So, funny story… a local farmer here sells gluten-free and organic rolled oats for a smashing good price here. In fact, she sells them to health stores all around southern Ontario. Unfortunately, they usually end up in the bulk bins for 2-3x the price and where they run the risk of being cross contaminated.
So rather than buy a tiny little 1kg bag of gluten free and NON organic rolled oats from who knows where for $10/bag, I do the “smart” thing. I go to the farmer and say to her, “Why yes, I would like to buy your bulk bag of oats.” I pat myself on the bag thinking I’m getting about 25 lbs, buying local, organic and supporting a farmer. Well turns out, I’m getting all that and supporting a farmer and buying a 50 lb bag of oats, cause that’s the size of the bag they come in, and they don’t do half bags.
Whoops. 50 lbs is a lot of oats.
I bought it anyway. The guilt of seeing the size of the bag across her shoulders may or may not have factored into the decision to purchase. It was an excellent price. Half-pat on the back. I got half of it into the freezer. I’ve puréed a bunch of oat flour. Oat flour makes great muffins. Lots of oatmeal in the future. And oatmeal cookies. And granola/granola bars.
Okay, I’m thinking up more oat recipes. Maybe I can make bread.
This should be a good one. But you know what they say: necessity is the mother of invention. You wait and see. I will find a way to use it.
In unrelated news, “Santa” is giving out home-made granola for Christmas this year. As great as I thought the Apple Brown Betty Muffins were, this stuff has 1000x more awesome packed in every bite. It tastes pretty darn close to a certain store-bought cereal containing almonds and honey and oats and a lot of unpronounceable chemical ingredients. I can also make a pretty big batch of it in about 15 minutes (plus cooling time).
No burning or uneven toasting, no setting off antsy smoke detectors, no long waits. They also cluster quite well, unlike some of the baked granola recipes I’ve tried.
No-Bake Maple Granola Clusters
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|Dietary||Gluten Free, Vegan|
|Meal type||Breakfast, Snack|
|Misc||Pre-preparable, Serve Cold|
- 2 cups rolled oats
- 1/4 cup almonds (chopped coarsely)
- 1 tablespoon brown sugar
- 1/2 cup pure maple syrup
- 1 tablespoon cold milled flax seeds
- 2 teaspoons chia seeds
- pinch salt
- 1/4-1/2 cup dried fruit (raisins, craisins)
|Step 1.||In a heavy-bottomed pot or deep skillet on medium heat, toast the chopped nuts and oats, stirring frequently, until fragrant and slightly golden.|
|Step 2.||Remove the oats and nuts from heat. Pour them into a mixing bowl and lightly sprinkle with salt. Add the chia seeds, brown sugar, flax seed, and dried fruit. Give it a mix so that everything is well blended together.|
|Step 3.||Return the pan to the stove, and bring the 1/2 cup of maple syrup to a boil. Remove from heat, and pour over the oats in the mixing bowl.|
|Step 4.||Stir the oats until everything is well-coated with maple syrup. Pour the coated oats onto a large sheet of parchment paper to cool.|
|Step 5.||To get good cluster clumps: use a longer sheet of parchment paper, and fold it over the oats and press down to make a firm-packed, compact rectangle of oats approximately 1/2 inch thick.|
|Step 6.||Store in an airtight container once cool.|
Recipe adapted from Kitchen Simplicity.