Health, Fitness & Food

Oat Crisp with Burst Tomato Arugula Salad


Post sponsored by Bob’s Red Mill. See beneath for extra particulars.

Every summer season, I’ve a well-recognized sample. I believe the summer season goes to be sluggish, with numerous studying and seaside time however by early June, I notice summer season goes to fly. I schedule jobs, journeys, and BBQs. Before I do know it, each week and most weekends are booked. I don’t thoughts this nevertheless it at all times modifications the way in which we eat. I like straightforward meals which might be nonetheless filled with freshness. Enter this oat crisp.

I’m the kind of one who loves croutons in her salad however I solely make them if I’ve some stable, leftover bread. This straightforward oat crisp was born out of a need to have a crisp chew to a salad with assist from one thing I at all times have available: rolled oats. We eat oatmeal for breakfast practically each morning and granola is a staple snack. Having a big container of rolled oats available is a should! This crunchy cracker-like bread makes use of a favourite trick of mine for do-it-yourself flour. All you want is a stable blender or meals processor and you may make your individual flour from rolled oats!

Oat Crisp with Burst Tomato Arugula Salad

Oat Crisp with Burst Tomato Arugula Salad | Naturally Ella

An straightforward flatbread/salad mixture made with a crisp flatbread constituted of floor rolled oats and a little bit of cornmeal. Perfect for lunch or a light-weight dinner.



  • 1 cup cherry tomatoes
  • 1 teaspoon olive oil
  • Pinch of salt

Oat Crisp

  • three/four cup (76g) rolled oats
  • 2 tablespoons cornmeal
  • 1/four teaspoon baking powder
  • 1/eight teaspoon salt
  • 1/four cup + 2 tablespoons water
  • 1 tablespoons olive oil


  • 1 cup child arugula
  • three tablespoons almond slices
  • 1/2 ounce blue cheese or gorgonzola crumbles
  • three to four tablespoons lemon French dressing


  • Heat oven to 400˚F and place an eight” forged iron skillet within the oven with about two teaspoons of olive oil, till the skillet is heat.
  • Place cherry tomatoes in a roasting pan. Toss with olive oil and a pinch of salt. Place in oven and roast till the cherries start to burst, 15 to 20 minutes. Remove from oven and let cool barely.
  • Add the rolled oats to a blender and pulse till the rolled oats appears like flour. Transfer the flour to a bowl and add the cornmeal, baking powder, and salt. Measure within the water and olive oil then stir till effectively mixed. Remove the skillet from the oven and pour the oat batter in.
  • Bake for 15 to 20 minutes on the center rack then activate broiler and bake till golden and crisp. Remove from oven and switch to a serving platter.
  • Assemble the salad with the arugula, cherry tomatoes, almond slices, and bleu cheese. Drizzle dressing over the salad and toss to mix. Transfer the salad on prime of the oat crisp. Serve by gently breaking the crisp and dish with salad.


Recipe Notes

Tips & Tricks:  You may make this sauce forward of time and assemble when able to eat. 

Stock up: get the pantry substances you’ll need: Oats, Tomatoes, Arugula

Nutrition:  see the information.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 481 Calories from fats
% Daily Value
Total Fat 33.1 51%
Cholesterol 5.three 2%
Sodium 426 18%
Carbohydrate 40.four 13%
Dietary Fiber 6.three 25%
Sugars four.2
Protein 10.four

Percent Daily Values are based mostly on a 2,000 calorie food plan. Your each day values could also be larger or decrease relying in your calorie wants:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Oat Crisp


This flatbread is extraordinarily straightforward to differ. Beyond the toppings, I like so as to add in a handful or herbs or toasted spices. You may additionally add a little bit of sweetener however I’ve discovered the flavour of oats to be candy sufficient.

Legumes: Add your favourite cooked legumes to the salad. I like tossing in chickpeas or cooked black lentils.

Greens: Arugula is just not a love for everybody however you can simply swap in lettuce, spinach, or kale.

Vegetables: Roasted summer season squash, roasted winter squash, or grilled asparagus are all good additions, relying on the season. Play round with the greens within the salad- it’s exhausting to go improper!

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All ideas and opinions are my very own. It’s content material like this that helps me maintain this website operating to supply the vegetarian recipes you see each week.

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