Vegetarian recipes with oats - Cookie and Kate

Strawberry Rhubarb Crisp

Kathryne Taylor — Tue, 21 May 2024 18:46:29 +0000

Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat!

This simple crisp recipe requires only some chopping and stirring and yields delicious results after a 40-minute bake. I’ve modified my original recipe to call for my favorite oat and almond flour-based topping, which happens to be gluten-free.

This flavor combination was inspired by my friend Stephanie. She makes the best strawberry rhubarb pie, and I’m still daydreaming about the pie that inspired this recipe over ten years ago. Stephanie has her flaky pie dough technique down pat and bakes pies for all occasions. Maybe you are lucky enough to have a master pie maker in your life, too.

I am not Stephanie and I do not bake pies. I barely have the foresight or patience to chill pie dough, though I’ve been working on my technique over the years. Crisps are gloriously easy. No waiting. No fuss.

Bring your strawberries and rhubarb home and turn on the oven. This recipe is ready to go! Make it while you can.

What is rhubarb?

Rhubarb is an interesting vegetable in the buckwheat family. It’s in season from mid-spring to early summer. In its raw state, rhubarb is quite sour (the leaves are poisonous, so never eat them or give them to your dog). However, once cooked or baked with a sweetener, it becomes pleasantly tart and irresistible.

I love to sweeten my rhubarb with strawberries and honey, both of which complement the rhubarb. Fortunately, strawberries are in season at the same time as rhubarb. Sweet, red, ripe strawberries and tart rhubarb are a magical combination.

Strawberry Rhubarb Crisp Tips & Notes

This recipe is simple—you’ll find a short video below and the full recipe at the bottom of the post. Before you get started, here are a couple of notes.

Sweetness level

I’ve offered a range of honey so you can adjust the recipe to the sweetness of your strawberries (and your own preferences). You’ll be happy with the lower amount if you generally like tartness and prefer your desserts on the less sweet side. If your strawberries are not particularly flavorful, you may want to use more honey to counter the rhubarb. Remember that adding vanilla ice cream to your bowl will contribute quite a bit of sweetness and temper the tartness, and the crisp will taste sweeter on day two.

Recipe adjustments

This year, I’ve adjusted the recipe to use my almond and oat topping, which is crisp yet tender and just lovely. You’ll find the original crisp topping details in the recipe notes if you have been making this for years and want to stick with the original. I’ve also added a couple of tablespoons of lemon or orange juice to the filling, which ramps up the rhubarb and strawberry flavors. Lastly, I’ve increased the arrowroot starch to make the filling less soupy than shown in these photos, though it was perfectly nice as-is.

Watch How to Make Strawberry Rhubarb Crisp

Rhubarb Recipes to Make Now

Extra rhubarb? Try one of these recipes on Cookie and Kate.

5 More Crisps to Bake

Start with this strawberry rhubarb in late spring, then cook these fruity crisps this summer.

Blueberry Crisp
Dark Cherry Crisp in my cookbook, Love Real Food (page 198)
Mixed Berry Crisp (Gluten Free)
Peach Crisp
Plum Crisp

Please let me know how your dessert turns out in the comments! I love hearing from you.

Strawberry Rhubarb Crisp

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yield: 8
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 43 reviews

This simple crisp recipe is bursting with sweet, juicy strawberries and tart rhubarb. Made with honey, oats and yogurt, this crisp is more healthy than most. That said, please serve it with vanilla ice cream for dessert (or yogurt for breakfast)!

Ingredients

Strawberry-Rhubarb Filling

1 pound strawberries, hulled and sliced into small bite-sized pieces
1 pound rhubarb (4 to 6 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
⅓ to ½ cup honey*
3 tablespoons arrowroot starch or cornstarch
2 tablespoons lemon juice or orange juice

Gluten-free oat and almond topping

1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
½ cup packed almond flour
⅓ cup lightly packed coconut sugar or brown sugar
¼ teaspoon fine salt
4 tablespoons butter, melted
3 tablespoons plain yogurt (Greek or regular) or additional melted butter

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Instructions

Preheat the oven to 350 degrees Fahrenheit. In a 9-inch square baking dish, mix together the strawberries, rhubarb, honey, arrowroot and lemon juice.
In a medium mixing bowl, stir together the oats, almond flour, sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 40 to 45 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 10 minutes before serving. Serve with vanilla ice cream (I insist!). Leftovers will keep in the refrigerator, covered, for up to 4 days.

Notes

*Sweetness level note: The sweetness level of this crisp will depend on your fruit. Since rhubarb gets sweeter during the baking process, you can’t really adjust for your desired sweetness before baking. My first crisp was just right with ⅓ cup honey and my second crisp was more tart. If you know you want your crisp to be on the sweet side, go with ½ cup honey. If your baked crisp is sour, keep in mind that serving with ice cream will temper the tartness. Add a drizzle of honey to the finished product if necessary. It will probably taste sweeter the next day.

Make it nut free: Use ¾ cup whole wheat flour and ¾ cup oats instead of the oats and almond meal specified above. It will no longer be gluten free.

Edits: On May 20, 2024, I replaced the topping with my favorite gluten-free topping. See the original provided in the nut-free note above. I also added lemon juice to the filling and increased the amount of arrowroot by one tablespoon.

Wait, what’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores.

Rhubarb substitute: If you can’t find rhubarb, you can substitute another pound of strawberries (though the flavor is not as interesting). Better yet, make my Mixed Berry Crisp (Gluten Free) or Blueberry Almond Crisp.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Muesli

Kathryne Taylor — Fri, 10 May 2024 21:09:09 +0000

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.

Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!

My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.

You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.

Muesli Ingredients

Muesli is a very flexible recipe, so check out the alternatives offered below. The full recipe and instructional video are further down the page.

Old-Fashioned Rolled Oats

Oats form the backbone for all muesli recipes. Choose old-fashioned oats for the most chew. Hypothetically, quick-cooking oats will work in this recipe but quickly turn to mush in milk.

Slivered Almonds

Slivered almonds offer a crunchy texture and roasted nut flavor. If you don’t have slivered almonds in your pantry, roughly chop whole almonds instead.

Alternatives: Equal amounts of roughly chopped pecans, walnuts, cashews, or whole pistachios. For nut-free muesli, substitute additional pepitas or sunflower seeds.

Unsweetened Coconut Flakes

Unsweetened coconut (flaked or shredded) offers extra chewiness and coconut flavor. If you don’t like coconut, simply omit it.

Pepitas

Pepitas are green pumpkin seeds. They offer nice pops of green color and more toasty, “nutty” flavor. They’re nutritious, too!

Alternatives: Raw sunflower seeds or additional chopped nuts. You could substitute flaxseeds, though you will need to stir them into the pan halfway through baking so they don’t burn.

Ground Cinnamon & Salt

Cinnamon offers some warming spice and salt brings out the best in the other ingredients.

Alternatives: You can omit the cinnamon or substitute other warming spices, like pumpkin spice blend, ginger, or half as much nutmeg.

Maple Syrup (optional)

A touch of maple syrup offers some natural sweetness, making this muesli more enticing. It also adds a subtle glimmer to the nuts, which is pretty. One to two tablespoons makes quite a difference in the final flavor.

Vanilla Extract

Vanilla is another ingredient that, while technically optional, makes this muesli extra nice and fragrant!

Chopped Dried Cranberries

Chopped dried cranberries contribute little bursts of sweetness and color.

Alternatives: Any dried fruit that is not too sticky will work nicely once chopped. Try cherries or apricots. Or, substitute mini chocolate chips, cacao nibs or chopped dark chocolate (be sure the muesli has cooled completely before adding). You can skip the dried fruit and add fresh fruit to your bowl, like berries or thinly sliced apple or banana.

Hemp Hearts

Hemp hearts are sensitive to heat, so they’re stirred into the muesli after it cools. They ramp up the protein content and contribute magnesium, phosphorus, and plant-based omega-3s. They don’t offer a lot of flavor, but they are a very nutritious addition. You can omit the hemp hearts if you don’t have them.

Watch How to Make Muesli

Muesli Variations

This recipe is a great template for creating your own favorite muesli recipe. Here are a few more of my favorite variations:

Cherry Pecan Muesli
Homemade Bircher Muesli, which is closer to the original Swiss recipe and features fresh apples
Toasted Muesli with Almonds, Coconut and Dark Chocolate

Muesli Serving Suggestions

Serve muesli with your milk or yogurt of choice. Dairy-free milks like cashew milk and pecan milk are delicious options. Enjoy it as-is or top your bowl with fresh fruit, such as berries or sliced bananas.

Enjoy your muesli right away for the most texture and chew. For a softer texture closer to classic Bircher muesli or overnight oats, let the mixture soak in milk for at least 30 minutes, or overnight in the refrigerator.

Muesli Storage

Store your muesli properly and it will last longer than a box of store-bought cereal! Once your muesli has cooled completely, transfer it to a freezer bag and squeeze the excess air out before sealing it.

Muesli will keep at room temperature for about one month, but is best kept in the freezer for up to six months. You can use it straight from the freezer—no defrosting necessary. Since the dried fruit hardens in the freezer, let your bowl of frozen muesli and milk rest for a few minutes before eating.

Always stir muesli well before serving, as the seeds and nuts tend to settle.

More Oat-Based Breakfast Recipes

If you enjoy this muesli, you’ll also love these recipes:

Muesli

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 cups
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

This wholesome muesli recipe is quick, easy and delicious! Make a big batch and enjoy it for many breakfasts. Recipe yields 8 cups, enough for 16 servings.

Ingredients

4 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup large, unsweetened coconut flakes or shredded unsweetened coconut
½ cup pepitas (green pumpkin seeds)
1 teaspoon ground cinnamon
½ teaspoon fine salt
Optional: Up to 2 tablespoons maple syrup
1 tablespoon pure vanilla extract
½ cup chopped dried cranberries or cherries
1 cup hemp hearts

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, almonds, coconut, pepitas, cinnamon and salt. Pour in the maple syrup, if using, and vanilla extract. Stir until evenly combined.
Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature, then stir in the dried cranberries and hemp hearts.
Store cooled muesli in a freezer-safe bag with the air squeezed out. Stir before serving. Muesli will keep well at room temperature for about 1 month, but keeps best in the freezer for up to 6 months (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).

Notes

Make it gluten free: Be sure to buy certified gluten-free oats.

Change it up: See the post for your full list of options! Substitute another chopped nut (or seeds) for the almonds, omit the coconut if you don’t like it, choose other warming spices than cinnamon, substitute other chopped dried fruit (or omit), and skip the hemp seeds if you don’t have them.

Nutrition

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Peach Crisp (Gluten-Free)

Kathryne Taylor — Thu, 24 Aug 2023 21:40:33 +0000

This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a scoop of melty vanilla ice cream for the perfect late summer dessert.

Like my other crisp recipes, the recipe just-so-happens to be gluten free, so you can share it with more of your friends. Please don’t dismiss this recipe if you’re not gluten free (I’m not). It’s simply the best peach crisp I’ve ever had!

As a bonus, this crisp is a healthier option than most others. I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. Frozen peaches are not nearly as nice.

Peach season is in full swing, so load up the cart with fresh peaches while you still can. Enjoy the leftovers for breakfast with Greek yogurt. You can’t beat that!

How to Make Peach Crisp

Confession: This peach crisp recipe was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead.

Crisps are so easy to make. They’re perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day. Over pie, too! I’m a crisp girl, through and through.

You’ll find the full recipe below, but here’s a brief rundown:

In a baking dish, you’ll mix together sliced peaches, honey, arrowroot or cornstarch, vanilla extract and cinnamon.
In a mixing bowl, you’ll stir together oats, almond meal, sliced almonds, coconut or brown sugar, ginger and salt.
Mix in the melted butter and yogurt until it’s all evenly moistened, then dollop the topping over the fruit.
Bake until it’s bubbling around the edges and your kitchen smells amazing, about 30 minutes.

Watch How to Make Peach Crisp

Extra Peaches?

Try these peachy recipes on Cookie and Kate:

More Crisps to Make

Apple Crisp
Blueberry Crisp
Dark Cherry Crisp in my cookbook, Love Real Food (page 198)
Mixed Berry Crisp
Plum Crisp

Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.

Peach Crisp (Gluten-Free)

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 minutes
Yield: 8 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 104 reviews

This healthier peach crisp features juicy summer peaches and a delicious oat and almond topping, which happens to be gluten free. See recipe notes for special diet adjustments. Recipe yields 6 to 8 servings.

Ingredients

Peach Filling

2 ¼ pounds ripe peaches, peeled and thinly sliced (about 5 to 6 peaches)
⅓ cup honey
2 tablespoons arrowroot starch or cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Crisp topping

1 cup old-fashioned oats (certified gluten free if necessary)
½ cup almond meal or almond flour, lightly packed
⅓ cup sliced almonds
⅓ cup packed coconut sugar or brown sugar
1 teaspoon ground ginger
¼ teaspoon fine grain sea salt
4 tablespoons butter, melted
3 to 4 tablespoons plain yogurt (regular or Greek)

Don’t forget vanilla ice cream!

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.

Notes

Recipe adapted from my plum crisp with pistachios.

Make it vegan: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.

Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).

Storage suggestions: Store this crisp in the refrigerator, covered. It will be good for 4 days or so.

Change it up: Substitute any variety of stone fruit or berries for the peaches, by weight. Cherries, plums, sliced strawberries, blackberries or blueberries would be lovely.

Nutrition

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Perfect Baked Apples

Kathryne Taylor — Tue, 19 Oct 2021 13:48:16 +0000

Craving something sweet? These baked apples are a delightful dessert featuring seasonal fruit. They taste like an apple crisp but look much cuter.

This baked apple recipe is all in the technique, but it’s not complicated. I’ll walk you through it below.

You’ll need a short list of ingredients to make this recipe—apples, oats, coconut or brown sugar, optional pecans or walnuts, and butter. We’ll add a little bit of cinnamon and salt to take the flavor over the top.

Serve these wholesome baked apples with a scoop of vanilla ice cream or creamy yogurt. They’re sweet enough to taste like a treat, but wholesome at the same time. Serve your baked apples as a special dessert, or make them as a fun weekend project!

Watch How to Make Baked Apples

How to Make Baked Apples

This recipe is actually a fully reworked version of one of my oldest desserts: Individual Pear and Apple Crisps. You’ll find the full recipe below, but are some key elements that make this recipe work:

Choose your apples wisely.

Honeycrisp and Gala apples worked best in my recipe tests (I also tried Granny Smith and Fuji). If I had to choose, I’d pick Honeycrisp, as shown in these photos. They are substantial in size, full of flavor and vibrant even after baking.

Prepare the apples carefully.

This baked apple recipe yields beautiful and delicious results, in large part because of how we slice the apples (a trick I found in my trusty America’s Test Kitchen cookbook).

Slicing off the tops of the apples gives us easier access to the insides for scooping and provides greater surface area for steam to escape from the apple flesh, reducing the likelihood that the skin will split open. The tops create a micro-environment that helps the apple bake evenly throughout and prevents the filling from becoming too golden. All that, and the apple tops are cute!

Add water.

Once you’ve nestled the prepared apples into a square baking dish, pour some water into the dish. The water will help steam and soften the apples while they bake, preventing them from drying out.

More Apples Recipes to Enjoy

It’s apple season! Here are a few more apple recipes on Cookie and Kate:

Perfect Baked Apples

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews

These delightful baked apples turn out perfectly, every time! This baked apple recipe features tender apples stuffed with a buttery oat filling. It’s easy to make gluten free, dairy free/vegan and nut free—see the recipe notes for details. Recipe yields 4 baked apples.

Ingredients

4 medium Honeycrisp or Gala apples
½ cup old-fashioned oats
¼ cup lightly packed coconut sugar or brown sugar
¼ cup chopped pecans or walnuts (optional but recommended)
½ teaspoon ground cinnamon
Pinch of fine salt
4 tablespoons unsalted butter, melted
¾ cup water
Optional serving suggestions: Scoop of vanilla ice cream or plain Greek yogurt

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Instructions

Preheat the oven to 375 degrees Fahrenheit.
In a medium mixing bowl, stir together the oats, sugar, pecans, cinnamon and salt. Mix in the melted butter. Stir until the mixture is well combined and moistened throughout. Set aside.
Slice off the top of the apples below the stem line (about ¾ to 1-inch down the apple), reserving the tops. Then use a small spoon (a grapefruit spoon is ideal, otherwise be extra careful) to scoop out the centers, leaving ½-inch around the edges and along the bottom. Just make sure you don’t core through the bottom of the apple.
Place the apples upright into a medium-sized baking dish (large enough to accommodate the apples without them touching each other or the sides of the pan). If the apples wobble at all, slice off a small piece on the base to make them more flat and stable.
Divide the filling between the apples, then pile any remaining filling around the top of the holes before placing the apple tops back on.
Pour the water into the base of the dish to surround the apples. Bake the apples for 45 to 55 minutes, or until a skewer or small paring knife inserted through the side and down to the base meets only mild resistance. If you prefer softer apples, try baking them for the full 55 minutes.
Let the apples cool a bit before carefully transferring each to an individual plate. Serve as desired.

Notes

Make it gluten free: Use certified gluten-free oats.

Make it nut free: Skip the nuts.

Make it dairy free/vegan: Substitute vegan butter, such as Miyoko’s Creamery. I haven’t tested this, but it should work well.

Nutrition

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Simple Strawberry Smoothie

Kathryne Taylor — Sat, 15 May 2021 16:25:51 +0000

You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and its nutty strawberry flavor is truly crave-worthy.

In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter.

This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well.

If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of my fridge and pantry every morning just for a smoothie. I am not a morning person! Plus, these smoothies are easy to whip up in the afternoon or after dinner if you get a craving for a sweet treat.

You can change up the recipe by adding flax or oats for a nutrition boost, or a light drizzle of maple syrup to make them taste even more dessert-like. I’m plenty satisfied with the four-ingredient formula, though, and I think you will be, too!

How to Make Strawberries Smoothies

These strawberry smoothies are easy to make. They’re surprisingly filling, since they offer a good amount of protein and fiber. Whip them up for breakfast, or any time you’re in the mood for ice cream—they’re that good.

Frozen strawberries offer characteristic berry flavor, antioxidants and a fun pink color. One 10-ounce bag or about 2 cups will be just right. If possible, buy organic strawberries as conventional berries are notoriously high in pesticide exposure.

Frozen bananas make this smoothie lusciously creamy and naturally sweet.

Almond butter offers extra creaminess, plus protein, fiber and heart-healthy monounsaturated fat.

Vanilla almond milk makes this smoothie as creamy as possible (cashew or coconut milk options work well, too). Buy unsweetened to avoid refined sugar. My favorite brands are Malk, Three Trees and Forager’s. Or use water, for a slightly less luxurious texture.

For a sweeter smoothie, add maple syrup, to taste. The bananas are typically sweet enough for me, but a little drizzle of maple syrup makes this smoothie taste like a milkshake.

For extra sticking power, you can add up to 1/4 cup old-fashioned oats and/or up to 2 tablespoons flax seed (whole or ground). Flax makes leftover smoothies almost pudding-like in texture, and I like that!

Watch How to Make a Simple Strawberry Smoothie

Smoothie Tips

How to Freeze Bananas Quickly (and Minimize Freezer Burn)

Buy a big bunch of bananas and let them turn nicely ripe. Aim for nicely yellow bananas, perhaps with a few spots—not full-blown spotty brown like you would for banana bread.

Peel and slice the bananas into 1/2-inch segments. Flash-freeze them by placing the slices in a single layer on parchment paper-lined baking sheets (choose a sheet(s) that will fit in your freezer). This is also a great way to freeze your bananas in a hurry.

Once fully frozen, transfer them to a freezer bag and they will keep in the freezer for several months.

Thaw Strawberries for 5 Minutes Before Using

Frozen strawberries, especially larger ones, can be hard on your blender. To prevent damage to your blender and for greater ease in blending, let the strawberries thaw at room temperature for 5 to 10 minutes before using. Or, you can microwave them for 30 seconds to a minute, just until they’re losing their frost and starting to soften a bit.

If you still have trouble blending, pause, stir and let the mixture rest for a few more minutes before trying again. You can always add another splash or two of milk if you need more traction.

More Creamy Smoothies to Try

On a smoothie kick? Here are just a few of my favorite smoothie recipes:

Please let me know how your strawberry smoothie turns out in the comments! I love hearing from you.

Simple Strawberry Smoothie

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews

Make this strawberry smoothie for breakfast (or dessert)! This strawberry smoothie recipe is creamy, luscious and nutritious. It almost tastes like a strawberry milkshake. Recipe yields 2 to 4 servings (about 4 cups); you can easily halve or double the recipe.

Ingredients

1 ½ cups to 2 cups unsweetened vanilla almond milk or water
10 ounces (2 cups) frozen strawberries, thawed for 5 to 10 minutes*
1 ½ cups frozen bananas (I freeze my bananas in ½″ slices)
¼ cup almond butter
Optional nutrition boosters: ¼ cup old-fashioned oats and/or 2 tablespoons flax seed
1 to 2 teaspoons maple syrup, if desired for sweetness

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Instructions

In a blender, combine all of the ingredients, starting with the almond milk.
Blend on low until the blender gains traction, then ramp up to the highest speed as soon as possible (or if your blender has a smoothie function, that will work well). Use your blender’s tamper, if you have one, and stop to scrape down the sides as necessary. If the strawberries refuse to break up, let the mixture rest for several minutes before trying again. Add up to ½ cup additional milk if necessary.
Once the smoothie is completely smooth and creamy, taste and blend in maple syrup if you’d like a sweeter smoothie. Divide the smoothie into 2 to 4 glasses, depending on your desired serving size. Serve immediately!

Notes

Recipe adapted from my Basic Blueberry Smoothie.

*Strawberry note: Frozen strawberries, especially when large, can be difficult to blend even in high-powered blenders. That’s why I suggest letting the strawberries thaw at room temperature for 5 to 10 minutes in advance.

Make it gluten free: The smoothie is gluten-free without the oats. If you’re adding oats, be sure they’re certified gluten-free.

Make it nut free: I haven’t tried this, but you could substitute sunbutter for the almond butter, and nut-free milk (oat milk, coconut milk, etc.) or water for the almond milk.

Storage suggestions: These smoothie keep well in the refrigerator, covered, for 1 to 2 days. The top layer may darken in color; scoop off that layer if you’re bothered by it.

Nutrition

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Blender Oatmeal Pancakes

Kathryne Taylor — Wed, 07 Apr 2021 16:59:21 +0000

How about some pancakes? Like, right now? These are the easiest pancakes I’ve ever made because they come together in the blender! Now you can enjoy pancakes on a weekday morning.

Plus, these pancakes are made with healthy whole grains—oats—and other wholesome ingredients. They’ll actually keep you full until lunchtime. While they are not decadent buttermilk pancakes, they’re entirely delicious in their own right.

More reasons to love this recipe: These pancakes are the perfect use for a lone over-ripe banana, and they’re enjoyed by kids and adults alike. Freeze any leftovers for a super simple breakfast or snack at any time of day. Let’s make some pancakes already!

Oatmeal Pancake Ingredients

Old-fashioned oats or quick-cooking oats

Either one will do! We’ll throw the oats into a blender with the remaining ingredients, essentially turning them into oat flour along the way.

Water

Yep, plain old water. It lets the natural oat flavor shine through. You could use your milk of choice instead, if you’d like. Regular dairy milk works fine. I’ve realized over the years that non-dairy milks can contribute unnecessary preservatives or thickeners, which can negatively impact flavor—especially when heated.

Ripe banana (preferably spotty brown)

The riper, the better. My batches made with very ripe bananas turned out best—the pancakes were light and fluffy with more of a classic buttermilk pancake texture and a nice banana flavor. You can use a medium-ripe banana if that’s what you have, but the pancakes will likely turn out a bit more dense and chewy (still plenty enjoyable, in my opinion).

Eggs

Eggs bind these gluten-free ingredients together and offer some loft as well. These pancakes cannot be made without eggs, so they are not suitable for those with egg allergies.

Maple syrup

Real maple syrup offers a touch of sweetness. In addition, the natural sugars help produce a tender texture and browned exteriors.

Melted butter

A little bit of butter makes the pancakes more tender and delectable, with more air pockets. If you’re avoiding dairy, replace the butter with melted coconut oil.

Baking powder

Baking powder produces bubbles in the batter and provides extra lift when the batter hits the hot pan. It’s key to producing fluffy pancakes.

Vanilla extract, cinnamon & salt

These all contribute extra flavor. If you don’t like cinnamon, omit it. Salt simply enhances the other flavors so you can taste the nutty oats and banana.

Want Waffles Instead?

Don’t try to make this recipe in your waffle iron—make my Banana Oat Waffles for great results!

Watch How to Make Blender Pancakes

Pancake Notes & Tips

Prepare the batter just before cooking. These pancakes are super easy to whip up and the batter will thicken up over time, so don’t blend too soon. These pancakes reheat well if you’d like to make them in advance.

Be sure to properly preheat your cooking surface. It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.

Griddles are great because you can make more pancakes at once. Electric griddles are nice because the temperature stays constant.

If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are becoming too browned on the outside while still raw on the inside.

Lightly brush your griddle or skillet with melted butter in between batches. If your surface is truly non-stick, you may not need to butter it at all. Otherwise, use a light hand because excess butter can burn over time.

The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Better to wait a little too long than to end up with a doughy mess.

Serving Suggestions for Oatmeal Pancakes

Classic pancake toppings are welcome here—try a drizzle of maple syrup, fresh fruit (sliced banana or fresh berries), or even whipped cream.

For some extra protein and nutty flavor, add a spread of almond butter, pecan butter or peanut butter. Or, serve with a side of Greek yogurt.

Pancake Mix-In Options

Several have asked if blueberries can be added to these pancakes. The answer is yes! Stir up to 1 cup fresh blueberries into your finished batter.

You could also stir up to 1 cup sliced fresh strawberries or even 1/2 cup chocolate chips.

Don’t try to blend extra fruit into the pancake batter—it could mess up the moisture balance and throw off the results.

More Healthy Oat Recipes to Try

You’ll find a ton of wholesome and legitimately crave-worthy oat recipes here on Cookie and Kate. Here are a few of my go-to’s:

Please let me know how your pancakes turn out in the comments! I love hearing from you.

Blender Oatmeal Pancakes

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 pancakes
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 192 reviews

This oatmeal pancake recipe is super easy to make in the blender! These healthy pancakes are perfect for busy mornings. They’re whole grain and gluten-free. Recipe yields 12 pancakes, enough for 4 servings.

Ingredients

2 cups old-fashioned oats or quick-cooking oats
1 cup water
1 medium ripe banana (the riper, the better), sliced into 1-inch chunks
2 large eggs
2 tablespoons maple syrup
2 tablespoon melted butter, plus more for brushing the skillet if needed
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon fine salt
Optional serving suggestions: Thinly sliced banana, maple syrup, almond butter or peanut butter

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Instructions

If you’re using an electric skillet, preheat it to 375 degrees Fahrenheit now (if not, carry on and you’ll find a stovetop alternative in step 3).
In a blender, combine all of the ingredients as listed. Blend at medium-to-high speed until smooth, about 30 to 60 seconds. Set aside.
If you are not using an electric skillet, heat a skillet (ideally cast iron) or griddle over medium heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If your surface is not non-stick, lightly brush the cooking surface with melted butter.
Using a ⅓-cup measuring cup, scoop the batter onto the hot surface, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).
Serve immediately or keep warm in a 200 degree Fahrenheit oven. Serve as desired.
Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Notes

Recipe adapted from Two Peas & Their Pod and Ambitious Kitchen.

Make it gluten free: Be sure to use certified gluten-free oats.

Make it dairy free: Substitute melted coconut oil for the melted butter.

Nutrition

The post Blender Oatmeal Pancakes appeared first on Cookie and Kate.

How to Make the Best Oatmeal

Kathryne Taylor — Wed, 10 Feb 2021 01:18:29 +0000

What if I told you there’s a better way to make oatmeal? Forget the instructions on the back of the bag. It’s about time I highlighted my go-to method for homemade oatmeal.

This oatmeal is extra flavorful and fluffy, not mushy. It’s miles better than packets of instant oatmeal or standard stovetop oatmeal. I really look forward to these oats in the morning, and they make great leftovers.

The trick is to toast old-fashioned oats in the pot first, before adding any liquid. This brings out their inherent nuttiness. You’ll find the rest of the details below, but it’s very simple to do and absolutely worth the extra few minutes.

You’ve heard me talk about what a difference toasting oats makes in my steel-cut oat recipe and toasted muesli recipe. Now we’re applying the same principle to rolled oats. Try this delicious and healthy oatmeal for breakfast!

Watch How to Make Oatmeal

How to Make Oatmeal

This basic oatmeal recipe yields extraordinary results. It’s quick, too!

You’ll find the full recipe below, but here’s the gist:

Melt butter or coconut oil in a saucepan. Technically, you can toast the oats in a dry skillet, but a little butter or coconut oil makes the final result taste even nicer.
Add old-fashioned oats and cook, while stirring, until they smell wonderfully toasty. Old-fashioned oats, otherwise known as rolled oats, are key here. Quick-cooking oats turn to mush, and steel-cut oats require much longer on the stove.
Pour in milk and water, plus some cinnamon and salt. Use your milk of choice (non-dairy milks work just as well), or replace it with an equal amount of water for simplicity’s sake. The cinnamon is optional but adds complementary flavor. Salt simply enhances all of the other flavors—oatmeal without salt will taste bland, and oatmeal needn’t be bland.
Stir and cook for several minutes, then turn off the heat (yes, turn off the heat!), cover, and let the mixture rest for 7 minutes. During that time, it will magically transform into the best oatmeal you’ve ever had!

Favorite Oatmeal Toppings

Fruit: Sliced ripe banana, fresh or defrosted berries (strawberries, raspberries, blueberries), or fresh pomegranate
Chia jam or fruit compote
Applesauce
Drizzle of maple syrup or honey
Pat of butter or drizzle of heavy cream
Sprinkle of whole chia seeds, flax seeds or ground flaxseed
Pinch of warming spices, such as extra cinnamon, ground ginger or pumpkin spice
Greek yogurt
Nut butter, such as peanut butter, almond butter or pecan butter

To feel full longer, add a generous dollop of nut butter or Greek yogurt to your oatmeal. They both offer some delicious creaminess in addition to healthy protein and fat.

Oatmeal Benefits

Old-fashioned oats are a heart-healthy whole grain offering a variety of vitamins, minerals and antioxidants. According to my nutrition breakdown, which you can view in full underneath the recipe, one serving of this oatmeal offers a good source of potassium, phosphorus, magnesium and thiamin (vitamin B1).

Oats also contain beta-glucan, a type of soluble fiber that offers a range of benefits. Beta-glucan fiber is known to reduce LDL and total cholesterol levels, encourage the growth of good bacteria in the digestive tract, and reduce blood sugar and insulin response. Beta-glucan is why you feel so full after eating a bowl of oatmeal. Read more about the health benefits of oats here.

More Wholesome Oat Recipes to Try

If you enjoy this oatmeal, be sure to try these recipes throughout the seasons:

Please let me know how you like this oatmeal in the comments. I love hearing from you.

How to Make the Best Oatmeal

Author: Cookie and Kate
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Yield: 4 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 118 reviews

The trick to making the best oatmeal? Toast it in the pot first. This oatmeal is flavorful, fluffy and truly delicious! Recipe yields 4 bowls of oatmeal and leftovers keep well for about 4 days.

Ingredients

2 tablespoons unsalted butter or coconut oil
2 cups old-fashioned rolled oats
1 ½ cups water
½ cup milk of choice or additional water
Generous pinch of fine salt
Pinch of ground cinnamon (optional)

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Instructions

Melt the butter in a medium-to-large saucepan over medium heat. Once melted, add the oats and stir to coat. Cook, stirring occasionally, until the oats smell toasty and some are starting to turn lightly golden, about 4 to 6 minutes.
Pour the water and milk into the pot, being careful to avoid splatters. Add the salt and cinnamon, if desired. Stir to evenly incorporate the oats, then watch the pot until the mixture is bubbling rapidly around the edges. Continue cooking until the bubbles expand a couple of inches toward the center of the pot, about 3 minutes in total.
Cover the pot and turn off the heat. If using an electric cooktop, move the pot to a cool burner. If using a gas cooktop, leave it be. Either way, let the covered pot rest for 7 minutes.
When the timer’s up, remove the lid to check on the oats. The oats are done when they appear slightly dry and separated on top, with very little moisture remaining at the bottom of the pot. If it’s still too wet, recover the pot and let it rest for 1 to 2 minutes more. Serve as desired.
Leftover oatmeal will keep for about 4 days. Let the oats cool to room temperature, then cover and refrigerate.

Notes

Recipe adapted from Megan Gordan’s cookbook, Whole-Grain Mornings, also featured in my recipe for Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream.

Change it up: This recipe is very flexible. You can reduce or omit the butter, if desired (just toast the oats in the dry pot). Use all water and no milk, if you prefer. Omit the cinnamon or play with your own spices, to taste. Pumpkin pie spice blend would be nice, or ground ginger.

Make it gluten free: Be sure to buy certified gluten-free oats.

Make it dairy free/vegan: Use coconut oil or vegan butter (or omit and toast the oats in a dry pot). Choose a dairy-free milk or use water instead.

Nutrition

The post How to Make the Best Oatmeal appeared first on Cookie and Kate.

Favorite Veggie Burgers

Kathryne Taylor — Wed, 19 Aug 2020 15:59:55 +0000

Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.

These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.

You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).

Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:

These burgers are absolutely delicious. In fact, these are the best veggie burgers I’ve ever had. They’re better than any restaurant’s, and far better than store-bought frozen veggie burgers.
These burgers retain their shape before, during and after cooking. Many veggie burgers are a chore to make or to eat, but these are totally fuss-free.
You can cook these burgers in the oven, on the stove, or yes, even on the grill. They also freeze well, so you can make a full batch and enjoy them over time.
These veggie burgers are perfect for serving to friends who follow special diets. These burgers are vegetarian, of course. They’re also conveniently vegan, gluten free, nut free, egg free and soy free.

Watch How to Make Veggie Burgers

Veggie Burger Cooking Options

You have three cooking options for these veggie burgers, and we’ll start with my favorite one.

1) Oven-Baked

I love baking these veggie burgers in the oven. It’s the easiest way to cook a bunch at once, and they turn out beautifully cooked through and golden on each side.

2) Grilled

These burgers grill well, too! I’ve successfully grilled them on the grates without the burgers falling apart. (If you do run into any trouble, just chill the burgers for a bit before trying again.)

3) Stovetop

Lastly, you can cook these veggie burgers in a skillet on the stovetop. The stovetop isn’t my favorite method because it requires more babysitting than the oven, but it’s totally doable. These burgers are extra moist inside. Check the recipe notes for details.

Veggie Burger Ingredients

These veggie burgers are made with easy-to-find, healthy ingredients. Here’s what you’ll need:

Sweet potatoes: For the best results, weigh your sweet potatoes at the store to ensure you’re starting with the right amount. Ideally, choose smaller sweet potatoes because they’ll cook a little quicker. We’re going to slice them down the middle and roast them until tender.
Quinoa: We’ll start with raw (uncooked) quinoa, and you’ll find instructions on how to cook it within the recipe. Or, if you happen to have 1 1/2 cups leftover cooked quinoa, you can use that instead. Millet will work in place of quinoa, too (check the recipe notes for details).
Black beans: Canned or home-cooked will work, as long as they are rinsed and well-drained. Though I have’t tried, I bet you could substitute an equal amount of pinto beans, chickpeas or white beans in a pinch.
Red onion, cilantro, and garlic: If you’re sensitive to any of these flavors, don’t worry, they mellow during cooking and produce a delicious end result.
Spices: Adobo sauce (from a can of chipotle peppers in adobo) or smoked paprika lend some smoky grilled flavor. We’ll also add cumin, chili powder, and salt.
Quick-cooking oats: Oats absorb excess moisture and offer a dose of whole grains. You can also use old-fashioned oats, pulsed briefly in a food processor or blender to break them up.

Veggie Burger Serving Suggestions

Burger Accompaniments

Serve these burgers as, well, burgers! Find some great buns, or use butter lettuce leaves for a low-carb, gluten free options. Add any of the following:

Ripe, juicy sliced tomato
Crisp lettuce or fresh sprouts
Pickles
Sliced cheese
Onion, very thinly sliced
Avocado or guacamole
Ketchup and mustard
Maybe even fried eggs

Side Dish Suggestions

These burgers would go nicely with my Simple Healthy Slaw or Gaby’s Cucumber Salad.

You could make extra quinoa while you’re at it (you’ll need a total of 1 1/2 cups cooked quinoa for the burgers), and make my Sun-Dried Tomato, Spinach and Quinoa Salad or Favorite Quinoa Salad.

Ideas for Leftovers

Keep these burgers on hand for quick, healthy meals. Leftover cooked patties store well in the freezer for several months.

Warm one up and serve it with a simple green salad, or a quesadilla, or any hodge-podge of ingredients you may have. However you serve them, these burgers will add some additional veggies, fiber and protein to your meal.

Please let me know how your veggie burgers turn out in the comments! I love hearing from you.

Favorite Veggie Burgers

Author: Cookie and Kate
Prep Time: 1 hour
Cook Time: 20 mins
Total Time: 1 hour 20 minutes
Yield: 8 burger patties
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 497 reviews

These sweet and spicy veggie burgers are both vegan and gluten free. You can bake them, grill them, or cook them on the stovetop! For best results when choosing the grill or stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). Recipe yields 8 patties.

Ingredients

1 ½ pounds sweet potatoes (2 medium or 3 small)
½ cup quinoa, rinsed in a fine-mesh colander
1 cup water
1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked black beans)
½ cup chopped red onion (about ½ small red onion)
⅓ cup chopped fresh cilantro
2 cloves garlic, pressed or minced
2 tablespoons adobo sauce* or 2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
1 ¼ cups quick-cooking oats** (use certified gluten-free oats if necessary)
Extra-virgin olive oil, for brushing (or avocado oil, if using stovetop method)
8 whole wheat hamburger buns (optional)
Your favorite burger fixings: Avocado or guacamole, tomato, onion, lettuce, pickles, cheese, sprouts, ketchup, hot sauce, mustard, fried eggs…

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Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)
Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.
Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.
When you’re ready to cook, shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3 ½ to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
If you’re baking the burgers (see recipe notes for alternate options), brush both sids of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
Serve burgers as desired. Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).

Notes

Recipe adapted from the Cafe Flora Cookbook. Cafe Flora is a wonderful vegetarian restaurant in Seattle with an ever-changing seasonal menu—check it out if you’re nearby.

*Adobo sauce note: Buy canned or jarred chipotle peppers in adobo and use the sauce. You’ll usually find this ingredient in the international or Hispanic aisle of the grocery store. You can transfer leftover peppers and their sauce to a freezer bag, squeeze out any remaining air, and freeze for later use.

**Oats note: You can use old-fashioned oats instead, if you briefly blend them in a food processor or blender until broken into smaller pieces (not as fine as flour).

Stovetop cooking method: Heat 1 tablespoon avocado oil (or other high heat oil) in a large skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry, and dial down the heat as necessary to prevent burning.

Grilling method: Ideally, let the mixture chill in the fridge for a couple of hours before shaping the burgers and grilling. No need to coat the burgers in oil, which might burn on the grill. Shape the burgers as instructed in step 6, and cook on a grill over medium heat, turning once the undersides have turned golden and developed some grill marks. Repeat on the other side.

Make it gluten free: Use certified gluten-free oats and choose your accompaniments carefully. As an alternative to buns, try butter lettuce leaves!

Prepare in advance: Prepare the burger mixture and let it chill in the refrigerator (you can let it chill overnight or up to a couple of days if you’d like). Then assemble the burgers and cook as directed.

Serving suggestions: These veggie burgers don’t have to be served as traditional burgers. The patties are good on their own with toppings like guacamole and pico de gallo, or in a salad with Southwestern flavors. Try serving them with corn on the cob in the summer.

Recipe notes 8/18/20: The original version of this recipe called for ⅓ cup millet cooked with 1 cup water (yielding 1 cup cooked millet) and 1 cup old-fashioned oats, lightly ground in a food processor or blender until the flakes are broken up, but not as fine as flour.

Nutrition

The post Favorite Veggie Burgers appeared first on Cookie and Kate.

Mixed Berry Crisp (Gluten Free)

Kathryne Taylor — Fri, 17 Jul 2020 16:22:13 +0000

How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp is the perfect use for those wonderful in-season berries. It’s easy to make (far less fussy than a pie) and just as good.

You can make this berry crisp recipe with any combination of strawberries, blueberries, blackberries or raspberries—use all four or just a couple. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe). You can’t go wrong.

This mixed berry crisp is the latest addition to my growing collection of crisp recipes on the blog. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened. Depending on your standards, this crisp could definitely qualify as healthy.

I love the combination of oats and almond flour in the topping—the result is golden and crisp on top, and tender underneath. The topping keeps well to enjoy leftovers for several days. I like to eat it for breakfast with plain Greek yogurt. Why not?

On a fruity crisp kick?

Try saying that five-times fast. Here are a few more summertime options:

Blueberry Crisp
Dark Cherry Crisp in my cookbook, Love Real Food (page 198)
Peach Crisp
Plum Crisp
Strawberry Rhubarb Crisp

Save these crisps for fall:

Watch How to Make Mixed Berry Crisp

Please let me know how your berry crisp turns out in the comments! I love hearing from you and hope you have a great weekend.

Mixed Berry Crisp (Gluten Free)

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 46 reviews

Make this delightful berry crisp with any mix of strawberries, blueberries, raspberries or blackberries. It’s the perfect simple and fruity summertime dessert. Recipe yields one 9-inch crisp, about 8 servings.

Ingredients

Mixed berry filling

2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen*
⅓ cup honey or maple syrup
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
½ teaspoon orange or lemon zest (if you don’t love strong citrus flavor, scale back to ¼ teaspoon, or omit)
2 tablespoons orange or lemon juice

Gluten-free oat and almond topping

1 cup old-fashioned oats**
½ cup packed almond flour or almond meal
½ cup sliced almonds or chopped pistachios or pecans (optional)
⅓ cup packed coconut sugar or brown sugar
¼ teaspoon fine salt
4 tablespoons unsalted butter, melted
3 tablespoons plain yogurt (Greek or regular), or additional melted butter

Plus vanilla ice cream, for serving

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you’re using strawberries, slice them into ¼-inch thick pieces. If you’re using particularly large blackberries, slice them in half.
In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

Notes

Recipe adapted from my blueberry almond crisp.

*How to use frozen berries: Defrost the berries in the refrigerator overnight or at room temperature for about 2 hours (no need to drain off excess juices). Or, while the oven is preheating, place the frozen berries in your square baker. Warm them up in the oven, stirring every 10 minutes or so, until they have defrosted to the point that they are cool to the touch but no longer frozen. (For frozen berries, no need to slice before using since they are so tender already.) Then add the honey, etc. and proceed with the recipe as written.

**Make it gluten free: Be sure to use certified gluten-free oats.

Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with about ⅔ cup oat flour (haven’t tried that, please comment if you do!).

Make it vegan: I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven’t tried it, though.

What’s arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online (affiliate link).

Nutrition

The post Mixed Berry Crisp (Gluten Free) appeared first on Cookie and Kate.

Easy No-Bake Granola Bars

Kathryne Taylor — Wed, 08 Apr 2020 17:29:18 +0000

Meet my favorite granola bar recipe. These granola bars are delicious and easy to make with basic pantry ingredients. You don’t even have to bake them!

These granola bars can pass as a quick breakfast, and they make a perfect snack. I love to pack these bars for road trips and flights, and I love hearing from moms who make these granola bars regularly for their kids. They’re a big hit with all ages.

As you’ll see, the recipe is versatile, so you can easily incorporate your favorite flavors, like nuts, chocolate and dried fruit. You’ll find my go-to flavorings in the recipe below if you want to follow my lead.

These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

Granola Bar Ingredients

Oats

Old-fashioned oats or quick-cooking oats will work here (steel-cut oats will not). Old-fashioned oats lend a more chewy, “rustic” texture. Quick-cooking oats disappear more into the bars. If desired, you can briefly blitz old-fashioned oats in the food processor to achieve the texture of quick-cooking oats.

Mix-ins of your choice

Here’s where we add more flavor! See below for options.

Nut butter

Nut butter helps hold these bars together, and offers protein, healthy fat and fiber. You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.

Honey or maple syrup

These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.

Cinnamon, salt and vanilla extract

These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.

Watch How to Make Granola Bars

Mix-In Options

Two cups of mix-ins add flavor, texture and more nutrients. Choose from any combination of the following:

Nuts: Pecans, walnuts, almonds, or peanuts would all work well.
Seeds: Pepitas (green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 cup flax seeds or chia seeds—these seeds absorb moisture, which is why I suggest limiting the quantity.
Chocolate: Mini chocolate chips are cute. If using regular chocolate chips or roughly chopped chocolate, blitz them for a few seconds in the food processor to break them into smaller pieces. Since chocolate is sweet, limit it to 3/4 cup or less.
Coconut: Shredded or flaked coconut will work here. Unsweetened is best, since these are bars are sweet enough as is.
Dried fruit: Dried cranberries, cherries, raisins, apricots, etc. Since these are sweet, limit them to 3/4 cup or less. Any fruit larger than a raisin will need to be broken up a bit more—either in the food processor or chopped by hand.

Granola Bar Variations

Here are some variations on this granola bar recipe that I’ve come up with over the years. I love them all!

All Pecans: You can use use 2 cups pecans as your mix-ins, and you could even make pecan nut butter to match (here’s my recipe for pecan butter). Nut lovers, this would work with walnuts (presumably) or almonds, too.
Almond Chocolate Chip: Use sliced almonds and mini chocolate chips, or blitz whole almonds and chocolate chips in the food processor before using.
Almond Coconut: Use equal parts almonds and coconut flakes or shredded coconut.
Cranberry Orange: Use a combination of dried cranberries, pecans, pepitas and fresh orange zest. Since this variation contains a lot of dried fruit, it’s the sweetest of them all.

Granola Bar Tips

These granola bars are quite simple to make, especially if you have a food processor (affiliate link).

Chop up your ingredients, if large.

These bars hold together best when the ingredients are quite small. If using almonds, you’ll want to either start with pre-sliced almonds, or chop them up in the food processor or by hand (same goes for all nuts). It’s easy to throw all of your mix-ins into the food processor and blitz a few times.

Press the mixture down as firmly as evenly as possible.

Air pockets will cause problems. Use a sturdy, flat-bottomed jar to make sure the mixture is pressed down completely. You might then press down with your hands to ensure it’s not trying to sneak up the sides or corners.

Let the mixture rest for one hour or longer before using.

The oats need some time to soak up the moisture in the nut butter and sweetener. Chill the mixture for at least one hour (or as long as a day) before slicing.

Slice and store properly.

Use a sharp chef’s knife to slice these bars. I like to slice them into squares. Another option would be to slice them into bars like this. I think the squares are a little more sturdy. Be sure not to stack the bars on top of each other, or they can stick. You can store them flat, covered, or wrap them individually in plastic wrap or parchment paper.

Please let me know how your granola bars turn out in the comments! I love hearing from you.

Looking for more healthy snacks? Try my favorite granola recipe, sweet and spicy roasted nuts, stovetop popcorn, or view a wide variety of snacks here.

Easy No-Bake Granola Bars

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes (plus 1-hour chill time)
Yield: 16 bars
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 216 reviews

This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.

Ingredients

1 ¾ cups old-fashioned oats or quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
1 cup creamy peanut butter or almond butter
½ cup honey or maple syrup
1 teaspoon vanilla extract

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Instructions

Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that’s a sign that you need to add some more oats—sprinkle in more oats until you can’t incorporate any more.
Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren’t sticky.) When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.

Notes

*Mix-in options: Any combination of nuts (almonds, pecans, walnuts, etc.), seeds (pepitas or sunflower seeds), chocolate chips or roughly chopped chocolate, shredded coconut and/or dried cranberries or cherries. For the bars shown here, I used 1 cup pecan halves, ½ cup pepitas, ¼ cup shredded coconut and ¼ cup roughly chopped dark chocolate. Keep in mind that anything larger than your pinky nail will need to be broken into smaller pieces. If you don’t have a food processor, chop them by hand.

**Granola bar texture: If you’re using old-fashioned oats and would prefer a more smooth, less chewy texture (shown in my photos), blitz your oats in a food processor for 3 to 5 seconds to break them up. Then, add them to the bowl.

Change it up: These bars can be sweetened (mostly) with Medjool dates, if you’d like to increase the fiber content. Soak 12 dates in piping hot water for 10 minutes, then tear them in half and remove their pits. Place them in a food processor with 2 tablespoons maple syrup or honey and blend until completely smooth.

Make it gluten free: Be sure to use certified gluten-free oats.

Make it nut free: Do not use nuts (pepitas and sunflower seeds are good options) and replace the nut butter with sunflower butter.

Make it vegan: Use maple syrup instead of honey.

Nutrition

The post Easy No-Bake Granola Bars appeared first on Cookie and Kate.

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