Baked Banana Bread Oatmeal

I've been baking my steel-cut oats for years. Baking steel-cut oats takes a few hours of moderately attended time on the stove to 30 minutes of hands-off time in the oven, but I'd never thought much about applying the same approach to old-fashioned oats. After all, they cook fairly quickly on the stove top, even faster in the microwave, and can even be soaked for overnight oats instead. But with a little extra time for a leisurely breakfast on the 4th of July, the idea crept back into my mind, and since it was a holiday, I decided to make them extra luxurious.

Coconut oil has made the rounds as the latest super health food, but I eat it because it is delicious. I've always loved coconut-flavored foods and I'm happy it has gone from culinary villain to nutritional superstar (like another favorite, eggs) so I can eat it without guilt. And the glorious tablespoon in this recipe is really what takes it from good to exceptional. Banana, walnuts, and cinnamon call up all the familiar favorite flavors of banana bread, but coconut oil makes it as delicious as a piece slathered in butter. I like the complex sweetness of maple syrup here, but just as you may choose the lower calorie option of milk or banana, you may want to reduce or eliminate the amount of sweetener. (Like I said, this was a holiday breakfast for me.)

The recipe here is for an individual serving, but this is a great opportunity to scale up for a crowd of people or many breakfasts for one. With all the ingredients at the ready, it's easy to make several servings with individualized additions at once, which can either be baked in individual ramekins or a jumbo-sized muffin pan.

Baked Banana Bread Oatmeal
serves 1
adapted from Chocolate-Covered Katie

1/2 cup old-fashioned rolled oats
Pinch of kosher salt
1/8 teaspoon cinnamon, or to taste
2 tablespoons chopped toasted walnuts or pecans
2 tablespoon mashed banana
3 tablespoons milk of choice
1 tablespoon coconut oil, coconut butter, or melted butter (you can substitute extra milk or banana, but it will be much less rich)
1 tablespoon maple syrup, honey, or brown sugar, or to taste

1.Preheat oven to 400 degrees. Spray a small baking pan, loaf pan, or 1-cup ramekin with cooking spray.

2. Meanwhile, in a medium bowl, whisk together oats, salt, cinnamon, nuts, and brown sugar (if using). In a separate bowl, mix together banana, milk, coconut oil, and maple syrup/honey (if using). Add wet ingredients to try and mix to thoroughly combine.

3. Pour mixture into baking dish and cook for 15-20 minutes, or until firm. (Cooking time will vary based on the baking dish and whether or not you used oil). Raise the heat to broil and continue cooking for 3 to 5 more minutes or until the top has a nice crust. Turn oatmeal out onto a separate dish, if desired, and serve promptly.

Curried Coconut Carrot Soup

I've been on a both a curry and coconut kick lately (what a perfect pair!), leaving my freezer still bursting with the fruits of my labor. I tend to cycle through culinary phases, moving on once I've saturated my taste buds. Luckily for me, curry is a such a broad category that I've managed to keep my interest piqued while exploring a variety of curry dishes. Perhaps it's because I enjoy the convenience of this delicious spice blend or because I'm trying to forget I love the frozen north, but it seems scarcely a day has gone by recently without a curry-laced meal hitting my plate.

And it's for good reason, because as this experiment continues to prove, curry is a root vegetable's best friend. Curry spices are warm and inviting, but vibrant and interesting, elevating what could be a plain and heavy dish into an exciting meal. There's no great revelation in this recipe, but the infusion of coconut from the cooking oil and coconut milk adds a subtle extra touch that makes this a little more special than your average curried coconut soup (and there are a lot of recipes out there). Coconut on top of coconut is extra rich and luxurious and allows the soup to stand up to plenty of heat if you like to load it up with hot sauce, as I do (I highly recommend Chipotle Tabasco here). Full-fat coconut milk is a balanced choice, but you can opt for the light variety if you must save calories, or even coconut cream for an over-the-top version.

Curried Coconut Carrot Soup

adapted from The Kitchn
serves 6 to 8

2 tablespoons coconut oil
1 onion, peeled and roughly chopped
6 cups carrots, scrubbed and roughly chopped
1 quart cups vegetable or chicken stock
One 15-ounce can full-fat coconut milk
1 1/2 tablespoons freshly chopped ginger root
1 tablespoon curry powder
1/2 teaspoon chili flakes
Salt and pepper to taste
Yogurt, for garnish (optional)
Cilantro, for garnish (optional)
Hot sauce, for garnish (optional)

1. Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

2. When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with yogurt, cilantro, and hot sauce, if desired.

Applesauce Flax Oat Bars with Fruits and Seeds

When it comes to breakfast on-the-go, these bars are the ultimate in portable oatmeal. I was personally sold on this recipe from the first ingredient on the list, healthy and flavorful coconut oil. I first bought coconut oil specifically to make Oatcakes, one of my all-time favorite snacks, but because I don't have familiarity with is as I do other oils, it hasn't gotten nearly the use it should. The rest of ingredients on the list - from the peanut butter, now shown to reduce the risk of breast disease, to the nuts, seeds, dried fruit, and spices - are no slouch either. Raisins, cranberries, pepitas, and sunflower seeds are ingredients that I always have in the pantry, but dried blueberries, cherries, or apricots or any kind of kind of nuts, preferably toasted, would make great substitutions. The applesauce keeps these bars moist and adds a subtle sweetness, but my next experiment with this recipe is sure to be using pumpkin puree instead of part or all of the applesauce. Individual bars freeze well, especially if you bake them in an individual brownie pan, which gives you more brown and crispy edges and makes them more structurally sound. With all the goodness of a loaded bowl of oatmeal, these bars pack flavor and nutrition into a form that's easy to eat anytime, anywhere.

Applesauce Flax Oat Bars with Fruits and Seeds

adapted from The Kitchn

makes 12 bars

1/4 cup melted coconut oil
3 tablespoons smooth peanut or almond butter
3 tablespoons honey, maple syrup, or brown rice syrup
1/4 cup ground flax seeds
1 1/4 cups apple sauce
1 teaspoon vanilla
3 cups rolled oats (use certified gluten-free oats if necessary)
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
1/4 cup sunflower seeds
1/ 2 to 1 teaspoon cinnamon (to taste)

1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt

1. Preheat oven to 325°F. Line an 8"x8" baking pan with parchment paper.

2. In a small saucepan over low heat, combine the melted coconut oil, peanut butter, and brown rice syrup and stir until melted. Remove from heat. Add the ground flax seeds, apple sauce, and vanilla, and whisk to combine.

3. In a large bowl, combine the oats with the dried fruit, seeds, cinnamon, nutmeg, and salt. Add the liquid mixture to the dry ingredients and stir until well combined.

4. Transfer the mixture to the baking pan, pressing with your hands to create an even surface.

5. Bake until golden, about 45 minutes. Cool completely in pan. Lift out and cut into 12 pieces.

6. Store in an airtight container in the refrigerator. Wrap individual bars tightly for transporting.

Carrot Date Muffins

Although I do indulge in culinary trends from time to time, I haven't jumped on the gluten-free bandwagon. There are plenty of people out there without a gluten intolerance that think going gluten-free is somehow healthier, but I'm certainly not one of them. That being said, if I come across something delicious that also happens to be gluten-free, I won't pass it up. Thanks to Good to the Grain, I have a deep appreciation (and large store) of less-than-mainstream flours. When I woke up New Year's Day in the mood to bake up some breakfast, I had everything I needed already in the pantry to make these coincidentally gluten-free muffins. Although they are a bit denser than ones I would typically make using whole wheat pastry flour, the lovely flavor of the almond flour makes up for the difference in texture. Carrots, dates, and maple syrup create a complex sweetness, combining beautifully with the rich nuts, aromatic spices, and tropical hint of the coconut oil. Naturally most delicious fresh from the oven, extras can be frozen so a quick breakfast is always at the ready. Whether you're going gluten-free or not, these muffins will get your day started right.

Carrot Date Muffins
adapted from Whole Foods Market
makes 12 muffins

2 medium carrots, peeled and coarsely chopped
1 cup chopped pitted dates
1/2 cup chopped toasted walnuts or pecans
1/4 cup melted virgin coconut, high-heat sunflower oil, or canola oil
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons pure maple syrup
3/4 cup amaranth flour or millet flour
3/4 cup ground almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt

1. Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely.

2. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

Moroccan Stuffed Squash

Thanks to my winter CSA, I've eaten seemingly countless different kinds stuffed squash, but I have to say this is my favorite. I've gotten a lot of recipes from tried and true sources, made up recipes on the spot with whatever I happened to have around, but The Sprouted Kitchen is my latest cookbook obsession because of perfect recipes like this one. The first stroke of genius is cooking the quinoa in coconut milk, something I'm ashamed I never thought to do myself. It makes the quinoa unbelievably creamy and the crunch of the pistachios and pop of the pomegranate seeds have the perfect textural contrast. These same elements also contrast each other beautifully in flavor - subtly rich coconut milk quinoa is the perfect canvas for tart pomegranate seeds, rich pistachios, salty feta cheese and fresh herbs. I happen to think that combination of nuts, fruits, cheese, and herbs is paragon of flavor, but feel free to swap out any of these elements for others than strike your fancy. By far the most interesting collection of ingredients I've ever had the pleasure of stuffing into a squash, this dish is sure to appear on my dinner table until my bounty of squash is depleted.

Moroccan Stuffed Squash

adapted from The Sprouted Kitchen

serves 4

2 medium acorn squash
3 tablespoons coconut oil
Sea salt and freshly ground black pepper
1 cup quinoa
1 (13.5-ounce) can light coconut milk
1 teaspoon sweet paprika
1/4 teaspoon each ground coriander
1/4 teaspoon each ground cumin
1/4 cup thinly sliced preserved lemon peel or 2 tablespoons grated lemon zest
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed orange juice
1/2 cup pomegranate seeds
1/2 cup feta cheese, plus more for garnish

1/2 cup chopped toasted pistachios (optional)

1. Preheat the oven to 425 degrees. Cut the squash in half lengthwise and scoop out seeds. Rub 1 tablespoon of the coconut oil on the cut sides of the squash halves and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast 20 minutes. Flip them over and continue cooking until you can easily poke a knife through the flesh at its thickest part, another 10 to 20 minutes depending on its size. Remove from the oven and let cool.

2. While the squash are cooking, rinse the quinoa in a fine-mesh strainer. Bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat, with a pinch of salt and pepper. Add the quinoa; turn the heat down to a simmer and cover. Cook until liquid is absorbed, 15-18 minutes; then turn off the heat and let the quinoa steam in the saucepan for 5 minutes.

3. Add the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin to the quinoa and toss to combine. Add the preserved lemon peel, mint, cilantro, orange juice, pomegranate seeds and feta and toss together. Taste and add salt and pepper, if necessary

4. Divide mixture between the squash halves. Garnish with a sprinkle of feta and the pistachios. Serve immediately.

Oatcakes

I don't think I'm exaggerating when I say these are my favorite healthy cookie/granola bar/morning snack treat I've ever made. This recipe has been bookmarked ever since I bought Super Natural Every Day (along with a couple dozen other recipes) and I'm ashamed it took me so long to make it, especially since it's a common coffee shop snack in San Francisco, a city I love beyond words. Although it nearly completely composed of my go-to ingredients for these kind of snacks, I did get to try out something new-extra-virgin coconut oil. Until recently, coconut oil was made out to be a nutritional villain and I'd thus avoided it, but the tide appears to be turning on expert and public opinion so I was willing to try it out. Although it's still an ingredient to be used in moderation, I will most certainly not shy away from the quickly growing library of recipes using coconut oil in the future. Coconut oil adds a tremendous amount of flavor, not just fat, the coconut flavor playing beautifully with maple syrup and nutty whole wheat flour and oats. These are special enough for a dessert, but healthy enough for breakfast or a snack, sure to delight no matter what time of day you enjoy them. They are rugged enough to hold up all day in your purse or backpack, a delightful crusty exterior concealing a moist and flavorful center. Much more delicious than the proverbial carrot-on-a-stick, these provided motivation to make it through the early hours of my work day, and the energy to keep going until lunch. While I've made many recipes that I would be happy to return to when baking up a batch of something delicious for my work week morning snack, this is the only one I've been 100% sure that I will return to many times over.

Oatcakes
from Super Natural Every Day by Heidi Swanson
makes 12 oatcakes

3 cups rolled oats
2 cups spelt flour or whole wheat pastry flour
1/2 teaspoon aluminum-free baking powder
2 teaspoon fine-grain sea salt
1/4 cup flax seeds
3/4 cup chopped walnuts, lightly toasted
1/3 cup extra-virgin coconut oil
1/3 cup unsalted butter
3/4 cup maple syrup
1/2 cup natural cane sugar
2 large eggs, lightly beaten

1. Preheat the oven to 325 degrees F/160 degrees C with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.

2. Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

3. In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don't let the mixture get too hot. You don't want it to cook the eggs on contact in the next step.

4. Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

5. Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let it cool for a couple minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.