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Today I'm sharing a delicious and healthy oat and spinach bread rolls recipe. Quaker Oats is encouraging consumers to increase the amount of soluble fibre in their diets by getting creative in the kitchen and cooking with oats. Soluble fiber has been linked to lowering cholesterol, and oats are a fantastic source of it, so as part of their #FeelingFibrant campaign, I was challenged by Quaker Oats to come up with an imaginative and healthy oat-based recipe and these yummy and healthy bread rolls are the result.
Oats are a real staple in our house - as well as our favourite breakfasts of porridge and homemade granola, I also tend to throw them into my recipes wherever possible, giving our makes and bakes a healthy boost. Recently I also shared a treat recipe with some sneaky added oats! One recipe I almost always add oats to is homemade bread. Even when using white flour, the oats disappear into the texture of the bread and you'd never know they are there - a great way to improve the diet of even the most hardened white bread addicts!
I decided to try making some fun green bread for this challenge, and adding spinach seemed the perfect way to do it naturally. I was so happy with the result and it passed the children's taste test with flying colours - they ate it all up and came back begging for more. I'd call that a great success - sneaking in both healthy spinach and healthy oats into one recipe with no complaints from the children!
I used a half and half mixture of wholemeal and white flour to keep the rolls fairly light, and a handful of mixed seeds to give them a little extra fibre boost. You could adapt the recipe to use all wholemeal or all white flour if you prefer.
Oat and Spinach Bread Rolls
Ingredients: (makes 8 rolls)
- 225g wholemeal bread flour
- 225g white bread flour
- 2 x 27g sachets Quaker 'Oat So Simple' Original
- 2 tbs mixed seeds
- 1 tsp yeast (I use Doves Farm Quick Yeast)
- 1 tsp sugar
- 1 tsp salt (I use crushed sea salt flakes)
- 75g fresh baby leaf spinach
- 300ml warm water
- 1 tbs olive oil
Method:
Weigh out the flour, then place in a large bowl with the oats, seeds, yeast, sugar and salt. Mix together until well combined.
Wash the spinach leaves, then whizz them up in a food processor or blender until finely chopped. Add half of the water, then whizz it up some more. Add the spinach liquid and the rest of the water to the dry ingredients along with the olive oil and mix well with your hands to form a dough.
Tip out onto a clean work surface, scraping all of the dough out of the bowl, and start to knead for around ten minutes until the dough stops being so sticky and becomes more elastic. If it remains sticky after ten minutes, add a little more flour and knead for a minute or two longer.
Oil a large bowl or pan and place the dough inside. Cover and leave to rise for around an hour until it has doubled in size. Rising time will depend on the temperature of the room - it will rise quicker if it's quite warm.
Whilst the dough is rising, oil a large baking sheet or tray. Once the dough has doubled in size, knead it gently a couple of times to knock it back then divide it up into 8 equal pieces. Shape them into rounds with your hands, then place them on the baking tray, cover loosely with clingfilm or a plastic bag and leave to rise again.
Once your rolls are rising well, preheat the oven to 220°C (450°F/gas mark 8) . If you wish, you can add a shallow baking tray filled with boiling water to the bottom of the oven, which creates steam to aid the bread rising (steam slows down the hardening of the crust, which allows the bread more time to rise before the crust is formed).
When the oven is at the correct temperature, spray the rolls with a little cold water (this also aids the rising in the oven) and pop them in the oven to bake for 15 minutes. Once the rolls are golden brown, take them out of the oven and tap the bottom of the rolls to check that they sound hollow. Transfer to a wire rack to cool, or serve warm.
Once cool the rolls can be bagged up and frozen for a later day. Take them out of the freezer the night before you need them and leave to defrost, then refresh them by popping them in the oven at around 180°C (350°F/gas mark 4) for 5 minutes or so to heat through.
I served these rolls up for lunch stuffed with cheddar cheese and ham - I had a bit of fun with them too, of course! They were a big hit and the boys have already asked when they can have green monster rolls again!
Now you’ve seen my oaty recipe suggestion I’d love to see yours! Do you have a favourite recipe using oats? Let me know what it is in the comment box below!
Do follow Quaker Oats on Instagram and Twitter, and check out the hashtags #FeelingFibrant & #Quakeroats for lots of yummy ideas for including oats in your diet.
I can't wait to hear your oaty recipe suggestions!
Grace
Disclosure: This blog post was commissioned by Quaker Oats and Foodies100 as part of the Quaker Oats #FeelingFibrant campaign. I was compensated for the cost of ingredients and my time.
Oat and Spinach Bread Rolls
Ingredients
- 225 g wholemeal bread flour
- 225 g white bread flour
- 2 x 27g sachets Quaker 'Oat So Simple' Original
- 2 tbs mixed seeds
- 1 tsp yeast (I use Doves Farm Quick Yeast)
- 1 tsp sugar
- 1 tsp salt (I use crushed sea salt flakes)
- 75 g fresh baby leaf spinach
- 300 ml warm water
- 1 Tbs olive oil
Instructions
- Weigh out the flour, then place in a large bowl with the oats, seeds, yeast, sugar and salt. Mix together until well combined.
- Wash the spinach leaves, then whizz them up in a food processor or blender until finely chopped. Add half of the water, then whizz it up some more. Add the spinach liquid and the rest of the water to the dry ingredients along with the olive oil and mix well with your hands to form a dough.
- Tip out onto a clean work surface, scraping all of the dough out of the bowl, and start to knead for around ten minutes until the dough stops being so sticky and becomes more elastic. If it remains sticky after ten minutes, add a little more flour and knead for a minute or two longer.
- Oil a large bowl or pan and place the dough inside. Cover and leave to rise for around an hour until it has doubled in size. Rising time will depend on the temperature of the room - it will rise quicker if it's quite warm.
- Whilst the dough is rising, oil a large baking sheet or tray. Once the dough has doubled in size, knead it gently a couple of times to knock it back then divide it up into 8 equal pieces. Shape them into rounds with your hands, then place them on the baking tray, cover loosely with clingfilm or a plastic bag and leave to rise again.
- Once your rolls are rising well, preheat the oven to 220°C (450°F/gas mark 8) . If you wish, you can add a shallow baking tray filled with boiling water to the bottom of the oven, which creates steam to aid the bread rising (steam slows down the hardening of the crust, which allows the bread more time to rise before the crust is formed).
- When the oven is at the correct temperature, spray the rolls with a little cold water (this also aids the rising in the oven) and pop them in the oven to bake for 15 minutes. Once the rolls are golden brown, take them out of the oven and tap the bottom of the rolls to check that they sound hollow. Transfer to a wire rack to cool, or serve warm.
- Once cool the rolls can be bagged up and frozen for a later day.
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Laura@howtocookgoodfood says
Love your rolls using oats, they look so good! Oats are such a brilliant store cupboard ingredient and are very versatile as you have shown 🙂
Bintu @ Recipes From A Pantry says
Oh I would certainly feel very fibrant with a couple of these rolls for breakfast. I have their oats at least 3 times a week for breakie so would love to try this out. Great bake.
Ceri says
Love how these come out green - super fun for kids! I love oats and have them probably every other day for breakfast - Bircher muesli, porridge, oaty pancakes or granola as a treat. I think my favourite oat recipe is probably my pancakes. Mixed with eggs and flax then topped with fruit they are super nutritious and there are so many variations you can do!
Nadia's Healthy Kitchen says
I love that these tolls have oats in them for extra fibre, and the colour is adorable! Great sneaky way to add a bit of greens in there 😉
Nadia's Healthy Kitchen says
I love blending oats into oat flour and using it in baking instead of wheat flour as it's so much more nutritious and gluten free which is a bonus. One of my favourite breakfasts is oat 'flour' cooked in almond milk, mashed banana, cinnamon and topped with anything and everything 😀
Rebecca beesley says
Wow spinach and oats - What a brilliant idea! What a great competition too. My favourite oaty recipe are savoury muffins that my 9 year old son makes. They can have any seasonal root veg eg celeriac is a good one as is parsnip. Crumbled feta or grated cheese, a good handful or two of oats and made into muffins with other muffiny ingredients. They taste so good and are healthy also.
Louise Fairweather says
What a fantastic idea Grace - I wouldn't have thought of putting porridge in rolls before x
Clare Nicholas says
I am so going to try these with the children.
We use oats mainly in flapjacks but I cut up dried fruits into small pieces and sneak them in for the kids, a decorative melted chocolate topping and they are munching away happily with no complaints
Shari from GoodFoodWeek says
I wonder what would be an Australian equivalent?
Anna says
My favourite oats recipes are porridge or flapjacks - but I really like the look of this, I'll have to branch out and give it a try!
Sarah says
My 3 year old makes flapjacks with me using a ton of Quaker Oats and stuff with other healthy bits like chia seeds, flax seed, coconut oil and dried fruit! (And a little naughty bit of golden syrup!) Best of all he is convinced he's eating a 'cake' and so can't get enough of them, and I know he's actually eating something pretty healthy! Works on my husband as well!!
tee simpson says
I love making flapjacks with the kids. They like adding raisin, chocolate drops or cherries. We make these http://www.goodtoknow.co.uk/recipes/542681/microwave-flapjacks