This week, Feast and Field heads to the farm fields outside of Pittsburgh to learn about everyone’s old (and now new again) favorite grain, oats, with Weatherbury Farm, an organic farm and mill.
With oats as a key baking ingredient taking the internet by storm as well as a nondairy, gluten-free option on every coffee shop’s menu these days, we look into why oats are no longer old-fashioned. Plus, with so many kinds to choose from, we break down the right type for every need. Looking for a homemade granola recipe? We have two, plus a few tips for perfecting this classic breakfast staple right at home.
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Finally, chef Andrew Stump of Madeleine Bakery & Bistro brings us three of his favorite oat recipes to enjoy no matter the time of day.
Weatherbury Farm is one of few farms in the U.S. that grows and mills exclusively its own grain on the same property.
With the rise of products like oat milk and flour, oats are really having a moment.
Instant, steel-cut, Scottish — what does it all mean? The versatile grain is used for everything from breakfast (of course) to savory cooking and milk.
Make a big batch of this customizable granola recipe to keep on hand for family, friends or guests — it keeps for a month!
From oatmeal cookies to sourdough bread, these recipes show the versatility of oats in your baking.
Looking for a dairy-free sweet treat? Try these oat milk desserts around the country.