Tag Archives: oatmeal

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}

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

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}

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal {Gluten-Free}Some foods are easier to photograph than others and…well…baked oatmeal is an “other.” It just is.

It doesn’t matter what I do to it or how good the light is, baked oatmeal is simply difficult to make into a beauty queen. It’s never going to be the belle of the ball. It’s oatmeal, after all. <—hey, that rhymes! Pumpkin Baked Oatmeal {Gluten-Free}That said, what baked oatmeal lacks in aesthetic appeal (dull brown and lumpy 😬😬) it more than makes up in delicious whole grain flavor. This one is especially enticing—it’s made with a hefty scoop of pure pumpkin purée and big hit of pumpkin pie spice for maximum seasonal breakfast magic.Pumpkin Baked Oatmeal {Gluten-Free}Pumpkin Baked Oatmeal {Gluten-Free}Pumpkin Baked Oatmeal {Gluten-Free}Pumpkin Baked Oatmeal {Gluten-Free}It’s also very easy to make. The most difficult (if you can even call it that) step is toasting the oats, and that requires little to no actual brain power. Just scatter the oats onto a pan, put them in the oven, and set a timer. Boom. Done.

The rest of the process is simply adding dry ingredients (oats, pie spice, baking powder, salt) to wet (pumpkin purée, brown sugar, eggs, oil, vanilla, milk). Whisk ‘em together, pour the mixture into a greased pie plate and bake just until the center is set. Then just scoop it into bowls, adorn as desired and serve. Really, it couldn’t be easier.Pumpkin Baked Oatmeal {Gluten-Free}My favorite thing about Pumpkin Baked Oatmeal? It reheats like a dream! This, in addition to being filling and fairly good for you, makes it perfect for weekday breakfasts. Just heat individual portions as needed and enjoy.Pumpkin Baked Oatmeal {Gluten-Free}Of course, it’s also a great low-maintenance-but-still-“special” thing to make on the weekends. And I wouldn’t be disappointed to see it over the holidays.

Versatility, y’all. It’s a beautiful thing.Pumpkin Baked Oatmeal {Gluten-Free}

Pumpkin Baked Oatmeal
makes about 6 servings

2 cups old-fashioned oats (certified gluten-free for gluten-free)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon Kosher or sea salt
1/2 cup pure pumpkin purée
1/3 cup light brown sugar, packed
2 large eggs, room temperature
2 tablespoons canola oil
2 teaspoons pure vanilla extract
2 cups milk of choice

For serving:
maple syrup
butter
plain yogurt

Preheat oven to 375F. Grease a deep 9-inch pie plate or other casserole dish. Set aside.

Place oats on a dry rimmed baking sheet (or other large pan) and toast in the oven for 5 minutes, or until fragrant. Let cool a few minutes. Transfer to a medium mixing bowl and stir in pumpkin pie spice, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together pumpkin purée and light brown sugar. Whisk in eggs one at a time, followed by oil, vanilla, and milk. Mix in oat mixture.

Pour mixture into the prepared pie plate. Bake uncovered for 35-40 minutes, or until the center is lightly set.

Let oatmeal cool for at least 15 minutes before serving with maple syrup, butter, and/or yogurt. Oatmeal is best warm or at room temperature.

Leftover oatmeal will keep covered in the refrigerator for up to 5 days. It reheats well in the microwave. Pumpkin Baked Oatmeal {Gluten-Free}Pumpkin Baked Oatmeal {Gluten-Free}

Oatmeal Raisin Cookies

Oatmeal Raisin CookiesI have baked with oats a fair amount over the last few years. Granola, baked oatmeal, gluten-free vegan chocolate chip cookies, graham crackers, oatmeal creme pies, jam squares—I’ve made them all, but the most iconic oat dessert of all, the Oatmeal Raisin Cookie, has eluded me.Oatmeal Raisin CookiesOh, I’ve tried. Of course I have. But, prior to this, every oatmeal cookie that has come out of my kitchen has been disappointingly flat in both appearance and flavor, and I’ve had a bit of a complex about it. I mean, is it so wrong to want a thick, chewy cinnamon-scented cookie with toasty oats and raisins with actual flavor and texture???

Well, no. No, it is not.Oatmeal Raisin CookiesEnter my dream Oatmeal Raisin Cookies, the results of years of boredom and frustration and some concentrated testing. They take a little longer to prepare than your average oatmeal cookie, but that’s because you’re adding big flavor and texture you just can’t get otherwise.

  • I toast my oats because toasted oats have an incredible nutty flavor and crispness that regular oats do not. The process takes all of five minutes and makes a huge difference in the final product. Oatmeal cookies should have big oat flavor!
  • Nothing is worse than a tough, waxy raisin in an otherwise great cookie. I like to ensure that my cookies will be studded with plump, flavorful raisins by giving them a quick soak in boiling water. This step is hands-off, but makes the final cookies extra chewy and delicious and has the added benefit of keeping them from drying out after a day or two.
  • Most oatmeal cookie recipes call for creamed softened butter to aerate the dough, but melted butter generally produces chewier results. We want chewy cookies, do we not?! You could just use plain melted butter here, but I like to take it a step further—brown butter, y’all. That depth of flavor cannot be matched!Oatmeal Raisin CookiesOatmeal Raisin Cookies
  • This dough is sweetened with only dark brown sugar for both flavor and texture. The molasses in brown sugar helps these cookies stay soft and chewy for days.
  • I swapped some of the usual baking soda for baking powder, which is 4x weaker. Using equal volumes of both leaveners means that we get results that spread out less and puff up more.
  • I chill this cookie dough (and most of my others) because cold dough spreads less in the oven. We want thick cookies, not flat ones!Oatmeal Raisin CookiesOatmeal Raisin Cookies

The cold dough is scooped and rolled in two-tablespoon increments before being baked for 11-13 minutes, or until they look just slightly underdone. They’ll finish cooking as they cool, and the centers will stay soft and chewy.Oatmeal Raisin CookiesY’all! Are those not the most delicious-looking Oatmeal Raisin Cookies you’ve ever seen? Because those are the most delicious-looking Oatmeal Raisin Cookie I’ve ever seen. The best I’ve ever eaten, too–thick, rich and chewy with big hits of molasses and cinnamon, and all those toasty, buttery oats and raisins, of course!Oatmeal Raisin CookiesLike I said, they’re the Oatmeal Raisin Cookies of my dreams. (And maybe now your dreams, too.)Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
makes about 2 dozen

1 1/2 cups raisins
water
3 cups old-fashioned oats
1 cup (2 sticks) unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 1/3 cups dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoon pure vanilla extract

Plump the raisins. Place raisins in a small saucepan and cover with water. Heat over medium-high heat until it simmers, then remove from heat and set aside. Wait 5 minutes, then pour mixture through a sieve to discard water. Set raisins aside.

Toast the oats. Heat a large dry skillet over medium heat. Add oats and toast, stirring constantly, for 5-7 minutes or until fragrant with some darker pieces. Remove to a bowl. Set aside.

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 large mixing bowl. Let cool a few minutes.

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

Whisk dark brown sugar into brown butter. Add eggs one at a time, whisking to combine, followed by vanilla. Mix in flour mixture. Use a silicone spatula or wooden spoon to fold in toasted oats, followed by raisins. Cover cookie dough with plastic wrap and chill at least 2 hours or up to 3 days.

Preheat oven to 350F. Line two rimmed baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop dough in 2 tablespoon increments and roll into balls. Set at least 2 inches apart on prepared pans. Bake 11-13 minutes, rotating pans top-to-bottom and back-to-front at the 6 minute mark.

Let cookies cool on their pans for 7-10 minutes before removing to a rack to cool completely. Repeat dough rolling and baking until all dough is used.

Cookies may be kept in an airtight container at room temperature for up to a week.Oatmeal Raisin CookiesOatmeal Raisin CookiesOatmeal Raisin Cookies