In Sonoma County, even oatmeal is elevated to an art. Where to find the best

This post was originally published on this site.

This article originally appeared on the Sonoma Magazine website. 

Earlier this year, during an episode of The Press Democrat’s “Taste Makers” series, winemaker Lise Asimont posed a seemingly difficult question for El Dorado Kitchen chef Armando Navarro.

“You’re stuck on a desert island and can only bring one dish with you. Chef, what dish do you bring?”

Navarro didn’t hesitate, and his answer surprised everyone watching the show.

“You know, I’m very simple,” he began, “I love oatmeal.”

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Asimont was incredulous. “What? No, chef, don’t ‘oatmeal’ me!” she protested.

She pressed further, asking what he would eat if he were to die tomorrow. Before she could finish the question, Navarro insisted, “I still answer ‘oatmeal.’”

Our dining editor, Heather Irwin, laughed, while Asimont remained mystified. I, meanwhile, couldn’t stop smiling. Finally, the unsung hero that is oatmeal was being championed by a celebrated local chef—vindication at last.

Navarro said he makes his oatmeal a day ahead, adding chia seeds and coconut milk before letting it rest overnight in the refrigerator.

“It’s my dish to start the day,” he said. “Every day.”

The hearty breakfast fuels Navarro through long hours in the kitchen. Oats are packed with fiber and protein, keeping the body feeling fuller for longer. And the benefits don’t end there.

According to Healthline, oats are rich in antioxidants and a variety of vitamins and minerals, including manganese, zinc, vitamin B, and iron. They’re also known to lower cholesterol, improve blood sugar levels, regulate Type 2 diabetes and promote healthy gut bacteria.

But Navarro’s adoration for oatmeal extends beyond its nutritional value.

“I love food, but (oatmeal) is my happy time,” he said in a recent phone interview.

“I remember when I was a little kid, my mom used to feed me oatmeal, and I used to hate it,” Navarro admitted. He noted that since then, he’s grown to love the dish. “I don’t know why, but I just enjoy it the most. I like everything about it — the texture, the flavor, everything.”

Despite its many virtues, oatmeal still suffers from a reputation for being, well, a bit bland. I get it. It looks like gruel — the kind of thing only a Dickensian orphan might eagerly request seconds of. But it’s time to give this humble, heart-healthy dish the respect it deserves.

“Oatmeal can be playful; you can add whatever you enjoy,” Navarro said, noting one could add favorite toppings like fresh or dried fruit and chia seeds. “I put (in some seeds, nuts and berries, a little bit of honey, not too much.”

On National Oatmeal Day, Oct. 29, celebrate the age-old grain here in Sonoma County, where chefs craft the simple, affordable dish with local flair. Here are a few favorites (including some fun oat desserts), followed by oat-infused recipes from local chefs.

El Dorado Kitchen

Knowing chef Navarro’s affection for oatmeal, the breakfast version at his Sonoma restaurant is surely made with an extra helping of love. Organic steel-cut oats are prepared with brown sugar and golden raisins. (According to the Mayo Clinic, steel-cut oats are the least processed variety — they take longer to cook but deliver the most fiber.) 405 First St. W., Sonoma, 707-996-3030, eldoradosonoma.com

Layla at MacArthur Place

The restaurant at MacArthur Place Hotel features a lovely vegan bowl of steel-cut oats on its breakfast menu. The oatmeal is topped with mixed berries, toasted almonds and a wildflower honey drizzle. 29 E. MacArthur St., Sonoma, 707-938-2929, macarthurplace.com

Tea Room Cafe

At this Petaluma breakfast darling, the Bowl O’ Oats is made with steamed milk, brown sugar, apples and raisins. At $7.50, it’s the most affordable item on the menu, but still filling, nourishing and delicious. 316 Western Ave., Petaluma, 707-765-0199, tearoomcafe.com

Criminal Baking Company

Criminal Baking’s baked oatmeal resembles a moist cake — and paired with a hot cup of coffee, it’s a heavenly way to start the day. The gluten-free baked oatmeal is served with yogurt, lemon curd and fresh fruit. 808 Donahue St., Santa Rosa, 707-888-3546, criminalbakingcompany.com

The Stavrand Russian River Valley

The complimentary hot breakfast for guests at The Stavrand changes with the seasons. A perennial favorite is the overnight oats, topped with a variety of seasonal, fresh, and dried fruits, nuts, and fennel pollen. 13555 Highway 116, Guerneville, 707-869-9093, thestavrand.com

Black Oak Coffee Roasters

To pair with your morning coffee, try the overnight oats made with cinnamon, brown sugar, yogurt and oat milk, topped with macerated mixed berries and graham cracker streusel. Additionally, a seasonal vegan pumpkin spice oatmeal cookie is currently available on the menu. 324 Center St., Healdsburg, 866-390-1427, blackoakcoffee.com

Quail & Condor

Move over, Little Debbie. Quail & Condor’s oatmeal cream pies are thick and luscious, with a scoop of fluffy vanilla buttercream sandwiched between two soft oatmeal cookies. Sure, it may not be as healthy as a bowl of oatmeal, so let’s call it nourishment for the soul. 149 Healdsburg Ave., Healdsburg, 707-473-8254, quailandcondor.com

Sweet Pea Bake Shop

This sweet little Sonoma bakery sells large frosted oatmeal cookies among its assortment of delectable pastries. It’s likely to sway any oatmeal cookie naysayers.
720 W. Napa St., Sonoma, 707-934-8797, sweetpeabake.shop

Odd Cookie Bakery

Opened last year with an eye-catching selection of giant cookies and over-the-top cupcakes, Odd Cookie makes delicious, cheekily named treats. The “I Heard it Through the Grapevine” is an oatmeal raisin cookie that’s sure to delight fans of the classic. For those who can’t stand raisins, try the “Oat-rageous Cookie” — a thick oatmeal cookie loaded with toasted pecans and chocolate chips and chunks. 10000 Main St., Penngrove, 707-283-7772, oddcookiebakery.com

Recipes

When asked what the best oatmeal he’s ever had was, chef Navarro replied, “The one I make.”

His personal recipe for overnight oats takes just five minutes to prepare and doesn’t require any cooking — simply put it in the fridge for at least six hours and let the oats do their thing. Additionally, toppings can be customized to individual tastes, showcasing the versatility of oatmeal.

Chef Armando’s Overnight Oats with Nuts, Seeds & Berries

Makes 2 servings

1 cup old-fashioned rolled oats

1 cup milk (or almond, oat, soy milk — your choice)

½ cup plain Greek yogurt (optional for creaminess)

1 tablespoon chia seeds

1 tablespoon flaxseeds (ground or whole)

1 tablespoon honey or maple syrup (adjust to taste)

½ teaspoon vanilla extract

¼ teaspoon cinnamon

Pinch of salt

Toppings (add before serving):

¼ cup mixed nuts (almonds, walnuts, pecans or hazelnuts), roughly chopped

¼ cup fresh or frozen berries (blueberries, raspberries, blackberries or strawberries)

Optional: Drizzle of nut butter or extra honey

In a medium bowl or jar, combine oats, milk, yogurt, chia seeds, flaxseeds, honey, vanilla, cinnamon and salt. Stir well until evenly mixed.

Cover and refrigerate overnight (or at least 6 hours). The oats and seeds will absorb the liquid and thicken.

In the morning, give the oats a good stir. Add nuts and berries on top. Adjust consistency with a splash of milk if needed.

Enjoy chilled straight from the jar, or warm briefly in the microwave if you prefer.

Don Nolan, the chef at Redwood Empire Food Bank’s Kitchen Collective program, shared the following recipes with The Press Democrat in 2015. The recipes are easy and make great use of affordable ingredients — including our oat-y star of the show — so we pulled them out of the archives.

Peanut Butter Oat Bar

Makes 9 servings

1 cup peanut butter (smooth or chunky)

½ cup honey

1½ cups rolled oats

1 cup crisp cereal (such as Rice Krispies, Bran Flakes or Grape Nuts)

½ cup raisins, dried cranberries or chopped nuts

Line a 9-inch x 9-inch pan with foil. Spray lightly with non-stick spray.

Melt the peanut butter and honey together until smooth, either in the microwave or on the stovetop. Combine that mixture with oats, cereal and dried fruit or nuts in the dish.

Using plastic or parchment paper, press down evenly into the prepared pan. Pre-cut mixture into squares. Place in the refrigerator until set. These bars can be wrapped individually and stored in the refrigerator for up to 5 days.

Carrot Cake Granola

Makes 6 servings

3 cups rolled oats

1 cup pecans or walnuts

1 cup finely shredded carrot

¼ cup brown sugar

1 teaspoon cinnamon

¼ teaspoon vanilla extract

¼ cup vegetable oil

¾ teaspoon salt

1 cup raisins

Preheat oven to 250 degrees.

In a large bowl, combine the oats, nuts, grated carrots, cinnamon and brown sugar. In a separate bowl, combine maple syrup, oil, vanilla and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove the pans from the oven and transfer the mixtures to a large bowl. Add the raisins and mix until they are evenly distributed.