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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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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}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!

Are you craving sunshine and warm days like I am? Let ;s divert our eyes from the cloudy weather and focus on these vibrant, refreshing açaí bowls instead. They ;re like a tropical vacation in a bowl, minus the jet lag and sand in your pants. You can enjoy them in the morning before work!I ;ve been curious about açaí bowls for a while now, after seeing them pop up on my friends ; vacation feeds from trips to Southern California and Hawaii. Like always, I researched acai bowls to the end of the internet and played with my own acai bowl recipe until it was just right.Since acai grows in the Amazon, it seemed natural to blend acai with tropical fruits. These smoothie bowls are simply and naturally sweetened with frozen banana, mango and pineapple. If you ;ve been looking for a fun way to eat more fruit, this is it.These vegan acai smoothie bowls are cold, creamy and almost sorbet-like in texture. In fact, the smoothie portion is so delightful that you could serve it as a light after-dinner treat. Or, load it up with crunchy granola, nuts or seeds, and fresh fruit, and you ;ll have a nutritious and satisfying breakfast.Bonus? Unlike most smoothies, this one keeps well in the refrigerator for several days.What the heck is acai?First of all, here ;s how to pronounce acai. Secondly, acai fruit grows on acai palm trees, mostly in Brazil, along the Amazon river. The fruit looks like deeply purple (nearly black) blueberries, about the size of grapes. You can see them here.Acai “berries,” as they are called, are actually stone fruit like mangoes. Most of the inside is taken up by the hard seed, with a thin layer of edible fruit around it. The berries don ;t travel well, so the fruit is mashed and frozen.Acai consumption was mostly limited to the Amazon region until the 1970s, when it spread to northern Brazilian cities. It became popular as an energy food in the jujitsu and volleyball circles, and by the 1990s, acai bowls (açaí na tigela) and acai bars were all over Brazil. Learn more here.What does acai taste like?Acai is one of few fruits that are naturally sugar free, which means that it doesn ;t taste like a regular fruit. In fact, I don ;t think you ;d want to eat it on its own.Acai tastes very earthy and sort of tannic to me, almost like a blackberry that ;s not very sweet. Sambazon describes the taste as, “a little like exotic mixed berry meets a hint of cacao.”To balance the acai flavor, I blended acai packets with frozen banana, pineapple and mango. Those frozen fruits make this smoothie delightfully creamy and sweet (although not overtly sweet). No additional sweetener or dairy products required!Why would I want to eat acai?Acai berries contain lots of antioxidants, as well as other nutrients, fiber and healthy monounsaturated fats (including omega-3, omega-6 and omega-9). The Mayo Clinic says that acai berries may have more antioxidants than cranberries, blueberries and strawberries.I tend to be skeptical of “superfoods” that come from far-away places, since many inexpensive grocery store items are rockstars already—such as cabbage, broccoli, wild blueberries and beans. So please don ;t feel like you “need” to eat acai to be healthy. These smoothie bowls are just a fun way to explore an exotic fruit.Where can I buy acai?You can buy acai pulp in single-serving packets in the frozen fruit section at health food stores and Trader Joe ;s. Make sure to buy the unsweetened kind. Sambazon is one of the biggest brands and they have sustainable harvesting in place—especially important since we ;re dealing with a product of the Amazon.If you can ;t find acai or don ;t care to buy it, I have lots of other smoothie recipes for you. This green mango smoothie would be great in bowl form! 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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}Tropical Acai BowlAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 0 minutesTotal Time: 10 minutesYield: 2 smoothie bowls 1xCategory: BreakfastMethod: BlendedCuisine: Brazilian★★★★★4.5 from 2 reviewsMake your own creamy acai bowls at home! This acai bowl recipe is the best. You ;ll need frozen fruit and acai packets, and fresh fruits, nuts or seeds for toppings. Acai bowls are easy, delicious and nutritious. Recipe yields 4 cups, enough for 2 large servings or 4 small. Scale 1x2x3x Ingredients1 ½ cups frozen mango chunks1 cup frozen pineapple chunks1 cup frozen banana chunks (freeze ripe bananas in ½″-thick slices)Two packets (3.5 ounces or 100 grams each) frozen unsweetened açai berry purée1 cup ice cold water, more if necessary1 to 2 tablespoons lime juice, to tasteRecommended garnishes: coconut granola, shredded unsweetened coconut, chopped nuts, chia seeds, sliced fresh banana or kiwi or other tropical fruitsInstructionsIn a blender, combine the frozen mango, pineapple and banana. Run the açaí packets under warm water for about 10 seconds to let them thaw a bit, then cut them open and pour the açaí pulp into the blender.Pour in the cold water, securely fasten the lid, and start blending on the lowest speed until you can gain traction, increasing to high speed as it becomes available. If necessary, pause the blender to scrape down the sides, and add ¼ cup to ½ cup more water if it just won’t blend. (I used the tamper provided with my Vitamix and didn’t need to add any more liquid.)Add 1 to 2 tablespoons lime juice, to taste, and blend briefly to combine. Pour the smoothie into bowls and top with garnishes of your choice. Serve immediately, or cover and refrigerate for up to 3 days.