Here are three oat-based recipes from Sonya Dagovitz, Farm Aid’s Culinary Director.
Did you know that US farmers are growing more oats as an important rotational crop, helping to bring crop diversity to their farms and increasing soil health? Both results are essential to creating more resilient and regenerative farms.
When you purchase oats, consider purchasing USDA organic certified, as some studies have shown that organic oats are more nutritionally dense and have less glyphosate contamination than conventional oats.
Using up our pantry items in recipes like these is simply good home economics. Granola especially can use up any seeds, nuts, dried fruits, and light oils. Even if there’s a tiny bit left…you’ll wind up with a nice breakfast and no wasted food dollars. Enjoy the recipes!
Monk fruit sweetener became popular during the recent paleo fad. It’s zero: calories, carbs, glycemic making it a wonderful sweetening substitute for a diabetic. I’ve been playing with monk fruit sweetener recipes for two years. This cookie recipe took quite a few tries, but I think it worked out well!
Recipe will yield 12-15 cookies.
1 ½ cup organic rolled oats
1 cup organic pastry wheat (or wheat free) flour
1 tsp. baking soda
¼ tsp. sea salt
1 tsp. cinnamon
¼ tsp. freshly grated nutmeg
1 stick (8 Tbs.) organic salt-free butter, dairy or non-dairy, at room temperature
¾ cups monk fruit sweetener*
1 large egg
⅓ cup organic agave syrup
1 tsp. vanilla
½ cup raisins
½ cup chopped nuts
* if you don’t have a dietary concern, you could substitute an equal amount of raw or turbinado sugar for the monk fruit sweetener
Preheat oven to 375°
Combine dry ingredients: organic rolled oats, flour, baking soda, sea salt, cinnamon, and fresh nutmeg in a large mixing bowl. Stir with a fork. Set aside.
Using a hand or stand mixer cream butter and monk fruit sugar until well blended. Add the egg, agave syrup, and vanilla, stirring after each addition.
Make a well in the dry ingredients and pour all of the butter mixture into the well. Using a large rubber spatula cut the wet mixture into the dry until all is incorporated, scraping the sides for any flour bits.
Add raisins & chopped nuts and fold into cookie dough, which will look sturdy and chunky.
Place on very lightly greased cookie sheet in rounded tablespoon. Press down gently with a fork, no more than halfway. Bake 12-15 minutes until edges are browned.
Cool and enjoy!
Make a fabulous breakfast the night before. Easy, nutritious, portable!
½ cup organic rolled oats
½ cup milk, non-dairy milk or juice (such as apple, peach, apricot)
1 tsp. chia seeds
¼ tsp. vanilla
½ cup blueberries or favorite fruit
⅓ cup yogurt (regular or non dairy)
1 heaping Tbs. chopped nuts
½ tsp. cinnamon
½ of a banana, sliced
Optional toppings: honey, maple syrup or agave (to taste)
In a glass pint jar (wide mouth is best):
Combine rolled oats with your favorite milk or juice, stir in chia seeds and vanilla.
Let rest for a few minutes.
Layer on: ½ cup berries.
Layer on: ⅓ cup yogurt.
Top with: Chopped nuts, cinnamon, sliced banana.
Sweeten to taste.
Cover the jar and place in refrigerator overnight.
Most Basic Granola
Anyone can make a batch of granola! Use what is already in your pantry. Be creative: add, subtract, EAT & be well!
2 ½ cup organic rolled oats
1 cup sliced almonds
1 cup pumpkin seeds
½ cup organic coconut oil (or light oil)
½ cup maple syrup
1 Tbs. cinnamon
½ tsp. sea salt
1 cup raisins or dried fruit
Preheat the oven to 300°
In a large bowl combine rolled oats, sliced almonds, and pumpkins seed. Set aside.
In a small bowl whisk together oil and maple syrup. Pour mixture in small bowl over combination in large bowl. Toss until all is coated.
Place all onto a cookie sheet that has been line with parchment paper. Sprinkle cinnamon and salt on top and bake for 20 to 25 minute until oats and nuts turn toasty.
Note: About halfway through baking take a spatula and flip granola as best you can.
While baked granola is cooling, top with raisins.
Once granola is cooled transfer into an airtight container.