It's very unusual these days to have a product that's grown, processed, and eaten in one place. But the Sequim Valley can now boast its own ROLLED OATS!
Nash's farm has been growing oats for over a decade now and sold it whole for folks to grind into oat flour, or cook into porridge. But September 2015 marked the debut of Nash's own Rolled Oats, often sold in bulk at Nash's Farmstand - located at 1865 E. Anderson Rd. Sequim. Or at regional Farmers Markets.
Taste the terroir of our fertile Dungeness soils, mineral-rich waters and radiant sunshine in your morning oatmeal, or use these tasty rolled oats as the basis for delicious granola.
- 4 cups Nash’s rolled oats (Tip: Quickly remove some of the oat hulls that slipped through the roller, by swirling the oats in water and skimming off any hulls that float to the top.)
- 2 cups shredded coconut
- 2 cups sliced almonds
- 3/4 cup high-heat vegetable or coconut oil
- 1/2 cup honey
Preheat oven to 350°F. Mix the oats, coconut and almonds together.
Whisk the oil and honey together then pour over the dry ingredients and mix well.
Spread out on a cookie sheet and bake, stirring occasionally, for about 45 minutes, until mixture turns golden brown.
Allow to cool, and mix in 1/2 cup raisins or other chopped dried fruit, chocolate pieces, or additional nuts such as sunflower seeds.