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This post is brought to you by Bob ;s Red Mill.Growing up, my mom wouldn ;t allow any sugary cereal into the house except for the exceedingly rare box of Cinnamon Toast Crunch, which we ate right out of the box like candy. Because it is candy.I was otherwise opposed to cereal. I never liked my mom ;s choice of cereal—the healthy, fortified, fiber-rich stuff. On a more fundamental level, I couldn ;t understand the appeal of cold milk and soggy stuff in a bowl. It ;s like cold soup! Can anyone back me up on that?! Plus, I hated the sound of metal spoons scraping against bowls so early in the morning. I swore off the whole category and switched to toast with peanut butter.I crinkled my nose at the cereal bar in the dorms and carried on in my toast-eating ways until junior year, when I moved to France for a semester abroad. There were no toasters in the dorms. Also no refrigerators or microwaves, just a stove. I stored my food in a cabinet in my little room and quickly learned how to get by.At the French grocery stores, I found milk that didn ;t require refrigeration until opening. I also discovered on my own that I could just not refrigerate the milk for a day or two after opening. (I ;m fine, Mom!) Then my friend Mandy introduced me to the magic that is the French cereal aisle. The French know how to make some tasty, chocolatey cereal. After all my years of vocal cereal-hating, I survived on cereal in France.After all that, I came back home and fired up my toaster again. We just don ;t make cereal like the French do. Eventually, I expanded into oatmeal and egg-y things and homemade muffins. I learned how to make granola, which is now a staple, and here we are now with muesli. I wasn ;t sold on muesli until I ran out of my yogurt and homemade granola in Austin. Ali offered me some of her store-brand toasted muesli and almond milk and it turns out, I like cold soup when toasted muesli is involved.Muesli is like a healthier, lightened-up granola, which isn ;t to knock my beloved granola but to point out that muesli has significantly less oil and sugar in it. It can be made with no oil or sugar at all, but a little bit goes a long way in the flavor department. I treat muesli like granola and mix it with almond milk or yogurt in the morning. You can store extra muesli in a bag in the freezer and grab it like you would a box of cereal.Most muesli recipes call for just plain, raw oats, but if you want to make phenomenal muesli, you need to toast the mixture in the oven. The heat brings out the best in the oats, almonds and coconut. The oats crisp up a bit, so they retain more texture as well, which I love.I ;ve been playing around with muesli flavors like I have with granola. In fact, you could take inspiration from any granola recipe and turn it into muesli using the recipe below as your guide. Muesli reminds me of cereal, which reminds me of France, so I decided to add a reasonable amount of tiny chocolate chips to the mix. It ;s basically the Almond Joy of muesli.Oats are inherently gluten free, but often contaminated in the field from nearby crops or in processing plants where flour is present. I ;m so glad that Bob ;s Red Mill offers meticulously tested gluten-free oats so that I cook my favorite oat-based waffles and pancakes for my gluten-free friends! 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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}Toasted Muesli with Almonds, Coconut and Dark ChocolateAuthor: Cookie and KatePrep Time: 5 minsCook Time: 20 minsTotal Time: 25 minutesYield: 7 cups 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.9 from 32 reviewsSimple and delicious toasted muesli with almonds, coconut and dark chocolate. This muesli is a healthy, homemade breakfast. Feel free to change up the mix-ins; just replace the almonds, coconut and chocolate with about 3 cups nuts and/or dried fruit (add the dried fruit after the muesil has cooled, like you do with the chocolate in the recipe below). Recipe yields approximately 7 cups muesli. Scale 1x2x3x IngredientsMuesli4 cups old-fashioned oats1 ½ cups sliced almonds1 ½ cups large, unsweetened coconut flakesScant 1 teaspoon salt½ teaspoon cinnamon3 tablespoons maple syrup2 tablespoons melted coconut oil2 teaspoons vanilla extract½ cup mini dark chocolate chipsServing suggestionsMilk of choice (I like almond milk) or plain yogurtSliced bananas, berries or fruit of choiceInstructionsPreheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Do NOT add the chocolate chips; 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 15 minutes.Let the muesli cool completely before mixing in the chocolate chips (if you add them too soon, the chips will melt and you ;ll have a delicious mess of chocolatey muesli). Serve individual portions in bowls with almond milk or yogurt. I like to let my muesli rest for a few minutes so the oats soften up a bit. Enjoy!Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).

I have never enjoyed keeping secrets, even the good kind. I just might burst from anticipation so here it goes: I’m making a cookbook! It has been in the works for ages, and by ages I mean years, which is a long time in the blog world.My cookbook is called Love Real Food, as in Cookie and Kate Love Real Food. It’s a title that makes a statement, one that I hope will appeal to you, my most wonderful readers, and a broader audience that hasn’t yet stumbled on this blog or this way of cooking. It’s a statement that conveys my bursting-at-the-seams enthusiasm for real, wholesome food, the kind that both delights the senses and nourishes the body. I hope you like it!Love Real Food will be an extension of what you have come to expect on this blog, plus some fun special features. It will include 100 recipes that are all vegetarian, fresh and full of flavor. I’m being very careful to use accessible ingredients and have been testing the recipes over and over again to make sure they’re perfect.I’ve finalized about a quarter of the recipes so far and I CAN’T WAIT to share them with you all. The blueberry muffins alone! They took me nine tries to get just right but they were worth it. The book won ;t be complete without a few favorite recipes from the blog (even those will be reworked and tweaked), but the vast majority will be brand new. My stomach is so full right now, you guys.I ;m busy in the best of ways, stretched to maximum capacity with both the blog and the book. Maintaining my presence here and my recipe quality is very important to me, so I’m just moving a little slower than usual. Please keep visiting and letting me know how the recipes turn out for you and sharing my blog with your friends and family! I can’t tell you how much that means to me.In all sincerity, this blog would never have turned into a recipe website or now, a cookbook, if it weren’t for your presence and your kind words. I took an awfully long time to gather the courage to write this cookbook proposal (my second proposal, long story). Every time you asked me when I was going to publish a cookbook, you gave me a welcome push in the right direction. Thank you. I can’t wait to show you what I’ve been working on!The book will be coming to you in spring 2017, which might seem like a long time from now. It’ll be here before we know it! I ;ve grown accustomed to doing everything myself on this blog, so learning to lean on others in order to make a book has been an adjustment. Big thank you to my awesome agent, Steve Troha, for believing in me and helping me land a deal with Rodale. Rodale has been promoting healthy lifestyles since 1942 (they’re the publisher behind Yummy Supper, Thug Kitchen and The Year of Cozy), and they seem like the perfect fit.My editor, Dervla Kelly, has been reading this blog for four years, which is pretty special. I ;m really excited to be working with her. We’re going to make sure Love Real Food is beautifully designed and full of big, colorful photographs of the recipes (and of Cookie, of course).I’m so glad the secret’s out now so I can start sharing the creation of Love Real Food with you. Be sure to follow us on Instagram (I’ll be using #loverealfoodbook) and Snapchat (we’re @cookieandkate) for updates! I ;ll be putting out a call for recipe testers, too, if you ;d like to get involved!Oh and these pancakes! I thought we could celebrate with pancakes. They ;re light, fluffy and infused with apple flavor times two (applesauce and grated apple). They ;re also 100 percent whole grain, gluten free and, I kid you not, you can make them in your blender. Just throw everything but the grated apple in there and you ;ll have pancakes in no time flat! 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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}Apple Oatmeal PancakesAuthor: Cookie and KatePrep Time: 5 minsCook Time: 10 minsTotal Time: 15 minutesYield: 6 pancakes 1xCategory: Breakfast★★★★★4.5 from 47 reviewsFluffy apple pancakes that you can make in your blender! These healthy pancakes are gluten free, too (no flour required, just oats!). Recipe yields 6 medium pancakes about 4 inches in diameter.FAIR WARNING: For reasons that I have not been able to deduce, these pancakes haven ;t turned out well for everyone like they did for me (I ;ve made them six times and they always turned out well!). Oat flour is always a little finicky but I don ;t know why these pancakes have been particularly problematic. These pancakes are the reason why my cookbook ;s pancakes aren ;t oat flour based. Scale 1x2x3x Ingredients1 cup apple sauce1 cup old-fashioned oats (gluten free if necessary)1 egg2 tablespoons coconut oil or butter, melted1 tablespoon baking powder1 teaspoon maple syrup or honey1 teaspoon vanilla extract½ teaspoon ground cinnamon¼ teaspoon salt1 cup grated tart apple (1 large honeycrisp apple was more than plenty for me)InstructionsPlace all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn ;t see any remaining bits of oats or hear oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you ;re using a non-stick electric griddle like mine, you might not need any oil at all.Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about ⅓ cup of batter onto the pan. This batter is thick, but your pancakes won ;t cook through if they ;re thicker than ½-inch, so you might need to help spread the batter out with a spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny. (Be patient, these pancakes need to cook a little lower and slower than most.)Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

This post is brought to you by Andy Boy.Do you like dares? I do. Well, unless they involve heights, in which case I’ll pass. If you dare me to do something with my two feet firmly on the ground, I’ll be inclined to take you up on it.My dare for you is to serve something a little different at Thanksgiving. Just one side dish that deviates from the usual green bean casserole and mashed potatoes, maybe. Or a dessert that’s not pumpkin pie. (This dessert should certainly not replace pumpkin pie, however. Let’s not get too crazy.) Just something that will broaden your guests’ horizons a bit and liven up the standard beige Thanksgiving plate.Here’s a side dish that fits the bill. It includes broccoli rabe, which we’ve talked about before—it looks like long, flat broccoli but tastes more like kale. It’s bitter in the best way. I really like it.Here, roasted broccoli rabe is tossed with golden potatoes and just enough Parmesan cheese to tempt even the skeptics. The dish comes together fairly quickly—you can prepare the broccoli rabe and dressing while the potatoes roast for the first 22 minutes, then roast the broccoli rabe on the upper rack until it’s tender and the leaves are a little crisp. A simple, zippy blend of lemon, mustard and garlic soaks right into the potatoes and makes this dish extra flavorful.If you don’t have enough oven space for the big feast, I think this recipe would also make a great breakfast hash situation. Just top individuals servings with eggs cooked to your liking. If you are still a little skeptical of broccoli rabe, click here to learn about its nutrition benefits and find more creative broccoli rabe recipes from bloggers! 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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}Lemony Roasted Potatoes and Broccoli RabeAuthor: Cookie and KatePrep Time: 15 minsCook Time: 30 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: Side dishCuisine: Italian★★★★★5 from 8 reviewsThis delicious side dish features golden roasted potatoes and tender, roasted broccoli rabe with Parmesan cheese melted into it. This recipe would also make a great breakfast—just serve with eggs! (Fried, poached, scrambled or hard boiled.) Recipe yields 4 side servings. Scale 1x2x3x IngredientsRoasted broccoli rabe and potatoes1 ½ pounds Yukon Gold potatoes, scrubbed3 tablespoons extra-virgin olive oil, divided¾ pound broccoli rabe (about 1 bunch)¼ cup grated ParmesanPinch red pepper flakesSalt and freshly ground black pepperDressing1 tablespoon fresh lemon juice (about ½ lemon, juiced)1 teaspoon Dijon mustard1 garlic clove, pressed or mincedInstructionsPreheat oven to 425 degrees Fahrenheit with racks in the middle of the oven and upper third of the oven. Slice the potatoes into ¾-inch pieces. On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.Meanwhile, prepare the broccoli rabe by rinsing it and spinning it dry in a salad spinner or patting it dry. Slice off the tough lower ends and any stems that are greater than ¼-inch in diameter and discard those pieces. Roughly chop the remaining broccoli rabe into 2- to 3-inch pieces.On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes and a sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe, so it’s lightly but thoroughly coated in oil. Arrange the broccoli rabe in a single layer. Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven.While the potatoes and broccoli rabe finish cooking, whisk together the dressing ingredients. Once the timer goes off, the broccoli rabe should be tender and turning crispy in places, and the potatoes should be golden and tender throughout. If not, bake leave one or both pans in the oven a couple more minutes.Transfer the contents of both pans to a bowl and drizzle the dressing into the bowl. Toss to mix well, then season to taste with salt and pepper. Serve immediately.

Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man ;s eyes light up like a kid ;s on Christmas morning.Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.I’ve been perfecting this banana bread recipe for my cookbook and wanted to share with you right away. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.What makes this banana bread healthy?This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.Lastly, this recipe calls for a reasonable amount of good-for-you oil rather than whole sticks of butter (choose from coconut oil, olive oil or vegetable oil).As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!If this recipe looks familiar, it’s because it ;s is actually an improved version of my old banana bread recipe, which has tons of fans already. I know that a lot of readers swear by that one, so I thought I’d just publish my new go-to version as its own.When I posted that recipe way back in 2011, I was baffled by the step that called for mixing baking soda into hot water and then stirring it into the batter, but I didn’t have enough confidence in my baking skills to try anything differently. Over the years, I’ve tried this recipe a million different ways (it’s actually the base recipe for my popular pumpkin bread, banana muffins and pumpkin muffins) and can definitively declare that step unnecessary.I’ve also tweaked the baking time and switched from whole wheat pastry flour to white whole wheat flour, mostly because white whole wheat flour is now available in most well-stocked grocery stores. White whole wheat flour is great because it has all of the fiber and nutrients that regular whole wheat flour contains, without the characteristically nutty flavor of whole wheat. It ;s just a more mildly flavored strain of wheat.Banana Bread Variations & TipsNow that I ;ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.If you prefer spelt flour, I ;ve heard that works well in place of the whole wheat. You can make muffins, too.Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.Watch How to Make Healthy Banana Bread 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}Healthy Banana BreadAuthor: Cookie and KatePrep Time: 10 minsCook Time: 55 minsTotal Time: 1 hour 5 minutesYield: 1 loaf 1xCategory: Quick BreadMethod: BakedCuisine: American★★★★★4.8 from 1101 reviewsWith this healthy banana bread recipe, you ;re only a few simple ingredients away from the best banana bread ever! It ;s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf. Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*½ cup honey or maple syrup2 eggs1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)¼ cup milk of choice or water1 teaspoon baking soda (NOT baking powder; they aren ;t the same!)1 teaspoon vanilla extract½ teaspoon salt½ teaspoon ground cinnamon, plus more to swirl on top1 ¾ cups white whole wheat flour or regular whole wheat flourTotally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…InstructionsPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (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 10 seconds in the microwave.)Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you ;re adding any additional mix-ins, gently fold them in now.Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you ;d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven ;t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Good morning from New York! I am perched on a cushy hotel bed, with a window overlooking TriBeCa on my left and a bag of homemade granola bars to my right. I’m here because you all voted for my roasted cauliflower lentil tacos when I asked you to. Thank you so much!The USA Dry Pea and Lentil Council flew me out here to attend their event. The United Nations designated 2016 to be the International Year of Pulses (think beans, chickpeas and lentils) for their significant health, economic and environmental benefits. We’re going to celebrate tonight with farmers, chefs and magazine editors. Party on, lentils!!!These granola bars survived the trip intact, so I can vouch for their portability. I got the idea to make a cranberry orange version of my almond chocolate chip granola bars from Lilly, who commented on my cranberry orange granola recipe and asked how to turn the granola into granola bars.I offered some suggestions but couldn’t get Lilly’s idea out of my head, so here we are. Wholesome, honey-sweetened, cranberry-orange granola bars made with lots of healthy whole grains, nuts and seeds. These no-bake granola bars would also make great “energy bites,” too, if you ;d rather roll the dough between your palms to make one-inch balls. If you appreciate cranberry orange muffins and the like, you’ll love these!Thank you to Lilly for this idea, and for all of you who come over and leave comments with ideas, questions and suggestions. I read each one and try my very best to respond to every single one of them. I’m always bragging on you guys for being so wonderful. Thank you for voting for my tacos, too! I’ll share my New York adventures on Snapchat today (I ;m @cookieandkate), if you ;d like to follow along.Products used to make this recipeCuisinart 7-Cup Food Processor Crate and Barrel Everyday Square Baker ▸ For more of my favorite cooking tools, shop my kitchen essentials! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes 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}Cranberry Orange Granola BarsAuthor: Cookie and KatePrep Time: 15 minsTotal Time: 15 minsYield: 16 granola bars 1xCategory: Snack★★★★★4.9 from 19 reviewsThese wholesome cranberry-orange granola bars are a great healthy snack! They ;re made with oats, honey, nuts, dried cranberries and orange zest. This gluten free and easily vegan recipe yields 14 to 16 granola bars. Scale 1x2x3x Ingredients1 cup pecan pieces⅓ cup pepitas⅔ cup dried cranberries1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)1 teaspoon orange zest, preferably organic (from 1 large orange)½ teaspoon ground cinnamon½ to ¾ teaspoon salt, to taste (decrease if your almond/peanut butter is salted)1 cup creamy unsalted almond butter or peanut butter, packed½ cup honey or maple syrup1 ½ teaspoons vanilla extractInstructionsLine 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.In a medium skillet over medium heat, toast the pecans and pepitas, stirring often, until they are fragrant and the pepitas are starting to make little popping noises, about 5 minutes. Transfer the toasted pecans and pepitas to a food processor. Add the cranberries and then run the machine for about 10 seconds, until the nuts and cranberries are all broken up. (If you skip the food processor step, your bars will be more difficult to slice through and more likely to crumble at the edges.)In a mixing bowl, combine the contents of the food processor with the oats, orange zest, cinnamon and salt. Whisk to combine.In a smaller mixing bowl, whisk together the almond butter, honey and vanilla extract until well blended.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), covered in a small piece of parchment paper, 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 1” strips, then slice them in half through the middle.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.

My dog Cookie always comes running when I pull out the vegetable peeler. I swear, she can hear it slice through the air before it even touches a carrot. Then she starts jumping up and down for carrot scraps. She can be very demanding. I’ve created an entitled little carrot beast, and I’m not sorry in the slightest.Cookie loved the development process for this carrot muffin recipe. It took me five tries to get them just right, so she got a lot of carrot scraps in the process. They’re based on one of my cookbook recipes (so good!!!).These hearty muffins are packed with grated carrots, walnuts and raisins. They have lots of texture, yet they ;re still light and fluffy.Thanks to the nuts and whole grains, these muffins make a good grab-and-go breakfast! They also freeze and defrost well. I just microwave individual muffins for 30 to 60 seconds, until they ;re gently warmed throughout.What makes these carrot 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 carrot 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.Protein-rich Greek yogurt replaces sour cream.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 muffins that taste like carrot cake. You can eat carrot cake for breakfast with these babies!These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details.Please let me know how these muffins turn out for you in the comments! I ;m always so eager for your feedback.Craving more wholesome muffins? Here are a few more favorite muffin recipes on Cookie and Kate:Healthy Apple MuffinsHealthy Banana MuffinsHealthy Blueberry MuffinsHealthy Raspberry MuffinsHealthy Pumpkin MuffinsHealthy Zucchini Muffins 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}Healthy Carrot MuffinsAuthor: Cookie and KatePrep Time: 15 minsCook Time: 13 minsTotal Time: 28 minutesYield: 12 muffins 1xCategory: Baked goodsMethod: By handCuisine: American★★★★★4.7 from 171 reviewsHealthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course. These muffins make a great, quick breakfast! Recipe yields 12 muffins. Scale 1x2x3x Ingredients1 ¾ cups white whole wheat flour or regular whole wheat flour1 ½ teaspoons baking powder1 teaspoon ground cinnamon½ teaspoon baking soda½ teaspoon salt½ teaspoon ground ginger¼ teaspoon ground nutmeg2 cups peeled and grated carrots* (that ;s potentially a lot of carrots—about 3 large or up to 6 small/medium)½ cup roughly chopped walnuts½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour⅓ cup melted coconut oil or extra-virgin olive oil**½ cup maple syrup or honey2 eggs, preferably at room temperature1 cup plain Greek yogurt***1 teaspoon vanilla extract1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don ;t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 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.

Have you seen the prices that restaurants are charging for bowls of steel-cut oats these days? Six dollars! Eight dollars! Twelve dollars in New York! My goodness. Apparently steel-cut oats are the new overpriced grandpa cardigans of the food scene.Today, I ;m sharing my tricks for making the creamiest, dreamiest steel-cut oats at home. Your bowl will taste like a million bucks. Or, at least ten dollars. I’m concerned that my photos don’t do this oatmeal justice (it’s not easy to make porridge look sexy), but trust me here. We’ll talk toppings later so you can make yours however you’d like.Steel-cut oats shine in the texture and flavor departments. They are exceptionally creamy and delicious, especially if you toast them beforehand as instructed in my recipe below.Steel-cut oats are also a fun way to change up your morning oatmeal routine. Unlike old-fashioned or instant oats, they reheat beautifully, so you can make one big batch that lasts all week.All About Steel-Cut OatsSteel-cut oats are a less refined version of the old-fashioned and quick-cooking oats you already know. All oats start out the same, as an oat groat.Steel-cut oats are oat groats that have been sliced into smaller pieces, whereas old-fashioned oats are oat groats that have been flattened. They all contain the same pieces and parts, but the difference between slicing and flattening explains why steel-cut oats take longer to cook (around 30 minutes).Nutritionally speaking, they are pretty much the exact same and share all of the health benefits of oats, so don’t split hairs there. Oats lower bad cholesterol, help stabilize blood sugar levels and on and on.Steel-Cut Oat Topping IdeasPeanut butter, almond butter or pecan butterHomemade chia jam or your favorite jelly/jamApplesauce, preferably the chunky homemade variety, or grated fresh appleCoconut whipped cream or regular whipped creamYogurt or a splash of creamSliced bananas, apples, strawberries, pears, mangos…Fresh or frozen blueberries, raspberries, blackberries or pomegranate arilsDried fruit, like dried cranberries, cherries, blueberries, raisins, chopped dates or apricots…Toasted chopped nuts like walnuts, pecans, almonds…Toasted pepitas or sunflower seedsFlaxseed or chia seedsToasted or raw shredded coconutDark chocolate, either chopped or mini chocolate chipsYou’ll find my go-to steel-cut oat cooking method below. The only hard part is deciding what to mix in and how to top your oatmeal. Looking for inspiration? Here are my official variations: Apple Steel-Cut Oatmeal, Morning Glory Oatmeal and Cranberry Orange Steel Cut Oats.If you find yourself on a steel-cut oats kick, you might want to check out the overnight oats cooking method or this individual serving freezer option. I haven’t tried either, but I’m intrigued.Please let me know how your oats turn out in the comments! I ;m always so eager to hear from you. 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes 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}Perfect Steel-Cut OatsAuthor: Cookie and KateCook Time: 40 minsTotal Time: 40 minsYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: Irish★★★★★4.9 from 101 reviewsLearn how to make the most delicious steel-cut oats here! These ultra creamy, toasted steel-cut oats are ready in under 40 minutes and reheat beautifully for the rest of the week. I suggest doubling the recipe if you ;d like to make breakfast for the whole week. Recipe as written below yields 4 modest servings (about 3 cups total, or ¾ cup per serving). Scale 1x2x3x Ingredients3 cups water1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc.1 tablespoon coconut oil or unsalted butter1 cup steel-cut oats (choose certified gluten-free oats if necessary)¼ teaspoon saltOptional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.InstructionsIn a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, stirring occasionally, until the mixture is very thick.Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it ;s done.Remove from heat and stir in any mix-ins that you ;d like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.Portion oatmeal into bowls and add any toppings you ;d like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.

It’s apple muffin time! You all really seem to love my banana muffins, pumpkin muffins and carrot muffins and the blueberry maple muffins in my cookbook. Today, apple muffins are joining the club.Like the others in the bunch, these muffins are made with 100 percent whole wheat flour and naturally sweetened with maple syrup or honey. They are nice and fluffy, with just enough sweetness to be irresistible.Granted, I already have an apple oatmeal muffin recipe on the blog from four years ago, but I have significantly upped my muffin game since then and declare these to be the better of the two.I based these healthy apple muffins off my carrot muffins, replacing grated carrots with grated and chopped apple (I used two Granny Smith apples), and replacing half of the Greek yogurt with applesauce.Apple Muffin NotesThese apple muffins taste even better after resting for a few hours, if they last that long.I particularly enjoy them with a spread of peanut butter.Check my recipe notes for how to use honey instead of maple syrup, and some ideas for how to make the muffins vegan.I think it’s time for another! Please let me know how you like these muffins in the comments. I love to hear from you! 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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 Apple MuffinsAuthor: Cookie and KatePrep Time: 15 minsCook Time: 13 minsTotal Time: 28 minutesYield: 12 muffins 1xCategory: MuffinsMethod: BakedCuisine: American★★★★★4.8 from 202 reviewsAmazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins. Scale 1x2x3x Ingredients1 ¾ cups white whole wheat flour or regular whole wheat flour1 ½ teaspoons baking powder1 teaspoon ground cinnamon½ teaspoon baking soda½ teaspoon salt1 cup grated apple1 cup apple diced into ¼” cubes⅓ cup melted coconut oil or extra-virgin olive oil½ cup maple syrup or honey*2 eggs, preferably at room temperature½ cup plain Greek yogurt (I used full-fat but any variety should do)½ cup applesauce1 teaspoon vanilla extract1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 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 up to 2 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 Bob ;s Red Mill.Savory oats! Have you tried them? I’ll admit, I was a little nervous. I’m accustomed to oatmeal that tends toward the sweeter side. After publishing my “perfect” steel-cut oats recipe, a few of you recommended trying savory oats. Oats are whole grains, after all, so why wouldn’t they be good with savory toppings? Polenta and risotto are creamy like oats, and they’re great with savory toppings.I cooked some up and stirred in extra salt, lots of freshly ground black pepper and cheese (Parmesan). Then I topped one bowl with a fried egg and both with lightly dressed, lemony arugula. I was skeptical for the first few bites, but now I can vouch for the idea.I can’t claim that my choice of toppings was the be-all, end-all of savory oats, but I’m offering it as a starting off point. Think of savory oats as an alternative to a stir fry—they’re both cheap, veggie-packed, improvised dinners, perfect for busy weeknights. I keep my pantry stocked with Bob ;s Red Mill ;s steel cut oats, so savory oats are always an option.My next savory oats might feature sautéed mushrooms (like this) or sun-dried tomatoes for some extra-savory umami flavor. Sturdy greens (like kale or collards) sautéed with garlic sound epic. What sounds good to you? 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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}Savory Steel Cut OatmealAuthor: Cookie and KatePrep Time: 10 minsCook Time: 35 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★5 from 4 reviewsSavory oats are a great clean-out-the-produce-drawer weeknight dinner recipe. You can make them for breakfast and brunch, too, of course. Recipe yields 4 modest servings (about ¾ cup each), so I ;d double it if you ;re feeding 3 or more people, or want leftover oats for later. Scale 1x2x3x Ingredients3 cups water1 cup neutral-flavored milk of choice (like cow ;s milk or plain, unsweetened almond milk) or an additional cup of water1 tablespoon unsalted butter or olive oil1 cup steel-cut oats (choose certified gluten-free oats if necessary)¼ teaspoon salt, more to tasteFreshly ground black pepper, to tasteMix-in ideas: grated cheese or nutritional yeast, drizzle of additional olive oil or pat of butter, sautéed veggies or greens, sun-dried tomatoes, red pepper flakes and/or ground spicesTopping ideas: toasted chopped nuts or seeds, fried/poached/scrambled eggs and/or lightly dressed fresh greensInstructionsIn a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the butter or warm the olive oil in a 12-inch skillet over medium heat. Once the butter is sizzling or the oil is shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 to 25 minutes, stirring occasionally, until the mixture is very thick.Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it ;s done.Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature. Season to taste with additional salt (I added another ¼ teaspoon), pepper and optional spices. Stir in any mix-ins that you ;d like now.Portion oatmeal into bowls and add any toppings you ;d like. Let any extra oatmeal cool completely before covering and refrigerating.

This post is brought to you by Cascadian Farm.Last weekend, I drove home to Oklahoma for my baby brother’s college graduation. I remember when he was tiny, and I was terrified of dropping him. Now he’s all grown up, and a few inches taller than I am.A couple of years ago, he developed an interest in videography out of nowhere. Now, he’s made a business of it. He’s going to come up to Kansas City soon and help me make some Cookie and Kate videos! We’re both stubborn perfectionists, and we’re both always right, so stay tuned for how that turns out.My mom asked me to bring home some muffins to help with breakfast. I was already planning to make these with some frozen berries that Cascadian Farm sent to me, so it was perfect timing. Usually, when I bake muffins for the blog, I just freeze them for later. Watching my family enjoy them was way more fun.These raspberry muffins are based on my carrot muffins and apple muffins. Like the others, they are marvelously fluffy and moist, but made with 100 percent whole grains, and naturally sweetened, too. I added some lemon zest, which infuses the muffins with light lemon flavor, in between bursts of jammy raspberries.Raspberries won’t be in season for a couple more months, and strawberries are just beginning to ripen up, so frozen berries were the perfect solution. Since raspberries (also blueberries and blackberries) are so small, you can fold them right into muffin batters without defrosting them first.Berries are are typically treated with pesticides on the field, so it’s best to buy organic when possible. In fact, strawberries are at the top of the Dirty Dozen list this year, so they are the most important fruit to buy organic.Frozen organic fruit is a great year-round option, and it’s less expensive than buying fresh organic fruit. I love to use frozen fruits in baked goods and desserts, and savor fresh, in-season fruit in its delicious raw state. You can enjoy these muffins any time you’re craving a sweet, fruity breakfast treat! 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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}Lemon Raspberry MuffinsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 22 minsTotal Time: 32 minutesYield: 12 muffins 1xCategory: Baked goodsMethod: BakedCuisine: American★★★★★4.7 from 73 reviewsThese delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins. Scale 1x2x3x Ingredients1¾ cups white whole wheat flour or regular whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine-grain sea salt⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey or maple syrup2 eggs, preferably at room temperature1 cup plain Greek yogurt*2 teaspoons vanilla extractZest of 1 medium lemon (about ½ teaspoon)1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 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. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.