I’ve always loved oat bran, may be because I’m a horse girl and it reminds me when we were feeding the horses at the club, and sometimes trying the horse food (though I never tried hay!); or may be just because I love this kind of dry, little taste food. Anyway, I’ve been using oat bran often, and even more since I bake breads and even even more since I know that it is a good source of proteins and fiber. One of my favorite use of oat bran is in tarts dough. I gives a granulous consistency that fits perfectly with the sable of the dough and the softness of the vegetables and the egg custard. 

Perfect with a rye or whole wheat dough, but even with plain white flour. Here is a butter based dough with oat bran, and the tart is garnished with green beans, brocoli and cherry tomatoes. I apply the dough in the pie dish directly with the fingers, so that explains the rough edges. A simple and delicious recipe for a late diner. 

What is your favorite recipe with oat bran? I’d love to test it!