Savory oats (Emma Shapiro Barnard) 


Soo -- this sounds funny or even gross to some... but, I make savory oatmeal often! 


You can cook the oatmeal with a little bit of olive oil, salt, pepper, a dollop of red tomato sauce, curry powder or other spices, and a few canned beans (black beans are the best). 


Takes a few minutes to cook,, and then before eating, put a generous amount of nutritional yeast, sunflower seeds and avocado (if you are splurging.. but it's unnecessary) are really good on top. This "dish" is not that pretty looking but it has a sort of risotto feel to it.. and it is a very cozy food. :) It is also vegan, and gluten-free! And for those of us who are V and GF, I think it’s a healthy alternative and perhaps even a good substitute comfort food instead of mac and cheese :) 

** I get gf oats. It is debated whether regular oats are gf or not...due to the cross-pollination with glutinous grains or something like that...But this can be made with any sort of oat.



Granola (Indiana Núñez Sharer) 


Oats (rolled)

Raisins (or other dried fruit)

Seeds or nuts (sesame, sunflower, almonds)

Coconut flakes

Oil or butter

Honey or sugar 


Making granola is super easy! You can make it  in the oven or in a pan. Mix your dry ingredients in a large bowl (except for the coconut, which you add at the very end).


Oven: Preheat oven to about 300 degrees. Grease a large flat pan (for increased surface area) and add the dry ingredients. Sprinkle honey or sugar on top if you like.  Check the granola as its cooking to make sure it doesn’t burn, you may even want to flip in a few times. Add coconut flakes when the oats start to golden up. Expect to cook the granola  for about 20-30 min. Let cool!


Once cooled, store the granola in a tupperware, a large jar, or even a bag! It can be kept outside the fridge, and it lasts a few weeks depending how you seal it and  on the ingredients you use. Enjoy!


Breakfast Buckwheat / Buckwheat Groats (Rayna Joyce) 


Buckwheat (grain not ground)

Onions (and any veggies)

Soy sauce


(Kimchi, egg optional)


Cook it with a 1:2 water ratio, like rice, except that you boil the water before adding the buckwheat. Then, I usually caramelize some onions and then add in the buckwheat that I just boiled and fry it  with a little soy sauce and other veggies if you want. I also like to eat it with sauerkraut or kimchi and a fried egg on top.

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