A wholesome (or not so wholesome) Swiss breakfast awaits: You only need oats, dairy, fruit, and an appetite for starting your morning off right.
This muesli resolved to be the snazziest grain dish at the breakfast table.
Alice is using oat flour to make a cake so delicious that frosting would only be a distraction. And, added bonus -- it's gluten free.
Embrace the no-fuss crisp.
Sarah Kieffer of The Vanilla Bean Blog makes a grown-up version of oatmeal cream pies that would make Little Debbie proud. Pack them up for your next road trip and bring on the childhood nostalgia.
Rethink your relationship with mush.
Marta Greber, morning person and creator of What Should I Eat for Breakfast Today, has five recipes that prove that oats might be the most important grain for the day's most important meal.
A granola bar made for more than just hiking.
All week, Chad Robertson has been walking us through the recipe for his Oat Porridge Bread. Today, he's sharing a few more tips. Read them, learn them, love them, then go start your starter.
Now that you've made your leaven, mixed your dough, and shaped your loaves, it's time to bake. Here are Chad's tips on how to do it.
Chad Robertson walks us through his technique for shaping the signature Tartine Country bread.
Chad Robertson talks to us about the importance of growing and maintaining a good starter -- it's the first step to making his signature loaf.
A fantasy-worthy breakfast, even if you're not in Scotland.
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