The return of greatness: Scottish Pumpkin Coconut Crunch
Ever since I discovered Bob’s Red Mill’s Scottish Oats last year I’ve been thinking about them. They sticky, sweet "blended dough" texture. But every time I reach for a package, I wonder if they are worth the higher price per ounce.
So with my food processor out the other day to make pesto, I decided to whirl some oats and see if I could arrive at the same texture.
Pretty sure I got it!! It’s basically a bit finer than quick oats. But quick oats have been par-boiled most of the time and so these have a better flavor than they do.
I used my same proportions (but left out the chia today for texture purposes) and note how creamy they were!
Another bit of greatness: coconut butter. One of the best food finds of the century!
The texture of coconut butter is highly dependent on temperature of the room. In the summer it’s like a melting bowl of ice cream; in the winter it’s hard as wax. To make it useable, just heat it a bit. I used to microwave it, but since we don’t have one, I just put the whole jar in simmering water for a bit (this is probably a much better method anyways..)
As it heats, give it a stir and try to incorporate the oils back into the meat (much like you would a natural peanut butter)
Worked great – I had a drippy liquid after about 5 minutes. This is fabulous on a smoothie in a bowl as "magic shell" because the cold smoothie makes it harden again and clump together.
To make this bowl the best EVER, I was missing cottage cheese, but it was pretty darn close!
- 1/3 cup Scottish oats
- 1/3 cup water
- 1/3 cup milk
- Pinch salt
- Half banana
- Cinnamon, vanilla
- 1/3 cup pumpkin, stirred in near end
- Coconut butter
- Crunchy Buckwheat granola
- A blob of Nutty’s Cinnamon Raisin
I have a deal for you at lunch!!