Oat Crisp with Burst Tomato Arugula Salad | Naturally Ella

Post sponsored by Bob’s Red Mill. See below for more details.

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!

1 review

Oat Crisp with Burst Tomato Arugula Salad

Preparation 10 minutes 2017-11-18T00:10:00+00:00 Cook Time 25 minutes 2017-11-18T00:25:00+00:00 Serves 2 servings     adjust servings Calories 481

An easy flatbread/salad combination made with a crisp flatbread made from ground rolled oats and a bit of cornmeal. Perfect for lunch or a light dinner.

Ingredients

    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

    Instructions

    • 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.

    by

    Recipe Notes

    Tips & Tricks:  You could make this sauce ahead of time and assemble when ready to eat. 

    Stock up: get the pantry ingredients you will need: Oats, Tomatoes, Arugula

    Nutrition:  see the information.

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 481 Calories from fat
    % Daily Value
    Total Fat 33.151%
    Cholesterol 5.32%
    Sodium 42618%
    Carbohydrate 40.413%
    Dietary Fiber 6.325%
    Sugars 4.2
    Protein 10.4

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    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!

    Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.