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.”
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 an array 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 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 and boring. 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 all sorts 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, get the overnight oats made with cinnamon, brown sugar, yogurt and oat milk, topped with macerated mixed berries and graham cracker streusel. Plus, a seasonal, vegan pumpkin spice oatmeal cookie is currently 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 just 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’s the best oatmeal he’s ever had, chef Navarro replied, “The one I make.”
His personal recipe for overnight oats takes five minutes to prepare and doesn’t require any cooking — simply put in the fridge for at least 6 hours and let the oats do their thing. Plus, toppings can be modified to individual tastes, showcasing oatmeal’s versatility.
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 stove top. 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.
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 from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.