Not only do I love oats, but I adore Kathy Hester’s books and recipes! Her new book (coming out in September) called OATrageous, is one that I know I will be using again and again and again! This book has recipes to show you oats in a whole new light, and far from my usual uses for them. Along with the review there is an awesome giveaway for a copy of the book and some great OXO products, so be sure to read to the end of the post to enter to win!
Even if you love oats, it’s easy to get stuck in a rut (hello overnight oats, oatmeal and oatmeal cookies), so I knew that this book was going to be right up my alley! I was so impressed with the sheer array of different ways to cook with oats. Kathy Hester’s creativity is crazy amazing! Think Congee, Oat-Chata, mojitos, smoothies, cheeses, savory stews, soups, gnocchi, stuffed peppers, desserts and more. But, even if you aren’t as adventurous, Kathy has you covered. She also includes new takes on old favorites like pancakes, homemade instant oatmeal and more. You can now eat nutritious oats for every meal!
All of the recipes are vegan and also includes soy-free and gluten-free recipes. Now I’m happy as ever (and completely justified!) that I buy my Gluten-Free oats in 25 pound bags from Bob’s Red Mill.
Kathy has partnered with OXO to celebrate the launch of OATrageous, so be sure to enter the giveaway below which includes an OXO bundle valued at over $85! Check out these awesome kitchen items.
And along with entering the giveaway you can also pre-order Kathy Hester’s new book, OATrageous Oatmeals here, for $15.06 and have the chance to get over $25’s worth of goodies. Kathy has some other surprises for everyone who pre-orders including an OATragous newsletter with not-in-the-book oat recipes and special coupons. Just be one of the first 100 people to email your OATrageous purchase receipt to email@example.com with your full name, mailing address and phone number (for delivery purposes only).
I am so excited to try many of the recipes in the book! I just know that when the book comes out, my copy will be instantly stained and dog-eared from using it so much.
Be sure to enter the giveaway via Rafflecopter to win your own copy of the book and a set of OXO goodies! The giveaway ends at midnight August 1 and is open to those in the U.S. and Canada only.
Don’t worry if you don’t win the giveaway, because you’ve still got a chance to get some really awesome gifts if you pre-order Kathy’s book OATrageous. Here are the details:
Pre-order Kathy’s book OATrageous from $15.06 through this Amazon link and have a chance to get over $25 worth of extras:
Just be one of the first 100 people to email your OATrageous purchase receipt to firstname.lastname@example.org it should include your full name and mailing address (for delivery purposes only).
Kathy has some other surprises for everyone who pre-orders including an OATragous newsletter with not-in-the-book oat recipes and special coupons.
I was invited to be a part of the review group by the author. My opinions are my always my own and I was not paid or required to write this review. Along with the review there is an awesome giveaway for a copy of the book and some great OXO products, so be sure to read to the end of the post to enter to win!
I’d love to hear what your favorite oat recipes are, and what your favorite OXO product are if you have one.
From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing
Makes 4 cups/946 ml
gluten-free, soy-free, oil-free
Horchata is a traditional Mexican beverage made with homemade rice milk, cinnamon and
sweeteners. I’ve taken liberties with it here by adding in oats and almonds. It’s amazing served
over ice and is the perfect drink for a hot summer day. I have to admit that I went through my
first batch in a day—it is just that good. Consider yourself warned. Maybe go ahead and make a
4 cups (946 ml) water, divided
1/2 cup (40 g) steel-cut oats
1/4 cup (27 g) skinned almonds, whole or slivered
1/4 cup (46 g) long grain brown rice
2 whole cinnamon sticks
1 tablespoon (15 ml) agave nectar
1 teaspoon vanilla
3⁄8 teaspoon stevia
Put 2 cups (473 ml) of the water in a 4-cup (946-ml) sealable glass container along with the
oats, almonds, rice and cinnamon. Soak overnight or between 8 to 24 hours.
Once the soaking time is up, remove the cinnamon sticks and pour the mixture into a blender.
Blend for 1 to 2 minutes or until most of the particles have broken down.
Strain through a small mesh strainer into a bowl with a pour spout. Rinse the blender and
strainer. Strain the mixture a second time into the blender. Add the other 2 cups (473 ml) of the water,
agave, vanilla and stevia and blend well. Store leftovers in the fridge. Serve over ice.
I used my favorite sweetener combination and encourage you to do the same. Just blend the
milk with a touch of your sweetener, then taste and add more if necessary.
**For zero waste in this recipe, save the pulp you strain out of this milk and cook
it with about 1 to 2 cups (235 to 475 ml) of water over medium heat until the rice
particles become soft. I like to eat it as a breakfast with a little sweetener – yum!