Meatless Mondays: Caledonian Dolmades

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This fun twist on traditional dolmades wraps blanched kale leaves around our steel cut oats flavored with dried cherries and pistachios for a delicious appetizer or on-the-go snack. A Spar for the Spurtle finalist, Camilla Saulsbury, author of Power Hungry, says these are perfect for toting along on your next hiking adventure or fueling up before a big ride. For a delicious Mediterranean dinner, pair these with a Greek salad, fresh hummus, warm pita bread and a bowl full of assorted olives.

Caledonian Dolmades

Caledonian Dolmades

Camilla Saulsbury

This recipe can easily be made gluten free by using our gluten free steel cut oats. Make it vegan by using a non-dairy yogurt or skipping the sauce altogether. 

Makes 20 dolmades

  • 1-3/4 cups Steel-Cut Oats, soaked overnight in cold water, drained
  • 4 Tbsp Olive Oil or Virgin Coconut Oil, divided use
  • 1-1/4 cups chopped Scallions
  • 1 Tbsp minced fresh Ginger
  • 2-1/4 tsp ground Cumin
  • 1 tsp ground Cardamom
  • 1 cup dried Tart Cherries, chopped
  • 2 tsp Garlic Salt (preferably organic), divided use
  • 1/2 tsp freshly cracked Pepper
  • 3/4 cup roasted, lightly salted Pistachios, chopped
  • 3/4 cup packed fresh Mint Leaves, chopped, divided use
  • Grated zest and juice of 4 medium Limes (or Lemons), divided use
  • 20 large Kale leaves, tough stem trimmed off, blanched (see tip)
  • 2/3 cup plain Yogurt
  • 1/4 cup well-stirred Tahini
  1. Drain the oats. Reserve 3/4 cup of the soaking liquid.
  2. Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the scallions, ginger, cumin and cardamom; stir-fry 1 minute.  Add the drained oats, cherries, reserved liquid, 1-1/2 teaspoons of the garlic salt, and pepper to skillet; stir-fry 5 to 6 minutes until liquid is absorbed.
  3. Remove skillet from heat and stir in pistachios, all but 2 tbsp of the mint, lime zest, and all but 2 tbsp of the lime juice.
  4. To make the rolls, place the kale leaf veined side down, and put a heaping spoonful the filling in the middle. Fold the leaf from the bottom over the filling. Tuck one side of the leaf over (the other side will remain open). Roll the leaf into a tight roll, and press slightly to seal the top of the leaf to the roll. Place on a serving platter, with the top of the leaf tucked down. Repeat with remaining rolls; lightly brush with remaining olive oil.
  5. In a small bowl, whisk the tahini and yogurt with the reserved lime juice and garlic salt; thin with 2 to 3 tablespoons of water until smooth.
  6. Serve the dolmades with the tahini-yogurt sauce!

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
BRM Oatmeal Group Header

20 Stellar Ways to Top Your Oatmeal {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes, Whole Grains 101

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 this is the first time we’ve really delved into how to make oatmeal really special for you and your family. 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 a balsamic 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.

WIN IT! We want to give five lucky folks a chance to try all five of these oatmeal varieties. To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select five winners at random from all who enter by 11:59 pm on 10/14/13.
a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

2013 Golden Spurtle Recap

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

The 20th annual Golden Spurtle World Porridge Making Championship took place this past Saturday in Carrbridge, Scotland. While our Spar for the Spurtle Champion, Paula Todora did not win, our team did have a lot of fun. And that, folks, is what it’s all about. Here are some of the wonderful photos we received at the home office. Enjoy!


Read more about who did win at the Golden Spurtle here.

See all of our photos here. 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
brm 3

Cooking Whole Grains in Your Sleep {Guest Post}

by Guest in Featured Articles, Recipes, Whole Grains 101

Not everyone—in fact, few—may think about whole grains as nostalgic comfort food, but I do. I grew up in the San Francisco Bay Area with parents who loved to cook delicious, all natural meals with ingredients from our local Co-op and garden, and whole grains featured prominently in our family meals.

While I thought we were simply eating delicious dishes, Mom and Dad had ulterior motives, namely, making sure that my brother and sister and I had all of the strength and energy we needed to fuel us through our various sports, school and extracurricular activities. Hearty grains—in breads, cereals, salads, soups and more—laid the perfect foundation for the stamina we needed.

Now, as a busy working mother, endurance athlete, fitness instructor, and cookbook author, I need more strength and endurance than ever, and my favorite comfort grains continue to serve me well. Whether it’s steel cut oats, millet, bulgur, quinoa or amaranth, whole grains contain the fiber, minerals, phytonutrients and vitamins I need for maximizing my speed and endurance, stabilizing my blood sugar, and repairing my muscles after a grueling training session.

Thermos Oatmeal 2

As if that weren’t enough, my big quinoa salads and barley soups also prevent the release of the cortisol hormone, which contributes to fatigue and poor mood, bone health, athletic performance and ligament health.

The only downside (if you can call it that) to many of my favorite grains is that they can take a while to prepare. But I am happy to share my solution, one that I am certain you will use as often as I do once you try it: I make my whole grains in my sleep. Overnight. In my handy little thermos.

I wish I could claim ownership of this nifty technique, but many of my backpacker friends knew all about it long before they shared it with me. You don’t need a hiking trip or a backpack, to likewise hijack this method for preparing grains, just a well-insulated thermos, some boiling water, and your favorite grains.

Thermos Oatmeal

It’s as easy as this:

Step 1: Place your favorite Bob’s Red Mill dry grains into a thermos with a tight-fitting lid (preferably vacuum seal). About 1/4 cup to 1/3 cup is perfect for an individual portion.

With the exception of wheat berries and kamut (see note), you can use almost any grain you like, including farro, steel-cut oats, quinoa, amaranth, pearl barley, you name it. (Note: kamut and wheat berries will still work, but you will need to soak them overnight before using the thermos method).

Step 2: Add a pinch of salt (optional, but really brings out the flavor of the grains).

Step 3: Add boiling water to the thermos. Use the water-to-grains ratio specified on the package to determine how much to add. For example, if using 1/4 cup dry quinoa, add 1/2 cup boiling water.

Step 4: Seal the lid and swish the contents around a bit.

Step 5: Go to sleep!

Thermos Oatmeal with Goji and Chia

In the morning, unscrew the lid and enjoy your perfectly cooked grains!

I like just about any grain with a splash of milk (dairy or non-dairy) and a drizzle of maple syrup or honey, but sometimes I like to jazz things up with some dried fruit, chia seeds and nuts, too.

There’s no need to limit this method for breakfast: stir in some black beans and salsa, or leftover chicken and some jarred pesto for an instant lunch to go (already in the thermos!) Alternatively, set up your grains and boiling water (or boiling broth) in the morning and return to cooked grains after work (perfect for a salad, side dish, or stir-fry).

Enjoy! You’ll be jumping and leaping for joy with all of your added energy!

Camilla Saulsbury is a wife, mom, bestselling cookbook author, blogger, recipe developer, fitness expert and endurance athlete. Her culinary focus is translating food and flavor trends into fast, fresh, whole foods-based recipes that deliver deliciousness and energy in equal measure. Visit to read more from Camilla. 

About The Author
Guest Google: Guest
Share this article:
Scottish Haggis Serving For A Burns Night Dinner Against A Royal Stuart Tartan

Meatless Mondays: Vegan Haggis

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

In honor of this weekend’s Golden Spurtle World Porridge Championship, we’re having a little Scottish fun around here. A customer from across the pond shared this recipe with us and we’ve been saving it for a special occasion. I’m not sure if there is a dish that is less vegetarian-friendly than haggis (well, maybe turducken). While haggis certainly has its devotees, most people (even the meat eaters) in the States are not that interested in what the Scots call a delicacy. This vegan version takes some of the wonderful flavors used in haggis to create a savory dish perfect for any fall gathering. This would be a pretty fun dish to serve at Thanksgiving. Be forewarned, we have not actually made this dish, but are sharing it because it is fun. If you’re not sure about this, check out another version from Bonzai Aphrodite.

We wish Paula Todora, our reigning Spar for the Spurtle champion, the best of luck as she competes on Saturday on the world stage. Check out her winning Steel Your Heart Away Eggrolls here

Vegan Haggis

Vegan Haggis
Contributed by Gill Newstead

[Note: this recipe is in metric units, use a kitchen scale to measure your ingredients.]

  • 3 oz Rolled Oats
  • 4 oz Steel Cut Oats
  • 4 oz mixed Chopped Nuts
  • 3 oz Margarine
  • 14 oz mixed Vegetables (carrot, onion, turnip, mushroom)
  • 400 gram can Beans (black, butter, haricot are good, drained)
  • 4 oz Vegetarian Suet*
  • 3 tsp Yeast Extract
  • 1 glug (or more) Whisky
  • 2 tsp freshly ground Black Pepper
  • Juice 1/2 Lemon (or 1 Lime)
  • 3 tsp of dried mixed Herbs
  • Soy Sauce to taste

Preheat oven to 350°F. Melt half the margarine in large saucepan. Add oats, oatmeal and nuts and cook for 3 minutes or so until toasty. Put in bowl. Chop carrot, mushrooms, turnip, onion and kidney beans finely in a food processor. Melt rest of margarine, add chopped veg, and cook for another 5 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes. Check for seasoning and adjust with soy sauce. Pack mixture into 1lb loaf tin. Cook, covered for about an hour.

Serve sliced with neeps (turnips), tatties (potatoes), vegetarian gravy etc… and more whisky…

*I don’t even know where you find vegetarian suet, but Amazon has it! You can also replace vegetarian suet with vegetable shortening.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Power Hungry: Get Up and Goji Bars {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

I love when the universe comes together at just the precise moment and allows something to work out beautifully. That happened recently to me with Camilla Saulsbury. I met Camilla, who writes the blog Power Hungry, at BlogHer Food last June. She was very excited about her new book, Power Hungry: The Ultimate Energy Bar Cookbook. We talked for a bit and I became excited about her book, too. Plus, I managed to convince her to enter Spar for the Spurtle and she did. Not only did she enter, she was selected to be a finalist with her recipe for Caledonian Dolmades (which we’ll be sharing very soon). While she was here, she kindly gave me a copy of her new book. One thing lead to another and here I am to share a recipe and give away three copies of the book just in time for October Unprocessed. How perfect is that?

Power Hungry

You guys, this book is awesome. It is brimming with recipes for making your own wholesome energy bars with unprocessed ingredients. A few recipes incorporate protein powder, which, if you’re following October Unprocessed, can just be skipped for the month. Unlike store-bought energy bars, each bar, ball and cookie uses wholesome ingredients like whole grain oats, nuts, dried fruit and incorporates power foods like goji berries, chia seed, quinoa and flax while leaving out all that extra junk. Camilla is a phD-toting fitness trainer, endurance athlete and mom who knows all about how to fuel up for your next run, race or ride. These bars are perfect for tossing in your backpack for your next hike or packing in your child’s lunch.

With over 150 variations on granola bars, power bars, and gels- yep, even gels- Power Hungry is just the book to inspire you to make some great DIY choices about your snacks. I’m keeping a list of the recipes I’m trying soon- Quinoa Chia Apricot Bars, Greek Yogurt Muesli Bars, Green Tea and Ginger Bars, Dark Chocolate Peanut Butter Protein Bars… I won’t list off the ENTIRE book here, but you get my drift. There are a lot of really amazing sounding recipes. Power Hungry also gives you good background information about the ingredients in the bars and has a whole section of recipes for recreating your favorite packaged bars.


Camilla Saulsbury (L) with fellow Spar for the Spurtle finalists, Carl Youngmann and Paula Todora

Camilla has offered us three copies of Power Hungry to give away. With each book, we will include a package of chia seeds, flaxseed meal and hemp seeds so you’re ready to rock and roll when you receive the book. Follow the directions below to enter. If you have any issues getting the app to work, please contact me in the comments and we’ll figure it out. Contest ends 10/4 at 12:01 am PST and is open to US and Canadian residents only.

Get Up and Goji Bars


From POWER HUNGRY by Camilla V. Saulsbury

Those who know and love me will tell you I am very frugal (except they would likely select a less flattering adjective). I prefer to say that I am careful with my spending, especially when it comes to food shopping. I tell you this because I am not the person at the health food store throwing every new superfood into my hand-basket with nary a thought of price; rather, I’m the woman making a beeline to the bulk goods and comparing the price per ounce on every item. So when I do recommend a particular superfood-splurge, it’s because I think it’s truly worth it. Case in point, goji berries. Goji berries are bright orange-red berries that come from a shrub that’s native to China and they have a unique taste akin to dried cherries and cranberries. A lot of nutrition gets packed into a single berry, including powerful antioxidants, 18 different amino acids, and up to 21 trace minerals, including zinc, iron, copper, and calcium.


  • 1 cup packed pitted, soft Dates
  • 1 cup Warm Water
  • 1/3 cup natural, unsweetened raw Nut or Seed Butter (e.g., peanut, cashew, or sunflower)
  • 1/2 teaspoon ground Cardamom
  • 1 2/3 cups Old-Fashioned or Quick-Cooking Rolled Oats
  • 2/3 cup dried Goji Berries, dried Cherries, or dried Cranberries, finely chopped
  • 1/2 cup raw Cashews, chopped
  • 1/2 cup unsweetened Flake or Shredded Coconut
  • 1/3 cup Chia Seeds or Poppy Seeds
  • 2 Tbsp Flaxseed Meal

1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.

2. Combine the dates and warm water in a small bowl. Let stand for 5 to 10 minutes until fruit is soft (time will vary according to the dryness of the dates). Drain and pat dry with paper towels.

3. Place the dates, nut or seed butter, and cardamom in a food processor and process until the mixture forms a thick paste; transfer to a large mixing bowl.

4. To the date mixture, add the oats, goji berries, cashews, coconut, chia seeds, and flaxseed meal; stir until well mixed (mixture will be very stiff).

5. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Refrigerate for at least 1 hour.

6. Using the liner, lift the mixture from the pan and transfer to a cutting board. Uncover and cut into 16 bars.


—Use raw, dehydrated coconut if following a strictly raw diet; if not, feel free to use regular unsweetened flake or shredded coconut and any variety—including roasted— of natural, unsweetened nut or seed butter.

—Cardamom adds an exotic flavor to these bars, but you can skip it if it’s not already in your pantry. Consider adding an equal amount of ground ginger in its place.


Tightly wrap the bars individually in plastic wrap. ROOM TEMP: 2 days REFRIGERATOR: 1 week FREEZER: 3 months in airtight container; thaw 1 hour.

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Spar for the Spurtle Winner Paula Todora!

by Cassidy Stockton in Featured Articles, Golden Spurtle, Recipes

Paula Todora: Spar for the Spurtle Winner

We are thrilled to announce Paula Todora as our Spar for the Winner! Paula wowed the judges with her Steel Your Heart Away Eggrolls. Her eggrolls are filled with steel cut oats, apples, walnuts, raisins and apple pie spices, then rolled in a wrapper and deep fried to crispy golden deliciousness. These would make a wonderful appetizer or dessert. You could also eat them for a very decadent breakfast. Congratulations Paula!

Steel Your Heart Away Eggrolls

Steel Your Heart Away Eggrolls

  • 1 ½ quarts Peanut Oil
  • 1 cup Bob’s Red Mill Steel Cut Oats
  • 1 cup Unsweetened Coconut Milk
  • ¾ cup Water
  • 2 large Granny Smith Apples
  • Juice of 1 Lemon
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cloves
  • 3/4 cup Light Brown Sugar, packed
  • 2 Tbsp Pure Maple Syrup
  • ¼  tsp Sea Salt
  • 1/2 cup coarsely chopped Walnuts
  • 1/2 cup Golden Raisins
  • 12 Eggroll Wrappers
  • ¼ cup Powdered Sugar

Soak oats in coconut milk and water in refrigerator overnight.  Heat peanut oil in wok or large pot to 350 degrees, using a thermometer.  Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.

In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup.  Bring to a boil, stirring, add salt and reduce heat to medium.  Cook 10 minutes, uncovered,  stirring occasionally.

Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally.  When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.

With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides.  Pull up bottom corner and snuggly cover filling.  Bring each side corner over, and pat edges of remaining top corner with water.  Roll to seal, making sure the end is tucked under.  Repeat for remaining egg rolls.

Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy.  Drain well on paper towels.  Repeat with remaining egg rolls.  When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar.  Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired.  Makes 12

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Spar for the Spurtle Cook-off Tomorrow!

by Cassidy Stockton in Featured Articles, Golden Spurtle

Don’t forget to come on out for the Third Annual Spar for the Spurtle Cook-off tomorrow. 

What: Watch our three Spar for the Spurtle finalists battle it out in our very own kitchen ‘stadium’ to see who will represent Bob’s Red Mill in the Golden Spurtle World Porridge Championship in Scotland this October

When: August 16th, 2013 from 2 pm to 3 pm

Where: Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222

Reasons why you should come: 

  1. It’s better than sitting behind your desk.
  2. It’s certainly more fun than watching soap operas.
  3. It’s free.
  4. It’s something entertaining that you can do with your kids.
  5. There will be a bagpiper and a banjo player.
  6. Bob will be there and he loves meeting people.
  7. You might get to taste some of the dishes.
  8. You can stock up on Bob’s Red Mill ingredients from our bulk bins while you’re here.
  9. We have A/C.
  10. How many times in your life can you say that you watched someone use a spurtle? I thought so. One more item checked off your bucket list.
  11. It makes a great story.

Some come on out tomorrow and enjoy the festivities!


About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Win it: Spar for the Spurtle + Mad Hungry Giveaway

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

One of our judges for the Spar for the Spurtle cook off is Lucinda Scala Quinn, creative genius behind Mad Hungry. She has written five cookbooks, including two Mad Hungry cookbooks, writes the Mad Hungry blog, hosts Mad Hungry TV and even has a weekly SiriusXM radio show. Lucinda is also the Executive Director of Food and Entertaining for Martha Stewart Living. On top of that, she’s a mom to three boys, a full-time job that never ends, no matter what their age. Lucinda has made it her mission to bring back the family meal, which is something we can really get behind. She’s a busy gal, to say the least. Yet she has somehow found time in her very full life to create her own Mad Hungry spurtle.Lucinda Scala Quinn

The Mad Hungry spurtle is not your average spurtle, either. These spurtles are made from bamboo, which helps keep the microbes at bay, and they have a more evolved shape. These spurtles are not the dowel-like traditional Scottish spurtles, but a perfect marriage between a spurtle and a spatula. Everyone at our office agreed that it would be much easier to taste your oatmeal from one of these beauties. The same rules apply, though—always, ALWAYS stir your oats clockwise. No one needs those pesky bad spirits stirred into their oats.

We are thrilled to be welcoming Lucinda to Bob’s Red Mill for Spar for the Spurtle. To share our excitement with you, we’re teaming up with the Mad Hungry folks to offer you a stellar prize package for five, yep FIVE, lucky winners.

Mad Hungry + Bob's Red Mill GiveawayEach prize pack will contain a copy of Lucinda’s cookbooks- Mad Hungry: Feeding Men and Boys and Mad Hungry Cravings, a Mad Hungry spurtle and a package of our favorite oats—two packages of Steel Cut Oats, a package of Scottish Oatmeal and a package of Old Fashioned Rolled Oats. (We will be more than happy to accommodate gluten free winners with gluten free oats.) To enter, follow the prompts below (be sure to check out the required comment question under “Leave a Blog Post Comment”). We’ll pick five winners at random from all who enter by 12:01 am on August 16th, 2013. Contest is limited to US and Canada residents 18 and over (official rules in the app below).

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:

Spar for the Spurtle Cook-off

by Cassidy Stockton in Featured Articles, Golden Spurtle

It’s that time again! Time to watch our three Spar for the Spurtle finalists battle it out for our celebrity judges to see who will win the all-expenses paid trip to Scotland in October to compete in the Golden Spurtle World Porridge Championships. Come join the fun at the Bob’s Red Mill Whole Grain Store on August 16th, starting at 2 pm and enjoy some good, old-fashioned [free] hoopla!

Our celebrity judges include:


Kim Suneé, author of Trail of Crumbs

Chef Vitaly Paley of Paley’s Place and Imperial

Lucinda Scala Quinn, Executive Editor of Food and Entertaining for Martha Stewart Living and Mad Hungry.

We’ll have a bag piper and a very special guest, Peter McKee who will perform The Spurtle Song.

Look, I even planned the day for you. At 10:00 am, come out to Bob’s Red Mill World Headquarters for a tour with our stellar tour guides Christie and Valerie. Then, head over to the Bob’s Red Mill Whole Grain Store for lunch on our patio and enjoy the festivities that begin at 2 pm.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
map & directions

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: