While you are peacefully asleep on Sunday morning, our team will be eagerly awaiting the results of the 2011 Golden Spurtle World Porridge Making Championships. That’s right, this coming Sunday is the 18th Annual Golden Spurtle!

If you recall, we held the Spar for the Spurtle throw down last August to determine our entry into the competition. Our winner was Merry Graham from Newhall, California with her dish— Black Bean Porridge Patties with Black Bean Pico de Gallo.

Right this moment, Merry and a few key Bob’s Red Mill team members are preparing for the competition (ok, so they’re probably asleep right this moment, but they’re prepping in their dreams- we’re sure of it!). While the judges will have to wait to try her savory patties, you can make them at home this weekend.

Crispy on the outside, creamy on the inside, this recipe combines a breakfast staple (oats) with a little Californian flair. Top these with a dollop of Greek yogurt like Merry does or do what we’ve been doing at home and top with a fried egg. I’ve made this recipe so many times since I tried it in August it’s borderline embarrassing. My husband has deemed these “his favorite food” and I  love them for how easy they come together. Unlike our Oregon Orchard Oat Brulee and our Savory Oat Fritters, this recipe is fairly simple and quick to make. To top it off- these can easily be made gluten free and are naturally vegan- though I can promise they lack nothing in flavor and texture!

Be sure to check back and find out how Merry did at the competition. We’ll have a full report on Monday. Spurltes crossed!

Watch Merry’s video to see how these are made.

Black Bean Porridge Patties with Black Bean Pico de Gallo

Ingredients:

• 2/3 cup Bob’s Red Mill Award Winning Steel Cut Oats*
• 1 2/3 cups Water
• 1 Tbsp chopped Garlic
• 3/4 tsp Salt
• 1 (15 oz) can Black Beans, rinse, drained, divided
• 1 tsp Cumin
• 1/8 tsp Crushed Red Pepper
• 1/3 cup minced fresh Cilantro for patties, 1/2 cup chopped Cilantro for pico
• 3/4 tsp Bob’s Red Mill Baking Powder
• 1/3 cup Bob’s Red Mill Oat Flour, additional for forming patties*
• 1/3 cup Grapeseed Oil (or Canola)
• 1 ½ chopped fresh Tomatoes
• 2 Green Onions, chopped, additional for garnish
• 1/2 cup Picante Salsa, medium or mild if preferred
• 2/3 cup Greek Yogurt

Instructions:

In a 4-cup bowl, combine Bob’s Red Mill Steel Cut Oats and 1 2/3 cups water, stir and set aside for three hours. Do not drain water after oaks have soaked. [Alternative non-soak method listed below.]

Pour softened oats and soaking water in a 4-quart or larger saucepan, combine, garlic, water, and salt, cover, and cook on high or medium-high for 9 minutes, stirring 2 or 3 times. Uncover, add 1-cup black beans, cumin, and red pepper, stir constantly and cook 4-minutes.

Pour hot porridge into a large bowl and stir in 1/3-cup cilantro and then add baking powder, stir, add all but about 2-tablespoons of the oat flour until uniform in consistency. Sprinkle a work surface with about 1-tablespoon of remaining oat flour. Form 4 patties by scooping 1/2-cup oat mixture. Sprinkle each mound with about 1-tablespoon of oat flour; press down with the back of a metal spatula and shape with hands.  Use additional oat flour if needed.

In a large non-stick skillet, heat grapeseed oil on high. Fry patties on both sides 5 minutes, adjusting heat between high and medium-high, until patties are brown and crispy. Meanwhile, in a medium bowl toss together remaining black beans, 1/2-cup cilantro, tomatoes, green onions, and picante salsa.

Place Black Bean Porridge Patties on a large serving patter or on individual salad plates. Top patties with Black Bean Pico de Gallo and dollop with Greek yogurt. Sprinkle with cilantro and green onions.  Serves 4

Alternative non-soak method: Combine oats and garlic with 2 2/3 cups water in a 4-quart saucepan, and bring to a boil. Cover, adjust heat to medium and cook for 14 minutes or until water has almost completely absorbed into oats. Uncover, and add black beans, cumin and red pepper, stir constantly and cook 4-minutes. Continue instructions as listed above.

*To make this recipe gluten free, simply use our Gluten Free Steel Cut Oats and our Gluten Free Oat Flour (or other flour of your choice).

Lentils are, by far, my favorite beans. They are really quick to cook and I think they make the best bean burgers! My boys love these burgers more than beef burgers and I have one super picky eater. I use salsa in this recipe so you don’t have to go through the steps of cutting onions or other vegetables. They have a nice firm texture to them and hold up nicely on a salad or a bun. You can freeze them by placing wax paper between the layers so you can take out as many as you need at a time.

Lentil Burgers

Makes 8 burgers

• 1 cup Lentils
• 4 cups Water
• 1-1/2 cups Quick Oats
• 3/4 cup Salsa
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Pepper

Place the lentils in 4 cups water. Bring to a boil. Reduce heat and simmer for 20 minutes or until done. Pour off the excess water. Allow to slightly cool. Next add oats through pepper to the lentils and mix thoroughly. Place in the refrigerator and allow to cool completely. When ready to make, scoop out about 1/2 cup servings, form into a patty and place on a parchment lined baking sheet. Bake at 400 degrees for 45 minutes, flipping after 30 minutes.

Quick bread alternatives were one of the hardest things for us to come up with when my husband was diagnosed with celiac disease. We love toasted bread for sandwiches, so I decided to create a savory waffle for our quick bread needs. These waffles are quick and easy, as well as, full of fiber and whole grain. We love having them with over easy eggs on top or they work perfectly with your favorite sandwich fillings. They also freeze perfectly!

Chickpea Oatmeal Waffles

(makes 1 sandwich)

• 1/4 cup Chickpea Fava Flour (Garbanzo Fava Flour)
• 1/3 cup Oatmeal (I used Quick Cooking)
• 1 Tbsp Flax Seed Meal (plus 3 Tbsp hot Water)
• 1/4 tsp Baking Powder
• 1/4 tspSsalt
• 1/2 hot Water

Seitan makes a great addition to many dishes and pairs well with roasted vegetables.

When Carly told me she was writing a post about Gluten Free Seitan, my interest was immediately piqued. Seitan is usually made with gluten (wheat protein), so I was eager to hear about a way to make it gluten free. Here is her recipe, which looks easy and sounds wonderful. Enjoy!

• 1/4 cup BRM Flaxseed Meal
• 1/2 cup BRM GF Rolled Oats
• 1-15 oz can Chili Beans or Red Beans, drained
• 1 tsp Chipotle Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1 tsp Black Pepper
• 1/4 cup Instant Yeast

Peanut Butter and "Jelly" Oats

We all know that eating a breakfast is important to our health– from aiding in weight loss to helping kids stay energized through school. Yet most of us skip it. I try to eat a balanced breakfast but still find it hard sometimes to make a nutritious meal in the short amount of time I have in the morning. I also get bored with the limited gluten and dairy free breakfast options.

I love overnight oats because they are so simple to prepare and you can change the flavor profile easily with different mix-ins so you’ll never get bored.

If you have kids, turn them into an experiment after dinner. They’ll be so excited to test them in the morning and you’ll be happy to get them a filling breakfast.

Basic Overnight Oats

Adapted from Kath Eats Real Food

Serving size: 1-2

• 1 cup of Bob’s Red Mill Gluten Free Rolled Oats
• 1 ¼ -1 ½ cups of Coconut Milk (use 1 ½ if you like your oats milkier)
• 2 Tbsp Agave Syrup
• 1 tsp Salt

Place oats and coconut milk into a container. Stir, cover and place in refrigerator. Let sit overnight.

Next morning, warm the oats in the microwave for 2 ½ to 3 minutes. Add in mix-ins.

PB&J Oats

Follow the basic overnight oats recipe. Mix in peanut butter and berries for a protein and fiber packed breakfast.

Cinnamon Blueberry Oats

Cinnamon Blueberry Oats

Follow the basic overnight oats recipe. Sprinkle cinnamon and a few blueberries on top. For an extra treat crumble a blueberry muffin into the oats.

Additional Mix-ins

• Fruit – berries, apples, bananas
• Jams or jellies
• Granola
• Trail mix
• Nuts and seeds
• Honey
• Mike’s Hot Honey
• Maple syrup

About Lindsay Spencer

Writer. Foodie. Gluten, dairy and soy free. Growing up in Atlanta, southern food will forever be in my heart. While I might not be able to enjoy certain foods anymore, I have learned to expand my palate with new amazing foods. Follow me on Celiac Eats as I share my journey of finding the joy and togetherness of food.

It was as if I had been whisked away to Scotland! The bagpiper started playing, beginning the processional that led two competitors and I to our cooking stations. I was a stew pot of nerves, excitement, confidence, and giddiness! My time had arrived. Could I make the winning steel cut oat dish? Would my 15 practice sessions before the cook-off give me an edge? Would my extra effort of renting a butane burner which I used during my practice sessions before arriving on Bob’s turf, help me to stay calm if the burners went wacko or failed? Prior to the cook-off, while we were preparing our ingredients, a butane burner caught fire, but I remained calm.

During the cook-off in the middle of frying my black bean patties, my butane burner stopped – but I simply moved it to the next burner. I guess you can say, practice sometimes makes perfect; my Black Bean Porridge Patties were declared the Spurtle champion!

So, let me back up to the beginning of my experience with Bob’s Red Mill Spar for the Spurtle Ultimate Oatmeal Throwdown. I’ve enjoyed Bob’s Red Mill products for 30 years. My children grew up on Bob’s oatmeal and pancake mix, so much so, that my son’s first sentence was, “More….pancakes….please”! So when I heard about the contest, it was a given, and I had to compete.

When I began thinking about my recipe, first I played with titles and thought that ‘Black Bean Porridge Patties’ smoothly rolled off the tongue. After selecting the name, my strategy was to concoct a savory porridge in patty-form!  The patties turned out crisp on the outside and deliciously moist on the inside. I was hooked! I knew the porridge patties were a winner!

When I received a call from Julie at Bob’s Red Mill, announcing that I was a finalist, I spilled forth with way too much enthusiasm and excitement!  She patiently lent a listening ear, as did the judges at the Throwdown, as I bubbled with pride and passion talking about my black bean porridge patties.

I’m still in awe of it all! To become a finalist was exhilarating, and to travel to Portland, Oregon for the cook-off seemed as if I was going home. There was something so familiar in it all!

Many of Bob’s Red Mill’s staff had their hands in the porridge pot, making the cook-off a success.  They were all so kind, helpful, detailed and informative.  When it comes to my first trip to Scotland to compete in the Golden Spurtle World Porridge Making Championship, I sure won’t feel like I’m going home. Yet, I’m confident that the Bob’s Red Mill team will continue to be detailed, kind, and patient with my “spillovers.”

To wrap this blog post up, there is only one thing I’ve done to prepare for my trip to the Golden Spurtle World Porridge Making Championships in Scotland: I purposely didn’t unpack my prized myrtle spurtle from the suitcase!

My apologizes for the delay in announcing our Spar for the Spurtle winner. It’s taken me a few days to organize my thoughts enough to share with you. The event was a resounding success and just about the most fun I’ve ever had at work (with the actual Golden Spurtle winning out). Here’s the deal- it’s hard to recap the whole thing and give you those little details that really made the day. At the end of this post, head over and check out all of our photos. The images convey much more than I can fit into a simple blog post. Props to our very own Julie Garner for the beautiful photography!

On Friday I awoke with the familiar butterflies that signal a day much anticipated. I didn’t have to compete, but was I ever excited about the shindig and also a wee bit nervous about all of the details (would the bagpiper show up on time? would the burners work? would the judges find the store ok?).

Our three contenders kicked off the day with a personal tour with Bob, something few people get to experience and no one ever forgets. I can tell you about our mill history until I’m blue in the face, but it doesn’t compare to hearing the words from Bob himself.  I think they all left a little star struck. I hope it didn’t affect their kitchen skills too much!

The Spar for the Spurtle competition kicked off at 2 pm at our Whole Grain Store and Visitors Center on Friday, August 26th with a beautiful bagpipe procession lead by Maire O’Brien. Matthew Cox, our former World Porridge Champion, and Bob welcomed the relatively small crowd of friends and family that had gathered to watch the festivities.

Celebrity judges Rachel MacRitchie, Leather Storrs and Kim Sunée waited with eager appetites to try these dishes for themselves while our three contenders got every last detail settled before Matthew started the clock. Each contestant had 30 minutes to create their dish from start to finish, making timing the key ingredient to success.

Rachel MacRitchie, Leather Storrs and Kim Sunée

Naturally, the burners that worked fine an hour before the competition were finicky and not holding even temperatures, so we had a few minutes of head scratching and tapping on the burners to get them started again. It’s so hard with this kind of thing. On the one hand, we don’t want any of our contestants to have an unfair advantage. On the other hand, this kind of thing did happen at the real Golden Spurtle and no one was going around handing out extra minutes there.  BUT, since we are stateside, we made up our own rules and got all the burners started prior to starting the clock. That didn’t keep them from hiccuping during the competition, but at some point, you’ve done all you can do.

My memory is a little blurry, but I believe Jim Schafer was done first with his Nutty Coconut Oatmeal and had the advantage (or disadvantage depending on your perspective) to serve first. What I really liked about Jim’s dish beyond the obvious (read: peanut butter and oatmeal) was that he really took to heart each ingredient. He made his own butter folks. You can’t say that about someone very often. He also made his own almond milk and put a lot of thought into which kind of peanuts and peanut butter he used in his recipe. Additionally, he broke plating tradition and served each judge a unique bowl to demonstrate the versatility of his dish. I was impressed.

Nutty Coconut Oatmeal

Rachel was next up with her Gingerbread Oatmeal with fresh custard. I think Rachel deserves a little bonus point for the sheer simplicity of her dish. It was very traditional porridge with gingerbread spices, molasses and fresh custard. Where Jim went elaborate with ingredients, Rachel went simple. To top it off, she had baked tiny gingerbread heart cookies to place on her dish. Double points for cuteness!

Gingerbread Oatmeal

Merry served her Black Bean Porridge Patties last. Of all the recipes that were entered in our competition, this is one that really intrigued me. I love the concept of a breakfast food being used in a new (and savory!) way. Her patties were just so perfect and her pico de gallo looked simple and tasty.

Black Bean Porridge Patties

After the judges had tasted all three dishes, they left and kept us waiting for what felt like forever. They came back and handed Bob the result. He happily announced that Merry Graham was our Spar for the Spurtle winner and would be joining our team in Scotland this October to compete in the Golden Spurtle World Porridge Making Championship. Merry was very excited and simply beaming.

(L to R) Maire O'Brien, Rachel MacRitchie, Leather Storrs, Bob Moore, Merry Graham, Matthew Cox, Kim Sunée

The judges told us they had a very hard time choosing, but ultimately chose her dish for its  taste, creativity, and overall presentation. I was so glad it wasn’t up to me. I think we’d still be there tasting and discussing!

What happens next? Matthew and Merry will train over the phone and work together to get her ready for the Golden Spurtle on October 9th. Merry will be working to get her recipe down to a single burner and learning the ins and outs of making a perfect pot of porridge—all under 30 minutes. We’ll keep you posted on her progress and update you when the competition gets closer.

In the meantime, check out the photos and videos. I’ll be working to get Merry’s recipe along with all of the other amazing recipes that were submitted up here and on our website and will keep you up to date when new recipes are added.

It’s hard to believe, but this coming Friday is the day our Spar for the Spurtle finalists will throw down to see who will represent Bob’s Red Mill in the 2011 Golden Spurtle World Porridge Making Championships.

If you’re around, come on out and join the fun. Here are the stats:

• Where: Bob’s Red Mill Whole Grain Store
• 5000 SE International Way, Milwaukie, OR 97222
• When: Friday August 26th, 2011 at 2:00 pm, though we recommend showing up a bit early to get a good spot to watch.
• What to expect: we’ll have bagpipers making it merry and our finalists will recreate their dishes for our three celebrity judges. The finalists will have to follow the same rules as those in the Golden Spurtle. They’ll have 30 minutes and two butane burners to create their dishes. Our judges will pick the grand prize winner before 3 pm.

Our finalists:

Merry Graham with Black Bean Porridge Patties

Jim Schafer with Nutty Coconut Oatmeal

Rachel Kimbrow with Gingerbread Oatmeal (note: sometimes the sound on this video doesn’t work properly- we’re not sure why, but if it doesn’t work, try refreshing your screen.)

Our celebrity judges:

Leather Storrs – Chef, Noble Rot (and winner on Food Network’s Extreme Chefs)

Kim Sunee – Food & Wine Editor, Organic Gardening (plus former judge on Iron Chef America & author of Trail of Crumbs)

Rachel MacRitchie — Scottish native, wife of the honorary British Consul in Oregon & member (and honorary president) of Daughters of the British Empire in Oregon

Come on out and join the fun! RSVP for kicks on our Facebook event.

Alright, without further ado:

The finalists who will compete in Bob’s Red Mill’s Ultimate Oatmeal Throwdown are:

• Merry Graham from Newhall, California Black Bean Porridge Patties
• Rachel Kimbrow from Portland, Oregon Gingerbread Oatmeal
• Jim Schafer from Kohler, Wisconsin Nutty Coconut Oatmeal

The three finalists were chosen from the nearly 50 home cooks and professional chefs who submitted video recipes that featured Steel Cut Oats. I know the judges had a very hard time making a decision and spent a few hours watching the videos over and over again looking for just the right dish and the right personality. And no, I was (thankfully) not one of the judges. You guys know me- I would have flown out all 50 entrants and met them all face to face… then where would we be?

Now, the finalists will be flown to Portland where they will compete in a live cook-off on Friday, August 26. The finalists will prepare their recipes from scratch in front of an audience at Bob’s Red Mill’s Whole Grain Store. The grand-prize winner will be selected by a panel of celebrity judges (we’ll tell you who soon) and will travel to Scotland to compete in the Golden Spurtle World Porridge Making Championship.

So how did the judges select the winners? I know some folks will be wondering why the video with the most votes didn’t win. This is what I have heard from the judges themselves.

A variety of criteria was used to select the finalists, including site visitors’ votes, use of Steel Cut Oats as a featured ingredient, ability to appeal to the Scottish judges’ taste-palates and whether the recipes could be prepared in the competition’s allotted 30-minute time frame. On top of that, they took into account how the person handled themselves. It’s a lot of pressure to be under during the Golden Spurtle- you have cameras and microphones in your face during your 30 minutes.

Congratulations to the finalists! I cannot wait to see these dishes being created! We will be working to get all of the recipes from all of the videos on our website soon, there are so many delicious uses for steel cut oats (again, see why I’m not a judge??)!  In the meantime, check out the winning videos and the rest of the great entries at www.sparforthespurtle.com.

I will also be posting more info about the Portland cook-off in the next few days so you can come out, if you’re around and watch the fun for yourself.

Cheers!

Submissions for Spar for the Spurtle have been rolling in all week. We can hardly believe how many we’ve gotten and how many are superb! I’m having my usual problem of wanting to award prizes to everyone. I never thought I would be that person- the one who wants to give a ribbon to every kid who participates, but I am and I do! I just think everyone really put forth a good effort and deserves some superior recognition.

First things first: SUBMISSION DEADLINE HAS BEEN EXTENDED TO 11:59 PM ON 08/07! That means, if you haven’t had a chance to do so, but still want to enter- you can.

I’ve talked to a bunch of you individually, but I want to address some of the common concerns here:

1. I’m camera shy: I would guess this applies to a lot of us. Even with a photographer husband, I don’t like my photo taken any more than the next gal and I absolutely loathe being in videos. Here is how one person very cleverly made a video without showing themselves.

2. I don’t own a video camera: True, not all of us have smart phones and digital cameras with video capabilities. I bet you know someone who does though. Again, check out the above video. This one doesn’t even use video- but makes a video out of stills. Additionally, it doesn’t have to be fancy. We just want to see that you do indeed have a recipe.

3. What can be done ahead versus needs to be done during the 30 minutes? Basically, a lot can be done ahead. Truly, the main thing that cannot be done ahead is the actual cooking of oats. They can, however, be soaked overnight prior to the competition. You can heat liquids to boiling, prep all additional ingredients and walk into the competition ready to assemble everything but the oats.

4. Can I use additional appliances? No, you get two hot burners and that’s it. We know a few of the videos use an oven and those were created prior to the realization that we hadn’t explicitly put it in the rules that you cannot use anything additional. While the rules for the Golden Spurtle do not say you cannot use additional appliances, we’ve learned from experience that they do not like it and you may be disqualified. On top of that, we learned the hard way last year that American appliances don’t work so great in Europe- even with electrical converters.

NOW FOR THE FUN BIT-

The bit that takes very little effort on your part. We need help picking some winners for the Portland heat. Here’s what you do: Visit http://www.sparforthespurtle.com/watch.php and select videos to watch. Then, if you like it- click on “like.” You can vote for as many as you want. Winners are not solely based on the amount of “likes” a video gets, but it’s definitely going to be taken into account.

To help induce you to vote, I’m giving away three spurtle kits (steel cut oats + a spurtle). To be entered all you need to do is go vote and come back here and post in the comments that you voted and who you voted for. You don’t have to list them all, but list at least one. I’ll pick 3 winners from all who comment by 11:59 pm on Sunday, July 31st.