If you think a book on oatmeal is going to be boring or ho-hum or nothing to call home about, let me stop you right there. Kathy Hester has written a book that will forever change the way you look at your morning oats! OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain not only features some traditional oatmeal recipes but focuses on very out-of-the-box approach with oats.
For instance, here are some of the recipes (all with glorious photos) that Kathy has created:
- Baked Apple-Blueberry Pancakes
- Pumpkin Coffee Cake Oatmeal
- Hummingbird Cake Oatmeal
- Chai-Spiced Oat Shake
- Blackberry Mojito Overnight Refrigerator Oats
- Protein Packed Peanut Butter Cup Overnight Oats
- Bourbon-Scented Pecan Granola
- Mushroom Sun-Dried Tomato Steel-Cut Oat Risotto
- Oats-bury Steaks
- Not-from-a-Box Mac and Oat Chez
There are recipes for breakfast, lunch and dinner AND DRINKS!! Also, if you thought oats could not get any healthier, she has made a serious effort to keep the dishes vegan and dairy-free.
I am delighted to feature the Indian Oats Upma from Kathy Hester’s OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain. Recipe and photograph are being used here by permission from the author.
soy-free, gluten-free, oil-free option*
Oat upma is toasted rolled oats cooked with assorted veggies and spices, then topped with fresh chopped cilantro. This is not a spicy dish but is very flavorful from the whole spices; it makes a great dinner or a savory breakfast.
Makes 4 servings
2 cups (184 g) rolled oats
2 tablespoons (30 ml) olive oil (*or use broth)
2 teaspoons (10 g) cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cardamom pods
10 crushed curry leaves or 1/2 teaspoon curry leaf powder
1/2 cup (80 g) minced onion
1/2 cup (74 g) bell pepper, minced
2 cloves garlic, minced
2 tablespoons (12 g) minced ginger
2 cups (364 g) bite-sized mixed veggies (peas, carrots, green beans, cauliflower, etc.)
2 cups (474 ml) water
salt and pepper, to taste
1 bunch fresh cilantro, chopped
Toast the oats in a large sauteÅL pan over medium heat for about 3 to 5 minutes, then set aside.
In a Dutch oven or small soup pot heat the oil over medium heat. Once warm, sauteÅL the cumin seeds, mustard seeds, turmeric, cinnamon and cardamom. Cook until fragrant, about 3 to 5 minutes.
Add in the curry leaves and onion and sauteÅL until translucent about 5 minutes, then add the bell pepper, garlic, ginger and chopped veggies. Cook for another 3 to 5 minutes until the pot becomes a little dry, then add the water and turn the heat to high.
Once the water almost comes to a boil, lower the heat to a simmer and let the veggies cook for about 10 minutes. Stir in the oats, cover and cook for 5 more minutes.
Serve topped with cilantro.
Per serving: Calories 285.8, protein 8.5 g, total fat 10.6 g, carbohydrates 42.6 g, sodium 44.4 mg, fiber 8.4 g