Well, the temps outside are below freezing and it’s that time of year where I use one of my favorite ingredients when cooking: oats! I currently have very large canisters of three different types of oats within my pantry, all of which (and I assure you) shall probably be used up within the next month and a half. There’s just something comforting and hearty about oats in the winter. (not to mention, most recipes containing oats are healthy, so I don’t feel too guilty eating them!). With that being said, you don’t know how happy I was to come across this book in my library:
OATrageous Oatmeals, by Kathy Hester. This cookbook reveals recipes that take oats way beyond the often associated bland oatmeal and the boring mix-ins and delves into all of the possibilities of making oats the star of the dish – and not just for oatmeal. I currently have made a hot chocolate mix (made with finely ground oats), chocolate hazelnut granola, and am currently looking into making the sun-dried tomato steel-cut oat risotto sometime soon.
I believe most people often associate oats with oatmeal and certain dessert dishes only, so the concept of oats in showing up in more savory dishes can kind of make people wary. However, I encourage you to check this book out if you are looking to transform the oats in your pantry to something beyond the usual oatmeal. I love cookbooks that push the boundaries and this one definitely does. Not to mention, I haven’t been disappointed with any of the recipes found inside. Get cooking!