Category: breakfast

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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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.

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.

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.

Is it Monday already? It’s rainy and gray here in the Midwest, and I just want to curl up on the couch and take a nap with Cookie. I might have to do that later.Today, I’m sharing a recipe from a cookbook I’ve been meaning to tell you about for a while. Lindsey of Dolly and Oatmeal wrote and photographed a beautiful book called Chickpea Flour Does It All.I’m always impressed by recipe developers who take on a new ingredient or technique and come up with inventive new uses for it. Lindsey used chickpea flour to create a wide range of gourmet recipes, complete with stunning photos. The recipes in the book are all gluten free, and many include brown rice flour, almond meal and/or arrowroot as well, which may be familiar to you if you bake gluten-free often.Chickpea flour is just finely ground dried chickpeas, so it’s high in protein, fiber and all of the goodness you can expect to find. You can even make your own chickpea flour in a high-powered blender, like a Vitamix or Blendtec (beware, it’s super loud). Or, you can buy it at well-stocked grocery stores or online (Bob ;s Red Mill sells it as garbanzo bean flour). I also used chickpea flour in this socca pizza, which is so good!I hope I’m not sharing this rhubarb recipe too late for you to find it. Lindsey’s preparation is super simple and it’s perfect with yogurt and this granola. That said, you could also just throw in some fresh fruit or compote.The granola is truly the most clumpy granola I’ve ever made, thanks to the addition of flour to help it bind. You really have to break it up, or you’ll end up with clumps as big as your hand! Lindsey’s recipe called for brown rice puffs, and I haven’t been able to find those anywhere, so I just added more oats to make up for them.Then, the mixture was too dry, so I upped the amount of the liquid ingredients to match my go-to granola recipe, and it turned out mega clumpy, with an irresistible, sweet and wholesome crunch. You can see the texture best in the photo below, which I snapped after I quit tinkering. 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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}Clumpy Granola with Stewed RhubarbAuthor: Cookie and KatePrep Time: 10 minsCook Time: 35 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: Breakfast★★★★★4.8 from 5 reviewsThis granola recipe is extra clumpy thanks to some flour! This gluten free and naturally sweetened granola is a great way to start the morning. Recipe yields plenty for 4 bowls of yogurt, rhubarb and granola. You ;ll have leftover granola, too. Scale 1x2x3x IngredientsGranola2 cups old-fashioned oats½ cup almonds, chopped (or slivered almonds)½ cup puffed brown rice (or more oats)½ cup chickpea flour (or any other flour, probably)¼ cup pepitas (green pumpkin seeds)¼ cup sunflower seeds1 teaspoon ground cinnamon1 teaspoon ground ginger½ teaspoon ground nutmeg½ teaspoon sea saltScant ½ cup maple syrupScant ½ cup melted coconut oilStewed rhubarb2 rhubarb stalks, trimmed and cut into 1” pieces2 tablespoons maple syrup2 teaspoons lemon juice1 vanilla bean pod, scraped (or 1 teaspoon vanilla extract)2 cups yogurt of choice, either plain, vanilla or coconut flavoredInstructionsTo make the granola: Preheat the oven to 300 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, almonds, puffed rice, chickpea flour, pumpkin seeds, sunflower seeds, cinnamon, ginger, nutmeg, and salt. Whisk to blend. In a smaller bowl or liquid measuring cup, whisk together the maple syrup and coconut oil until combined. Pour the wet mixture into the dry, and mix well.Transfer the granola to the prepared baking sheet and use the back of a big spoon or spatula to spread it out into an even layer. For maximum clumps, be sure the granola is in one cohesive layer (it ;s ok if it doesn ;t quite reach the edges).Bake for 35 to 40 minutes, rotating the pan halfway through, until golden and fragrant. Let the pan cool completely to keep the clumps intact. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks (or several months in the freezer).To make the stewed rhubarb: Heat a medium saucepan over medium-low heat. Add the rhubarb, maple syrup, lemon juice, and vanilla bean, and stir. Cover and cook, stirring occasionally, until the mixture is bubbling and the rhubarb is tender and loses a bit of its color, about 8 to 12 minutes. Set aside.To serve, divide the yogurt between 4 bowls, add ½ cup granola to each bowl (there will be some granola leftover), and then divide the stewed rhubarb into the bowls.

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.

Is there anything better than a hearty breakfast of crispy breakfast potatoes and eggs after a late night? No, I don ;t think there is.I ;ve long relegated breakfast potatoes to indulgent breakfast status, but I finally figured out how to roast delectably crisp, diner-style home fries at home. These will definitely make an appearance at my next brunch, and probably on the dinner table, too. They ;re that good.Potatoes have a bad reputation, but red potatoes actually have a number of redeeming qualities. One medium red potato has about one-third of your daily Vitamin C requirement, plus four grams of protein and three grams of fiber (source). Just buy organic, if possible, and don ;t peel off the skin, which is where most of that goodness resides.I see no reason not to make these whenever the craving strikes, especially when you ;re serving them with a protein-rich accompaniment, like eggs. Throw something fresh and green into the mix and you have yourself a gourmet, healthy brunch!Please let me know how this recipe turns out for you in the comments! I ;m always so eager to hear from you. And, if you ;re craving more roasted potato goodness, don ;t miss my potato wedges recipe (they ;re irresistible!). 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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}Roasted Breakfast PotatoesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 45 minsTotal Time: 1 hourYield: 4 servings 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.9 from 21 reviewsThese crispy breakfast potatoes are roasted in the oven, so they ;re less greasy and more healthy than traditional breakfast potatoes cooked in a skillet! They taste like home fries from your favorite diner. Recipe yields 1 pan of breakfast potatoes, enough for about 4 servings. See notes for how to double the recipe. Scale 1x2x3x Ingredients2 pounds red potatoes, scrubbed clean and sliced into even, ¾″ pieces1 red bell pepper, sliced into 1” squares½ medium white onion, sliced into wedges (see photos)2 tablespoons extra-virgin olive oil1 teaspoon garlic powder½ teaspoon sea saltFreshly ground black pepperInstructionsPreheat the oven to 425 degrees Fahrenheit.On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.

This post is brought to you by Frontier Co-op.I’ve been on a nutrition research kick lately. In my “free” time, I’ve been researching diets for cancer prevention, hormonal imbalances, adrenal support, and so on. You really don’t want to see how many tabs this girl can open when she’s on the hunt for valid resources. They would make you dizzy.As always, the answer to all ailments is more dark, leafy greens, veggies and fruit, healthy whole grains and fats, and less processed foods. Cookbook production has taken a toll on me, so I’ve been taking extra care to make every meal count toward those objectives. I have even traded a homemade muffin for a green smoothie on a couple of mornings. Who am I?!For my contribution to Frontier Co-op’s #cookwithpurpose campaign this month, I’m sharing a vibrant breakfast bowl that is as nutritious as it is delicious. It starts with a base of vitamin-packed, protein-rich eggs, and black beans, which are full of fiber and powerful phytonutrients. Frontier’s red pepper flakes add little bursts of spice to the eggs, and their earthy cumin and garlic powder make the beans irresistible.Lycopene-rich cherry tomato pico de gallo goes on top, complete with detoxifying cilantro, and some sliced avocado for healthy fat. This is a hearty breakfast (or dinner) that will keep you and your loved ones happy and well-fueled for hours. 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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}Tex-Mex Breakfast BowlsAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 4 bowls 1xCategory: BreakfastCuisine: Mexican★★★★★4.9 from 7 reviewsHearty breakfast bowls featuring your favorite Tex-Mex flavors, including fresh pico de gallo, black beans and avocado. This meal is great for dinner, too! Recipe yields 4 bowls. Scale 1x2x3x IngredientsPico de gallo1 pint cherry or grape tomatoes, quartered¼ cup finely chopped white onion (about ¼ small onion)¼ cup chopped fresh cilantro1 tablespoon lime juice (about ½ medium lime)¼ teaspoon fine-grain sea saltRefried black beans1 tablespoon olive oil½ cup finely chopped white onion (about ½ small onion)2 teaspoons Frontier Co-op ground cumin½ teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans½ cup water½ teaspoon fine-grain sea saltFreshly ground black pepper, to taste1 teaspoon lime juiceScrambled eggs10 eggs3 tablespoons cream or neutral-flavored milk of choice¼ teaspoon fine-grain sea saltFreshly ground black pepperPinch of Frontier Co-op red pepper flakes2 teaspoons olive oil½ cup grated Monterey Jack cheese or cheddar cheese, optionalEverything else1 ripe avocado, thinly slicedYour favorite salsaRoasted breakfast potatoes, optionalInstructionsTo make the pico de gallo: In a small mixing bowl, combine all of the ingredients. Stir to combine, and set the pico de gallo aside to marinate while you make the remaining components.To cook the black beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onion and a sprinkle of salt. Cook, stirring occasionally, until the onion has softened and is turning translucent, about 5 to 8 minutes. Add the cumin and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.Reduce the heat to low, remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the saucepan from the heat and stir in the salt, pepper and lime juice. Taste and add more salt, pepper, lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you ;re ready to serve.To cook the eggs: In a medium mixing bowl, scramble the eggs with the cream or milk, salt, a few twists of freshly ground black pepper and a pinch of red pepper flakes. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat until shimmering. Swirl the pan so it ;s evenly coated with oil. Whisk your egg mixture one last time and pour it into the skillet.Scramble the eggs by pushing the mixture around until it’s about 90 percent set. Remove the pan from the heat, and stir in the cheese, if using.To assemble the bowls, divide the beans and scrambled eggs evenly into 4 bowls. Stir the pico de gallo again, and use a slotted spoon or fork to divide the pico de gallo into the bowls, leaving the watery tomato juice in the bowl. Top each bowl with a few slices of thinly sliced avocado, and serve with your favorite salsa, and optional roasted potatoes on the side.

This post is brought to you by Bob ;s Red Mill.I may have implied otherwise, but the cookbook is definitely not done. I’m wrapping up some final food photo shoots this week, and working with a local photographer to take some fun shots of Cookie and me. I have about one million photos of Cookie, but very few of us together, so I’m looking forward to having those.We also have several rounds of edits to go, and the design process is just beginning. Eek! It’s too much, but I’m giving it my all.I’ve been feeling sentimental for simpler times, like the family reunions on July 4th that I mentioned earlier this week. Then I got to thinking about all those potato chips, and the value of a good breakfast, so I started daydreaming about a festive, but wholesome, Independence Day breakfast.I landed here—a red, white, and blue bowl of yogurt, granola and berries. Can we take a moment to commend the Founding Fathers for choosing such a classic color combination? It doesn ;t get better than star-spangled red, white and blue.I added coconut to the granola for a white component, but of course, it turned golden in the oven. The trick with adding coconut to granola is to either bake it at a low temperature, or add the coconut late in the baking process, so the coconut doesn’t burn. I opted for the latter, and it worked great. I called it triple coconut granola because I used both large coconut flakes and shredded coconut, along with coconut oil, so it’s infused with real coconut flavor and texture throughout.I used Bob’s Red Mill’s certified gluten-free oats for the recipe, so I can share it freely with all of my gluten-free friends. Oats are naturally gluten-free, but can be contaminated with gluten in the fields and processing facilities, so I’m glad that Bob’s Red Mill offers a safe option for those with sensitivities. You know how much I love oats (forty-two recipes and counting!).Lastly, I served it with fresh blueberries and strawberries, and my new favorite breakfast component—defrosted frozen raspberries. It’s so simple, it almost seems silly, but I’ve been pouring frozen raspberries into a bowl and letting them defrost in the fridge overnight. By the morning, they’re nice and juicy, almost compote-like on their own.They’re fantastic on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s an inexpensive and delicious way to start the day with some powerful antioxidants, including cancer-fighting ellagic acid. Try it and let me know if you love it, too? 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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}Triple Coconut GranolaAuthor: Cookie and KatePrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minutesYield: 6 cups 1xCategory: Breakfast★★★★★4.9 from 13 reviewsThis easy homemade coconut granola recipe features coconut flakes, shredded coconut and coconut oil! It ;s naturally sweetened with maple syrup. Recipe yields about 6 cups granola, enough for about 12 servings. Scale 1x2x3x Ingredients4 cups Bob ;s Red Mill Gluten-Free Rolled Oats (also known as old-fashioned oats)1 cup slivered almonds or nuts of choice1 teaspoon ground cinnamon¾ teaspoon fine-grain sea salt½ teaspoon ground ginger½ cup melted coconut oil½ cup maple syrup1 teaspoon vanilla extract½ cup large, unsweetened coconut flakes*½ cup unsweetened shredded coconutOptional: ⅔ cup dried fruit, chopped if largeInstructionsPreheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, almonds, cinnamon, salt and ground ginger. Using a silicone or rubber spatula, stir to combine.Add the coconut oil, maple syrup and vanilla (we’re going to add the coconut later, so keep it nearby). Stir until every oat is lightly and evenly coated. Using your spatula, scrape the contents of the bowl onto your prepared pan, making sure to get every last bit of liquid. Spread the granola into an even layer.Bake for 15 minutes, then remove the pan from the oven, add both the coconut flakes and shredded coconut, and stir it all together. Place the pan back into the oven until the coconut is lightly golden, about 5 to 10 minutes. Let the granola cool completely on the pan. It will further crisp up as it cools.Store the granola in an airtight container, like a freezer bag (if you ;re adding dried fruit, add it now). This granola will stay fresh at room temperature for 1 to 2 weeks, or in the freezer for up to 3 months.

My dog, Cookie, is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn ;t reach. Then I heard some scuffling, followed by some gobbling. She swiped that slice of bread and ate half before I could grab it.This dog is my soulmate, I tell you. I captured it on video, if you ;d like to see it. That was all to say that this zucchini bread recipe is Cookie and Kate approved. It ;s fluffy and moist, lightly spiced, and full of confetti-like green flecks of zucchini.If you ;ve enjoyed zucchini bread before, let me point out a few differences between my recipe and the standard recipes. Here are five reasons to love this healthier zucchini bread: I used one-half cup honey (or maple syrup) instead a full cup of white sugar. It ;s not overtly sweet, but you could add another drizzle of honey or maple sweetener to individual slices, if desired.I also used white whole wheat flour instead of refined flour, so this bread is made with 100 percent whole grains.I used coconut oil instead of butter, which means this bread is easily made without any dairy at all.Most zucchini bread recipes call for one cup of grated zucchini, but I liked mine better with one-and-a-half cups. Even then, I can ;t say there ;s a pronounced zucchini flavor to it, because zucchini doesn ;t have a ton of flavor in itself.It ;s easily made vegan and/or gluten-free, too—just check my recipe notes.Please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.If you love this zucchini bread, you ;ll also enjoy my banana bread, apple muffins, carrot muffins or banana muffins, you ;re going to love this one. Don ;t miss the maple-sweetened blueberry muffins in my cookbook! 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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 BreadAuthor: Cookie and KatePrep Time: 15 minsCook Time: 55 minsTotal Time: 1 hour 10 minutesYield: 1 loaf 1xCategory: Baked goodMethod: By handCuisine: American★★★★★4.7 from 155 reviewsThis fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf. 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 eggs½ cup milk of choice or water1 teaspoon baking soda1 teaspoon ground cinnamon + more to swirl on top2 teaspoons vanilla extract½ teaspoon fine-grain sea salt¼ teaspoon ground nutmeg1 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 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 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 20 seconds in the microwave.)Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.Pour the batter into your greased loaf pan and sprinkle lightly with additional 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. 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 it with a sharp, serrated knife.This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.