Every summer, I have a familiar pattern. I think the summer is going to be slow, with lots of reading and beach time but by early June, I realize summer is going to fly. I schedule jobs, trips, and BBQs. Before I know it, every week and most weekends are booked. I don’t mind this but it always changes the way we eat. I like easy meals that are still packed with freshness. Enter this oat crisp.
I’m the type of person who loves croutons in her salad but I only make them if I have some solid, leftover bread. This easy oat crisp was born out of a desire to have a crisp bite to a salad with help from something I always have on hand: rolled oats. We eat oatmeal for breakfast nearly every morning and granola is a staple snack. Having a large container of rolled oats on hand is a must! This crunchy cracker-like bread uses a favorite trick of mine for homemade flour. All you need is a solid blender or food processor and you can make your own flour from rolled oats!
10 minutes
An easy flatbread/salad combination made with a crisp flatbread made from ground rolled oats and a bit of cornmeal. Perfect for lunch or a light dinner.
INGREDIENTS
Tomatoes
- 1 cup cherry tomatoes
- 1 teaspoon olive oil
- Pinch of salt
Oat Crisp
- 3/4 cup (76g) rolled oats
- 2 tablespoons cornmeal
INGREDIENTS
Tomatoes
- 1 cup cherry tomatoes
- 1 teaspoon olive oil
- Pinch of salt
- 1 cup cherry tomatoes
- 1 teaspoon olive oil
- Pinch of salt
Oat Crisp
- 3/4 cup (76g) rolled oats
- 2 tablespoons cornmeal
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons water
- 1 tablespoons olive oil
- 3/4 cup (76g) rolled oats
- 2 tablespoons cornmeal
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons water
- 1 tablespoons olive oil
Salad
- 1 cup baby arugula
- 3 tablespoons almond slices
- 1/2 ounce blue cheese or gorgonzola crumbles
- 3 to 4 tablespoons lemon vinaigrette
INSTRUCTIONS
- Heat oven to 400˚F and place an 8” cast iron skillet in the oven with about two teaspoons of olive oil,
- until the skillet is warm.
- Place cherry tomatoes in a roasting pan. Toss with olive oil and a pinch of salt. Place in oven and
- roast until the cherries begin to burst, 15 to 20 minutes. Remove from oven and let cool slightly.
- Add the rolled oats to a blender and pulse until the rolled oats look like flour. Transfer the flour to a
- bowl and add the cornmeal, baking powder, and salt. Measure in the water and olive oil then stir until
- well combined. Remove the skillet from the oven and pour the oat batter in.
- Bake for 15 to 20 minutes on the middle rack then turn on broiler and bake until golden and crisp.
- Remove from oven and transfer to a serving platter.
- Assemble the salad with the arugula, cherry tomatoes, almond slices, and bleu cheese. Drizzle
- dressing over the salad and toss to combine. Transfer the salad on top of the oat crisp.
- Serve by gently breaking the crisp and dish with salad.
by Erin Alderson
RECIPE NOTES
Tips & Tricks: You could make this sauce ahead of time and assemble when ready to eat.
Stock up: get the pantry ingredients you will need: Oats, Tomatoes, Arugula
Nutrition: see the information.
OAT CRISP
variations
This flatbread is extremely easy to vary. Beyond the toppings, I like to add in a handful or herbs or toasted spices. You could also add a bit of sweetener but I’ve found the flavor of oats to be sweet enough.
LEGUMES: Add your favorite cooked legumes to the salad. I like tossing in chickpeas or cooked black lentils.
GREENS: Arugula is not a love for everyone but you could easily swap in lettuce, spinach, or kale.
VEGETABLES: Roasted summer squash, roasted winter squash, or grilled asparagus are all nice additions, depending on the season. Play around with the vegetables in the salad- it’s hard to go wrong!
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