First,
I always toast my oats with butter and canola oil, no matter what recipe I'm making, using Ree Drummond's method from her recipe for granola bars on The Pioneer Woman blog, this added 2T butter and 1 / 8c of oil.
Sure, you can
always dive into a warm, thick, sweet, chewy bowl of
oats (also great for vata season), but when you're craving creamy, savory, crunchy, and salty, avo
toast is your girl.