Cordy's CORE Oat Bread

[CordyC]

This can take the shape of a round loaf, or can be baked flattened in a pie plate (scone-style). Either way, it's ultra-deelish, and very substantial!

Phase 1: The night before you are planning to serve this, mix together
1-1/2 cups regular oatmeal
1-1/2 cups FF buttermilk, or 1/2 cup FF plain yogurt, 1 cup skim milk & 1 tsp. white vinegar
Cover and refrigerate.

Phase 2:
Preheat oven to 350 degrees.
Spray cookie sheet or pie plate with cooking spray.
To bowl of rehydrated oatmeal, add:
2 tsp. baking soda
1 tsp.baking powder
1/2 tsp. salt
1 T. Splenda
1 cup oat bran (yes, the hot cereal!)

Mix to form a dough, then turn out onto baking sheet or pie plate (if making scones, you should cut the dough into 8ths.)
Bake for approx. 30 minutes, or until browned.

Enjoy!

All CORE ingredients, and approx. 13 points (fibre not capped!) for the entire recipe. Makes 8 filling scones, or 12 thin slices if baked in loaf.

[Paris Madeleine]

This looks excellent, Cordy! :D I am thinking this could be an excellent pumpkin-spice scone recipe for the holidays too.

[WWCarol]

Cordy~ Thanks for your efforts!

You have made my DH very very happy! :buddysmoo

Time to start soaking my oats! :bcbsalute

[Momma25]

Oh YUMMMMM Cordy!!! Is this your version of the Irish Soda Bread you mentioned?

This looks fantastic and I'll soak my oats tonight. I'll use yogurt and stevia. Can't wait!!

Question: Is the oat bran added dry? Thanks!

[WWCarol]

Is it "oat bran" or "quick oats"? :confused:

[CordyC]

It's regular rolled oats that are soaked, and oat bran that is used in Phase #2 in lieu of fl**r! So the oat bran goes in dry to stiffen the dough. HTH.

[Momma25]

I have my organic rolled oats soaking in homemade unsweetened soymilk and Bragg's organic raw, unfiltered apple cider vinegar. I can't wait to bake it tomorrow, thanks Cordy!

I wonder how it would taste herbed, like adding chives, garlic etc?

[CordyC]

Herbs would be great, Momma! A bit of minced garlic or some sliced green onions wouldn't hurt, either!!!

[SSKatie]

BRILLIANT!! :buddysmoo

[Momma25]

Morning Cordy,

I edited this because I originally asked a question, but when I took your bread out of the oven, it was perfect, so no need for the questions! :lol:

What I did:
I used 1 cup homemade unsweetened soymilk plus 1 tsp apple cider vinegar for the liquid. I did not refrigerate the oats (I forgot and there was no room in the fridge anyway, :embarrass )

I used 1/4 teaspoon white stevia extract powder for the sweetener.

1 added minced garlic and chives. I used about 2 teaspoons minced garlic, but that may be too much (it's VERY garlicky), but I happen to love garlic, so I'll eat it, but next time, I'll use less. I used about 2 rounded TB dried chives.

I baked it round (kinda flat) in my preheated cast iron skillet.

It came about fant-abulous!! What an excellent recipe, I think it may help my "bread" desires but still be Core! Thank you Cordy! :buddysmoo

[WWCarol]

Mine's in the OVEN! :D

[WWCarol]

OH. MY. GOODNESS. :eek:

I made these especially for DH. He's the Bread Guy...:rolleyes:

But I LOVE these! I'm going to call them Oat Scones. There are beautiful. They are as deep as the pie pan! And I love their flavor and texture~

These are KEEPERS, Cordy! Thumbs UP. Thanks for your efforts~ :buddysmoo

I can't wait until DH has one tonight. :) (Next time I think I'll "sprinkle" 1 TBS. of sucanat or brown sugar on top before cooking~ Mmmm!)

[CordyC]

Thanks for the feedback! I'll be making my next batch with herbs & a sprinkle of Parmesan on top!

Since they're scones and made out of rolled oats, I think we can serve them to our families with the following announcement:

"Ladies and gentlemen, the Rolling Scones!"

:p (Closest to the famous "tongue" logo!)

All this to say that, despite our disappointment with WW bread not being considered CORE, "you can't always get what you want, but if you try some time, you'll find, you'll get what you knead."

[Frisky]

Would it work in a loaf pan? Got my oaks soaking right now. :)

[CordyC]

It's very dense, so if you do use a loaf pan, cook it at a lower temp (300-325) for a longer period.

[WWCarol]

I had my first one, pre-exercise.

Problem is: I want another one! :eek:

(How about a hearty rendition of, "Please Don't Trigger Me- Let Me Go!" ;) )

I'm thinking about running them through Mastercook to get an "idea" of points~

Also thought, if I want them to be real purty for company? I could do an egg-wash and then sprinkle the sucanat~ :D

[Frisky]

Using rolled oats rather than oatmeal, here's what I get using MasterCook:

Per Serving (excluding unknown items): 104 Calories; 2g Fat (13.6% calories from fat); 6g Protein; 21g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 534mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

No unknown items showing. :)

1.64 points for 8 servings

[WWCarol]

Thanks, Frisky! :bcbsalute :D

I talked about them with DH on the phone...Guess who's coming home early tonight?! ;)

And he's already come up with another idea! OAT SHORTCAKE!

He wants to split open an Oat Scone, put sliced fruit (in the middle and on top), and have a squirt of light whipped cream for "dessert".

What a great idea! :buddysmoo

[Momma25]

Oat Shortcake! WOW!

I was thinking along the uses for the savory version, besides being trhe "bread crumbs" for my Black Bean Burgers...what about a garlic, herb oat PIZZA CRUST?????? Doesn't that sound yummy?? I'm definitely going to try it. I'll put some sauteed veggies on top of the pre-baked crust and maybe some soy cheese.

BTW, I found a brand of ff mozzarella at the discoutnfood store and the only thing it has different than regular part-skim mozzarella is xanthan gum (which is a thickener from corn and I use it in other cooking/baking so I don't mind it). I may use it if I could make a good pizza crust, and Cordy's Oat Bread may be a good one to try!

[WWCarol]

Cordy's signature says:
”There are two great days in a person's life--the day we are born and the day we discover why.” - William Barclay

Today is a GREAT day in my life. And I know why you were born, Cordy. To bring me this recipe today! ;) :D

I just had the most heavenly dessert!http://img14.photobucket.com/albums/v41/raidermombcb/cloud9.gif

I had made the Oat Scones.

I took a Gravenstein apple, peeled, cored and sliced it. Put it in a small cup; sprinkled it with some Splenda and cinammon and covered it with Stretch-Tite. Cooked in the micro for 1 1/2 minutes. I left it to "cool".

I "toasted" a whole scone in my toaster oven. I cut it in 1/2 and put 1/2 the apple mixture (not the juices) inside the scone and 1/2 on top . I squirt a dab of light whipped cream on top.

Is there a number higher than 10?! Because it was~ :D

[Paris Madeleine]

I just put a tweaked version of this in the oven --- I added a can of pumpkin, caramel sugar-free syrup and pumpkin pie spice --- and I cannot wait to taste it!

I also thought this is an awesome recipe for folks who have glueten or wheat intolerance (my friend's little boy does). I cannot wait to pass it on to them. :)

[WWCarol]

Let us know how you like the "tweak", Paris~ :)

DH had Oat Scones for breakfast (he probably added apple butter, too) and wrote a note: "They're even BETTER today!" :D

I'll have to see... ;)

[CordyC]

And I know why you were born, Cordy. To bring me this recipe today! ;) :D I'm having a "Sally Field moment", along with a sigh of relief that I don't have to get by on my hand-modelling skillzzz!! :crazy:

Paris, your version sounds fab! I was wondering what would happen if I just made an extra-large batch of oatmeal (or Red River Cereal) one morning and used 3 cups of this as the basis - sans soaking, dairy-free, and a two-fer in terms of cooking. I am also contemplating what I would call "English peasant food" - dropping blobs of dough as dumplings on a beef/barley/veggie soup/stew. (I have been reading a few historical romances while on the Disabled List!)

[Paris Madeleine]

I am also contemplating what I would call "English peasant food" - dropping blobs of dough as dumplings on a beef/barley/veggie soup/stew. (I have been reading a few historical romances while on the Disabled List!)

If you make it, I will come. On the train. Yesterday. I love stew and dumplings! :crazy:

ETA: I just cut into the scones and had a bite. Mmmm. Just lovely. It's sweet but not too sweet, moist and warm. DH is coveting a small piece as we speak. :)

[WWCarol]

I was having a thought along the same lines, Cordy...only of course mine was "sweet"! :rolleyes: ;)

What about having cooked fruits/Splenda "bubbling" and topping them with an oat cobbler or oat "dumplings"?

[WWloser-118.8]

Hi ladies,

Mine just came out of the oven. Question how much do they rise? Mine are pretty flat. I'm thinking that my soda might be bad. Any suggestions? I did add a bit of cinnamon and extra splenda. TIA

[WWCarol]

Mine rose even with the pie pan, Kathy. Just above an inch.

They are dense and substantial and filling~ :)

[WWloser-118.8]

Thanks Carol,

I made individual servings on a cookie sheet they finished pretty much the same size they were when I started. I just ate one and enjoyed it. I would like it a bit sweeter though. How firm should the dough be before cooking?

[WWCarol]

Now THAT I can't remember, Kathy...LOL!

I didn't have FF buttermilk, so I did it with the milk/vinegar/FF yogurt/rolled oats (soaked overnight) + oat bran, etc.

The pie pan worked beautifully for giving a scone-line shape (scored before baking into 8 pieces).

[WWCarol]

Soaking my second batch...you know a recipe is "good" when you can't get it out of your mind! ;)

This time my yogurt had "soured" and I thought, "Perfect!" :D So I'm using it.

I'm thinking about adding an egg and unsweetened applesauce to this and see what happens~

Also, Cordy~ Thinking of your "crispy" cornbread rounds this morning...Wonder what would happen if you pat a thin layer of this oatmeal mixture into a pie pan? Think it would form a "crispy crust"? I thought it might. :confused: Filled with Paris's Cinammon Apples...Sounds pretty darn good~ :)

[ottermum]

This is terrific!!! I made some scones this morning- I had to use 1 cup of yogurt 'cause the dough wouldn't come together with just the 1/2 cup (did I do something weird?), and I added 1- 1 1/2 tsps of German Honey Cake spice mix and topped it with 1 tsp brown sugar shoved through a sieve. Maybe next time I might add more splenda ( I have such a sweet tooth), but it is so filling and yummie!!! I had one hot out of the oven 'cause I couldn't wait. :embarrass

Oh Cordy, how I love you! :buddysmoo

[WWCarol]

Well, AFTER I FINISHING CLEANING MY OVEN :rolleyes:, I'll have to tell you about my new experiment...

I added 1/2 cup unsweetened applesauce and 1 egg to the batter.

It overflowed, BUT is delicious!

A lighterand higher version of the original. I just have to figure out what to cook it in? :confused: It overflowed the pie pan. :sobbing: (Oh, and I also gave it a sprinkling of sucanat on top~)

By the way, I LOVE BOTH versions!

So, Cordy, since you can't use Core and Bread in the same sentence...what are you going to call this marvelous oaty-product?! ;)

[Panda Bear 62]

Would I find "oat bran" in the hot cereal section (by the oatmeal)? I've never bought it before. I want to try this recipe!

Panda

[SSKatie]

I'm on the Oat Train, I'm on the Oat Train!! I've got mine soakin' and will make scones in da morning to have with my veggie omelette! :headover: :headover:

[WWCarol]

PandaBear~ I find it in bulk bins in the nutrition/health (or bulk bin) section of the grocery store. You might also find it packaged near the baking ingredients. Bob's Red Mill might be a brand. It should be close to wheat bran, etc.

[judyo53]

My oat bran was with the hot cereals in a small box like Cream of Wheat or Farina comes in. I made this today & had one slice with FF Strawberry jam & froze the rest as the corn muffins I made got moldy before I could finish them. So now I'm going to make either the chocolate snack cake or blueberry corn muffins next & I think the next batch of oat bread will be with garlic, chives, onions, etc.

[SSKatie]

I guess I'll know when it comes out of the oven, but is the dough supposed to be pretty sticky? I added a little more bran but still so sticky that I had a hard time picking it up to put on the cookie sheet. (I'm making it savory with garlic powder & oregano--smells yummy!)

[CordyC]

"Sticky" is the right word, Sista, although Jamie Oliver used the word "claggy" for a similar type of dough, and I just think it's a fun word to say. :crazy: You may find that you need to add even more bran, depending on weather conditions such as humidity.

[WWCarol]

GOOD idea, Judyo, on freezing the baked products! All this stuff is preservative-free and good-for-you! :D

I LOVE the Oat Scones (went towards "sweet" instead of "savory"), LOVED the Chocolate Snackin' Cake (had it cold with milk last night, so I had it twice yesterday; it seemed less-chocolatey and more banana-y when "cold" and very delicious. DH had his with light whipped cream squirted on top!)

So, next, I'm onto something like cornbread or cornbread muffins (might follow Paris's suggesting and use some oat bran in the mix~)

I have to admit: all this baking seems a lot more fun since someone called it illegal! ;) :angel

[QuilterInVA]

Not Core According To Ww!!!

[nancyny]

I see the Core Police has struck again.

QuilterInVa, we are all adults and we can adjust how to count this when (and if) changes to the Core program are rolled out in our individual meetings. Please moderate the tone of your messages.

[Momma25]

Hey Cordy,

I made some changes, some I liked, some I didn't, but I thought I'd share them:

1) I used 1/2 cup Stoneyfield ff, plain yogurt mixed with the rolled oats (according to the recipe - is 1/2 cup yogurt correct?). But, it didn't seem "wet" enough, so I added 1 cup of warm unsweetened Chai Tea (made with Celestial Seasonings decaf Chai) to the oats and yogurt and mixed it all together and let sit about 10 minutes. (I did not let sit overnight.)

2) I added 1 egg (beaten) to the oats mixture and mixed in.

3) I used both vanilla and almond extract.

4) I used 1/2 teaspoon white stevia extract powder.

Comments: The extra liquid and egg made the batter light and fluffy and more like a batter than a dough and when baked (in a pie pan), it was more like Baked Oatmeal than scones. Very tasty (though not too sweet, which is fine for me, but for my family, I topped it with pie filling).

I think next time, I'll leave out the egg, but use the 1/2 cup yogurt and 1 cup Chai tea (gave it a lovely mellow flavor).

[SSKatie]

Right at this point, we THINK we know what is Core and what is not...but WW hasn't been clear....so how the heck can we be clear? That's where the "use your own good judgement" and "we are adults" (thanks Nancy!) comes in!

Great sounding modifications, Vickilynn!! I'll try those. I've got my little sconies in the freezer---you know, I'm really not tempted by them like I thought I would be. Whoopeee!! (And I weighed at the gym and have lost at least another pound this week (weigh in tomorrow!!!!!) :exercise2 :exercise2

[Paris Madeleine]

Mmmmm! Chai oatmeal bread! I am all over that. :D

[WWCarol]

1-1/2 cups FF buttermilk, or 1/2 cup FF plain yogurt and 1 cup skim milk and 1 tsp. white vinegar

Momma~ I'm not sure, but I think you misunderstood this line of the directions. :confused: I put in "bold" to help. :bcbsalute

Your cup of Chai tea would replace the cup of milk and 1 tsp. white vinegar, so I can see why it worked well for you~ :)

[Momma25]

Oh Carol,

Thank you!! I did misunderstand! I thought it said "Or", not "And". :embarrass

Thanks for setting me straight! :buddysmoo

I'm glad I did it right by using 1/2 cup yogurt AND 1 cup of Chai Tea, but I thought I was doing something wrong!

[ottermum]

1-1/2 cups FF buttermilk, or 1/2 cup FF plain yogurt and 1 cup skim milk and 1 tsp. white vinegar

Okay, this is where I screw up too. I thought it was only 1/2 of yougurt! The original directions look like this:
1-1/2 cups FF buttermilk, or 1/2 cup FF plain yogurt, 1 cup skim milk & 1 tsp. white vinegar
so I took the commas to mean or. No wonder it came out so dense... Ahh... My bad! :o Still tasty, though!

[Momma25]

1-1/2 cups FF buttermilk, or 1/2 cup FF plain yogurt, 1 cup skim milk & 1 tsp. white vinegar


AHA!, That's why I thought it was "or". The commas were confusing to me.
Anyway, I'm glad it's clear now. I'll make it again once this batch is gone.

[WWCarol]

I got the dynamics on this. :bcbsalute

You either had 1 1/2 cups of FF buttermilk (which I can't find :sobbing: ), OR you have to make something to replace that 1 1/2 cups of FF buttermilk, which would be: 1 cup skim milk + 1 tsp. vinegar (to "sour" the milk) + 1/2 cup FF yogurt (= 1 1/2 cup suitable replacement! :) :bcbsalute )

Ottermum! Give it another try! It'll taste even better~ :D

[CordyC]

Sorry for the confusion! It would have read better as a math equation, which most baking is, anyway! :embarrass

[Momma25]

HI Carol,

I did consider 1 1/2 liquid = 1 1/2 liquid, but I was thrown by the vinegar AND the yogurt. I personally wouldn't see the need for the souring of the milk if using yogurt (but that's just a personal opinion), so I wrongly assumed it was either yogurt OR soured milk. (Just how my little brain works, I guess :embarrass )

Anyway, the bottom line is Cordy, this is plain DEEE-LISHHHH! (It was even good when I messed up, LOL!) And I'm going to make it regularly, so I'll be trying new ways to make it. All good! Yummm yummmm!

[ottermum]

Ottermum! Give it another try! It'll taste even better~
Oh yeeesssssssss!!! I'm soaking my oats tonight! :D WHOOOOOWEEEEEEE!!

Think I'll add some coconut extract and see where that leads me.

[ottermum]

Just took a batch outta the oven, and they look much different! Lighter and less dense. I used 1 1/2 cups fat free milk soured with lemon juice (the yogurt thing just threw me), and I added 1/2 tsp LorAnn Chocolate Hazelnut Flavoring, which smells more like rich coffee than chocolate hazelnut but I have about 20 bottles of these diffferent flavourings I might as well use up. Next time I might use the Strawberry flavour, or the English Toffee. Yum.

I brought the recipe to my leader today with the question, "Is it core if it's made from core ingredients? There seems to be a question about this that WW Int'l in the states can't decide on." She said "Of course it's core if it's made from core ingredients! That's what's in the new Turnaround cookbook, so I can't see that it would be any different." She also has never heard of the "trigger food" argument (or even the phrase as an official term) for not allowing anything made from core ingredients. However, she asked me to email the recipe to her and she would forward it to the WW Canada GM to see what the problem might be if there is any.

Thanks!

[judyo53]

I also posted this on the Daily Thread but this was a more appropriate place. I sauteed fresh pineapple rings with a little bit of Brown Sugar Sweet 'n Low sprinkled on top (I sauteed in a spritz of "good" oil). I sliced the bread in half (tried to but got 3 uneven slices as it was still somewhat frozen-had to nuke it again since I keep it in the freezer as I only have 1 piece daily) & placed the sauteed pineapple rings on top for a pineapple upside down cake-as I stated, this is about as creative as I can get-& someone else probably wrote this & I'm thinkin' it came out of my own head!

[skymom]

Cordy, thanks for the recipe, and thanks to everyone's add-in ideas.

This recipe has me craving lemon blueberry scones, so my first batch will probably add in some grated lemon zest, and some blueberries.

Question -- is the splenda amount for the packet Splenda or the Splenda measure?

This will be so much fun!

[CordyC]

I used the measureable Splenda, skymom, because that's what I have in the house.

I am trying an experiment tomorrow - instead of the overnight soak, I will pour boiling water over the oatmeal and let it sit while I enjoy my coffee. To add the dairy component, I'm going to mix in soy milk powder. Wish me luck!!! :water1:

[lorac55ca]

Hi..........I have just "found" this board again & I'm thrilled with all the new CORE recipes!
I have a question for you Cordy....a friend gave me the recipe for your oatbread, I followed your directions but the "dough" was runny! I managed to scoop the dough onto my baking sheet but while baking, it spread out like a large pancake! Could you possibly tell me what I did wrong? I read all the raves about it & I'm longing to try it!!
You can email me at lorac1945@shaw.ca if you wouldn't mind!

Thanks so much!
Carol

PS...I'm just starting week 4 on CORE & love it!!!

[WWCarol]

Carol~ Try baking it in a 9" pie pan. Mine turned out perfectly that way. See my above comments. (It wouldn't have held it's shape on a baking sheet, either~) :wave:

[lorac55ca]

Thanks WWCarol.....I will definetly try this today! Another question though & it's one I should know the answer to....is there any "baking" difference in using regular oatmeal or the quick cooking? In my first attempt at the scones, I used quick cooking oats. Now I'm wondering if it should have been different ones.

Thanks for your help!

Carol

[WWCarol]

If anything, you will get a lighter, more "cake-like" product with the quick oats. The rolled oats should result in a denser product (which I loved! :D )

I've realized that being on Core means needing ( ;) ) to have: oat bran, quick oats, AND rolled oats! (I have found Quick TOASTED Oats at Safeway, which are cool~) and I love the Snoqualmie Rolled Oats because they're even "thicker" than Quaker! :eek:

The neat thing is, you can switch them around and get a different product that way~ :bcbsalute

Just try this with rolled oats sometime and see which you like the Best! :D

[WWCarol]

Cordy~ Since I didn't "soak oats" last night, I put my rolled oats in milk I had boiled in the microwave.

It soaked that hot milk up pretty quickly! Probably 10 minutes, or so~

I put the batter in an oval casserole dish and added the extras: applesauce and an egg, again. Luckily, no overflow in the bigger dish! :)

I sauteed a can of pineapple chunks in 1 TBS. whipped butter, and 1 tsp. Sucanat. Made a Pineapple Shortcake w/dab of light whipped cream for an extra WAP per serving~

DH said, "It couldn't have been any better!" :angel

So, if you forget to soak overnight, you can still have shortcake today! :bcbsalute

[ottermum]

Do you think it work out if I substituted wheat bran for oat bran? I have a box of wheat bran in the cupboard that I would finally like to use up. :)

Also, did anyone else's scones turn out slightly green? :embarrass Mine are a very very light mossy green but not mouldy because they came out of the oven that way, with a slightly mossy/earthy smell. It put my husband and kids off eating them- not a bad thing, but they are kinda putting me off eating them as well. Very weird. Hopefully it won't cause the growth of superflous body parts, though I could use the extra arms and probably another head. :D

[CordyC]

Carol, I used hot tap water, 1/3 *. soy milk powder and a 10-minute soak this a.m. Because the size of the oatmeal flake I was using was less thick, it was poifect!!! Your additions sound divine!!

Jeannette, the "green" is a little weird, despite the fact that this is originally based on an Irish soda bread recipe. I have no theories, but I wouldn't think that "Kermit cakes" would be especially edible.

[WWCarol]

Wheat bran will give you an entirely different product! Not bad, necessarily. Just different. There's really no way to know until you try~

Sounds like you're feeling adventurous...!?

I know what you mean about the color. I never notice the baked "oat" products being greenish the first day, but after the first day I notice it a little bit. (Just like on the Pineapple Oat Bran muffins? After the first day, when I would break one apart? There would be little cob-webby-looking "strings" that would pull between the pieces. :confused: I just figured it was a combination of the ingredients/the moisture/and what happened over time. Still TASTED good!)

Just like the greenish scones/oat bread taste good. OUR problem is getting baked goods to the second and third day~ ;) :bcbsalute

[WWCarol]

Don't know anything about an "earthy" or "mossy" smell... :confused:

"Oat-y" is what I notice~ There's nothing off-putting on the taste or smell of mine~

Oats can go rancid, if not used within a certain period of time. But you probably would have noticed that smell while measuring.

[Bonnyrose]

Thanks Gordy, this sounds great and just what I needed. And thanks to all the others what a wealth of ideas and variations. :exercise:

[ottermum]

Sounds like you're feeling adventurous...!?
Nope just frugal :D

I'm not sure, Carol, maybe the smell is oaty.. hmm.. it smells like mild peat moss to me. Hm.. AND it's green!! Great for St. Patty's day!! :lol:
It was a fresh package of Bob's Red Mill Old Fashioned Oats that I used. Maybe it has something to do with the flavoring I used, but I only used 1/2 tsp.


I know what you mean about the color. I never notice the baked "oat" products being greenish the first day, but after the first day I notice it a little bit

They're getting darker every day. I thought I'd leave them out on the counter instead of covering them, hoping the scent might dissipate (sp?) and they might firm up a bit. So far, no luck.

A thought just popped into my head- I soaked the oats for about 14 hours. I wonder if THAT had anything to do with the colour/taste?

I'm pretty sure it's not going to kill us <fingers crossed>, I just thought it was a little weird. :D

I'll try the wheat bran next time, may be it'll smell/look better. <putting fedora hat on, arming with spatula and measuring cups, off to the next culinary adventure!>

[WWCarol]

Well what about "taste" Ottermum? THAT'S what's important...! :eek: ;)

Mine taste "buttery" and "oaty"..they are absolutely delicious~ :angel Like fresh-from-a-bakery. There is no question that they are good-to-eat.

If yours don't taste good, I'd dump 'em. :p I just went to check on mine (second day) and it would be hard to call them greenish...more like "browned" and inside, golden-brown.

(On this last batch, I left out the vinegar; the yogurt was sour enough, I figured.) :bcbsalute

[suzie_lightning]

Finally jumping on the Oat Bread bandwagon...I'm putting my oats to soak tonight and will be adding pumpkin and maple syrup tomorrow for some fall-flavored scones! :D

[shelac]

OK I just pulled these out of the oven a few minutes ago - can't say I'm thrilled with the result. I doubt I'll be making them again. In fact, I'm not sure what I'll do with the pan that I've made. I know my husband won't eat them and I don't think I will either. I made them exactly as the recipe said, they did rise, but they aren't at all what I expected. Oh well, different tastes eh? Sheila

[ottermum]

If yours don't taste good, I'd dump 'em. I just went to check on mine (second day) and it would be hard to call them greenish...more like "browned" and inside, golden-brown.
Well, I stuck that batch in the freezer (I still hear my little 92 year old German grandmother in my head telling me, "wasting food is a sin!" :( ) and made another one last night.

I followed the instructions to the letter, except I used 1/4 cup of splenda and only soaked it for 10 minutes, used the yogurt/ milk combo, didn't throw in any flavorings. This batch came out more golden, but the inside portion was less green this time, but not golden, and they had less of that smell. It wasn't until I was in bed that it dawned on me that they have probably been slightly underbaked this whole time!!! ARRGH!!! :embarrass BOY, DO I FEEL STUPID!!! I have been married to this "30 minutes" time, and they were firm in the middle to the touch. They looked golden when I took them out, but they're oats- they always look golden. :lol: I guess next time I'll have to leave them in there for 35 minutes or maybe 40.

Thanks for your help, Carol! :buddysmoo What can I say, I'm an idiot. :o

[WWCarol]

(I still hear my little 92 year old German grandmother in my head telling me, "wasting food is a sin!" )

Don't you probably think she meant to say, "Wasting edible food is a sin"?! ;) :p

And I don't believe it anyway. It can become bird crumbs! (Unless the birds won't eat it! :eek: )

Or it can become compost, and return to/enrich/the earth! :angel

I cook mine in a small convection oven, so it's getting very "cooked" in that 30 minutes time. These are very different baked goods from the usual scones/cornbread/cake most of us are used to. I decided to call the Cornbread I made last night "Polenta Bread". It's very crunchy, substantial, and "sour" from all the sour cream/yogurt in it. I really really liked it! :) But it ain't Marie Callendars (soft/buttery/honey sweet). It's completely different. And it was great with my Lentil Chili.

[Momma25]

BTW,

Try the savory/garlic version spread out on parchment to about 10 inches (or more for thin crust) for a Core Pizza Crust.

Also, I never soak mine overnight any more. I started not overnight soaking last week (I think I posted about it, not sure) and it works just great! I also think overnight soaking made that batch spoil. The leftovers smelled awful the next day and I tossed them. But the leftovers made with the non-overnight soaking stays fresh longer which is a good thing :headover:

Cordy m'dear, you've got a Core classic here! So versatile!

[ottermum]

Don't you probably think she meant to say, "Wasting edible food is a sin"?!
Oh very funny!! :p

I avoid the overnight soaking now, particularly since I noticed that it was "stringy" when I stirred the oats the next day. ICK!! The next batch I make I'll use the wheat bran and bake it for longer.

[WWCarol]

I soaked overnight in the fridge. Did you, Momma or Ottermum? Just wondering about the possible reason they spoiled~ :confused:

I think we're getting this stuff figured out here! :bcbsalute

Also, if you don't have parchment, I'm a HUGE fan of Reynold's Non-stick Aluminum foil...NOTHING sticks to it! :D

And when you mentioned the thin "pizza crust", Momma, I started thinking http://www.dearbornheightsraiders.org/idea.gif ...Oatmeal "Cookies"! :eek:

Add more Splenda...cinammon. Seems like it could work...Obviously very dense, very substantial, very "healthy" oatmeal "cookies"...! ;)

Or, couldn't it be the base of a fruit "tart". A kuchen with sliced, layered fresh fruits on top~ Just tossing out some ideas~ :)

[ottermum]

I soaked overnight in the fridge. Did you, Momma or Ottermum?
I stopped soaking them about a batch ago. I found that the next morning they were kinda slimey- like the stuff that congeals in the bottom of a pot in which pasta's been boiled. Maybe it's starch or something, but I don't know if oats have starch.
Now I just let them soak for the time it takes to prepare the other ingredients, about 10 minutes, and, if I bake them until golden, it turns out fine.

When I make Paris's Raisin Molasses muffins I soak the oats with the raisins and it comes out fine, so I don't know why it seems icky when I soak only the oats. Very weird!! :crazy:

However, I just bought some Irish Steel cut oats to try in this recipe, and those definetly need to soak, so I'll have to see what happens.

[Mary8]

Hi: I really like this oat bread, I put sf jam on it, and it is great. Would anyone tell me how many points would be if I put it in a pie plate and cut into 6 pieces?
Thanks,
Mary8

[WWCarol]

Cordy said in her first post, "13 points for the entire recipe; fiber not capped".

That sounds like 2.16 each, if you cut six portions.

[Mary8]

Thank you Carol, guess I missed the information. That does not sound too bad. I think I will continue to have it for breakfast with a glass of milk.
Mary8

[Mary8]

I also put bran buds on top of Cordy's bread and it comes out crunchy on top. Real goooooood
Mary8

[WWCarol]

I bet that looks neat, too, Mary...Kind of like a "streusel-topping"~ :) :bcbsalute

[Mary8]

Yes, it makes it more interesting. The bran buds look so nice and brown and then it has a crunch as I said. Try it.
Mary8

[ottermum]

This has become such a staple in our house that I have to make a batch every 2 days! Last batch was made with the 1 cup pumpkin and 2 tsp pumpkin pie spice (incredibly delicious!!!!), the previous one was Ginger with Coconut extract, and the one before that was made with Irish steel cut oats (for crunch) and Strawberry Lorann oil.

I love that you can add different flavors and spices and it comes out terrific every time!!

Today's batch will be Applesauce with Apple Pie spice. Maybe I'll throw in some cut up Macs if it won't drive the points up too high. :eek:

My husband takes a slice to work with him every morning, "for health reasons" :D

[ottermum]

Hi buddies!

Sorry about posting so much on this thread. I just want to share this one last variation I whipped up this morning using 1/4 cup unsweetened cocoa powder and 1/2 cup splenda. It's really tasty! It has a different texture than the snack cake (I love the snack cake!), and a different chocolate flavour.

It might be a trigger food, but it's only 1.7 points for a slice. :D

[WWCarol]

You can't post too much, Jeanette! I think of this as "brainstorming"...One idea triggers another idea in someone else...! And the ripples touch a lot of people~ :D :bcbsalute

Hmmmm...I think I'll have to try some Chocolate Oat Bread! :angel

[ottermum]

Carol, I have to warn you that it makes the whole house smell like a chocolate crossiant. Now whether that is a good thing or a bad thing is up to you! :lol:

[WWCarol]

Carol, I have to warn you that it makes the whole house smell like a chocolate crossiant. Now whether that is a good thing or a bad thing is up to you!

Hmmmm...

Could I think about that awhile and get back to you with my thoughts...

;) :D

[ottermum]

C'mon Carol, they're so goooooooooooooooood.. One won't kill you.. Just have a taste.. A little taste.. You've lost so much already, one won't hurt you.. Everyone one else is having one, you'll feel left out... :lol:

I had my second one this morning for breakfast, and I have to say they are nice. Not sweetsweet, but more like a dark chocolate kind of sweet. And they are dense and filling, too, so I don't want to eat more than one (at a time, anyway :D )

So c'mon Carol, just smell them.. :D

[WWCarol]

:rolleyes: O-kay.....

Just a little taste and smell...

:D

(Really. I'm looking forward to making these! :) :bcbsalute )

[ottermum]

No, I don't want to pressure you! You shouldn't do it, I was wrong. I should be more supportive of your food choices instead of pushing food at you. Really, I'm here for you. Now I don't want you to have it, I forced you. ;)
Sorry, I can't resist. :D

(I hope you like it. I'd feel really terrible if after all of this you didn't like it. :o )

[WWCarol]

Jeanette~ Nobuddy has to twist-my-arm to eat something CHOCOLATEY! ;)

I'll let you know what I think~ :angel

[CordyC]

I was wondering what this chocolate batter would be like if it were - uhmmmm - dolloped out on a flat baking sheet using my 2-tablespoon scoop. Y'all know I don't want to use the word associated with the blue furry id-driven guy you see when you click here http://pbskids.org/sesame/letter/. But still.... ;) ;)

[Momma25]

Jeannette and everyone,

We should write a sheet with the original, and then each of the recipes that are spin-offs. I'll be happy to copy and paste it if everyone will post their recipes made from Cordy's. It would be less confusing to see the variation here as a recipe rather than going back to the original and plugging in the posted changes.

So would each of you post your variations separately (as stand-alone recipes) so we can see how to make each one and know what you did?

Thanks!

[ottermum]

Okay, Momma! I'll do that right now. :) I'm putting "ottermum variation" after each title so that if someone else posts the same variation we know who's is who's, and maybe we can try a different recipe.

Hey Cordy! C is for COOKIE, that's good enough for ME! :D

Mmmmm, cookies...

[WWCarol]

CORDY?!

You BAKED flattened sweetened chocolate oat-y ORBS?! :eek:

(What a great i-dea! :kiss: )

[CordyC]

Not yet, Carol! That's on the agenda for later this afternoon. Then, I can say "I'm cuckoo for Cocoa Pucks!" :exercise2 :crazy:

[ottermum]

You BAKED flattened sweetened chocolate oat-y ORBS?!

What a great i-dea!

Not yet, Carol! That's on the agenda for later this afternoon. Then, I can say "I'm cuckoo for Cocoa Pucks!"

You guys are gonna get in troooooou-ble! The WW Core police are on the lookout for offenders, and these "COOKIES" are exactly what they are looking for! Shocking! And from 2 such highly recpected Buddies. Tsk. :D

I was thinking as I was taking Will on a walk this morning that this might be nice with some fresh cranberries and orange zest thrown in, and now they are making weird baby food fruit purees (apple banana strawberry- ick!) I might be able to make an Applesauce/ Blueberry scone batter, and throw in some frozen wild blueberries. Somethings to think about.

[WWCarol]

:D

And maybe this will finally answer that age-old question:

"Why would anybuddy eat a puck?" :eek: :confused:

;) :bcbsalute

(Cordy. You have to PROMISE me that when you print your recipe "variation", you call this baked product: "Cordy's Cocoa Pucks"~) :bcbsalute

[CordyC]

I will, Carol! They have been road-tested, and I posted the technique in the original Cocoa Oat Bread thread! Too good for words! Imagine a cookie that is tasty, good for you, and non-triggery!!!!

BTW, here's a song for the Core Cops:

"Good food, good food, whatchoo gonna do,
Whatchoo gonna do when they come for you?"

[ottermum]

You are both too funny! :lol:

It's quite sad that most of my waking moments are consumed with thinking about new variations on this recipe, instead of what to make for dinner or something profound. <sigh>

Cordy, you should win some sort of award or medal for coming up with this terrific recipe. "The Nobel of WW/BCB"!! http://www.maui.net/~scuba/public_html/graphics/animated%20trophy.gif

[plcm111195]

Bumping up

[Mrsdela]

thanks for the post, what a blessing, I am too excited. I made the flexpoint oatmeal scones, but they are ALL flour, really, so this is too awesome!

thanks, again
MRSD

[Treeling]

Okay, no oat bran at my store (what's new, it's Mississippi!) but I did find wheat bran, so I shall boldly go where no one has gone before (although Ottermum did contemplate an attempt, I see...)

They'll be out of the oven shortly!

EDIT: Okay, they're a little bit flat and funky, but they still taste good! I can definitely see the potential here. I'm gonna try the health food store for oat bran and see what I get. We sprayed with I.C.B.I.N.B. spray and that was okay, but when we drizzled a little honey on top (counting WAP), it was quite nice. So I'm gonna make my next batch a little sweeter and do them in smaller pan (I did a 9" square pan) and see what I get.

[WWCarol]

Tree~ The oat bran should make a BIG difference~ :) :bcbsalute

It should result in a lighter baked good~

[gungadinn1997]

Ok, so tell me, are they really oaty tasting? I am not a fan of oats as of yet, but would like to try these.

TIA

Kim

[Treeling]

Would ya believe they oat bran at Winn-Dixie?? I was thrilled. I just made batch two with several key changes (I should be posting this in the variations thread, but think of this as a reeeeallly long bump! :crazy: ).

Oat bran rather than wheat bran (ick)

Additional Splenda

Added cinnamon, nutmeg, vanilla ext., and almond ext.

Added 1 T honey (not Core! must count points, but it comes out to much less than a point per serving)

Added 1/4 c. raisins (again, not Core! again adds less than 1 pt. per 1/6 of recipe)

I'm really excited to see what I get.

[Zaudika]

bumping :)

[RCKim]

A question about adding pumpkin to the oat bread. Do you substitute it for some of the liquid, or do you just add it as an extra?

Thanks!

Kim

SW: 164.2
GW: 139
CW: 140

[WWCarol]

Ok, so tell me, are they really oaty tasting? I am not a fan of oats as of yet, but would like to try these.

TIA

Kim

I never really thought about that...And I just had one! It's not like a bowl of oatmeal. And it's not like Baked Oatmeal. And it's not "oat-y" like the toasted oats in Core Granola.

It seems more "bread-y" than "oat-y" to me, but only you know how you feel! Especially since you're not a "fan of oats"! :p

And I don't know the answer, Kim. I'd like to know, too~ :) :bcbsalute

[ottermum]

A question about adding pumpkin to the oat bread. Do you substitute it for some of the liquid, or do you just add it as an extra?

Thanks!

Kim

Here ya go:

* Exported from MasterCook *

Cordy's Core Oat Bread with Pumpkin

Recipe By : ottermum
Serving Size : 8 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Oatmeal
Posted Yogurt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PHASE 1: MIX TOGETHER
1 1/2 cups old fashioned rolled oats -- 4 1/4 oz
1/2 cup nonfat plain yogurt -- PLUS
1 cup nonfat milk
1 cup canned pumpkin -- 245 grams
SOAK WHILE YOU ARE MIXING UP THE INGREDIENTS BELOW (ABOUT 10 MINUTES)
PHASE 2:
PREHEAT OVEN TO 350 DEGREES.
SPRAY COOKIE SHEET OR PIE PLATE WITH
COOKING SPRAY.
To bowl of rehydrated oatmeal -- add:
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Splenda -- 3/8 ounce
1 cup oat bran -- 94 grams
3 teaspoons pumpkin pie spice (1 TBS)

Mix to form a dough, then turn out onto baking sheet or pie plate (if
making scones, you should cut the dough into 8ths.) Bake for approx. 40
minutes, or until browned.



Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 124 Calories; 2g Fat (12.5%
calories from fat); 7g Protein; 25g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 538mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 1.84 points