National Oatmeal Cookie Day // Bob's Red Mill

National Oatmeal Cookie Day is April 30th!

by Lindsey Duncan in Gluten Free, Recipes

Get excited…National Oatmeal Cookie Day is tomorrow! We know what you’re thinking, and we’ll admit that the origin of the day is a bit of a mystery to us too. But, hey, it doesn’t take much for us to get in the baking mood around here so let’s celebrate! How about baking up one of the recipes below and sharing the treats with friends and family tomorrow in the spirit of the day?

We love The Best Gluten-free Oatmeal Cookies from Texanerin Baking which call for coconut oil in place of butter for a chewier cookie, making these treats not only gluten free, but dairy free to boot!

You’ll find the Oregon Trail Cookie recipe on our Whole Wheat Flour package. This twist on traditional oatmeal cookies features pumpkin seeds, flaxseeds, and tart cranberries instead of raisins. They are wholesome, unique, and delicious!

National Oatmeal Cookie Day // Bob's Red Mill

Not feeling cookies but still looking for something to fuel your day? Try out Oatmeal Cookie Smoothie, featuring our new Chai Nutritional Booster! With protein, fiber, chia seeds, and probiotics, this smoothie is a quick and easy meal on the go.

National Oatmeal Cookie Day // Bob's Red Mill

Whichever cookie recipe you choose to bake for National Oatmeal Cookie Day, you will surely need a bag of the world’s best oats from Bob’s Red Mill! Shop our oats now. Happy baking!

 

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Lindsey Duncan Google: Lindsey Duncan
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If you are looking to get out of the norm for breakfast and try something a little savory and spicy then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop.  It’s easy to make, packed with flavor and loaded with nutrients, good carbs and protein to get you off on the right foot. // @BobsRedMill and @ChefBillyParisi

Savor Your Oats: 10 Savory Oatmeal Ideas

by Cassidy Stockton in Recipes

The first time I heard the words “savory” and “oatmeal” together, I cringed (as you may have done when reading this). It sounded awful. Who in their right mind would combine oatmeal, a creamy canvas for brown sugar and butter, with cheese or fried eggs or *gasp* bacon? Turns out, a lot of people and for good reason. After all, if you remove your preconceived notions for what oatmeal represents and look at it as just another grain, it’s an incredibly versatile, nutritious whole grain. Besides, not everyone likes a sweet breakfast.

If you are looking to get out of the norm for breakfast and try something a little savory and spicy then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop.  It’s easy to make, packed with flavor and loaded with nutrients, good carbs and protein to get you off on the right foot. // @BobsRedMill and @ChefBillyParisi

Oats are, as we know, extremely good for you. They’re high in fiber, deliver a nice protein package, are easy to digest and are pretty allergen-friendly (assuming you’re not allergic to oats, that is). If you can think beyond brown sugar, oats are a perfect grain to use in a risotto (oats-otto?), replace corn grits and use in place of barley in soups. They’re light on flavor and, if you buy the right variety, are extremely creamy in slow cooking applications. You probably don’t want to use rolled oats to try a risotto, but steel cut oats are a delightful alternative to white rice.

Thai Stir-Fried Oats | Bob's Red Mill

We’ve gathered up some of our favorite savory oat recipes for you to try. If you still can’t hack the idea of savory oatmeal, try one of these for lunch or dinner as a jumping off point. If you just want to start somewhere simple, try adding some cheddar cheese to your oats and topping with a fried egg. It’s divine!

  1. Asian Style Steel Cut Oats with Fried Egg and Sriracha (pictured above)
  2. Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette from An Edible Mosaic
  3. Savory Steel Cut Oats from Cookie and Kate (a guide to making savory oats with what you have in the fridge)
  4. Savory Oats with Kale, Mushroom and Walnuts from Pamela Salzman
  5. Carrot and Leek Steel Cut Oat Risotto from Bran Appetit
  6. Savory Baked Oatmeal Skillet from Reclaiming Provincal
  7. Creole Oatmeal with Grilled Prawns from A Bachelor and His Grill
  8. Thai Stir Fried Oats (pictured above)
  9. Savory Oatmeal with Poached Egg and Hollandaise Sauce from What Should I Eat for Breakfast Today
  10. Savory Oatmeal with Cheddar and Fried Egg from Healthy Nibbles and Bits
About The Author
Cassidy Stockton Google: Cassidy Stockton
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If you are looking to get out of the norm for breakfast and try something a little savory and spicy then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop.  It’s easy to make, packed with flavor and loaded with nutrients, good carbs and protein to get you off on the right foot. // @BobsRedMill and @ChefBillyParisi

Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha

by Billy Parisi in Recipes

Our family has really made a strong push to eat breakfast every single morning.  We’ve found that it really does make a huge difference in how we act, perform at work, and our attitudes towards one another.  They always say breakfast is the most important meal of the day, but you have to be mindful of what you’re putting in your body every morning.  Even as a chef I run out of ideas and before you know it we’re back to cereal again, it’s so frustrating.  If it were up to me I’d be eating salmon lox and a bagel, but I’m pretty sure my wife and daughter would toss that straight out the window…  Ahhh the finer things in life.

 If you are looking to get out of the norm for breakfast and try something a little savory and spicy then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop. It’s easy to make, packed with flavor and loaded with nutrients, good carbs and protein to get you off on the right foot. // @BobsRedMill and @ChefBillyParisi

In addition to ensuring we get some form of protein in the morning it’s also incredibly important for us to get some good carbs so we have some energy.  To help us not go back to sugary cereals we have been so impressed with the amazing hot, and cold, cereals that Bob’s Red Mill® offers.  We are huge fans of the muesli cereal.  It’s loaded with grains, raisins, oats, seriously it’s a winner.  We also make a ton of oatmeal in our house, and while oatmeal is just oatmeal unless you add some tasty ingredients it still starts with the oats.  Ever since I read this article in men’s health about steel cut oats, which was what Ryan Reynolds likes to eat (yes I have a man crush don’t judge!) I became a fan.  They tasty almost meatier and seem richer in oat flavor and more filling.

 If you are looking to get out of the norm for breakfast and try something a little savory and spicy then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop. It’s easy to make, packed with flavor and loaded with nutrients, good carbs and protein to get you off on the right foot. // @BobsRedMill and @ChefBillyParisi

Because I already did Oatmeal 9 ways, I wanted to try something a little more savory so I made this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha.  I started by roasting up some fresh chopped ginger and garlic just until brown in some sesame oil and then I added in the Bob’s Red Mill Steel Cut Oats.  I sort of toasted them up and cooked them for a few minutes in the pot before I added in chicken stock.  Yes, I said chicken stock.  I decided at this point I wanted to make these oats risotto style so I added in a cup of chicken stock at a time until all of the liquid was soaked up.  If you never have “risottoed” anything it’s a process of constantly stirring while adding liquid to rice, or in my case steel cut oats, using a wooden spoon. You don’t really have to use a wooden spoon, but if you don’t you may have a few Italians yell at you.

 If you are looking to get out of the norm for breakfast and try something a little savory and spicy then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop. It’s easy to make, packed with flavor and loaded with nutrients, good carbs and protein to get you off on the right foot. // @BobsRedMill and @ChefBillyParisi

I finished off the oats with a bit of cream cheese and honey to help provide some body and a little more flavor.  The honey is used to help offset some of the heat from the Sriracha on top of the egg.  It’s all about balance of flavors my friends!  I topped off the oatmeal with some sliced green onions, fresh cilantro leaves and a lemon wedge just in case things get way to spicy for you.  If you are looking to get out of the norm for breakfast and try something a little savory and spicy then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop.  It’s easy to make, packed with flavor and loaded with nutrients, good carbs and protein to get you off on the right foot.

If you are looking to get out of the norm for breakfast and try something a little savory and spicy then this Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha is your next stop. It’s easy to make, packed with flavor and loaded with nutrients, good carbs and protein to get you off on the right foot. // @BobsRedMill and @ChefBillyParisi

Asian Style Steel Cut Oats Recipe with a Fried Egg and Sriracha

  • 1 tablespoon of Sesame Oil
  • 1 teaspoon of finely minced fresh Ginger
  • 1 teaspoon of finely minced fresh Garlic
  • 2 cups of Bob’s Red Mill Steel Cut Oats*
  • 32 ounces of Chicken Stock**
  • 2 tablespoons of Cream Cheese
  • 1 tablespoon of Honey
  • 4 fried or poached Eggs to desired doneness
  • Sriracha for garnish
  • 1 tablespoon each of sliced Green Onions and fresh Cilantro Leaves for garnish
  • 4 Lemon wedges for garnish
  • Kosher Salt and fresh Cracked Pepper to taste

Serves 4

Procedures:

  1. Add the sesame oil to a medium size pot on medium-high heat and cook the ginger and garlic until lightly browned, about 2 to 3 minutes.
  2. Next ad in the oats and toast for a further 2 to 3 minutes.
  3. Constantly stirring add in 1 to 1 ½ cups of chicken stock at a time until the liquid is absorbed before adding more. This process will take about 20 minutes.
  4. Once the oats are cooked stir in the cream cheese, honey, salt and pepper and keep warm.
  5. Pour some of the cooked oats into a bowl and add 1 egg, some Sriracha sauce, sliced green onions, cilantro leaves and a lemon wedge. Serve hot.

*Use gluten free steel cut oats to make this recipe gluten free.
*Use vegetable stock to make this recipe vegetarian.

Chef Billy Parisi // billyparisi.comHello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

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Billy Parisi Google: Billy Parisi
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Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

Gluten and Dairy Free Oatmeal Cream Pies

by Sarena Shasteen in Gluten Free, Recipes

Have you ever read the ingredient list of some of your favorite childhood treats? Honestly, it can be quite horrifying and I’m sometimes thankful that we can’t eat these things because it forces me to come up with my own versions using real food. I will admit that these childhood memories of our favorite delectable treats can be extraordinarily hard to recreate. Let’s just say that a box of oatmeal cream pies may have been purchased, sniffed and squeezed to get as close as we could to the real deal without actually eating any of them.

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

To say this has been a labor of love would be a massive understatement. After five attempts, 10 sticks of butter and more cups of sugar than I care to admit, I have come up with my best version of the classic oatmeal cream pie. Sadly for the boys’ friends at school, the trials are over in this recipe development adventure down memory lane. I have had an army of gluten eating taste testers giving me feedback on every batch of cookie I made. The great thing in developing so many batches of cookies, there wasn’t a bad cookie among them. Every batch was a keeper recipe, though the last one was the one we all decided was the closest. Thank goodness because I am so ready to bake something different!

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. While the ingredient list is long, they are easy to make and worth the few extra minutes in the kitchen. These are better the next day so the filling has time to soften up the cookies and it allows the flavors to really come together. Seeing how overjoyed my guys were eating these made me so incredibly happy! I hope your family enjoys these as much as we do!

Gluten Free and Dairy Free Oatmeal Cream Pies: These cookies are chewy, gooey and so delicious with oatmeal molasses spicy goodness. // @bobsredmill

Gluten and Dairy Free Oatmeal Cream Pies

makes about 25 sandwich cookies

  • 1-3/4 cup Bob’s Red Mill Gluten Free 1 – 1 Flour
  • 1 cup Bob’s Red Mill Gluten Free Quick Oatmeal, processed slightly to make a coarse meal
  • 3 Tbsp Cornstarch
  • 1-1/2 tsp Baking Powder
  • 1 tsp Cocoa Powder
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/2 cup Butter or Stick Butter Alternative, melted
  • 1/4 cup Coconut Oil, melted
  • 1 cup Light Brown Sugar
  • 1/2 cup Sugar
  • 1/2 cup Raisins, processed to form a puree
  • 2 Tbsp Molasses
  • 2 Eggs
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Vanilla

Cream Filling

Preheat oven to 350°. Line baking sheet with parchment paper.

In a bowl, combine the flour through cinnamon. Stir and set aside.

In the bowl of a stand mixer, combine the butter, coconut oil, both sugars, raisin puree and molasses. Mix until well combined. Next add the eggs, vinegar and vanilla to the sugar mixture. After blended well, add the flour mixture to the mixer and mix just until everything is combined. Using a medium cookie scoop (about 2 Tbsp worth), scoop cookie dough onto the parchment lined baking sheet. I could fit 8 on a pan. Make sure you have enough space between the cookies as they do spread to a flat cookie. Bake 13 minutes. Watch them because they need to be soft baked. Allow to cool on the baking sheet while the next batch bakes and then transfer to a wire rack to cool completely.

While the cookies are baking, combine the flour and milk for the frosting in a pot. Heat over medium heat stirring constantly and allow to thicken. The mixture cooks in about 5 to 10 minutes to form a thick paste. Allow this mixture to cool completely. In your stand mixer, combine the butter and sugar; whip until light and fluffy. Next add the flour mixture, marshmallow fluff and vanilla to the butter mixture. Whip until well combined and fluffy. Frost cooled cookies and sandwich together to form the cream pies. Store in an airtight container.

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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Sarena Shasteen Google: Sarena Shasteen
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This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Green Oatmeal Cookie Smoothie

by Sarena Shasteen in Gluten Free, Recipes

Sludge, pond scum, slime…the looks of the green smoothie may not be so appealing, but the taste and health benefits definitely are!

I know offering up a recipe for a green smoothie this time this of year makes me an incredible cliche, but hear me out. I, in fact, am not a huge fan of smoothies. I know, shocking! The healthy eating freak that I am, does not drink green juices all day long. I’m the girl that loves texture when it comes to food, so I will be the one over on the couch loudly crunching my celery while you are trying to watch a movie in peace. Now my husband, he is the smoothie lover. He hates taking the time to eat a salad. He says it’s too much chewing. That doesn’t even register with me. If I’m being honest, which I make a point of doing, these recipes are not totally mine. They are, in fact, my husband’s. I always talk about food with him (and the boys) since they are the guinea pigs for my culinary creations. I figure that’s fair, right?

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

I had a desperate moment one day where I had to work late at an event and needed something easy to “eat” while in front of people. I get hungry (at scheduled times like a two year old) and working through a meal time does not go over well when you have to be pleasant. I happened to have not planned well and called my amazing husband for some help. He was happy to jump on this task since he had tried for some time to get me to try his green smoothies. I did have parameters, though, and that was slightly worrisome for him. I told him that it had to have protein and it needed to be something that would stick to my ribs, but not heavy on the fat (meaning I didn’t want a bunch of nut butters in there to make it too high calorie as a lot of smoothies can be). He got a little scared, but then he got excited to create for me…something that he had really been enjoying and I always shied away from.

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

This smoothie is nothing short of amazing! It actually tastes like an oatmeal cookie! The texture from the oats makes it thick and hearty like your drinking a milkshake. I wanted to lick the bottom of the container when I was done. It was THAT good! I highly recommend drinking this from a straw so you can get all the goodness from the bottom of the container and you won’t be left with green stuff in your teeth.

What I really love about this is that it’s so incredibly good for you. Even my boys love it! If you are like my better half and can’t seem to find the time to eat all the fruits and veggies you need to in a day, definitely start giving the green smoothies a try. You can’t taste the spinach at all and the health benefits, vitamins and nutrition are so incredible amazing for you! Vitamins, minerals, protein, omegas and fiber all in a delicious, easy to drink on the go smoothie!

Before we get into the smoothie recipe, let’s talk about the muesli mix we put together.  This is another one of my husband’s tasty creations. We keep this on hand to either eat as a cold soaked cereal, a warm winter breakfast or to throw into our smoothies. It’s nice to have it all mixed together to just scoop and not have to measure ingredients every time.

This is a two part recipe so let’s start with step one…the muesli mixtureThis Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Protein Muesli Mix

Combine all the ingredients and store in an airtight container. This is perfect soaked overnight in the fridge with your favorite milk (we love vanilla almond milk) or it also works well to heat with milk and serve warm with a drizzle of honey.

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Green Oatmeal Cookie Smoothie

  • 1 Large Apple
  • 130 grams Spinach or 2 large handfuls
  • 1 cup Protein Muesli Mix
  • 1 to 1-1/2 cups Vanilla Almond Milk
  • 1/4 tsp cinnamon

Combine all the ingredients in a high powered blender and blend according to your manufacturer’s specifications. Enjoy!

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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Sarena Shasteen Google: Sarena Shasteen
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Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

by Billy Parisi in Recipes

So I experimented with something the other week by using the peel in some banana muffins, and I was immediately blown away at how delicious the flavor was. The banana was so intense and came through beautifully that from now on when I make banana bread, muffins, or even a shake I’m thinking the peel has to be apart of it. All you do is pop your wet ingredients into a blender along with the banana, ends removed of course, and puree until smooth.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

When I made these Multi-Seed Banana Muffins with Maple and Honey I wanted to be a little more health conscious so I did away with butter and sugar and replaced them with maple syrup and coconut oil. We’ve tried to set a few 2016 resolutions and one of them is limiting our sugar intake. The late Chef Homaro Cantu told me that since sugar is relatively new to human civilization, about 300 years, the body still has not figured out a way to regulate it. However, things like honey, maple and agave have been around for thousands of years and the the body over that time now knows how to process them. True or not, I don’t know, but the more research I find the more sugar can cause problems when not eaten in moderation. That seems to be the case with a lot of things, when you exceed moderation is when the problems start.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

To pile on some more vitamins and nutrients into these muffins, I made a pepita, chia seed, flax seed and oat streusel to go on top. With Bob’s Red Mill® amazing seed selection it made these muffins really easy to make, and with superb ingredients and flavor. What a great way to start the new year, with something delicious and that is all natural.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

Makes 12 muffins

For the Muffins:

For the Topping:

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Procedures:

  1. Preheat the oven to 350°.
  2. In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon and salt and set aside.
  3. Next, add the bananas, eggs, yogurt, coconut oil and maple syrup to a blender and puree on high speed until smooth.
  4. Combine the wet and dry ingredients until combined and set aside.
  5. For the topping combine the seeds, oats, flour and honey in a separate medium size bowl and combine using a spoon. Note: it will be sticky.
  6. Divide the batter into a 12 count muffin tin lined with parchment molds and top off with the multi-seed honey topping evenly.
  7. Bake the muffins in the oven at 350° for 25 to 30 minutes or until they are lightly browned on top and firm.
  8. Cool to room temperature before serving.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill


Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!  Chef Billy Parisi // billyparisi.com

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

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Billy Parisi Google: Billy Parisi
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Baked Pear Oatmeal is a whole grain breakfast perfect for keeping your resolutions on track. // Bob's Red Mill // gluten free, dairy free adaptable

Baked Pear Oatmeal

by Cassidy Stockton in Recipes

It’s January 4th. Did you make a resolution a few days ago to eat better or healthier or try to lose some weight? You don’t have to be shy, the New York Times reports that about 40-50% of Americans make a resolution and the number one resolution is related to health and weight loss. It makes sense, really. We just spent the last two months from Halloween to New Year’s Day indulging in sweets and decadent foods, it’s only natural that we want to bounce back. I don’t know about you, but my body is positively screaming for something nutritious by the time Christmas has wrapped.

This recipe is a perfect way to fuel your body and keep those healthy resolutions. Baked oatmeal is easy to make and can be adapted to suit many different tastes and dietary needs. You can reduce the sugar in this recipe or replace it with your favorite sweetener to make it a touch healthier. Add flaxseed meal to boost the fiber and try mixing it up with different fruits and nuts. Need it to be gluten free? Simply swap out the old fashioned oats for our gluten free tested version and make sure to read the label on your vanilla. Need it to be free from dairy? Use your favorite non-dairy butter replacement or try it with coconut oil. Baked Pear Oatmeal is a whole grain breakfast perfect for keeping your resolutions on track. // Bob's Red Mill // gluten free, dairy free adaptable

Baked Pear Oatmeal

Servings: 8

Prep Time: 15 minutes | Cook Time: 40 – 50 minutes | Passive Time: 5 minutes

Ingredients

  • 2 cup Old Fashioned Rolled Oats
  • 1 tsp  Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp  ground Cinnamon
  • 1/4 tsp ground Ginger
  • 1/4 tsp ground Nutmeg
  • 3 cups Water or Milk, Pear Juice, or Apple Juice
  • 2  Eggs
  • 1/2 cup Brown Sugar
  • 1/4 cup Butter melted and cooled
  • 1 tsp Vanilla Extract
  • 2 cup chopped fresh Pears (about 2 whole)

Instructions

Preheat oven to 350°F. Butter a 9×9-inch baking dish and set aside.

In a small bowl, combine rolled oats, baking powder, salt, and spices. Set aside.

In a large bowl, whisk together water (or milk or juice), eggs, brown sugar, melted and cooled butter, and vanilla extract. Add oat mixture to the wet ingredients and mix to combine. Fold in chopped pears.

Transfer mixture to the prepared baking dish and bake until set, about 40 – 50 minutes. Let cool about 5 minutes before serving.

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Cassidy Stockton Google: Cassidy Stockton
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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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Sarena Shasteen Google: Sarena Shasteen
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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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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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