4 years ago in DC, at a food blogger conference, I met a very nice woman who was about to have her first cookbook come out. I was so excited for her...and now...now she is about to have her 4th cookbook released! I am so excited for her and its so well deserved!
Kathy Hester is an authority on slow cooking as well as healthy eating. She has a successful website; Healthy Slow Cooking as well as her first three books - Vegan Slow Cooking, The Great Vegan Bean Cookbook, The Vegan Slow Cooker and now she adds OATrageous Oatmeals!
Who doesn't love oatmeal...right? In her new book, Kathy shares recipes using oatmeal for everything from drinks to dessert!
“If you thought oats were just for breakfast or cookies, prepare to be dazzled. Kathy Hester has taken the humble grain to new heights in this collection of savory and sweet oat recipes that include blackberry mojito refrigerator oats, steel-cut oat sausage crumbles, oat dosas with coconut chutney, and much more.”
—Robin Robertson, bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more
To kick things off in style for her OATsrageous Oatmeals launch, Kathy partnered with OXO to bring you a fun giveaway!
a Rafflecopter giveaway
Kathy also has another way for you to grab some goodies... 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) and you will receive a cool giveaway package with full sized items and coupons from some of her favorite brands worth over $25.0! After the first 100 Kathy has a special e-newsletter with recipes and ecoupons that she has gotten just for this promotion!
Curry Cashew Savory Granola
From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing
Makes 2 cups (161 grams)
soy-free, gluten-free option*, oil-free option**
One of the reasons I love curry is that it blends spices used in desserts with savory and fiery flavors. Because of that, this granola straddles the line between savory and sweet. Try it as a delicious topping to the Indian-Spiced Tomato Soup (recipe on page 107) or a great change of pace to your normal morning yogurt.
2 tablespoons (14 g) ground flaxseed
mixed with 4 tablespoons (59 ml) warm
1 cup (92 g) rolled oats (*make sure oats are marked gluten-free)
3 tablespoons (45 ml) olive oil (**replace oil with 1 tablespoon [15 g] ground
flaxseed mixed with 2 tablespoons [30 ml] warm water in addition to the amount above)
1⁄3 cup (55 g) golden raisins
1⁄3 cup (26 g) finely shredded coconut
1⁄3 cup (43 g) minced cashews nuts
1 teaspoon garam masala
1/2 teaspoon cumin
1/4 teaspoon granulated garlic
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1⁄8 teaspoon ground mustard
salt, to taste
Preheat oven to 350F (177C) and either oil a cookie sheet or line it with parchment paper.
Add all ingredients but the salt to a medium-sized mixing bowl. Mix well, then add salt to taste.
Pour the mixture onto the prepared cookie sheet and press thin. You should have one large, flat
piece about 1/4 to 1⁄8-inch thin. Bake for 20 to 25 minutes, until the edges are browned and the
middle is no longer wet.
Let cool on cookie sheet and break it up into large or small chunks with your hands. Use to top
salads or plain yogurt, or just eat by the handful for a snack!