So I am on a mini oats bake-a-thon now. I like using oats for its texture and not so much for its so called ‘health reasons’. I have got so tired of ‘health food’ that I now consciously avoid anything that claims to be healthy. Its ridiculous really how we have stopped enjoying food for its taste and nutrition and look at it like a mathematical problem of complex calorie quantification.
Why I like this dish?
Grissini is a beautiful snack in itself and needs nearly nothing as an accompaniment. But a baker always tries to add something and make a dish better and so I tried replacing some oats for all purpose flour and added some herbs and spice powders to make it more appealing to an adult. It is fabulous if I may say so myself.
Makes 8-10 breadsticks
WHAT WE NEED
35 gms Instant oats
35 gms All purpose flour
1 1/2 tsp Instant yeast
3 tbsp Lukewarm water
1 tbsp Extra virgin olive oil
1/2 tsp Salt
1/2 tsp Spice powder of your choice
1 tbsp Mixed herbs, optional
WHAT TO DO
- Add oats to a blender and blend to a semi fine flour
- In a bowl, mix all the ingredients together to form a soft dough
- Cover and set aside till the dough doubles, around an hour
- Preheat the oven to 220C
- Divide the dough into 8-10 pieces and roll each piece into a long rope
- Extend it as much as possible without tearing the dough
- This dough wont yield very thin breadsticks because of the oats flour which is gluten free
- Place these dough ropes on a baking tray lined with parchment
- Bake for 5 minutes
- Then rotate the baking tray and bake for another 5 minutes or till the sticks are a nice brown
- Cool for 10 minutes on the baking tray and then store in an air tight container
- Enjoy!
PIN IT FOR LATER
Check out the other bloggers doing this Bake-a-thon
Bread Therapy 
Adding oats to grissini makes more interesting and the addition of spice powder & herbs makes grissinis surely flavourful and fabulous, love to munch some.
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I like what you said – we are always looking for healthy recipes , but compromise on taste .
The Grissini looks wonderful with all those herbs , must have tasted awesome .
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I have not heard of grissini, so looking at these pretty sticks, I am really tempted to try these.. thanks for sharing…
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I love the presentation of the sticks in the red wine 🍷 glass ! The pics are fabulous and they surely look inviting !
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The addition of herbs and spices must have made these grissini flavorful.
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This is a fantastic recipe Sowmya, grissini has been on my to do list for so long that I have forgotten too…
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Wonderful recipe! And adding pats is so thoughtful as a baker. I bet it tasted awesome.
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The craze about ‘healthy’ is following the same cycle as ‘butter free’ and ‘sugar free’ recipes. Hopefully something new will come up soon. I love the rustic look of these breadsticks. I guess oats add to that look.
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I had never made grissini and your recipe looks like the perfect one to try. I think my kids will love these too.
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Flavoured grissini looks so beautiflly baked. My kiddo would love to dig in this with some cheese.
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All i need is a bowl of soup to enjoy these! i truly agree on that seeing everything as nothing but calories! Enjoy food sensibly is my mantra!!!
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I was thinking of making some soup sticks and see here…Yours this grissini recipe is in front of me…What a wonderful timing! Gonna try it today. Loved your presentation
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Fabulous pictures Sowmya. I have baked grissini but this is different. Will bake these too, Bookmarked
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Hello, do you weigh oats before or after grinding? 35 g ground oats or 35 g instant oats, ground?
Thank you.
I make Grissini all the time and tried them with various flavors my best ones are chopped olives and cumin. Would like to try oats because I need to use it before it’s reached its expiration date besides.. I don’t have flour on hand at the moment. Wondering if it would work alone. By the way I ALWAYS add fine semolina to my Grissini as goes in a half teaspoon of Paprika. Tastier and more appetizing for both sight and nostrils as well. haha
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I weigh the oats before grinding it. I am not a big fan of oats and so I haven’t tried using jt by itself. Only oats may give you a dense texture because it doesn’t have gluten
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