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Oats and Crunch Salad

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob's Red Mill.


  • 2 Tbsp Cooking Oil
  • 1 cup Steel Cut Oats *
  • 1 cup Vegetable Broth
  • 1 tsp Garlic dried, minced
  • 1 tsp Dried Onion Flakes


  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp Olive Oil
  • 2 Tbsp Basil minced
  • 1 tsp Salt
  • 1 dash Black Pepper
  • 1/4 tsp Dried Oregano
  • 1 Garlic clove minced


  • 1 cup Tomato diced
  • 1/2 cup diced Cucumbers, peeled (opt.) (optional) peeled & diced
  • 1/2 cup Green Bell Pepper diced (optional)
  • 1/2 cup Scallions thinly sliced
  • 1/2 cup Carrots chopped
  • 1/4 cup Raw Shelled Sunflower Seeds , toasted
  • 1/4 cup Currants



In hot oil, stir oats until golden brown. Add warmed vegetable broth with garlic and onion to browned oats. Cover pan and let simmer over low heat for ten minutes. (Check once and add more liquid if needed.) After ten minutes, remove from heat and cool oats.


While the oats cook and cook, prepare the rest of the ingredients. Measure and combine all the listed ingredients for the vinaigrette and set aside.


Step 1

Assemble and prepare the crunch ingredients in a large salad bowl.

Step 2

When all ingredients are ready, add the add the oats to the crunch ingredients. Pour vinaigrette over the top and mix thoroughly.

This salad can be eaten immediately. It\'s equally delicious the next day.

Serves 4.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Oats and Crunch Salad

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Grains Beans Seeds
Raw Shelled Sunflower Seeds

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Baking Aids

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