If you’re like many Americans, the word “oats'' immediately conjures up thoughts of golden fields , steaming bowls of oatmeal and maybe even a favorite, white-haired, blue hat-wearing Quaker of old-fashioned Quaker Oats fame. Although these are classic images of Americana, oat products are experiencing a resurgence and culinary moment that benefit the consumer with a wide array of promising products that provide variety, nutrition and flavor.
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Chef and owner Andrew Stump of Madeleine Bakery & Bistro loves the versatility of oats. He shares the Pittsburgh shop's recipes for granola and their signature sourdough bread. Photos by Christine Armbruster.
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Oat milk is praised for being a slightly sweet, creamy, rich and nutritious dairy alternative.
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Instant, steel-cut, Scottish — what does it all mean? The versatile grain is used for everything from breakfast (of course) to savory cooking and milk.
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Illustration courtesy of WholeGrainsCouncil.org .
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