Another option: A paper towel oiled w/ vegetable oil to grease a pan. Then sprinkle a little flour in it, until it’s lightly coated on top of the oil. I’ve been doing this all of my adult life for baking and it’s always worked. Just for baked goods. Other stuff I use a misto with either Olive or Canola oil.
Having trouble finding cost effective rolled oats? Look for Quaker Rolled Oats in the cereal aisle.
Bonus: If you are making granola and you want big chunks, pack all your ingredients tightly together on a baking sheet (I find it easier on a lipped baking sheet but plain should work fine). Once the granola is baked and cooled, you can break it into chunks.
The amounts listed in these tables [below] are certainly more than would be recommended for a particular meal. For instance, it is unlikely that you would eat 10 rice cakes at a sitting. The amount listed is a guide to an amount that you could eat in a particular day and get a consistent level of vitamin K.
If you are truly concerned about the vitamin K content, PTINR recommends putting the olive oil in light (sun or fluorescent) for 48 hrs. Most olive oil bottles are dark in colour to protect the olive oil from light exposure, so deal with accordingly. That said, you’re altering more than just the vitamin K content so you risk getting little to no nutritional benefit when consuming the denatured olive oil (extra virgin or otherwise). Given that most recipes do not require a lot of olive oil, and that we still need some vitamin K in our diet – it’s something I’d recommend managing with medication.