oats- each one with a unique texture sure that is sure to hit the spot.

20 Ways to Top Your Oatmeal

Take your oatmeal of choice and pick one of these toppings, or try them all, and treat yourself to a delicious breakfast. Some of these toppings might seem absurd and some seem downright unhealthy. Take a step back and open your mind. Forget what you know about oatmeal and think about oats as a canvas for all types of flavors. And remember, we don’t suggest eating The Ice Cream Social every day, but once in a while. A little indulgence is good, after all, you are still eating a bowl of oatmeal.

Check out all of the recipes here and download a handy calendar to keep on the fridge for when you need a little extra inspiration. 

20 Ways to Top Your Oatmeal

The Jet Setter: You’ll be ready to take on any day by topping your oats with a shot of espresso, chocolate covered espresso beans and whipped cream, but you’ll probably want to skip this one for the kiddos.

Peaches and Cream: Turn your oats into a Southern favorite with sliced fresh peaches, heavy cream and toasted pecans.

The Gilgamesh: Take a culinary journey by topping your favorite bowl of oatmeal with pistachios, chopped dates, a drizzle of honey, milk and a dash of cardamom (or cinnamon).

The Alaskan: Try smoked salmon, cream cheese, capers, and fine red onion for a delightful breakfast.

20 Ways to Top Your Oatmeal

Romancing the Bowl: Top your oatmeal with a tablespoon of Nutella® brand hazelnut spread, add some halved strawberries and a dollop of whipped cream to be ultra-decadent.

The Old School: Top your oats with brown sugar, a pat of butter and a sprinkle of salt.

The Truck Stop: You don’t have to be a trucker to eat like one. Top your favorite oatmeal with a fried egg, ham or sausage, shredded cheddar cheese and hot sauce (we like Sriracha).

The Ice Cream Social: For a decadent breakfast (or dessert), add a small scoop of vanilla frozen yogurt, chocolate syrup, whipped cream, chopped peanuts and a maraschino cherry (of course).

20 Ways to Top Your Oatmeal

The Elvis: To your favorite oatmeal, add a tablespoon of Peanut Butter, 1/2 of a sliced banana and two crispy strips of bacon.

The Camper: Smores aren’t reserved for a campfire anymore. Top your hot oats with crumbled graham crackers, chocolate chips and marshmallows.

The Power Lift: Power up for your day with 5 egg whites, steamed spinach and toasted hemp seed

The Texan: Make your oats with a Texan-flair by adding crumbled chorizo, black beans, shredded cheese, salsa, sour cream, a drizzle of BBQ Sauce and top it off with a fried egg.

20 Ways to Top Your Oatmeal

Carrot Cake:  Make your oatmeal reminiscent of carrot cake with shredded carrots, walnuts, raisins and brown sugar.  Top with a scoop of cream cheese frosting, if you have it for a true carrot cake experience.

Doctor’s Orders: Oatmeal topped with blueberries, a big dollop of gut-lovin’ non-fat Greek yogurt, and two tablespoons of ground flaxseed.

Get Your Goat: Goat cheese, sliced pear, walnuts and honey are a decadent and decidedly healthy addition to your favorite oatmeal.

The Crunchy Granola: Start your day off right by topping your oatmeal with chia seed, goji berries and a drizzle of agave nectar.

20 Ways to Top Your Oatmeal

The Hang Loose: Turn your bowl of oats tropical by adding coconut flakes, pineapple chunks and chopped macadamia nuts.

Oat Couture: Make breakfast classy by adding dried cherries, crème fraiche and abalsamic reduction to your favorite bowl of oats.

Thai-Me-Up Oats:  All the flavors you love from Thai food come together for a sweet and spicy breakfast- sprinkle red pepper flakes over a dollop of peanut butter and a healthy helping of shredded coconut.

Oats-Over-Parma: Take a trip to Italy with prosciutto, Parmesan and sun dried tomatoes.

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Chickpea Veggie Soup {OATrageous Oatmeals Giveaway}

by Cassidy Stockton in Gluten Free, Recipes

What’s not to love about a cookbook dedicated to the humble oat? Kathy Hester’s OATrageous Oatmeals offers recipes for using oats in myriad creative ways, like this Chickpea Veggie Soup and Sun-dried Tomato Steel-Cut Oat Risotto. All of the recipes in OATrageous are meatless and contain tips for converting each to gluten free. This book is perfect for just about anyone looking to expand their oat horizons. She has recipes for making vegan sausage crumbles from oats, as well as oat milk and oat yogurt. We had no idea you could do so many things with oats. At Bob’s Red Mill, we thought we’d seen it all from oats, Kathy has proved us wrong and we thank her for it.

OATrageous Oats by Kathy Hester

Today we’re sharing a recipe from Kathy’s book and giving away a copy of this book, along with a variety of our oats to one lucky winner. To enter, simply comment on this post and tell us which type of oatmeal you like best (thick, old fashioned, Scottish, steel cut, etc.). We’ll pick a winner at random from all who enter by 11:59 pm on 10/27/14. If you want to grab a copy for yourself or scope a preview of this book, check out Amazon where you can grab an e-book version for only $8.89.

Chickpea Veggie Soup from OATrageous Oatmeals| Bob's Red Mill gluten-free, vegan

Chickpea Veggie Soup

by Kathy Hester from OATrageous Oatmeals

gluten-free, soy-free, oil-free option*

This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!

Makes 8 servings

  • 2 tablespoons (30 ml) Olive Oil (*use broth or water instead)
  • 1/4 cup (50 g) minced Onion
  • 3 cloves Garlic, minced
  • 1-1/2 cups (270 g) diced Sweet Potato
  • 1 cup (110 g) chopped Carrots
  • 1 can (15 oz [425 g]) Chickpeas
  • 6 cups (1420 ml) Water
  • 1/2 cup (40 g) Steel-Cut Oats (or certified Gluten Free Steel Cut Oats)
  • 4 tablespoons (24 g) Nutritional Yeast, divided
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon ground Rosemary
  • 1-1/2 cups (270 g) chopped Kale or other green like Chard or Collards
  • Salt and Pepper, to taste

Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.

Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.

Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

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Thai Stir-Fried Oats | Bob's Red Mill

Meatless Mondays: Thai Stir-Fried Oats

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe was inspired by a Spar for the Spurtle entry from a few years ago. Who needs white rice when you can have whole grain oats? Trust us, this is an upgrade to normal fried rice. The preparation is so easy for this dish that you’ll have a dinner on the table in less than half an hour. The only hitch is that the oats need to be soaked overnight. If you’ve forgotten this step, but still want to enjoy this exotic dish, simply cook the oats on the stove top for 3-5 minutes. Just long enough to take the edge off of the uncooked oats. This flavorful dish really doesn’t need any accouterments, but if you just can’t help yourself, these vegetable spring rolls will pair very nicely.

Thai Stir-Fried Oats | Bob's Red Mill

Thai Stir-Fried Oats

  • 1-3/4 cups Bob’s Red Mill Steel Cut Oats*
  • 2 Tbsp Vegetable Oil
  • 3 Green Onions, thinly sliced, green and white parts separated
  • 1 medium Bell Pepper, diced
  • 8 oz Shiitake or Button Mushrooms, sliced
  • 3 Tbsp Soy Sauce
  • 1-1/2 Tbsp bottled Thai Green Curry Paste
  • 2 Tbsp Brown Sugar or Date Sugar
  • 2 large Eggs, lightly beaten*
  • 1 cup fresh Pineapple, diced
  • 1/2 cup roasted, lightly salted Cashews, coarsely chopped
  • 1/4 cup Unsweetened Coconut Flakes
  • juice and zest of 2 medium Limes
  • 1/2 cup fresh Cilantro or Mint Leaves (or combination of both), minced, divided

Soak oats overnight in water to cover.

Drain the oats in a fine mesh sieve, pressing out excess water. Set aside.

Heat oil in a  large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.

Add the fish sauce, curry paste, sugar and drained oats to the skillet. Stir-fry 3 minutes.

Push oat mixture to the side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then combine with oat mixture.

Add the pineapple, cashews and coconut. Stir-fry 30 seconds.

Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs. Serve, sprinkled with the remaining herbs.

*To make this dish gluten free, use our gluten free steel cut oats and be sure to use a gluten free soy sauce. To make this entirely vegan, omit eggs or substitute with 1/2 cup drained, soft tofu. 

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Win $5000: Fourth Annual Spar for the Spurtle

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

Spar for the Spurtle | Bob's Red MillDo you have an original recipe that makes use of

Bob’s Red Mill Steel Cut Oats?

Enter your dish in our Spar for the Spurtle Recipe Contest for a chance to win $5000! Once you have perfected your recipe, submit a photo of your finished dish and include the written recipe through the contest tool on our Facebook page. We will select our top three recipes from all who enter by 11:59 pm on August 15th, 2014. We are not asking for videos this year, just a written recipe and photo of the finished dish.

The Prizes:

  • First place (grand prize): $5000 cash
  • Second place: $2500 cash
  • Third place: $1000 cash

A winning dish should take no longer than 30 minutes to prepare and use only two stove-top burners. Originality and flavor will be taken into account for the winning dish.

Be sure to read the official rules and if you need a little added inspiration, check out our Pinterest board for fun ideas.

Visit our Facebook page for more information and to throw your porridge into the ring.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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Bob's Red Mill & Pacific Foods bring you #CeliacBreakfast : a match made in GF/DF heaven.

Celiac Awareness Month with Pacific Foods

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

May is National Celiac Disease Awareness Month and we’ve partnered with our friends at Pacific Foods to help raise awareness and have a little fun in the process. Together, we have created a few fun (and easy!) breakfast ideas that are both gluten free and dairy free to make breakfast a little easier and delicious. Join the fun all week as we share our recipes, give away some wonderful prizes and host a Twitter chat.

Bob's Red Mill & Pacific Foods bring you #CeliacBreakfast : a match made in GF/DF heaven.

Pacific Foods is an Oregon-based company with an extensive non-dairy beverage line, as well as quite a variety of soups, broths, sauces and meals for every occasion. We are excited to be partnering with them on this campaign to show you how easy a GF/DF breakfast can be and give you a chance to win a breakfast prize pack containing:

For more of the nitty-gritty details click here.

Bob's Red Mill & Pacific Foods bring you #CeliacBreakfast : a match made in GF/DF heaven.

There will be EIGHT chances to win over the next few days. Our week kicks off with a Twitter chat tomorrow (5/7) at 11 am PT. We’ll be using #celiacbreakfast and hope you’ll come and share your ideas for a healthy and delicious GF/DF breakfast.  Get inspired with our Pinterest board and end the week armed with breakfast ideas to keep you busy all May!

Want more info? Head over to Pacific Foods and find out all about the products we’re featuring and the fun we have planned!


About The Author
Cassidy Stockton Google: Cassidy Stockton
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