Oat-chata & a Cookbook Giveaway

By: The Food Hunter

They say that the potential health benefits of oats are numerous and include lowering cholesterol, helping to improve blood pressure and lowering the risk of diabetes, amongst other things. Oats are also inexpensive and a great option for delivering delicious fuel to your body.

Most of us get caught up in eating oats either in the form of oatmeal or granola; which can easily get boring. In her new book Oatrageous Oatmeals author Kathy Hester provides delicious and creative alternatives to eating oats.

Recipes include sweet options like, Banana Oatmeal Cookie Pancakes, Chai-Spiced Oat Shakes and Blackberry Mojito Overnight Refrigerator Oats. Along with savory recipes like Mushroom Sun-Dried Tomato Steel-Cut Oat Risotto, Oats-bury Steaks, Not-from-a-Box Mac and Oat Chez and even healthy vegan sausage crumble made from steel-cut oats and spices.

****Scroll down to find out how you can win a copy of Oatrageous Oatmeals****

Oat-chata
Adapted fromOATrageous Oatmeals by Kathy Hester 
printed with permission of Page Street Publishing

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

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, and vanilla and blend well.

Store leftovers in the fridge. Serve over ice.

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