Category Archives: oats

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Did you know you can make a Puff Pancake {Dutch Baby} without any flour? And that by swapping in an equal volume of oats, reducing the milk, and getting the eggs extra foamy, you can get just as golden and rumply a result as in every other version you’ve ever had?Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Well, I didn’t. It hadn’t even occurred to me until I made Oatmeal Waffles a few weeks ago. But indeed, just as you can blend whole oats into cookies, graham crackers and linzers, you can swap them for the usual flour in and make one hell of a Dutch Baby.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Not only is this oven pancake completely whole grain, it’s also naturally gluten-free! If you or a fellow breakfast guest needs to be gluten-free, make sure your oats are certified gluten-free.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}If you’re wondering if this Oatmeal Puff Pancake is more work than the traditional version, the answer is “no.” Just like its gluten-full counterpart, the batter comes together in under 90 seconds in a blender, then goes directly into a super hot, buttery pan, then into the oven for 18 minutes.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}The pancake is ready when the edges are golden brown and the center is beginning to take on color. It will also likely (but not always) have a few large bubbles, which will quickly disappear as the puff relaxes into a smoother bowl shape at room temperature.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Once it’s deflated, fill your Oatmeal Puff Pancake with your favorite seasonal fruit (I went with the last of the plums and blackberries) and drizzle with maple syrup, or go more traditional with lemon and confectioner’s sugar. Then slice into this custard-centered beauty and behold its crisp-chewy edges.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Like other Dutch Baby recipes, this Oatmeal Puff Pancake can be scaled up or down depending on the size of your pan and how many servings you need. I’ve included times and proportions for four different yields in the recipe notes to make sure that there’s plenty to go around.

Whether you’re a single person or a family of 5-6, this is one heck of a sweet brunch. If you can’t wait for the weekend though, I have it on good authority that it makes a great Wednesday night breakfast for dinner.Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}
makes one large puff pancake, about 4-6 servings

4 large eggs, room temperature
1 cup old-fashioned oats (use certified gluten-free for gluten-free)
4 tablespoons granulated sugar
1/8 teaspoon ground cinnamon (optional, but recommended)
1/2 teaspoon Kosher or sea salt
2/3 cups milk of choice (I used whole)
4 tablespoons unsalted butter

For serving:
seasonal fruit
maple syrup
lemon wedges/juice
confectioner’s sugar

For smaller pancakes (6, 8 and 10-inch pans), see notes below the recipe for quantities and baking times.

Place a large (12-inch) ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

In the a high-powered blender (or food processor), blend eggs for 30 seconds until frothy. Add oats, sugar, cinnamon, salt, and milk. Blend another 30-45 seconds.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 17-18 minutes, until puffed and golden. Do NOT open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Serve immediately with toppings of choice.

Notes:

For a 6-inch pan (1 serving):
1 large egg, room temperature
1/4 cup old-fashioned oats
1 tablespoon granulated sugar
pinch of ground cinnamon (optional, but recommended)
pinch of Kosher or sea salt
3 tablespoons milk of choice
1 tablespoon unsalted butter

Bake for 16-17 minutes.

For an 8-inch pan (2 servings):
2 large eggs, room temperature
1/2 cup old-fashioned oats
2 tablespoons granulated sugar
pinch of ground cinnamon (optional, but recommended)
1/4 teaspoon salt
1/3 cup milk of choice
2 tablespoons unsalted butter

Bake for 16-17 minutes.

For a 10-inch pan (3-4 servings):
3 large eggs, room temperature
3/4 cup old-fashioned oats
3 tablespoons granulated sugar
1/8 teaspoon ground cinnamon (optional, but recommended)
3/8-1/2 teaspoon Kosher or sea salt (based on preference)
1/2 cup milk of choice
3 tablespoons unsalted butter

Bake for 17-18 minutes.

Oatmeal Puff Pancake {Gluten-Free Dutch Baby}Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Oatmeal Creme Pie Bars

Oatmeal Creme Pie BarsJust like clockwork, every August I crave old back-to-school lunchbox favorites. Yes, I know I am a childless adult who is more than a decade away from her last first day of school, but I guess it’s pavlovian. In years past, it’s been peanut butter & jelly and Rice Krispies Treats. This time around, it’s arguably the second* best packaged sandwich cookie out there: Oatmeal Creme Pies.

*Oreos are first, obviously.Oatmeal Creme Pie BarsNow, I already have a recipe for a homemade version of Oatmeal Creme Piestwo actually—but this is a non-traditional school year and I think that warrants a non-traditional recipe. Nothing radical, nothing complicated. We’re talking all the flavor, soft texture and marshmallow magic of Oatmeal Creme Pies, but less than half the work.Oatmeal Creme Pie BarsOatmeal Creme Pie Bars, y’all! These sweet squares are a cross between a thick cookie and a blondie topped with a soft & swoopy marshmallow frosting, and they taste *just* like your favorite school lunchbox treat. Yesssss.Oatmeal Creme Pie BarsThe cookie layer is a streamlined version of my usual Oatmeal Creme Pie dough, made with quick oats (homemade or store bought) and a hint of cinnamon. The only “major” change is the addition of a tiny spoonful of baking powder for a little extra lift. The batter comes together in minutes before being spooned into a pan, then baked until golden at the edges and nearly cakey in the middle, the way all good Oatmeal Creme Pies are.Oatmeal Creme Pie BarsThe marshmallow frosting is a take on my usual Oatmeal Creme Pie filling. It’s super smooth and a bit glossy in the best possible way. In the past, I’ve used shortening in my Oatmeal Creme Pie filling for maximum nostalgia, but swapped it for butter here with good results.

Heads up that this frosting will not “crust” or set in the same way as a traditional American buttercream, but a brief chill helps it to slice cleanly. It should be soft but not runny, and completely irresistible. With both marshmallow fluff and confectioner’s sugar, it will seem too sweet, but keep in mind that the cookie bar base is pretty light on sugar compared to most, so the end result will be pretty balanced. I mean, it’s still dessert, but it’s not cloying.Oatmeal Creme Pie BarsThis batch of Oatmeal Creme Pie Bars came together in a relative flash—less than two hours top to tail, including cooling—meaning you might have time to whip some up soon, regardless of the fact that lunchboxes may not be a part of your life right now, whether it be because school is virtual or because you’re a 35 year old childless adult with a snack cake habit.

That said, I have it on good authority that after-school/afternoon snacks apply at all ages.Oatmeal Creme Pie Bars

Oatmeal Creme Pie Bars
makes one 8- or 9-inch pan, about 16 bars

Bars:
3/4 cup all-purpose flour
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
2/3 cup dark brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 teaspoon real vanilla extract
3/4 cups quick oats*

Marshmallow Frosting:
1/2 cup (1 stick) unsalted butter, softened to room temperature
7 ounces marshmallow fluff (about 1 1/2 cups)
1 1/2 cups confectioner’s sugar
1/2 teaspoon Kosher or sea salt
1 teaspoon real vanilla extract

Preheat oven to 350F. Grease an 8- or 9-inch square pan. Line with parchment, leaving some overhang on two sides for removal. Grease again. Set aside.

In a small bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda and salt. Set aside.

In a medium mixing bowl, use an electric mixer to beat butter until light and fluffy, 60-90 seconds. Beat in brown sugar, followed by egg and yolk and vanilla. Add dry ingredients and mix to combine. Mix in quick oats.

Spoon batter into the pan and spread in an even layer all the way to the edges. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let bars cool completely in their pan on a rack.

Make the marshmallow frosting. Cream the marshmallow fluff and shortening with an electric mixer until light and fluffy. Beat in confectioner’s sugar and salt. Add in vanilla and mix on high until the frosting is very fluffy.

Spread frosting over the top of the cooled bars. Chill for 30 minutes to set. Frosting will not harden.

Run a thin knife around the edge of the pan, then use the parchment overhang to lift the bars onto a cutting board. Use a large, sharp chef’s knife to slice bars, wiping clean between cuts. Serve.

Leftovers may be kept covered at room temperature for a couple of days, or in the refrigerator for up to a week. Ideally, they should be kept in one layer, but if stacking, place layers of parchment or wax paper between.

Note:

If you don’t have quick oats, you may blitz 1 cup of old-fashioned oats in the food processor until there are no whole oats visible. Steel cut oats will not work in this recipe.

Oatmeal Creme Pie BarsOatmeal Creme Pie BarsOatmeal Creme Pie Bars

Oatmeal Waffles

Oatmeal Waffles {Vegan & Gluten-Free}It seems like every July my mind goes to Maine while my body stays in New York and bakes in preparation to join it…in Maine. That’s how it’s been for the last five years, but this isn’t most years. My mind has been in Maine since March 13th, but I didn’t think I’d physically get there this year, considering literally everything.

I think most of you will agree with me when I say that 2020 blows. It blows hard. That said, as of this past weekend, one thing this year from hell has not taken away (yet) is our annual trip up the coast. It won’t be during the summer and there will be face masks and social distancing and many considerations we would never have imagined six months ago, but—2020 permitting—we will head north in 70 days.Oatmeal Waffles {Vegan & Gluten-Free}I’m not saying I manifested a Maine trip, but I’m not saying I didn’t (with a lot of VJ’s help and a big check). What I am saying is that when I started testing these gluten-free, vegan Oatmeal Waffles a few weeks ago, I could only daydream about making them on a sunny Swan’s Island morning…someday. Ten test-batches later, I’m looking forward to making them this October, while sipping a hot cup of coffee and doing some leaf-peeping out our kitchen window.Oatmeal Waffles {Vegan & Gluten-Free}Until then, these Oatmeal Waffles are my current weekend breakfast obsession. They’re fairly quick and easy to make, and have a slightly sweet whole grain flavor—no cardboard here, I promise. These are real, delicious, syrup-in-every-divot, Saturday morning-worthy waffles, just without the gluten, eggs and dairy.Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}The batter is made with eight ingredients: gluten-free old-fashioned oats, non-dairy milk, applesauce, touches of oil and sugar, baking powder, baking soda and salt. It comes together in the blender and, after resting for ten minutes, makes four burnished, crispy-edged, fluffy-centered waffles—enough for two or four people, or eating one now and freezing three for when a craving hits. And oh, it will hit.Oatmeal Waffles {Vegan & Gluten-Free}For those who don’t need or want their waffles to be vegan—something I did intentionally so that VJ and my other friends with dietary needs can enjoy them—the change over to traditional eggs and dairy is very simple to make. Swap the non-dairy milk for whole milk, the applesauce for two large eggs, the oil for melted butter, and bump the oats up to 3 cups. If you don’t need your waffles to be gluten-free, you can just use regular old-fashioned oats—simple as that. The rest of the recipe remains the same, including waiting for the steam to dissipate to determine doneness, rather than trusting the manufacturer’s light on your waffle iron. VJ taught me that last piece of advice, and that lady knows. her. waffles.Oatmeal Waffles {Vegan & Gluten-Free}Again, I’m not saying I manifested a trip to Maine, but if you put intention—in this case, waffles and a dream—out into the world (and write a check and ask VJ to send a series of emails to the powers that be), sometimes good things happen. Like vacation and a freezer-full of Oatmeal Waffles.Oatmeal Waffles {Vegan & Gluten-Free}

Oatmeal Waffles {Vegan & Gluten-Free}
makes about 4 large waffles

For waffles:
2 2/3 cups old-fashioned oats (certified gluten-free for gluten-free)
2 cups unsweetened almond milk (or other non-dairy milk)
1/2 cup unsweetened applesauce
2 tablespoons canola or coconut oil
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt

For waffle iron:
cooking spray

For serving:
butter (vegan or regular)
maple syrup
fresh seasonal fruit

To make this recipe with traditional eggs and dairy, see the post for swaps.

Combine all waffle ingredients in a high-powered blender. Blitz 45-60 seconds, until mostly smooth (there will be some small flecks of oat). Let batter rest at room temperature for 15 minutes while the waffle iron is heating.

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Grease waffle iron with cooking spray. Pour about 3/4 cup of the waffle batter into the center of the iron and close the top. Let cook until steam dissipates and the waffles are crisp and browned, about 8 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with butter, maple syrup, and seasonal fruit, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}Oatmeal Waffles {Vegan & Gluten-Free}

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