Oatmeal is a favorite meal of endurance athletes, but typically it is only eaten for breakfast. The other notion that is attached to oatmeal is that it is just a lumpy mess that people eat just because it is good for them. To that they will add all sorts of ‘bad’ food thus removing all the healthy benefits that oatmeal brings. Last week I had the idea that oatmeal should be something more than just a meal to eat at breakfast or a mushy bowl of “I just need to eat this as quickly as I can.”
In the past I have made pasta using spinach or kalamata olives so as I was thinking about how to make oatmeal a dinner meal the notion that it could be made into a pasta struck me. Why not get oat flour and use that to make pasta? Or taking rolled oats and blending them into a flour would work as well. Once I had that idea in my head it was all about what do I eat with my oatmeal. Cacao nibs, goji berries, bananas, cinnamon, nutmeg, turmeric, strawberries, nut butter……the possibilities were endless. It was just about getting into the kitchen.
Yesterday when I got home from my run I wanted to make it but knew it would take some time to make and I was hungry so I made oatmeal waffles and saved the oatmeal past for dinner. I was in the middle of texting with Mandy when I was eating and told her to hold onto her hat for the picture of my dinner. Her response to the picture and the taste of the food confirmed for me that it was a recipe that I needed to share.
Oatmeal Pasta For Breakfast (or Dinner)
By September 24, 2013Published:
- Yield: 2 Dough Balls (2 Servings)
- Prep: 2 hrs 15 mins
- Cook: 10 mins
- Ready In: 2 hrs 25 mins
Oatmeal doesn't have to be a mushy mess or just for breakfast. This oatmeal pasta can be served at anytime and still maintain its health benefits.
- 125 Grams Oat Flour
- 25 Grams Coconut Flour
- 2 Eggs
- 1 tsp Salt
- 1 Tbsp Olive Oil
- Cinnamon To Dust Pasta After Cooking
- In a bowl add the combined flours and salt. Form a well.
- Crack both eggs and add the olive oil to the middle of the well.
- With a fork scramble the eggs and the olive oil while pulling in the flour.
- Once all the ingredients are combined a ball should be formed.
You will know the dough is the right consistency when it feels a tad tacky. Not wet but not too dry.
If it is too wet add some more coconut flour as it is very absorbent. If it is too dry add a tsp of water and combine until it is slightly tacky.
- Once the dough is the right consistency place it in a bowl and then cover with another bowl or tea towel and allow it to rest for 2 hours at a minimum.
- After you have let the dough rest cut it in half. Take one half and place it in a bowl and cover then place in fridge.
- Take a baking sheet and lightly dust it with flour and then with a rolling pin roll out the dough as thin as possible.
I use the baking sheet because it keeps the flour from going all over the kitchen.
- After you have rolled out the pasta thinly use a pizza cutter and cut into linguine ribbons.
- Bring a pot of water to a boil and then add in the pasta. Allow to cook until the pasta floats which should take about 5 minutes.
- Once the pasta has cooked remove it from the water with a pasta spoon and allow the liquid to drip off then place into a bowl.
- When all the pasta is in the bowl sprinkle cinnamon, to your taste, on top and then toss to coat evenly. Now plate with your oatmeal toppings of choice.
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If making pasta is too much you can always make: