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Winning a Trip to Scotland Has Never Been So Easy

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

The clock is ticking and the deadline for entering Spar for the Spurtle is looming! You have until July 22nd, 2013 to submit your video for a chance to win a trip to Scotland. It’s so easy to enter, here’s what you need to do:

  1. Think up what you imagine is the very best dish using oatmeal ever. Need inspiration? Check our our Pinterest board.
  2. Visit SparfortheSpurtle.com to read the rules of entry. Here, I’ll boil it down for you. The video has to be less than 3 minutes long. The recipe has to be cooked and completed in under 30 minutes, using no more than two burners (no oven and no extra appliances). You have to use steel cut oats. That’s about the gist of it.
  3. Shoot a video. It doesn’t have to be fancy and it doesn’t have to use state-of-the-art equipment. You can use your smart phone or any thing that shoots digital video. It just has to be under 3 minutes and give us some idea of your dish.
  4. Submit your entry on the Spar for the Spurtle site.

SparSpurtle_Logotype

See? Easy! Here’s just some of what you could win…

  • A trip to Portland to tour Bob’s Red Mill, meet Bob and compete for a crowd of adoring fans and three celebrity judges
  • An all-expenses paid trip for TWO to Scotland
  • $2500 cash
  • Bragging rights as winner of the American heat for the Golden Spurtle World Porridge Competition

Not to mention that you could end up being the World Porridge Champion. Last year, our Spar for the Spurtle Winner, Laurie Figone won the Specialty category and took home an awesome trophy.

So what have you got to lose?

Still not sure? Check out this year’s competition so far.

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Cassidy Stockton Google: Cassidy Stockton
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Oatmeal Cinnamon Pancakes2

Guest Post: Oatmeal Cinnamon Pancakes with Applesauce (Gluten & Dairy Free)

by Guest in Featured Articles, Gluten Free, Recipes

Oatmeal Cinnamon Pancakes

With the official start to summer just around the corner, I’m spending this month celebrating one of my favorite warm weather activities, camping!

I’m so happy to be here on Bob’s Red Mill Blog to share the first of two gluten free camping recipes with you. The inspiration for these pancakes came from one of the simplest camping breakfasts I can think of; instant oatmeal and my favorite flavor is apple cinnamon. These pancakes are a version of that basic oatmeal dish, but they are guaranteed to make you so much happier than a bowl of instant oatmeal after your first night of sleeping in the tent.

Oatmeal Cinnamon Pancake Camping

There are lots of different ways to go camping, but by far the most approachable version to get started with is car camping. So I’ve crafted this recipe to be a good fit for that kind of adventure. You can bring all the supplies you think you might need and fill a cooler with ice to keep things like the eggs cool. To make these pancakes here’s a quick checklist of supplies I brought on our recent car camping trip to Spencer Spit State Park on Lopez, Island:

Camp Kitchen Supplies for Pancakes:

  • Spork (or a whisk if you want to be fancy)
  • Medium Bowl
  • 2 cup Measuring Cup
  • Two Burner Propane Stove
  • 8 inch Non-Stick Frying Pan
  • Silicone Spatula

Oatmeal Cinnamon Pancakes with Applesauce

Oatmeal Cinnamon Pancakes Ingredients

Ingredients

Make: Before You Leave

  1. Pulse the rolled oats in a food processor for about 30 seconds until the oats are broken down to about a ¼ of their original size.
  2. In a medium bowl, combine the oats and the rest of the dry ingredients.
  3. Whisk together to combine and store in a zip lock bag or other airtight container.

Make: At Camp

  1. In a medium bowl, whisk together the non-dairy milk, oil, and eggs.
  2. Add the mixture of dry ingredients and stir until combined and smooth.
  3. Heat a tablespoon of coconut oil in a pan on medium heat.
  4. Pour about a ¼ cup of batter in the pan and cook until the edges begin to firm and bubbles pop on the wet side of the pancake, then flip and cook until firm.
  5. Repeat until all of the batter is used up. Adding more coconut oil if the pancakes start to stick to the pan.
  6. Serve with applesauce on top.

Makes about 8-10 medium sized pancakes.

Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures and inspire others to go new places and try new things. You can find additional gluten free recipes and stories about her adventures on her blog, Gluten Free Travelette.

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Oatmeal

The Oatmeal Compendium

by Cassidy Stockton in Featured Articles, Whole Grains 101

Oats come in such a dizzying array of cuts and rolls, it’s easy to get lost and confused. I mean, what IS the difference between Scottish and Steel Cut Oats? What is an oat GROAT? and What makes the Gluten Free oats different from regular oats? Wonder no more, here is a comprehensive breakdown on oats.

Generally speaking, we’re going to start with the least processed and go towards the most processed oat product. I’m going to leave oat flour out of this conversation, since most folks don’t eat it as a cereal. Other items that I won’t be covering are granola and muesli. We’re talking just plain oats, folks.

Oat Groats: Quite simply, groat is the old Scottish word for the entire oat kernel minus the husk. These are the basis of every oat product that follows. You can take a groat and cook it like a chewy hot cereal or turn it into a luscious pilaf. Oats are high in soluble fiber, making them creamy when cooked.

Steel Cut Oats: Steel cut oats are whole oat groats that have been cut into two or three pieces. That’s it. They take longer to cook than a rolled oat, but have a wonderful chewiness that often surprises folks who have sworn off oatmeal. This is not gruel. We can’t tell you how many times we’ve heard stories of people converted to oatmeal after a lifetime of hating it. Our steel cut oats won the Golden Spurtle in the 2009 World Porridge Championships in Carrbridge, Scotland, earning them the title of World’s Best Oats.

Bob's Red Mill Steel Cut Oats

Quick-Cooking Steel Cut Oats: These are steel cut oats that have had some pieces rolled flat. They are a hybrid between rolled and steel cut oats, giving them the chewiness of a steel cut oat while cooking a bit more quickly than traditional steel cut oats.

Scottish Oats: Scottish oats are made in true Scottish style- we take whole oat groats and mill them on our stone mills. This produces a creamy, fine oatmeal that is closer to what we think of as porridge. Scottish oats cook up quickly and are a great addition to baked goods. Try our recipe for Scottish Oatcakes— one of Bob’s all-time favorite snacks.

Rolled Oats: From Extra Thick to Instant, rolled oats are whole oat groats that have been steamed and flattened (or rolled) to varying thicknesses. In order of the thickest to thinnest, the order goes Extra Thick, Old Fashioned Regular, Quick Cooking and Instant. Extra thick and old fashioned taste best when cooked on the stove top, quick and instant can be ready in a matter of minutes when combined with boiling water or cooked in the microwave.

The Oatmeal Compendium: Bob's Red Mill

Gluten Free Oats: The main thing that makes gluten free oats special is the way they are grown and handled. Our Gluten Free Rolled Oats are made from oats grown by farmers who know and care about growing oats that are free from gluten. Each farm delivery is sampled and tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities. Finally, the oats are packaged in our 100% gluten free facility and tested for gluten again to ensure their purity. We offer these as Old Fashioned, Steel Cut, Extra Thick and Quick Cooking.

Oat Bran: Finally, the most processed oat product we offer, but one that is incredibly nutritious and versatile—Oat Bran. Unlike wheat bran, oat bran offers some of the bran and the germ. It can be cooked like a hot cereal or added to baked goods to add the wonderful nuttiness of oats and boost the fiber content. Oat bran is incredibly high in fiber and a good source of protein.

No matter what preparation you choose, oats are an incredibly nutritious food that can be served sweet or savory for breakfast, lunch and dinner. Browse our extensive collection of recipes for turning this staple grain into culinary masterpieces or simple comfort food.

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Cassidy Stockton Google: Cassidy Stockton
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Bob Feature

Perfect Steel Cut Oats

by Cassidy Stockton in Featured Articles, Whole Grains 101

Bob tells us all about steel cut oats and shows us how to magically make more time in the day.

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Cassidy Stockton Google: Cassidy Stockton
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Spar1

Win a trip to Scotland + $2500

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

All it takes is a little creativity and a video camera and you, too, can enter Spar for the Spurtle. We’re not looking for a fancy high-budget video, any old smart phone will do. What we are looking for, however, is a creative dish using Steel Cut Oats. Whether it’s just a fancy version of your morning routine or a whole new culinary enterprise, show us what you’ve done and you might just win yourself a trip to Scotland for two and $2500 cash! You have until 7/22 to submit a video, so get cracking!Spar for the Spurtle

Check out videos from last year for some confidence building- if they can do it, so can you!

Here are some really fun ideas that might just spark your creative bug. Find these and more on our Spar for the Spurtle Inspiration Pinterest Board.

Finally, visit the Golden Spurtle website and see what past participants have made.

 

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Cassidy Stockton Google: Cassidy Stockton
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Win a Trip to Scotland: Spar for the Spurtle!

by Cassidy Stockton in Contests, Golden Spurtle

Get your spurtles ready, it’s time for the Third Annual Spar for the Spurtle American Porridge Making Championship!

Entering is easy — simply submit a short video demonstrating how to make your recipe and submit it via our entry page. Deadline to enter is July 22nd, 2013. Once we’ve reviewed the videos and selected the finalists, we’ll fly three lucky cooks to Portland, Oregon, to compete in a live cook-off. The cook-off winner scores the grand prize — $2500 cash and an all-expenses-paid adventure to Scotland to represent Bob’s Red Mill at the Golden Spurtle World Porridge Making Championship on Saturday, October 5th, 2013!

Be sure to read all the details, including the official rules on the About page, and if you need a little added inspiration, check out the videos. When you’ve done so, you’ll be ready to kick up your kilts and Spar for the Spurtle!

Visit Spar for the Spurtle for more information and to throw your porridge into the ring for a chance to spar for the spurtle!

Spar for the SpurtlePrizes

Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:

  • Roundtrip airfare to Portland, Oregon
  • Three-nights’ accommodations at a downtown Portland hotel
  • A tour of Bob’s Red Mill led by company founder Bob Moore
  • A gift basket filled with Bob’s Red Mill products and merchandise
  • $100 Bob’s Red Mill Gift Card
  • A spot in the live cook-off for a chance at the Grand Prize
  • $100 for cook-off supplies

The winner of the live cook-off will receive the Grand Prize, which includes the following:

  • Round-trip airfare for two to Scotland to represent the Bob’s Red Mill team at the 20th annual Golden Spurtle World Porridge Making Championship in October 2013
  • Two nights’ accommodations in Edinburg, three nights’ accommodations in Carrbridge (for two)
  • Rail transportation between Edinburgh and Carrbridge (for two)
  • $2500 cash

Recipe Requirements

If you have an original recipe that makes use of Bob’s Red Mill Steel Cut Oats that you think could contend for the title, simply make a short (less than three-minute) video detailing the recipe and how to make the dish.

Recipe Tips   

Flavor Matters

In case you didn’t know, flavor will rule the day. Judges will be looking for a dish that blends ingredients harmoniously and can be prepared in 30 minutes or less. They’ll also have on eye on flavors that have universal appeal and make oats really shine. Dishes can be sweet or savory, but steel cut oats should be the star of your dish.

Looks Matter

When it comes to porridge, taste is paramount. But how it looks is important, too. Get creative with your video and plating, with hundreds of entries, something that stands out will get the judges attention. Judges will be looking for something with flair to bring to Scotland.

Time Matters

Get creative, but know that the winning dish will need to be cooked on the stovetop using only two burners and able to be created from start to finish within 30 minutes. Oats may be soaked or toasted prior to the start of the 30 minutes, but they cannot be cooked in any way. Other ingredients can be prepped (sliced, diced, candied) and ready to go before the clock starts ticking.

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Cassidy Stockton Google: Cassidy Stockton
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Easter Brunch Inspiration

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Who doesn’t love a good brunch? Easter and Mother’s Day are classic brunch holidays, but you could really put together a brunch any time and people would enjoy it. Easter seems like a wonderful reason to break out of the mold and try something new. We’ve pulled together some of our favorite brunch recipes to inspire you. These are all delicious, fairly easy to prepare and make use of whole grains. Cheers!

Lemon Blueberry CakeLemon Blueberry Coffee Cake (GF) from the Queen of Quinoa, Alyssa Rimmer

Caramelized Banana & Chia Pancakes

Caramelized Banana & Chia Pancakes

Raspberry Oatmeal Dumplings

Raspberry Oatmeal Dumplings

sweet potato kale black bean breakfast pizza

Sweet Potato, Kale and Black Bean Breakfast Pizza (GF) from Cara Lyons of Cara’s Cravings

Chocolate Cherry Scones

Chocolate Cherry Scones from Diane of Created by Diane

Whole Grain Cornbread Quiche

Whole Grain Cornbread Quiche from Julia of The Roasted Root

CouscousBreakfastPilaf

Vanilla Berry Whole Wheat Couscous Breakfast Pilaf from Faith of An Edible Mosaic

Sesame Ginger Spelt Waffles - Lorna Sass

Sesame Ginger Spelt Waffles from Lorna Sass

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instant2

Say Goodbye to Instant Oat Packets!

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

I admit it, I’ve bought instant oatmeal packets. Shhh, don’t tell Bob, he’d be so disappointed in me. They’re hard to resist. I love oatmeal and I’m always pressed for time in the morning. The packets are so EASY and already portioned for me. They’re also expensive and filled with weird flavors and sugar (even the ‘healthy’ versions).  On top of that, Bob’s Red Mill doesn’t make any.

Not only was I spending more than I wanted, I was buying oats that weren’t our superior oats and I was getting extra sugar and gross chemicals in the mix. I started thinking about it and a brilliant (well, pretty obvious and basic) idea occurred to me. Why don’ t I make my own instant oat “packets?” I didn’t want to waste plastic baggies making “packets” and I didn’t really want to use instant oats. I whipped out a plastic container and filled it with what I wanted in a packet—quick oats, flaxseed meal, chopped walnuts and wheat germ—voila! an “instant” oat breakfast was mine! I threw a quarter cup measuring cup in the container and I was set! I keep the container in my desk, along with a bowl. Each morning, I scoop out 1/2 cup of oats and add 1 cup of hot water from the hot water spigot on our water cooler, let stand for a few minutes and I’m off and charging with a health, easy breakfast. quick oats, quick cooking oats, oatmeal packet

To make your own, you’ll need:

Mix and match, but be sure not to add more than your container can hold.

  • 1/2 cup Flaxseed Meal
  • 1/2 cup Wheat Germ
  • 1 cup chopped Nuts
  • 1/2 cup Hemp Seeds
  • 1/2 cup Chia Seeds
  • 1/2 cup Wheat Bran
  • 1/2 cup Rice Bran
  • 1/2 cup Oat Bran
  • 1 cup Sunflower Seeds
  • 1/2 cup Pumpkin Seeds
  • 1 cup Almond Meal
  • 1 cup dried Fruit
  • 1 cup Shredded Coconut
  • 1 Tbsp Cinnamon or other spices

Mix to combine and you’re all set. This lasts me about 2 weeks. Because you will probably use it within a month, you do not need to worry about refrigerating the flaxseed meal and other normally perishable ingredients.

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Does Laurie Figone's Italian Pinhead Torta have what it takes to win? We certainly think so.

Golden Spurtle 2012: Wish them luck!

by Cassidy Stockton in Featured Articles, Golden Spurtle

In just a few short days, the Bob’s Red Mill team and Spar for the Spurtle winner Laurie Figone will embark on their journey to Carrbridge, Scotland to compete in the 19th Annual Golden Spurtle World Porridge Championship. This year, Laurie will compete with her Italian Pinhead Torta and our steel cut oats against 14 other oat connoisseurs to see if she can bring home an award in one of the three categories (heck, maybe she can bring home all three!).

Does Laurie Figone’s Italian Pinhead Torta have what it takes to win? We certainly think so.

Yes, you read that right, this year, unlike previous years, there will be not two categories, but three! Laurie will cook traditional porridge using our steel cut oats, water and salt in the Traditional category for a chance to take home the Golden Spurtle, the same award we secured in 2009. She’ll also pit her amazing Italian Pinhead Torta against all sorts of other culinary creations in the Specialty category. The third category, People’s Choice, is new this year and will allow three spectators to collaborate with the three official judges to select an additional specialty dish winner. You can view past winners and other specialty recipes that have competed at the Golden Spurtle here.

Wish Laurie luck in the comments.

The competition takes place on October 6th, this year and our team couldn’t be more excited. We’d like them to know just how excited we are for them- help us wish them luck in the comments. We’ll have a full recap after the competition. Check our Facebook page and Twitter feed to keep up to date on how the competition went.

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Cassidy Stockton Google: Cassidy Stockton
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Meatless Mondays: Raspberry Oatmeal Dumplings

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

This recipe comes from Kerri Willoughby, a finalist in our 2012 Spar for the Spurtle. These oatmeal dumplings make a special treat for a cool, Autumn morning and would also be a fabulous dessert served with ice cream. They come together easily, but give the effect of something that took hours to prepare. To make this gluten free, simply replace the steel cut oats and thick rolled oats with our gluten free versions and use our GF Biscuit Mix in place of the Buttermilk Biscuit Mix.

Like Kerri’s video entry, this dish was fabulous- check out her video here. Cheers!

Raspberry Oatmeal Dumplings

In a heavy bottom stock pot, combine and bring to medium simmer:

  • 2 (12 oz.) packages of frozen Raspberries
  • 1-½ cups of Sugar
  • 1-½ cups of Liquid (Juice, Lemonade, Water, Red Wine, whatever strikes your fancy)
  • 1 Tbsp Vanilla Extract

In a medium mixing bowl, gently stir together:

Drop the mixture by large tablespoons into the simmering raspberry liquid allowing room in between each.  Cover; bring to an easy boil for 7 minutes.  Turn off heat and allow to cool slightly.  Remove lid and allow to rest for 10 minutes.

Serve dumplings warm with ice cream or freshly whipped cream, fresh raspberries, mint, oat granola (recipe follows), and cinnamon garnish.

OPTIONAL:  For a delicious granola crunchy topping, combine:

Toast in a DRY heavy skillet until light brown.

Add:

  • 2 Tbsp Butter
  • ½ cup Molasses

Cook until it begins to get sticky, and then turn off heat.  Serve hot or room temp.

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Cassidy Stockton Google: Cassidy Stockton
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