Month: August 2019

I thought I had this zucchini muffin recipe in the bag. Make my favorite zucchini bread batter, divide into muffin cups, bake for less time—nope. The increased surface area produced slightly dense and dry muffins, which were fine for “healthy” muffins. However, I wanted fluffy, moist and thoroughly delightful muffins that just-so-happened to be healthier.So, I cross-referenced the zucchini bread recipe with my all-time favorite blueberry muffins in my cookbook. I adjusted the leavener, upped the amount of milk and switched to buttermilk for a more tender crumb. Success! These zucchini babes will make everyone happy.Cookbook launch week has been a thrill. I ;m overwhelmed, honestly. I ;m so excited that you ;re excited about the book, flattered by my fellow food bloggers ; kind words, and thankful for friends who took the time to say cheers. All that, and I ;m still a little apprehensive about sending my book baby into the world. Is this what it feels like to send a child off on a school bus for the first time?Thank you for your comments, notes and reviews; they mean so much. I hate to ask for more, but if you ;ve had a chance to make recipes from the book already, would you mind leaving a review on Amazon to share your experience soon? That might seal the deal for people who aren ;t familiar with my blog already.If you haven ;t gotten the book, I have more details about Love Real Food over here. I ;d be glad to answer any questions you might have in the comments. Lastly, I promise I won ;t go on and on about the book forever. ♥What makes these zucchini muffins healthy?Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most:Unlike standard zucchini muffins made with refined all-purpose flour, these are made with white whole wheat flour. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor.Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy)Real maple syrup replaces refined sugar, so these muffins are naturally sweetened.Combined, you end up with hearty and delicious zucchini-flecked muffins.These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details. Please let me know how they turn out for you in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Zucchini MuffinsAuthor: Cookie and KatePrep Time: 20 minsCook Time: 16 minsTotal Time: 36 minutesYield: 12 muffins 1xCategory: Baked goodMethod: BakedCuisine: American★★★★★4.7 from 62 reviewsThese healthy zucchini muffins are naturally sweetened and made with whole wheat flour! They ;re fluffy, moist and absolutely delicious, too. Recipe yields 1 dozen muffins. Scale 1x2x3x Ingredients¾ cup roughly chopped raw walnuts or pecans (optional)⅓ cup melted coconut oil or extra-virgin olive oil*½ cup honey or maple syrup2 eggs⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)1 teaspoon ground cinnamon1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine-grain sea salt¼ teaspoon ground nutmeg2 teaspoons vanilla extract1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)1 ¾ cups white whole wheat flour or regular whole wheat flourInstructionsPreheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)Add the buttermilk, cinnamon, baking powder, baking soda, salt, nutmeg and vanilla extract, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. A few lumps are ok! Gently fold in the toasted nuts now, if using.Divide the batter evenly between the 12 muffin cups. Bake muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

This post is brought to you by the American Pecan Council.My grandmother Mimi passed along quite a few traits to me, her only granddaughter. I inherited her eyes, her name (hence the ‘e ; at the end of Kathryne), her sweet tooth, and her love for pecans, among others. I mentioned this in my cookbook, but Mimi’s family owned a small pecan tree farm, so she enjoyed a lot of pecans in her long life.When the recently-formed American Pecan Council asked me to develop a recipe featuring pecans, the answer was easy. “Challenge accepted!” I came up with these pecan granola bars, which are bursting with warm, sweet, delicate pecan flavor.I started by toasting the pecans on the stove (I’m not turning on the oven unless absolutely necessary this summer). Then, I whipped some of those fragrant toasted pecans into pecan butter, which is so good. If you haven’t tried it yet, you have been missing out.Add some maple syrup, cinnamon, oats, and chopped toasted pecans, and you’ve made a batch of wholesome and delicious homemade granola bars. I even pressed pecans into the top to highlight their supreme pecan-ness. You can skip that step if it seems like too much trouble, but I think they’re cute that way.I haven’t heard much about pecan nutrition in the past, probably because the council didn’t exist yet to spread the word. While all nuts have their own merits, I was pleasantly surprised to learn that pecans contain the highest amount of heart-healthy, anti-inflammatory flavonoids of all nuts.Pecans are also rich in monounsaturated fats, which are the same beneficial fats that you’ll find in olive oil and avocados. Compared with most other nuts, they’re higher in fiber and lower in carbohydrates, which means that these pecan bars will keep you fueled for a while. All great news for pecan lovers! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Pecan Granola BarsAuthor: Cookie and KatePrep Time: 20 minutes (plus 1 hour chill time)Cook Time: 5 minutesTotal Time: 25 minutesYield: 16 granola bars 1xCategory: SnackMethod: No-BakeCuisine: American★★★★★4.9 from 20 reviewsThese homemade pecan granola bars are a delicious snack or breakfast! Store them in the freezer and you’ll always have a wholesome snack ready when you need it. These bars require an hour-long rest in the refrigerator to set. Recipe yields 16 small (2-inch square) granola bars. Scale 1x2x3x Ingredients1 ¼ cups pecan halves (5 ounces)2 cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)1 teaspoon ground cinnamon½ teaspoon fine sea salt (if using regular table salt or salted nut butter, scale back a bit)1 cup homemade pecan butter* or creamy almond butter or peanut butter½ cup maple syrup or honey1 ½ teaspoons vanilla extractInstructionsLine a 9-inch square baker with one strip of parchment paper, cut to fit neatly across the base. The parchment paper will make it easy for you to slice the bars later.For maximum flavor, toast the pecans: In a medium skillet over medium heat, toast the pecans, stirring frequently (don’t let them burn!), until they are nice and fragrant, about 4 to 7 minutes. Transfer them to a cutting board to cool. Set aside 16 of your prettiest pecan halves for garnish, then chop the rest. Set aside.In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. Set aside.If you have made pecan butter for this recipe*, add the maple syrup and vanilla to your food processor or blender and blend to combine. If not, in a 2-cup liquid measuring cup, measure out 1 cup nut butter. Top with ½ cup maple syrup, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)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. Add the chopped pecans and stir until they are evenly dispersed. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick nut butter, you might need to drizzle in another tablespoon of honey to help it all stick together.Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker. Cover the bottom of a flat, round surface (like a short, sturdy drinking glass) with a strip of parchment paper (see photo) and pack the mixture down as firmly and evenly as possible. Press the reserved pecan halves into the surface to create 4 even rows and 4 even columns (see photo).Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set. When you’re ready to slice, lift the bars out of the baker by grabbing both both ends of the parchment paper. Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.

Any muesli fans out there? How about muesli haters? Muesli is typically made with raw oats, nuts and dried fruit, and maybe some spices for good measure. I ;ll be the first to admit that a lot of store-bought mueslis aren ;t awesome—the raw oats taste like horse food (yep, I said it), and the healthy oils in nuts and oats can go rancid if the muesli sits on the shelf too long.I ;m aiming to turn all the haters into muesli lovers with this recipe. Starting with raw nuts and oats from a store with a healthy turnover rate is key. Then I suggest you commit muesli blasphemy—mix in a tiny drizzle of maple syrup and coconut oil, and toast the ingredients in the oven to maximize the flavor and minimize the horse food effect. This is healthy homemade cereal that you ;ll actually want to eat!The inspiration for this muesli came from Pinch of Yum’s photography workshop. Lindsay and her team served Minneapolis-made Seven Sundays muesli for breakfast, with a beautiful spread of fruit and toppings to choose from. The hard part was not eating the muesli before I was done photographing it.I fell in love with Seven Sundays ; cherry, pecan and vanilla combination, so I just had to recreate it. I can ;t say I made an exact replica of their muesli, but it ;s delicious regardless. Muesli is very flexible, so you can easily change it up—see the recipe notes for suggestions. As always, please let me know how you like it in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Cherry Pecan MuesliAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesYield: 12 servings 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★5 from 8 reviewsThis cherry pecan muesli recipe will make you look forward to breakfast! It ;s made with oats, coconut, pecans, dried cherries, and a touch of maple syrup. Recipe yields about 6 cups muesli, enough for 12 (½-cup) servings. Scale 1x2x3x Ingredients4 cups old-fashioned rolled oats (certified gluten-free if necessary)1 ¼ cups chopped raw pecans1 cup large, unsweetened coconut flakes or shredded unsweetened coconut½ teaspoon salt½ teaspoon ground cinnamon2 tablespoons maple syrup1 tablespoon melted coconut oil1 tablespoon pure vanilla extract½ cup chopped dried cherriesInstructionsPreheat the oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, pecans, coconut, salt and cinnamon. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Don ;t add the dried cherries yet; we’re saving those for later.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 and stir in the dried cherries.Store cooled muesli in a freezer-safe bag with the air squeezed out. It will keep well at room temperature for about 1 month, but keeps best in the freezer (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).

I’ve been making batch after batch of overnight oats, and taking notes. Overnight oats are a healthy, make-ahead breakfast option, but they’re not always enticing enough to get me out of bed.I’m sharing my best tips and my favorite overnight oats recipe today. Ready? These overnight oats are legitimately delicious, and so easy to make!Overnight oats are typically served chilled, straight from the refrigerator. That makes them perfect for warmer months, but you can certainly enjoy overnight oats year-round.Overnight oats keep well in the refrigerator for up to five days. So, prepare your oats on Sunday night, and you ;ll have breakfast covered for the workweek.How to Make the Best Overnight OatsI make my overnight oats with old-fashioned rolled oats, toasted or regular. Then I add chia seeds for a more pudding-like texture and more fiber, and a spoonful of nut butter to make them extra creamy. (Would you believe that one serving of these overnight oats contains nearly half of your daily fiber requirements?)Here ;s what you ;ll need to make overnight oats:Oats: You can ;t make overnight oats without oats! Overnight oats are typically made with plain old-fashioned oats. I actually prefer to make overnight oats with homemade muesli instead, which is made with toasted old-fashioned oats, nuts and dried fruit. The muesli offers more texture and flavor.If you want to go the easier, more traditional route, simply use old-fashioned oats and add a dash of cinnamon. Don ;t use instant or quick-cooking oats, because those will turn to complete mush.Chia Seeds: Technically, these are optional, but I love how chia seeds absorb moisture and make the final product more creamy and luscious. Chia seeds contain healthy omega-3 ;s and, like oats, lots of fiber.Nut butter: Almond butter or peanut butter makes these oats even more creamy, while adding delicious savory, nutty flavor.Milk of choice: You can use your favorite milk here (almond milk, coconut milk from a carton, homemade cashew milk, homemade pecan milk, oat milk or cow ;s milk). I suppose you could use water instead of milk, but the final result won ;t be quite as creamy or flavorful.The amount of liquid is key to the final consistency—I like my overnight oats really thick and creamy, with concentrated flavor. If you prefer a looser consistency, add a little more milk.Fruit: Now that we ;ve formed the base of the oats, I like to add fruit. If you ;re following my formula with just 1/2 cup milk and using a fruit that stores well for a few days (as in, sliced strawberries, not sliced bananas or apple), you can go ahead and toss the fruit on top of the oat-and-milk mixture.In fact, you can top the oat mixture with frozen raspberries or blueberries and they ;ll defrost overnight. (Don ;t try this with frozen strawberries or other large chunks of frozen fruit; they release too much water). Or, you can wait to top your oats with fruit before serving.Optional sweetener: Overnight oats are generally sweet enough for me as-is. However, add a drizzle of sweetener if that makes your oats more enticing!That ;s it! Go forth and make overnight oats to last you through the week. Please let me know how your overnight oats turn out in the comments below!If you ;re interested in more healthy, make-ahead breakfasts, check out my favorite chia seed pudding, baked oatmeal recipe and apple steel-cut oatmeal.In my cookbook, don ;t miss the toasted coconut muesli (page 2), apple crisp breakfast parfaits (page 7) and carrot cake breakfast cookies (page 26). With so many options, you won ;t want to skip breakfast.Watch How to Make Overnight Oats Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Overnight OatsAuthor: Cookie and KatePrep Time: 5 minutesCook Time: 0 minutesTotal Time: 5 minutesYield: 1 serving 1xCategory: BreakfastMethod: OvernightCuisine: Gluten free★★★★★4.7 from 38 reviewsHere ;s my favorite recipe for overnight oats! Feel free to make it your own. Overnight oats are a simple, healthy breakfast that you can make ahead for busy mornings. The recipe below yields 1 serving, so make as many servings (each in a separate jar) as you ;d like. Overnight oats will keep for up to 5 days in the refrigerator. Scale 1x2x3x Ingredients⅓ cup homemade muesli, or ⅓ cup old-fashioned oats plus ¼ teaspoon ground cinnamon1 tablespoon chia seeds1 tablespoon almond butter or peanut butter½ cup milk of choice for a very thick consistency, or up to ⅔ cup milk for a lighter consistency½ cup fruit (I like fresh or frozen blueberries or raspberries, or sliced fresh strawberries)Drizzle of maple syrup or honey, if desiredInstructionsIn a jar or bowl (a working jar or 1-pint mason jar is perfect), combine the muesli (or old-fashioned oats and cinnamon), chia seeds and nut butter. Add a splash of the milk and mix the nut butter into the oats. Then add the rest of the milk and stir to combine.Top with your fruit of choice. (If you used more milk than ½ cup and you want your fruit to stay on top, wait to top the oats until you ;re ready to serve. If you ;re using fruit that doesn ;t store well, like sliced apple or banana, wait to top the oats until you ;re ready to serve.)Place the lid on the jar and refrigerate overnight, or up to 5 days. When you ;re ready to serve, add a drizzle of maple syrup or honey if you ;d like, and enjoy chilled.

Forget everything you ;ve ever disliked about store-bought applesauce. This homemade applesauce recipe tastes like the inside of an apple pie!Applesauce is very easy to make and requires just a few basic ingredients. In its most basic form, you ;ll need apples, water and sweetener.I add cinnamon for some autumnal spice, but you could leave it out and/or add other warming spices like ginger, nutmeg, or clove. Then, add a tiny splash of apple cider vinegar or lemon juice to liven it up. Ta da! Meet the best applesauce you ;ve ever had.I use maple syrup (or honey) instead of plain sugar to naturally sweeten my applesauce. Bonus? With liquid sweetener, you can easily add more to taste at the end, so you won ;t risk ending up with too-sweet applesauce.If you ;re a fan of tart applesauce or if you ;re using particularly sweet apples, you can leave out the sweetener altogether for no-sugar-added applesauce.Uses for Homemade ApplesauceHomemade applesauce is a healthy and delicious snack on its own. What else can you do with applesauce?Serve it on ice cream like it ;s an apple crisp.Pile homemade applesauce onto toast with almond or peanut butter.Swirl it into your oatmeal.Layer applesauce between yogurt and granola for an apple parfait and people go wild. The apple crisp parfaits in my cookbook were a favorite with my recipe testers.Chunky or Smooth Applesauce, you pick!I love the texture of chunky homemade applesauce, but you can blend it smooth if you prefer. Since this applesauce is thick, you ;ll have better luck with your food processor than an immersion blender.Bottom line, this applesauce is a fun and easy recipe to make. It ;s apple season, so let ;s get to it!Please let me know how it turns out for you in the comments. Your feedback is so important to me.Extra apples? Check out my apple steel-cut oatmeal, apple muffins, gluten-free apple crisp, and favorite green salad. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Homemade ApplesauceAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 4 cups 1xCategory: SideMethod: StovetopCuisine: American★★★★★4.8 from 12 reviewsLearn how to make delicious homemade applesauce! This easy applesauce recipe can be chunky or smooth. It ;s also naturally sweetened with maple syrup or honey, to taste. Recipe yields about 4 cups. Scale 1x2x3x Ingredients1 ½ pounds Gala apples (or any other variety of sweet red apple, about 4 medium)1 ½ pounds Granny Smith apples (or Golden Delicious, about 4 medium)⅓ cup water2 tablespoons maple syrup or honey, more to taste2 teaspoons ground cinnamon2 teaspoons apple cider vinegar or 1 tablespoon lemon juiceInstructionsPeel, core and chop the apples into 2″ chunks. In a medium Dutch oven or large stainless steel saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cover and bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally, until the apples are tender and falling apart, about 15 to 20 minutes.Remove the pot from the heat. For chunky applesauce, use a potato masher or the back of a sturdy spatula or wooden spoon to break it up to your desired consistency. For smooth applesauce, blend it in your food processor.Stir in the vinegar. Adjust to taste as necessary—for sweeter applesauce, stir in more maple syrup (I usually add 2 tablespoons); for more spice, add more cinnamon; for more complexity, add another teaspoon of vinegar.Serve warm or chilled; let it cool to room temperature before covering leftover applesauce and storing it in the fridge. Leftover applesauce will keep well in the refrigerator for about 1 week, or for months in the freezer.

Happy Sunday! I ;m sharing these fluffy whole wheat pumpkin pancakes too late for breakfast this morning, but the recipe has actually been available here since 2010. It ;s actually one of my oldest recipes, and one of my favorites for fall.These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don ;t send my blood sugar spiraling out of control like the regular kind.This recipe taught me a lot about making pancakes from scratch. It inspired my fluffy vegan pancakes, gingerbread pancakes, and the pancake recipes in my cookbook. I ;ve made these pancakes for my family on Thanksgiving morning and they were a big hit.I never felt like the old photos did these pancakes justice, so I ;m sharing the recipe again today. I updated the recipe notes and added nutrition information while I was at it. Pumpkin pancakes for dinner, anyone? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Wheat Pumpkin PancakesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 2 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.9 from 46 reviewsThese healthy pumpkin pancakes are so fluffy, you won ;t believe they ;re 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It ;s naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers. Scale 1x2x3x Ingredients1 cup white whole wheat flour or regular whole wheat flour1 tablespoon baking powder½ teaspoon cinnamon (for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)¼ teaspoon nutmeg¼ teaspoon salt1 cup milk of choice⅓ cup pumpkin purée1 egg2 tablespoons maple syrup or brown sugar½ teaspoon vanilla extract2 tablespoons melted butter or coconut oilInstructionsIf you ;ll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).If you ;re not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It ;s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.

The holidays are closing in on us fast, and my pants are already snug (mashed potatoes, I ;m looking at you). I ;ve been perfecting this Bircher muesli recipe since I finally figured out how to make overnight oats tasty.If you ;re looking for ways to keep your cravings and energy level in check this holiday season (who isn ;t?), I hope this Bircher muesli recipe will be a big help. It ;s basically overnight oats with fresh apple and applesauce, oats, raisins, nuts and nut butter.Bircher muesli is a healthy make-ahead breakfast that tastes like a holiday treat. Bonus? It ;s very easily made vegan and/or gluten free, if need be.Bircher Muesli HistoryBircher muesli was created in the early 1900s by a Swiss physician named Maximilian Bircher-Benner. He claimed to have cured his own jaundice by eating raw apples, and encouraged his patients to eat raw fruit and vegetables to cure their ailments.Bircher-Benner ;s original recipe was inspired by a “strange dish” that he and his wife were served while hiking in the Swiss alps. His recipe called for lots of fresh apple with a small amount of oats, lemon juice, nuts, cream and honey. He served it to his patients as a healthy appetizer before most meals.His concept reminds me of my mom ;s advice when I was little. When I complained that I was hungry before dinner, she always told me to go eat an apple!The Best Bircher MuesliMy version is more similar to my overnight oats recipe than Bircher ;s original. I use more oats, almond milk instead of cream, and add a spoonful of almond butter for a creamy texture.I also added a couple tablespoons of homemade applesauce for extra apple flavor. Store-bought applesauce will work, too, but homemade takes this recipe to the next level. It ;s a nice snack to have around, too.My Bircher muesli is thick and satisfying. It ;s a breakfast that I look forward to eating in the mornings, and it keeps me going until lunchtime.Please let me know how you like it in the comments! And if you ;re craving an equally wholesome but warm apple breakfast, don ;t miss my apple steel-cut oatmeal. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Homemade Bircher MuesliAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 0 minutesTotal Time: 10 minutesYield: 1 serving 1xCategory: BreakfastMethod: RefrigeratorCuisine: Swiss★★★★★4.6 from 8 reviewsThis bircher muesli recipe is so delicious! It ;s a healthy way to start the day. Recipe yields 1 serving; I recommend making these oats in multiples of 2 in order to use up 1 apple while making and then 1 more apple for serving. Scale 1x2x3x Ingredients⅓ cup old-fashioned oats1 tablespoon raisins or dried cranberries or cherries¼ teaspoon ground cinnamon1 tablespoon almond butter or peanut butter2 tablespoons homemade applesauce or store-bought applesauce⅓ cup milk of choice (I used almond milk), plus extra for serving (optional)1 medium Granny Smith or Honeycrisp apple, preferably organicChopped pecans, walnuts or almondsDrizzle of honey or maple syrup, if desiredInstructionsIn a jar or bowl (a 14-ounce working jar or 1-pint mason jar is perfect), combine the oats, raisins, cinnamon, nut butter and applesauce. Stir to combine. Then add the milk and stir to combine.Grate half of the apple, then stir the grated apple into the oatmeal (if you ;re making multiple jars, just use 1 grated apple for 2 jars, and so on).Place the lid on the jar and refrigerate for at least 30 minutes, or up to 5 days. When you ;re ready to serve, chop the remaining ½ apple into matchsticks. Top the oatmeal with the fresh apple, a splash of milk and/or a drizzle of honey (both optional). Enjoy chilled.

Of all the granola recipes on this blog, this orange-infused granola might be my new favorite. Granted, I ;m on an orange kick right now (don ;t miss this orzo salad and this green salad).The combination of fresh orange zest, honey, cinnamon, toasted almonds, vanilla and golden raisins is undeniably divine. It reminds me of the flavors I encountered in my celebratory post-cookbook trip to Morocco this spring.On the solo leg of my trip, I remember spreading homemade orange jelly across pastries in the gorgeous riad where I was staying, feeling both spoiled and lonely. The sights and scents were too beautiful to keep to myself.This granola would be a fun and simple weekend project to make with your loved ones. It would also make a delicious gift for your friends, family or new neighbors. Enjoy it plain as a snack, or add milk or yogurt for a wholesome breakfast.While we ;re talking about granola, I have a tip for you. Don ;t over-bake your granola! Properly baked granola will still be a bit soft to the touch right out of the oven, but it will continue crisping up as it cools. If you wait until the granola is dark and crispy before pulling it out, your granola will be dry and taste more toasty than anything else. You ;ll lose the nuanced flavors of the spices, nuts and honey or maple syrup.Most of my other granolas are entirely naturally sweetened with honey or maple syrup. This one includes the usual natural sweetener, plus two tablespoons of regular sugar. Think of the sugar as sandpaper, if you will—you ;ll rub the orange zest into the sugar to extract maximum orange flavor. Then you ;ll stir the orange zest and sugar combination into the other ingredients for incredible orange-flavored granola.If you were just mixing orange zest into the other ingredients without first mixing it with sugar, you would need a lot more orange zest and you would end up with a lot more bald oranges! Give this trick a try with your other citrusy baked goods and you ;ll get more flavor out of them. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Orange & Almond GranolaAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesYield: 8 cups 1xCategory: BreakfastMethod: BakedCuisine: Mediterranean★★★★★4.9 from 28 reviewsThis homemade granola is infused with amazing orange and honey flavors. It also features toasted almonds, cinnamon, vanilla and old-fashioned oats! This granola recipe makes a great breakfast or snack. Recipe yields about 8 cups. Scale 1x2x3x Ingredients2 teaspoons orange zest (from about 1 ½ oranges, preferably organic)2 tablespoons sugar4 cups old-fashioned rolled oats1 ½ cup raw almonds1 teaspoon fine sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)1 teaspoon ground cinnamon½ cup extra-virgin olive oil or melted coconut oil½ cup honey or maple syrup1 tablespoon vanilla extract¾ cup raisins, preferably goldenInstructionsPreheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it’s bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.In a large mixing bowl, combine the oats, almonds, salt, cinnamon and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla, and mix well.Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 19 to 23 minutes, stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.Let the granola cool before stirring in the raisins and breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

These easy breakfast burritos are total lifesavers. You can make them for a crowd and enjoy a nice Mexican-themed brunch. Or you can freeze extra burritos for later. Enjoy your leftover burritos for quick breakfasts, lunches or dinners!I came up with this recipe after receiving several reader requests for vegetarian breakfast burritos. Each person described a life-changing breakfast burrito ordered at a favorite restaurant. No one mentioned the same restaurant, but all of the burritos had crispy potatoes, eggs, salsa and avocado in common.I actually discovered the breakfast burritos of my dreams far from Mexico, at Blackbird in Minneapolis and the Kimpton RiverPlace Hotel in Portland.Those burritos had all of the above features in common, plus they were smothered in salsa. They required a knife and fork, and holy smokes, were they good. I was almost too intimidated to attempt recreating those burritos, but I ;m excited to share my homemade version with you today.Breakfast Burrito IngredientsThese breakfast burritos feature scrambled eggs, cheddar cheese, crispy homemade hash browns, creamy pinto beans, green onion and cilantro, wrapped in a tortilla and smothered with salsa.There ;s something magically delicious about those flavors and textures combined in one burrito.Whether you ;re a vegetarian or not, you will love these breakfast burritos. Bonus? These burritos aren ;t so huge that you ;ll need a nap afterward.Please let me know how you like these make-ahead breakfast burritos in the comments! I love hearing from you.Looking for more Mexican-ish breakfast recipes? Don ;t miss these recipes on Cookie and Kate:Simple breakfast quesadillasBreakfast tostadasFresh huevos rancherosAustin-style migasChilaquiles verdes Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Vegetarian Breakfast BurritosAuthor: Cookie and KatePrep Time: 25 minutesCook Time: 20 minutesTotal Time: 45 minutesYield: 6 burritos 1xCategory: BreakfastCuisine: Mexican★★★★★4.8 from 18 reviewsThese amazing vegetarian breakfast burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos. Scale 1x2x3x IngredientsSix 8” whole grain tortillas1 full batch homemade hash browns6 large eggs1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)¼ teaspoon saltSeveral dashes of hot sauce, such as Cholula1 tablespoon unsalted butter⅔ cup (packed) shredded sharp cheddar cheese½ cup chopped cilantro, divided½ cup chopped green onion (mostly green parts), divided6 tablespoons of your favorite salsa, plus extra for serving1 large avocado, diced (optional, if you’re serving the burritos right away)InstructionsTo prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season with the salt and hot sauce.To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion (if you’re serving the burritos right away, reserve a small amount of each for garnish).To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.If you’re serving the burritos right away: You can halve the burritos like I did, or serve them whole. Warm some extra salsa in the microwave or on the stove, then pour it over the burritos. Top with diced avocado (if using) and the reserved cilantro and green onion. Serve immediately, with a knife and a fork.If you’re freezing the burritos for later: Let the burritos cool to room temperature, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer. For best flavor, consume your burritos within 3 to 6 months.To defrost frozen burritos, unwrap the plastic wrap and then wrap the burrito in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout. I like to serve mine with some extra salsa.

I’m pretty particular about my waffles. I want light, whole grain, crisp-on-the-outside, fluffy-on-the-inside, Belgian-with-deep-pockets, quintessential WAFFLES. No soggy waffles allowed! Bonus points if they freeze well so I can pop them in the toaster like Eggo’s.These waffles meet all of the aforementioned qualifications. After tweaking five batches of these waffles, I can confirm that oat flour waffles are the waffles I’ve been searching for all along. Oat waffles are the waffles of my dreams.Best of all, these waffles are gluten free! That means that I can share them with all of my friends.This gluten-free waffle recipe is so simple that I have it memorized. It only requires one flour—oat flour—which is the easiest flour to make at home. Just toss some old-fashioned or quick-cooking oats in your blender or food processor and blend until they are a fine flour.The secret to these waffles’ success is letting the batter rest for 10 minutes while your waffle iron heats up. The resting time gives the oat flour time to soak up some of the moisture, so you get crisp, fluffy waffles when it’s go time. I learned this trick with my banana oat pancakes, a recipe that has quite a few fans.If you, like me, have been disappointed by other gluten-free waffle recipes in the past (or waffle recipes in general, really), please give these a try! They ;re just right. Please let me know how they turn out in the comments.I love these waffles so much that I included this recipe in my cookbook. I ;m re-sharing the recipe today with better photos in case this recipe has slipped by you over the years.You can also make flavored versions of these waffles—check out my gluten-free banana oat waffles and gluten-free pumpkin oat waffles.If you don ;t have a waffle iron at home, you can make oat pancakes in a regular skillet. Check out my blueberry oat pancakes, banana oat pancakes, pumpkin pancakes and caramelized peach oat pancakes. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Easy Gluten Free Oat WafflesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 10 minsTotal Time: 25 minutesYield: 6 Belgian-style waffles 1xCategory: BreakfastMethod: By handCuisine: Gluten free★★★★★4.8 from 194 reviewsThese light, crispy-on-the-outside, fluffy-on-the-inside, gluten-free waffles are my favorite waffles! They ;re heart healthy, too. This waffle recipe requires just one flour, oat flour, which you can easily make yourself (see note). Recipe yields 3 to 4 round, 7-inch Belgian waffles, or 6 small, square Belgian waffles (the size shown here). Scale 1x2x3x Ingredients1 ½ cups (128 grams) oat flour*, certified gluten-free if necessary2 teaspoons baking powder½ teaspoon saltPinch of cinnamon, optional¾ cup room temperature milk of choice (light coconut milk, nut milk, cow ;s milk)¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons unsalted butter, melted2 large eggs2 tablespoons maple syrup1 teaspoon vanilla extractInstructionsIn a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don ;t stack your waffles on top of each other, or they ;ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you ;re ready to serve.Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!