by Jess Catherine, Purchasing Assistant
Now that the holidays are behind us, I wanted to boost some staple items I have in the pantry and also try my hand at some new flavor toppings and snack mixes.
I make a lot of soup during the winter months, which would definitely work for adding some crunchy toppings, but might I be able to incorporate this into more offerings, such as salads, avo toast and baked soft cheese appetizers?
Rolled oats are easy to find and affordable! A lot of the other ingredients I have listed you might already have, but feel free to substitute with your favorites. These recipe ideas are also vegan and gluten-free adaptable.
Balsamic & Sun-Dried Tomato Granola Topping
1 egg white
1 1/2 c. rolled oats
1 c. sunflower seeds (raw or roasted and salted)
1/2 c. flax seeds
1 c. sun-dried tomatoes, finely chopped
1/4 c. nutritional yeast
2 Tbs. coconut oil
2 Tbs. balsamic vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne
1/4 c. fried shallots (french fried onions) save for last!
Freshly ground black pepper to taste
Flaky sea salt such as Maldon
Directions: Preheat oven to 300ºF. Line a large baking sheet with a silicon baking mat or parchment paper.
Add the dry ingredients together in a large bowl except for the fried shallots. Mix egg white, balsamic, and coconut oil together. Then pour over the dry ingredients, and stir.
Transfer the mixture to the prepared baking sheet and spread out in an even layer. Sprinkle the top with a hefty pinch of flaky salt. Bake for 15 minutes then stir to keep from burning. Bake for another 10 minutes or 30 minutes total for golden brown.
Cool completely then mix in the fried onions. Store in an airtight container for up to two weeks.
Sesame Granola Topping & Black Pepper
For the next mix, I wanted to try a more robust flavor. I decided to go with more oil and the addition of raw mixed nuts.
1 1/2 cups rolled oats
1 c. chopped raw mixed nuts (but feel free to use what you like)
3 Tbs. sesame seeds (white or black)
1/4 c. pure maple syrup
2 tsp. toasted sesame oil
2 Tbs. sesame oil or olive oil if you don’t have sesame
1 tsp. low-sodium soy sauce or tamari
1/4 tsp. ground ginger or more to taste
1/2 tsp. coarse black pepper
Flaky sea salt such as Maldon
Directions: Preheat oven to 300ºF. Line a baking sheet with a silicon mat or parchment paper.
In a large bowl, combine the rolled oats, mixed nuts, and sesame seeds. In a separate bowl, whisk the syrup, oil, soy sauce, ground ginger and black pepper.
Add the wet ingredients to the dry ingredients and mix with a spatula until well combined. Transfer the granola to the prepared baking sheet and spread out in an even layer. Sprinkle the top with a hefty pinch of flaky salt. Bake for 15 minutes, then stir and bake until golden brown or 30 minutes total. Let the granola cool on the baking sheet for at least 20 minutes before breaking it up into chunks.
Serve with your favorite soup or try as a topping on your favorite warm brie or goat cheese. Store in an airtight container for up to two weeks.
Savory Warm Oatmeal
This dish is prepared by simmering the rolled oats in chicken stock, and topped off with a runny egg, soy sauce and green onions. It has only a handful of ingredients, but makes for a some tasty comfort food. I think this would be really good with the addition of a few grilled peppers, shrimp, and hot sauce. Makes 4 servings for breakfast, lunch, or dinner.
2 c. rolled oats
4 c. chicken stock
4 eggs
2 Tbs. soy sauce or tamari
2 Tbs. sliced green onions, just the green bits
Chili oil or toasted sesame oil to taste (optional)
Fried onions or shallots (optional)
Directions: Cook oatmeal in chicken stock until it has reached your desired texture. Transfer to serving bowls. Poach eggs in a large pot of water. Pan fry or soft boil would work too!
Top the Oatmeal with the eggs, soy sauce to taste and then sprinkle with the Green onions and fried shallots. Serve and Enjoy!
If you find some more great substitutions to these dishes please send my way, and thanks for reading.
