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Every summer, I have a familiar pattern. I think the summer is going to be slow, with lots of reading and beach time but by early June, I realize summer is going to fly. I schedule jobs, trips, and BBQs. Before I know it, every week and most weekends are booked. I don't mind this but it always changes the way we eat. I like easy meals that are still packed with freshness. Enter this oat crisp.
I'm the type of person who loves croutons in her salad but I only make them if I have some solid, leftover bread. This easy oat crisp was born out of a desire to have a crisp bite to a salad with help from something I always have on hand: rolled oats. We eat oatmeal for breakfast nearly every morning and granola is a staple snack. Having a large container of rolled oats on hand is a must! This crunchy cracker-like bread uses a favorite trick of mine for homemade flour. All you need is a solid blender or food processor and you can make your own flour from rolled oats!
Tomatoes
- 1 cup cherry tomatoes
- 1 teaspoon olive oil
- Pinch of salt
Oat Crisp
- 3/4 cup 76g rolled oats
- 2 tablespoons cornmeal
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons water
- 1 tablespoons olive oil
Salad
- 1 cup baby arugula
- 3 tablespoons almond slices
- 1/2 ounce blue cheese or gorgonzola crumbles
- 3 to 4 tablespoons lemon vinaigrette
Heat oven to 400˚F and place an 8” cast iron skillet in the oven with about two teaspoons of olive oil, until the skillet is warm.
Place cherry tomatoes in a roasting pan. Toss with olive oil and a pinch of salt. Place in oven and roast until the cherries begin to burst, 15 to 20 minutes. Remove from oven and let cool slightly.
Add the rolled oats to a blender and pulse until the rolled oats looks like flour. Transfer the flour to a bowl and add the cornmeal, baking powder, and salt. Measure in the water and olive oil then stir until well combined. Remove the skillet from the oven and pour the oat batter in.
Bake for 15 to 20 minutes on the middle rack then turn on broiler and bake until golden and crisp. Remove from oven and transfer to a serving platter.
Assemble the salad with the arugula, cherry tomatoes, almond slices, and bleu cheese. Drizzle dressing over the salad and toss to combine. Transfer the salad on top of the oat crisp. Serve by gently breaking the crisp and dish with salad.
Calories: 481kcal | Carbohydrates: 40.4g | Protein: 10.4g | Fat: 33.1g | Cholesterol: 5.3mg | Sodium: 426mg | Fiber: 6.3g | Sugar: 4.2g
Prep Time: 10 minutes minutes
Cook Time :25 minutes minutes
Oat Crisp
variations
This flatbread is extremely easy to vary. Beyond the toppings, I like to add in a handful or herbs or toasted spices. You could also add a bit of sweetener but I've found the flavor of oats to be sweet enough.
Legumes: Add your favorite cooked legumes to the salad. I like tossing in chickpeas or cooked black lentils.
Greens: Arugula is not a love for everyone but you could easily swap in lettuce, spinach, or kale.
Vegetables: Roasted summer squash, roasted winter squash, or grilled asparagus are all nice additions, depending on the season. Play around with the vegetables in the salad- it's hard to go wrong!
