Beyond porridge breakfasts, oat flakes can be perfect allies to enrich your dishes, discover their versatility!
We can already find in any supermarket fine oat flakes, a
very cheap and versatile oat product that has arrived in our pantries to stay.
Essential for porridge breakfasts or porridge and vegetable
milanesas, these small flakes can give much more of themselves in our kitchen
if we experiment a little with them. You can turn them into flour, into Indian
breads or make your pizzas crispier at the base.
Take advantage of oat flakes to make and improve all kinds of
dishes!
Oat Flour
Simply beat with a blender (preferably a glass blender) the
desired amount of oat flakes until it becomes a fine powder. This flour will be
a little bit thicker than the commercial one but it will be useful for all the
recipes that need oat flour. It will also be 100% whole grain. Just make sure
your oat flakes haven't picked up any moisture, that they are nice and dry.
Tips:
- For small amounts you can use a coffee or spice grinder.
- Store your oat flour in an airtight jar in a cool, dry place, away from light.
- Use it within a maximum of 3 months to prevent it from going rancid or getting a strange taste.
Oat Drink
Vegetable drinks are now very popular and we can find almost
all kinds of them in the supermarket. A good option to avoid consuming so many
containers (or sugar if near your house they only sell sugary drinks) is to
prepare your own homemade oat drink.
- To do this, blend 1 cup of oat flakes and 3.5 cups of water in a blender until it is a clear, homogeneous liquid.
- Strain it through a double muslin, a fine cloth or a vegetable milk bag. Drain well.
This homemade drink serves as a substitute for cow's milk in
almost any recipe. Keep in mind that when heated, it will thicken slightly
because of the starch and gum content of the oats themselves. If you don't like
this effect in breakfast drinks (coffee, cocoa, etc.), use your oat drink for
other things (cold drinks, thick hot chocolate, porridges or porridge, creamy
sauces, etc.).
With the oat drink you can also make homemade vegetable
yogurts, just as you would do with a soy drink or coconut milk. With the pulp
left over from making the oat drink you can make cookies, bars, savory cakes,
hamburgers, meatballs....
It is a fairly cohesive pulp that hardens (not too much) when
cooked, so it is highly recommended for any of these options.
Oat Flatbread
Chapatis, rotis, dosa, naan... Indian flatbreads can look
great using oat flakes to replace 50% of the flour (wheat or rice).
For some it will be better to grind it first, but for others
it will not be necessary (for example, for rotis). I recommend using 50%
because not all flours have the same composition and do not behave the same.
Some chapatis made only with oat flour can be sticky and
softer or more elastic than expected, but using half wheat flour and half oat
flour hardly affects the texture.
In general, Indian flatbreads are very easy to make and most
of them do not require leavening, so they are a good way to prepare homemade
breads with household ingredients but with a very different and exotic result.
Oatmeal Pancakes and Pancakes with Oat Flakes
The texture of flatbreads can be more elastic and softer than
expected. In pancakes and crepes this is an advantage, because it allows to
make them thinner but more elastic and tender. Try any recipe for vegan
pancakes or crepes, substituting homemade oat flour for the flour.
In the case of pancakes just keep in mind that they have to
be thin, that you have to distribute the batter well and control the heat so
that they do not dry out or toast. In the case of the pancakes, if you make the
batter with the mixer, it is not necessary to prepare the flour first, you can
beat it all together.
Tips:
- If your mixture seems too thick you can add a pinch of water. If you want them thick but very fluffy, add a pinch more leavening agent.
- Whole oat flour or dough made with oat flakes tends to clump more than wheat flour, so for pancakes and pancakes it may be a good idea to add a pinch more baker's yeast (about ¼ teaspoon extra per cup of oatmeal).
Crunchy Touches
When you make a lasagna or similar au gratin dish, add a
handful of oat flakes on top of the béchamel sauce. In the oven the whole top
will brown and become crispy, while the oat flakes that are integrated with the
béchamel will remain soft and will add texture to the sauce.
You can also sprinkle oat flakes on your cakes and breads to
give them that "multigrain look" and the aroma of toasted oatmeal.
Same with pizza bases, especially if they are homemade or
refrigerated. Sprinkle with oat flakes the mold in which you are going to bake
them to get a crunchier base (it is also useful to sprinkle with homemade
oatmeal that we have left thick).
Also add oat flakes to your breadcrumbs when making breaded products (such as croquettes or Milanese) to give them a crunchier texture and a slightly almond aroma.