All About Oats

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D f f O A T All About OATS

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Get to Know Your Oats Oats come in so many varieties, you may wonder: what’s the difference between Scottish and steel cut oats? And what makes gluten free oats different from regular oats? Read on to learn all about the World’s Best Oatmeal ® !

Oat Varieties: A Guide All of our delicious oatmeal varieties are made from the freshest, highest quality oat groats available. From there, we handle them with care to make our three main varieties:

Steel Cut Also known as “pin head” or “Irish” oats, our steel cut oats are chopped with a steel blade 2–3 times after kiln toasting. f f f Scottish Our Scottish oats are ground on our slow turning, cool running quartz millstones. This creates a creamy, porridge-like texture that’s a favorite at the mill. Rolled Our traditional rolled oats are steamed and rolled. The only difference between all of our varieties—from instant to extra thick—is how thickly they’re rolled!

Whole Grain Goodness At Bob’s Red Mill, all of our oatmeal varieties are made from whole grain oat groats and include the bran, germ and endosperm. Whether you

prefer your oats rolled, cut or ground, you’ll enjoy all the nutritional benefits of the original whole grains, including fiber, antioxidants and protein, as well as vital minerals and vitamins! Non-GMO, Organic and Gluten Free Oats We are proudly committed to sourcing ingredients that are not genetically engineered. In fact, more than 200 of our products are now Non-GMO Project Verified, including all of our oat varieties. See our full list of Non-GMO Project Verified products at livingnongmo.org . Look for the organic and gluten free logos on our packaging! Many of our oats—including some of our oatmeal cups—are organic. Our gluten free oats are handled with care to ensure our strict gluten free quality standards are met.

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Cooking Oats You can cook your oats in water, milk or even broth if you’re creating savory oats! oat — 1 cup liquid time Steel Cut 3 cups Stovetop 15–20 min. or Slow cooker 7–8 hrs. Extra Thick 2 cups Stovetop 10 min. or Microwave 2 min. Old Fashioned 2 cups Stovetop 10 min. or Microwave 2 min. Scottish 3 cups Stovetop 10 min. or Microwave 2 min. Quick Cooking 2 cups Stovetop 3 min. or Microwave 2 min. Instant 1 1 / 2 cups Hot water 1–2 min. or Microwave 1 min.

Top It Off Here’s a quick list of our favorite oatmeal toppings to inspire your own creations:

The Doctors Orders blueberries, Greek yogurt and ground flaxseed The Elvis peanut butter, sliced banana and crispy bacon Oat Couture dried cherries, crème fraiche and balsamic reduction The Alaskan smoked salmon, cream cheese, capers and finely chopped red onion Peaches & Cream fresh peaches, heavy cream and toasted pecans Carrot Cake shredded carrots, walnuts, raisins and brown sugar with a dollop of cream cheese!

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Turn the page for our favorite recipes!

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Blueberry Oat Crumb Bars f f FILLING:

Overnight Oats f

Ingredients: CRUST AND TOPPING: 2 cups Bob’s Red Mill Organic or

Ingredients:

3 cups Bob’s Red Mill Old Fashioned Rolled Oats ( Scottish Oatmeal works too!) 3 cups Milk

4 cups Blueberries fresh or frozen (about 28 oz) 2 Tbsp Bob’s Red Mill Organic Coconut Sugar

Regular Whole Wheat Pastry Flour 1 cup Bob’s Red Mill Organic Rolled Oats 1 cup Bob’s Red Mill Organic Coconut Sugar 1 / 2 tsp Salt

1 cup plain Yogurt 3 Tbsp Maple Syrup 1 tsp Vanilla 1 / 2 tsp Salt

1 Tbsp Cornstarch 1 tsp Lemon Zest

1 / 2 tsp Ground Cinnamon 1 cup Butter cold, cubed 1 / 2 cup Sliced Almonds

Directions: Place all your ingredients together in a bowl or plastic food storage container and stir completely to ensure there are no clumps or dry oats. Refrigerate overnight and eat chilled or warm. Makes 12 servings.

Directions: Preheat oven to 375°F. Line a 9 x 13-inch pan with parchment paper. CRUST: Mix whole wheat pastry flour, rolled oats, sugar, salt and cinnamon in a large bowl. Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form. Reserve 2 cups of this mixture. Press the remaining oat mixture into the bottom of prepared pan. Set aside. FILLING: Combine the blueberries, sugar, cornstarch and lemon peel and pour over the crust. TOPPING: Add sliced almonds to the reserved oat mixture and mix well. Sprinkle evenly over blueberries. Bake until the topping is golden brown and the blueberries have begun to bubble, about 40 minutes. Let cool completely, then cut into bars. Makes 18–24 bars.

DELICIOUS ADD-INS: Diced apples, blueberries, raspberries, chopped nuts, chia seeds, flax meal, almond butter.

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Show Us Your Bowl Tag your oatmeal creations with #BobsRedMill on Instagram!

Find more oatmeal recipes at BobsRedMill.com/Recipes