Basic Rolled Oats

Nash's rolled oats

Nash’s naked oats – grown and rolled right here on the farm!

1 cup Nash’s rolled oats
2 cups water or milk, or a combination
Pinch of salt (optional)
Pad of butter (optional)
1 teaspoon honey, give or take (optional)
Fresh or dried fruit (optional)
Nuts, lightly crushed (optional)

Tip: Quickly remove some of the oat hulls that slipped through the roller, by swirling the oats in water and skimming off any hulls that float to the top.

Combine oats and water/milk in a pot over medium-low heat. Bring to a simmer, stirring frequently. Once the oats begin to soften and the liquid thickens, you can add a pinch of salt, plus an optional pad of butter, or a teaspoon of honey, etc. Simmer and stir until the oats reach your desired texture and consistency. You may need to cook them for about 20 minutes to soften the bran. When serving, top with chopped fresh or dried fruit and lightly crushed nuts.

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Basic Oat Crumble Topping for Fruit Crisp

Nash's rolled oats

Nash’s naked oats – grown and rolled here on the farm!

This crumble will cover a 9×13 pan of your favorite fruit crisp.

1 1/2 cup rolled oats
1/2 cup flour
1 cup packed light brown sugar
Spices – cinnamon, nutmeg, ginger
Pinch of salt
Nuts (optional)
1 cup (two sticks) unsalted butter

Mix the dry ingredients then cut the butter into pieces and work it into the mixed ingredients with your fingers gently until it resembles coarse crumbs. Work in the nuts, if using. Sprinkle the crumbles on any fruit evenly. Strawberries and apples or pears make a nice combination. Bake at 375 as directed for the pie or crumble you’re making. (Usually bake this topping in the range of 45 minutes.)

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Hearty Mushroom and Oat Groat Soup

Whole Grain Naked OatsIt’s a great time of year to get your natural source of vitamin D in mushrooms. Snuggle up with a warm cup of this soup!

1/2 ounce dried mushrooms, rehydrated
3/4 cup boiling water
1/4 cup olive oil
3 medium leeks, quartered lengthwise and thinly sliced crosswise
2 cloves garlic, minced
1 pound mixed fresh mushrooms
6 cups vegetable stock or canned low-sodium broth
1/2 cup oat groats, soaked overnight and drained
2 medium carrots, thinly sliced
1 medium parsnip, thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon minced thyme
1/2 teaspoon minced rosemary
Salt and freshly ground pepper
2 tablespoons minced parsley

In a heatproof bowl, soak the dried mushrooms in the boiling water until softened, about 20 minutes. Remove the mushrooms and reserve the liquid separately. Thinly slice the mushrooms.

Heat the olive oil in a large soup pot. Add the leeks and garlic and cook over moderately low heat, stirring, until lightly browned, about 5 minutes. Thinly slice the fresh mushrooms and add them and the reconstituted mushrooms to the pot. Cook, stirring, until the liquid has evaporated, about 10 minutes. Add the reserved mushroom liquid and the stock, oat groats, carrots, parsnip, balsamic vinegar, thyme and rosemary and bring to a simmer. Cover and cook over moderately low heat until the oat groats are tender, about 35 minutes. Season with salt and pepper and stir in the parsley. Serve piping hot.

Recipe adapted from

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Breakfast Oats

Nash's rolled oats

Nash’s naked oats – grown and rolled right here on the farm!

1 cup cooked Nash’s rolled oats
1/4 teaspoon cinnamon
2 tablespoons raisins
2 tablespoons sliced pecans
2 tablespoons dried apricots, chopped
2 tablespoons sunflower or pumpkin seeds
1 date, chopped
1 tablespoon dried cranberries

Mix all ingredients together and top with a dollop of your favorite yogurt.

Recipe inspiration from

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Three Surprising Facts About Oats

As with most grains, the more processed oats are, the more their flavor and nutrients are compromised. Nash’s whole oats offer a hearty start to your day. Haven’t tried whole oats for breakfast porridge? Maybe these facts will inspire you.

Lore: Scottish highlanders carried pouches of oatmeal with them and dinner involved mixing it with sea water to form a cake which was baked over an open fire on a hot stone. Their enemies correlated these meals with their invincibility in battle.

Nutrients: Oats are high in protein and unsaturated fat, making them a great breakfast choice for sustaining blood sugar levels. The more refined the oats are, the quicker they will spike your blood sugar (leaving you feeling hungry more quickly after eating). Because of their fiber content, oats can help to reduce cholesterol in the body.

Whole Health: Oats are the only grain that is considered an adaptogen, meaning that they help our bodies to better cope with stress. People often think of particular herbs as adaptogens, but oats offer us a hearty AND calming breakfast.

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Easy Breakfast Porridge

Whole Grain Naked Oats

This breakfast takes a little forethought but after some soaking and throwing ingredients into a crock pot you can wake up to a nourishing warm breakfast, ready to eat. Make a large batch and eat it all week!

1/2 cup quinoa
1/2 cup millet
1 cup whole naked oats
6 cups warm water mixed with 4 tablespoons yogurt (yogurt is optional)*
5 cups water
1 cinnamon stick broken into 2 pieces (plus any other spices you want)
4 cups milk (or a non-dairy milk, such as almond or rice)

The morning before you want porridge, soak all the grains in the warm water/yogurt mixture until after dinner (for at least 2 hours), then rinse and drain well. Pour the soaked grains into a slow cooker with water, milk, and cinnamon or your other favorite spices. Cover and set unit on low to cook overnight (7-9 hrs). When you wake up you will have hot delicious porridge ready for you! Add nuts, seeds, fruits, and additional yogurt to create your unique breakfast.

*The lactobacillus bacteria found in yogurt helps to breakdown the phytates found in whole grains. Phytates can bind to nutrients and inhibit their digestion, so this process helps us to better digest the nutrients in our meal!

We thank Virginia Newman for this recipe.

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Pan-Seared Oatmeal

1 1/2 cups Nash’s naked oats
2 cups milk or coconut milk
2 cups water
1/3 cup brown sugar
1/8 teaspoon salt

Put the oats into a food processor or blender and pulse to coarse-grind. Bring the milk and water to a boil, add brown sugar, salt and oats, and then let simmer, stirring constantly, for 20 minutes, or until thick and the oats are soft.

Pour the mixture into a rectangular baking dish and let cool for at least an hour to become solidified. Meanwhile, bring 1 cup honey to a boil. Put some fruit, like berries or cut up apple in a bowl and pour the honey over them. Let stand.

Lightly coat a frying pan with oil or butter. Place on medium heat. Cut the oatmeal into squares and sear each piece on each side. Place on plates and pour the warm honey/fruit mixture over the tops. Garnish with a little grated coconut and slivered almonds.

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Crockpot Oatmeal with Nash’s Naked Oats

Whole Grain Naked Oats

We grow naked (hull-less) oats right here in the Dungeness Valley.

Rinse 2 cups raw naked oats, combine with 10 cups water in a crockpot and cook on high for 6+ hours, or on low for 9+ hours. Oats will be become creamy and tender, and can be seasoned with cinnamon, ginger and nutmeg, and topped with your favorite fruits, yogurt, seeds and nuts. For babies and toddlers, try pureeing the cooked oats in a blender or food processor, for easier digestion. Make a large batch of oats and enjoy nutritious leftovers for breakfast all week long — or freeze extra portions in half-pint jars or ice cube trays for quick access to homemade meals or snacks for kiddos.

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About Hulless Oats

Oat groats

The naked oats in your farm share box this week can be made into a tasty and hearty oatmeal breakfast.

Also called “naked oats,” the variety of these hulless oats is appropriately called Streaker. When harvested and threshed, the oat kernels are almost free of the tough, inedible hulls of common oats. After winnowing, the grain is ready to cook for oatmeal or grind for oat flour. Remove any lingering hulls by floating them off in water, then check for any tiny pebbles that may have gotten through in the threshing process. Once soaked, hulless oats can be sprouted because they are a healthy living grain, unlike common oats that are de‐hulled by a heat process that actually damages the whole grain. Use oat sprouts in salads or in your leftover turkey sandwiches.

Hulless oats contain lots of dietary fiber, cancer-fighting phytochemicals, protein, vitamin B complex, and minerals like magnesium, zinc, phosphorus, manganese, copper and iron. They help lower cholesterol, reduce the risk of heart disease, prevent type 2 diabetes, and aid in weight control. Soaking sprouts prior to cooking is recommended, especially if you want to prepare them as a porridge, and they do wonderfully in a crockpot. You can also soak them overnight, put them raw in a blender with juice, milk or yogurt, and the sweetener of your choice, and blend until smooth. Then layer chopped fruit, raisins, nuts, etc. with the blended oats to make a beautiful breakfast parfait!

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Breakfast Menu: Super Protein Breakfast Smoothie and Hardy Breakfast Cookies

breakfast cookies

Breakfast cookies in real life! Photo courtesy of Andrea.

Super Protein Breakfast Smoothie
Makes 3 large cups

1/4 cup ground pumpkin seeds
1/2 cup yogurt
1/2 cup cooked quinoa grain or cooked barley
1 cup frozen strawberries
1/2 cup frozen blueberries
2 cups coconut milk or other milk

In a blender, mix thoroughly in order as written. Sip slowly and enjoy!

Hardy Breakfast Cookies
1 cup butter
1 cup steamed mashed squash
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1 1/2 cup freshly ground Nash’s wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups freshly rolled oats
1 cup raisins
1 large dollop nut butter
1/2 cup grated coconut flakes
1/4 cup pumpkin seeds or sunflower seeds
1/2 cup chocolate chips (optional)
Maple syrup drizzled in last so dough is not too thick

Preheat oven to 350 degrees F. Cream butter and all other wet ingredients. In a separate bowl, mix dry ingredients, then thoroughly incorporate all until well mixed. Spoon generously on to a cookie sheet and bake for almost 10 minutes or until puffed up and golden brown.

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