Roger’s Farmstead is located on Berlin, VT and is producing a variety of products that I consider everyday must-haves: dairy, grains, meats. Farm owners Nate and Jessie Rogers, along with their young son, are passionate about bringing healthy and quality food to their community and beyond.
Nate and Jessie sent me a bag of their Rolled Oats. I was eager to try them and asked them to share their favorite recipe.
Here is the recipe that Jesse shared with me:
3 cups Rogers Farmstead rolled oats
3/4 cup brown sugar (plus additional)
1/2 cup butter or margarine
2 cups milk, any kind
1/4 cup ground flaxseed (optional)
2 tea baking powder
1 tea salt
2 tea vanilla extract
1 tea cinnamon
1/4 tea nutmeg
Preheat oven to 375. Melt butter, add eggs and milk and whisk together. Add all ingredients, mix and let stand for 5 minutes. Pour into a 13” x 9” buttered or sprayed baking dish and sprinkle with a little brown sugar.
Bake for 25 minutes. Let stand 5 minutes. Serve with dried fruit, nuts, honey, maple syrup, mini chocolate chips or whatever treats you like.
This was delicious! I substituted maple syrup for the brown sugar and did not add the flaxseed. I topped with blueberries and enjoyed a hearty, warm, sweet breakfast (and later a lunch!). This is a recipe that I will use again and again, with more rolled oats from Roger’s Farmstead.
I shared the oats with my friend Lauren who turned them into amazing cookies! The oats provided a chewy and rich base for the raisins and chocolate chips that Lauren added. Here’s Lauren’s recipe:
Recipe (adapted from america’s test kitchen)
1 1/2 cups unbleached all purpose flour
1/2tsp table salt
1/2 tsp bkng pwdr
1/4 tsp nutmeg
1/4 tsp cinnamon
2sticks softened butter
1cup light brown sugar
1 cup granulated sugar
2 cups old fashioned oats
1/2 cup milk chocolate chips
Oven to 350
Line sheets with parchment
Whisk flour, salt, baking powder, cinnamon and nutmeg in bowl ; set aside
In stand mixer, beat butter and sugars til light and fluffy, add eggs (1 at a time) mix til combined, 30 seconds.
Decrease speed to low, add dry ingredients mix til just combined.
Hand stir in raisins and chips.
Drop by heaping teaspoons onto prepared sheet.
Roll into balls.
Bake 18-22 minutes, rotating and switching sheets halfway through cooking.
Cool on sheets 2 minutes, then remove to racks.
“The flavor was more earthy texture more hearty than the dry oats you buy at the store. That made the cookies tender and delicious!” -Lauren
You can find Roger’s Farmstead Oats/Flour/Pancake mix at Pete’s Greens in Waterbury, the Farm Store in Jeffersonville, The Falls General Store in Northfield Falls, Oats/Flour at Chef’s Market in Randolph. You can also access them directly at the Montpelier and Rutland Farmers markets, or visit them at the farm