Disclosure: This post contains my Amazon affiliate link which means I may gain a commission from your purchase. I am truly grateful for your support. I also want to make it known that I received a copy of OATrageous free of charge for review. All opinions are my own.
If you've been following along, you know that I'm a recipe junkie. I may not always have the ingredients exactly right and I may take some liberties when it comes to directions, but I LOVE a good recipe. That's why I was so excited when I was given the opportunity to have a sneak peek at Kathy Hester’s new book, OATrageous where she comes up with some new takes on good ol' oats:
Kathy Hester has recipes to show you oats in a whole new light. Think Italian Veggie and Oat Sausage, Veggie Oat Tacos and Oat Pizza Crust Topped with vegan sausage crumbles made from Steel-cut oats. But don’t worry she includes new takes on traditional favorites like Banana Oatmeal Cookie Pancakes and Strawberries and Cream Overnight Refrigerator Oats too. From now on it’s Exciting Oats for Every Meal!
Flipping through Kathy's book has given me some really great ideas on how to use those oats I have in my pantry - other than making a million batches of oatmeal raisin cookies (although my family would not protest that, I have to say). In fact, I made something I probably would never had even thought to try if I hadn't seen it in her book - Oat-chata.
Horchata is a traditional Mexican drink made with homemade rice milk, cinnamon and sugar. Kathy's take on it adds oats and almonds to give this horchata, or oat-chata as she calls it a more complex flavor. It was so different and exciting to me, I HAD to try it. Check it out!
- 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.
*Of course I was missing a few ingredients. (What else is new?) So instead of soaking almonds (which I had run out of the night before) along with the oats, cinnamon, and rice in water, I substituted the soaking water with almond milk. I also did not have any stevia, so I just used plain granulated white sugar. It tasted divine!*
Here's some good news for YOU... Kathy has teamed up with OXO to bring you a fantastic giveaway for a copy of her book AND some great OXO kitchen tools. OXO kitchen tools are awesome. If you have ever used an OXO product, you know they are built to last, are beautifully made and are a great addition to any kitchen! You can enter here to win!
But don't worry... if you don't win the giveaway, you've still got a chance to get some really awesome gifts if you pre-order Kathy's book OATrageous. Here are the details:
1. Pre-order Kathy's book OATrageous from $15.06 through this Amazon link and have a chance to get over $25 worth of extras:
2. Just be one of the first 100 people to email your OATrageous purchase receipt to email@example.com 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.
Best of luck in the giveaway! I hope you will check out Kathy Hester's new book OATrageous!