Category Archives: oats

Friday Favorites: Bananas

Any guesses as to the number one thing I’ve been asked for this pandemic? Anyone? Bueller?

Okay, I’ll tell you—it’s things to do with ripe bananas! I feel like I’ve been passing out banana bread recipes right and left for the last two months. Here are a few favorite banana breads and muffins, and a few more things to do with brown bananas. I figured you might like to have some options for the duration.Friday Favorites: BananasWhole Wheat Banana Bread

This soft and tender loaf has a little extra depth from whole wheat flour. There’s also a little life hack in the post for getting bananas to ripen in minutes rather than days. The more you know…Friday Favorites: BananasChocolate Banana Bread

This double chocolate banana bread is somewhere between breakfast and dessert. Incidentally, that is the exact time of day I like to enjoy it—anywhere between breakfast and dessert!

Friday Favorites: BananasSmall Batch Banana Muffins

One banana, six muffins, accidentally vegan. Need I say more?Friday Favorites: BananasOne-Banana Banana Bread

…okay, I’ll say that you can use the same basic formula from above (plus an egg or vegan egg substitute) and make a teeny loaf of banana bread. Small batch baking for the win!Friday Favorites: BananasWhole Grain Banana Muffins

One last banana bread/muffin/what have you, because heaven knows you can never have too many. These whole grain banana muffins are made with a ton of oats in addition to whole wheat flour, toasted walnuts, and chocolate chips. Yum!Friday Favorites: BananasWhole Grain Banana-Chocolate Chip Bars

Reading through the post, It seems I sort of tried to pass these off as a healthier option back in 2016. Not so sure about that, but I do know that these bars—made with oats,whole wheat flour, chocolate chips and one very ripe banana—are super delicious.Friday Favorites: BananasCaramelized Banana Milkshakes

Bananas cooked in butter and brown sugar and then whirled into a vanilla milkshake? Sign me up!Friday Favorites: BananasBanana Pecan Sticky Buns

The best sort of weekend breakfast! Sliced ripe bananas are rolled into cinnamon buns, baked over a lake of sticky pecan caramel, and then inverted so it all runs together in a truly wonderful way.Friday Favorites: BananasBanana Snickerdoodles

These soft, cinnamon-spiked banana cookies are coated in a thin, crackling layer of cinnamon-sugar. So, so, sooooo good.Friday Favorites: BananasBanana Pudding Cookies

I have had many baking “Everests” in the last several years, but this was the first. These soft, chewy, white chocolate chip studded cookies taste exactly (*exactly*) like banana pudding. They don’t contain a box of pudding mix either, instead relying on a mixture of powdered milk and cornstarch. Oh, and they are absurdly delicious and you should make a batch as soon as possible.Friday Favorites: BananasNo-Churn Banana Pudding Ice Cream

I love a no-churn ice cream, especially when it’s scented with vanilla and studded with banana and crumbled vanilla wafers! This was the most popular recipe on my site in 2016–believe the hype!

Have you made any of these or any of my other banana recipes? Let me know in the comments or on social media!Friday Favorites: BananasFriday Favorites: Bananas

Oatmeal Raisin Blondies

Oatmeal Raisin BlondiesI posted my best-yet Oatmeal Raisin Cookies last fall, but now I have one-upped myself by simplifying them and baking them up in a square pan. Oatmeal Raisin Blondies, y’all!Oatmeal Raisin BlondiesIf you are an Oatmeal Raisin fan, you’ll love these sweet little bars. They’re super chewy thanks to low flour content, a glut of old-fashioned oats, and a high brown sugar-to-dry ingredients ratio. The raisins are plumped in simmering water before mixing for maximum flavor and texture.Oatmeal Raisin BlondiesOatmeal Raisin BlondiesDeep toasty flavor comes courtesy of brown butter and toasted oats. You could, of course, just melt your butter and use your oats straight out of the bag, but spending a few minutes drawing out their nutty richness makes a huge difference in the final outcome. A teaspoon of cinnamon rounds out the batter and makes these blondies pretty irresistible!Oatmeal Raisin BlondiesThese blondies bake up in 25 or so minutes, until the top is puffed and a little glossy. Let them cool until room temperature and then slice into pieces. The tops will crack in the best way and the middles will be dense and…well, they’re *very* good. The perfect low-maintenance sort of thing to make on this quarantine Wednesday.Oatmeal Raisin Blondies

Oatmeal Raisin Blondies
makes one 8- or 9-inch pan, about 16 servings

1 cup old-fashioned oats
2/3 cup raisins
1 cup water
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
3/4 cup + 2 tablespoons light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoon pure vanilla extract
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
pinch of Kosher or sea salt

Preheat the oven to 350F. Grease an 8- or 9-inch square pan. Line with parchment, leaving a little excess on two sides for ease of removal. Grease again. Set aside.

Scatter oats on a dry rimmed baking sheet. Toast 5-7 minutes, or until fragrant. Set aside to cool until you can handle them.

Plump the raisins. Put raisins and water in a small saucepan; if water doesn’t cover the raisins, add more until it does. Put over medium-high heat. When it reaches a simmer, remove from heat and set aside to cool.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small-medium mixing bowl.

Add brown sugar to brown butter and whisk to combine. Mix in the egg and vanilla, followed by flour, cinnamon and salt.

Pour raisins and water through a fine mesh sieve to discard water. Fold raisins into batter.

Transfer batter to prepared pan and spread in an even layer all the way to the edges. Bake 25-30 minutes, or until the top is set and a toothpick inserted in the center comes back with only a few moist crumbs (not batter).

Let cool completely in the pan on a rack. Use excess parchment to lift blondies onto a cutting board. Use a large, sharp chef’s knife to slice into 16 pieces. Serve.

Leftovers will keep covered at room temperature for up to four days.Oatmeal Raisin Blondies Oatmeal Raisin BlondiesOatmeal Raisin Blondies

Friday Favorites: Flourless Baking

It will surprise none of you to find out that when this pandemic started affecting the U.S., my first instinct was not to buy toilet paper or regular groceries, but instead to replenish my supplies of sugar, butter and flour. If I had to be stuck at home for two weeks (ha!), at least I’d be able to bake.

Fast forward six-ish weeks and there have been runs on everything—hand sanitizer, household cleaning supplies, toilet paper, literally everything on grocery store shelves—and most of it has bounced back a little, but I am hearing from many people that they still can’t get flour. Or if they can, it’s whole wheat or cake flour or 00—all great and useful, but not what you need to make most everyday things.

Luckily, there are plenty of recipes that don’t rely on flour at all and still bake up beautifully. Oh, and since they don’t contain flour, they’re all gluten-free. Score! Here are a dozen of my favorites from the archives.Friday Favorites: Flourless BakingBlueberry Baked Oatmeal

Baked oatmeal is one of those things that’s great for any occasion. This one was made while I was on vacation in Maine, but I’ve also made them for holidays, brunches, the average weekday, and—oh yeah—quarantine. It relies on old-fashioned oats for structure, and baking powder and eggs (or aquafaba or flax eggs) for lift. You can make it as sweet as you like, with whatever fruit you have on hand, and keep it vegan or use dairy milk. Whatever makes you happy.

Friday Favorites: Flourless BakingChewy Chocolate Chunk Cookies

These vegan, gluten-free cookies are my take on an Ovenly staple. They’re made from oats that have been blitzed in a food processor until good and powdery, but not fine like flour. The ingredients are stirred into a very loose batter and then refrigerated for 12-24 hours before being baked to delicious, chewy, chocolaty perfection.

Friday Favorites: Flourless BakingAlmond Joy Granola

More oats! But who can blame me when they’re baked with almond butter and coconut, then tossed with chocolate and crumbled over your morning yogurt?

Friday Favorites: Flourless BakingCashew Butter Snickerdoodles

These Flourless Snickerdoodles are one of my most popular recipes. It’s easy to see why—what’s not to love about vegan, gluten-free cookies made from cashews and coated in cinnamon-sugar? Nut butter (in this case, cashew) lends fat, flavor and structure in baking, making it a very popular option in gluten- and grain-free recipes. I’ve got two more cashew butter cookies in my archives, and a few other nut butter-based cookies too…

Friday Favorites: Flourless BakingEasy Nutella Cookies

…like these Easy Nutella Cookies! These grain-free beauts are made with six ingredients, one of which is a whole lot of Nutella. They’ve got big chocolate hazelnut flavor in teeny, tiny packages.

Friday Favorites: Flourless BakingFlourless Chocolate Cookies

I posted these four-ingredient wonders last week! Cocoa powder, confectioners sugar, salt and egg whites are all you need for a stack of these meringue-edged, brownie-centered cookies.

Friday Favorites: Flourless BakingSuper Fudgy Brownies

These glossy, crackly-topped brownies are made with cocoa powder and cornstarch instead of flour. Yesssss.

Friday Favorites: Flourless BakingCoconut Macaroons

My favorite Coconut Macaroons are both flourless and egg-free, relying instead on sweetened condensed milk for texture and structure. They’re super quick and easy to make—all you need are four ingredients and about 30 minutes from start to finish.

Friday Favorites: Flourless BakingChocolate Macaroon Tart

This is *the* most popular recipe on my site. It’s made with five ingredients and none of them are flour or eggs.

Friday Favorites: Flourless BakingButtermilk Pie with Oatmeal Crust

Pie is probably the last thing on your mind right now, but berries and rhubarb are starting to appear in stores and if you were to nestle them in this easy, no-roll oatmeal crust and pour some buttermilk custard over the top and bake until the center is ever-so-slightly jiggly…well, it would probably be very good.

Friday Favorites: Flourless BakingToasted Oat Graham Crackers

I’m back in the oat zone, y’all. These vegan oat grahams come together in a food processor and bake up perfectly crisp. Sandwich them with chocolate and toasted marshmallow for s’mores, or serve them with peanut butter and apples for a snack.

Friday Favorites: Flourless BakingWinning Hearts & Minds Cake

This recipe is just the tiniest twist on Molly Wizenberg’s perfect chocolate cake. Hers contains one lone tablespoon of flour, which I have swapped for cocoa. Truth be told though, the eggs do all the heavy lifting in this dense, fudgy, and supremely easy flourless chocolate cake. Make it for quarantine and then, when all of this is over, make it for…everyone.Friday Favorites: Flourless Baking

Have you tried any of these flourless recipes, or any of the others in my archives? Let me know in the comments or on social media 💗 And be on the lookout for another flourless recipe coming your way on Wednesday!

Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}

Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}I can hardly believe that Christmas is one week away. Thanksgiving was so late this year that I don’t feel like I’ve stopped to bask in the glow of Christmas lights at all, and I won’t have time to until I’m in Texas.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Don’t get me wrong, my apartment is decorated within an inch of fire code and I’ve been to see all the festive things. I’m just not quite in the spirit yet…except when I’m making cookies. Or showing up to places with cookies. Luckily for me, I do a lot of both of those things. Ain’t life grand?Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Today’s cookies, these Oat-Pecan Linzer beauts, are a crisp, nutty, whole grain take on a classic. They’re as delicious as they are visually stunning, and they have the added benefits of being both gluten-free and vegan, so you know the batch will disappear in no time.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}The Oat-Pecan Linzer Cookie dough is a variation on the Toasted Oat Graham Crackers I made last year, but with more spice and brown sugar, a touch of cornstarch for tenderness, and toasty pecans in place of some of the oats. The dough comes together in the food processor before being rolled out on parchment, chilled briefly, cut and baked.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}The cut-out cookies are set over a rack and dusted with confectioner’s sugar, while the whole ones are spread with jam. You can glue your linzers together with any jam or spread you like. I used raspberry jam in the cookies with the tree cut-outs and apricot for the stars. Feel free to get creative with key lime or grapefruit curd or even a swipe of pineapple cake filling (but keep in mind that none of those are vegan).Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}These linzers are everything I love in a holiday cookie: sweet, spiced, stunning and shareable. You *know* how much I love a cookie that accommodates multiple dietary needs! And guess what? I’ve got another coming at you Friday. ‘Tis the season.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}

Oat-Pecan Linzer Cookies
makes about 1.5 dozen sandwich cookies

Oat-Pecan Cookies:
2 cups old fashioned oats* (use certified gluten-free for gluten-free cookies)
3/4 cup raw pecan halves
2 tablespoons cornstarch
1/2 cup light brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup canola oil
4 tablespoons water

For Assembly:
1/3 cup confectioners sugar
1/2 cup jam (I used 1/4 cup each apricot & raspberry)

Special Equipment:
2 1/2 inch cookie cutter
smaller 1-1 1/2 inch cookie cutter(s)

Place oven racks in the top and bottom positions. Preheat oven to 325F.

Spread oats and pecans on a dry rimmed sheet pan. Place in oven and toast for 5-7 minutes, or until fragrant. Let cool for about 10 minutes.

Line two sheet pans with parchment. Set aside.

Transfer oats and pecans into the bowl of a food processor. Process for 1-1.5 minutes, or until there are no recognizable oats. Pulse in cornstarch, light brown sugar, ginger, cinnamon, baking soda, and salt. Add oil and water, and process until large clumps form.

Turn dough onto a large piece of parchment and lightly knead to form a ball. Lightly dust a rolling pin with cornstarch. Roll dough (still on parchment) to 1/8-inch thickness. Freeze sheets of dough (still on parchment) for 10 minutes, or refrigerate for 30.

Dip cookie cutters in cornstarch and shake off excess. Working with one sheet of dough at a time, use large cutter to cut circles. Carefully peel half of them from parchment and place 2 inches apart on prepared pans. Use smaller cutter(s) to cut centers out of remaining circles. Place cut out cookies on prepared pans. Re-roll scraps to use remaining dough.

Bake 10 minutes before rotating the pans top to bottom and front to back. Bake for an additional 10 minutes. Let cookies cool for 5 minutes before removing to a rack to cool completely. Cookies will initially be slightly soft, but will harden as they cool. Repeat rolling and baking with any remaining dough.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with ~1 teaspoon of jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Oat-Pecan Linzer Cookies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Place wax paper between layers for best storage.Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}Oat-Pecan Linzer Cookies {Vegan & Gluten-Free}

Buttermilk Pie with Oatmeal Crust

Buttermilk Pie with Oatmeal Crust {Gluten-Free}Here we are, six days from Thanksgiving. Six days!Buttermilk Pie with Oatmeal Crust {Gluten-Free}I’ll have one more holiday recipe for you on Monday—a really simple one—but first, pie. More specifically, Buttermilk Pie with Oatmeal Crust.Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Just imagine a layer of vanilla-scented buttermilk custard soft enough to squidge (technical term) against your teeth, and a crisp, lightly-spiced crust reminiscent of an old-fashioned oatmeal cookie. That’s what you get with this recipe.Buttermilk Pie with Oatmeal Crust {Gluten-Free}Oh, and it’s easy. The filling comes together with a whisk and a mixing bowl. It’s incredibly simple, and the results are old-fashioned and delicious.Buttermilk Pie with Oatmeal Crust {Gluten-Free}As for the crust, well, let’s just say I’m in love. It’s a little thicker than your average pastry crust, but it’s also like a big cookie—a big cookie filled with buttermilk custard!Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}This oatmeal crust comes together in a food processor before being pressed into a greased pie plate. No need for chilling, rolling or crimping. Easy easy easy.Buttermilk Pie with Oatmeal Crust {Gluten-Free}And did I mention that both components just happen to be gluten-free? Yesssss. I love inclusive recipes—that goes double at the holidays.Buttermilk Pie with Oatmeal Crust {Gluten-Free}

Buttermilk Pie with Oatmeal Crust {Gluten-Free}
makes one 9-inch pie

Oatmeal Crust:
3 cups old-fashioned oats* (use certified gluten-free for gluten-free crust)
1/3 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter,* cut into pieces
4 tablespoons water

Buttermilk Pie Filling:
3/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon Kosher or sea salt
3 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup buttermilk (preferably whole)
1 tablespoon pure vanilla extract

For serving (optional):
whipped cream

Place an oven rack in the lowest position, leaving a lot of headroom above. Preheat oven to 375F. Grease a pie plate.

Make the crust. Scatter oats in an even layer on a rimmed sheet pan. Bake for 5-7 minutes, until fragrant. Let cool a few minutes.

Add oats to the bowl of a food processor, along with brown sugar, cinnamon, nutmeg, salt, and butter. Process to combine. Add water and process again until clumps form.

Press mixture in an even layer on the bottom and up the sides of the prepared pie plate. Place pie plate on a rimmed baking sheet and bake 10 minutes.

Make the pie filling. In a small bowl, whisk together sugar, cornstarch, and salt. Set aside.

In a medium mixing bowl, whisk eggs for 2 minutes, or until very thick and foamy. Gradually whisk in sugar mixture, followed by melted butter, buttermilk and vanilla. Mixture will be thin. Pour into crust.

Carefully move the pie (still on the baking sheet) to the oven. Bake 20 minutes. Reduce oven temperature to 350F and bake for another 35-45 minutes, or until the top is light golden, the edges are puffed, and the center is still a little jiggly (not soupy). Tent with foil if it is darkening too quickly. Turn off oven and crack the door open. Let the pie sit in the oven for 10 minutes. Remove pie to a rack to cool completely. Chill for at least 2-3 hours before serving.

Buttermilk Pie is best served cold. Garnish with whipped cream, if desired.

Leftover pie will keep covered in the refrigerator for up to 4 days.

Notes:

    You may use an equal volume of coconut oil.
    To make this in a regular pie crust, follow the crust-baking (partial blind-baking) instructions here.Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}Buttermilk Pie with Oatmeal Crust {Gluten-Free}