Granola Bar


Finally, I figured out how to make granola bars that don’t crumble when I touch them.  There’s no long story. Just a secret ingredient. Which won’t be a secret any longer.

Maltose. Also known as 麦芽糖. It’s super sticky. SUPER.


Granola Bar

2.5 cups rolled oats

2 big dollops of maltose (as shown above)

1/4 cup maple syrup

1/2 tsp salt

1 cup nuts

1/2 cup dried fruits

2 tbsp protein powder (optional)

Melt the maltose in a pot. Put in everything and stir. Then pack  them into an 8×8” lined pan. Use a nonstick baking paper and press down the granola. Bake for 20 min at 170c.

Cool and slice.



Oat Milk and Oat Pancakes


I found myself in excess of steel-cut oats and rolled oats.  10 kg in excess, to be exact.  How did that happen?  I had grand plans to eat oats everyday.   But it didn’t take off. Hence the 10 kg still sitting in my larder, taking up space. A lot of space. Lately,  I decided that I should really clear them but nobody was keen.  Coz it takes too long to cook, they say.  That was when I figured that if I grind them into powder in my powerful blender, that would give them more surface area and hence cut down the cooking time tremendously! Not only that, suddenly it has become so versatile!  I am using it to make oat milk, oat bread, oat pancake and even for coating my chicken fingers!

Oat Milk (serves 1)

1 Tbsp oat powder

A bit of cold milk

Boiling water

Stir in a bit of cold milk to the oat powder.  This is to prevent lumps, which will happen if you just pour in hot water into the oat powder. Sweeten as desired and drink it warm.  It tastes mild and thickish.  Sort of gives a comforting feel in my tummy.

Oat Pancakes (serves 2)

1/2 cup oat powder

1/2 cup plain flour

1/2 Tbsp sugar

1 tsp baking powder

pinch of salt

1/2 cup yogurt

1/2 cup milk

2 Tbsp oil

1 egg

Combine everything together and let it stand about 10 min. Cook as you would regular pancakes.

You can taste the oat flavor but it’s not pronounced.

I am happy to report that after about a week or so, I am now down to 7.5 kg of oats in my larder. lol.

Easy Groats & Steel-Cut Oats

imageYou haven’t eaten oats until you have eaten steel-cut oats or groats. Then you can never go back. That is if you know how to cook it.  It’s very simple, actually. Of course. As a sahm, I don’t have the time to cook dishes that require a hundred ingredients and involve a thousand steps.

Let me give you a brief 101 on oats.

GROATS is the whole grain.  Looks like a fat brown rice.  Not everyone knows what to do with it. Perhaps that’s why they invented STEEL-CUT OATS.  It’s groats cut into 3-4 pieces.  So that it cooks faster than groats as it now has more surface area. However, it still requires some cooking. To hasten the cooking process, they decided to flatten the thing.  That would be ROLLED OATS. Rolled oats require way less cooking time. But it’s not instant enough for some busy people. Thus, next, you have INSTANT OATS. I’m not sure how instant oats is made and I don’t care coz I will never touch it, even with a 10-foot pole.

Cooking groats is really easy.  Just a cup of that with 2 cups water, put into a rice cooker with a pinch of salt.  Press cook. Wait for rice cooker to work its magic. Then eat.  Or you could turn it into Singapore fried rice.  Except that it’s fried groats.  It’s really good. The grains are what you would call well-made pasta – al dente.  Every bite is interesting because each grain will go pop as you chew.


Steel-cut oats are not difficult to cook either.  Just 1/4 cup of SC oats to 3/4 cup water.  Put into a pot and bring to a rolling boil.  Let it boil a few minutes.  Cover the pot, turn OFF the heat and leave it for half an hour.  Go feed the hamsters, make coffee, take a shower and your SC oats are done.  Sweeten it if you wish or add milk powder or chia seeds, fruits etc.

How about rolled oats and instant oats?  I wouldn’t bother.  I would just save those to make oatmeal cookies one day.