Oats and oatcakes

In the great quest for grains, I have either struck gold or dross. Not sure yet which.

The local Amish market sells bulk goods. He gets them from a vendor and repackages everything. The question is; are these “middleman” products or “factory” products? Some of the stuff seems pretty well straight from the mill, but I'm thinking factory.

I bought oatmeal anyhow because we need it, and I figure supporting a vendor instead of a superchain is one step up, at the least, and if I am lucky the mill is something I can rely on over time.

Sadly, the place we used to rely on got bought out by a “health food superchain”, and the only grain mills I can find around here are for animal feed only.

Crock Pot oats

If it is hot out, do this on the porch. You won't heat the house, and the pot won't have to work as hard.

2 c whole or “old fashioned” cut oats

6 c water,

or 4 c water and 2 of fruit juice

or meat broth

or vegetable broth

Peppercorns, cinnamon, or bay leaves depending on liquid selected.

Toss it all in the pot and set to low. Go to sleep.

Wake up, stir, and serve.

We make the leftovers into oatcakes

Cool oats

Warm frying pan

Warm holding oven or food dehydrator

Sheets for oven or dehydrator

Dollop oats onto pan, flip carefully when the top loses it's gloss

Set the other side, then place on a baking sheet or rack

Place the sheet in the oven on low overnight.

Keep in an airtight container. Excellent with sauteed leeks, leftover stew, and the like.