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.

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.

Zucchini Oatmeal Breakfast Cookies

I promise we're at the end of the zucchini recipe barrage (or very close to it). There's still plenty of zucchini to go around and with the cooler fall temps sneaking in, it's a great time to bake. If you want to eat cookies on a regular basis (as I do), it's best to make them of the healthier variety. These little cookies are just the right balance of healthy breakfast (or snack) fare and delicious dessert goodness and the kind of snack that gets me through my morning at work. Zucchini is obviously a summer squash, but the combination of spices used here make this cookie feel perfectly at home in fall. The healthy amount of oats, fruit, and nuts make me think of these as a breakfast cookies, all the flavor of a hearty oatmeal baked into delicious, portable bites. The schizophrenic weather plaguing Wisconsin in these early days of September might making planning to bake a bit of a gamble (nobody wants to fire up the oven when it's 90+ degrees), but these store happily in the freezer for breakfast-on-the-run or bite to satisfy your sweet tooth anytime. Can't get around to these cookies until after zucchini season has passed? Swap in some grated carrots for convenient bites of carrot cake heaven.

Zucchini Oatmeal Breakfast Cookies
adapted from Two Peas and Their Pod

makes about 2 dozen cookies

1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup applesauce
3/4 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup raisins or dried cranberries
1/2 cup chopped toasted walnuts or pecans

1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

3. In a large mixing bowl, combine applesauce and brown sugar, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

4. Slowly add flour mixture until just combined. Stir in oats, raisins, and walnuts.

5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-14 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Whole Wheat Zucchini Oatmeal Cookies

Zucchini, zucchini, zucchini. The reality of zucchini season is even more true this week than it was last week, and as a result I've got many a recipe to share. This time I'm going for sweet instead of savory, because when you've got as much zucchini as I do, you've got to make a real effort to mix it up and avoid zucchini burnout.

When it comes to sweet treats, zucchini bread or zucchini cake is probably the first thought for most people, but I wanted to bake some healthy work week treats I could keep the freezer, opting instead for healthy cookies. Whole wheat pastry flour makes the best baked goods in my opinion, its light texture and subtle flavor the perfect partner for the hearty, tender oats used here. Rich and crunchy walnuts and sweet and chewy raisins each bring their own contrasting flavor and texture, the whole magical mixture kissed with lovely flecks of green zucchini. The only less-than-wholesome elements come in the form of maple syrup and butter, two ingredients that nearly guarantee happiness whenever they appear. Honey could be substituted for the maple syrup for a more economical option and applesauce used for part of the melted butter, but I love the complex sweetness and richness these ingredients add and wouldn't dream of swapping them out.

The temperatures and humidity of summer don't often lend themselves to baking, but storms darkened the skies the day I decided to bake, the fierce winds carrying the irresistible aroma of these cookies throughout the house. Our current reprieve from the dog days of summer is the ideal time to play Betty Crocker, so take the opportunity to get creative with the bounty of zucchini, be it the one you grew yourself or picked up at the farmers' market or roadside stand.

Whole Wheat Zucchini Oatmeal Cookies
adapted from Hilltop Hanover Farm
makes about 20 cookies

1 cup whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup rolled oats
1/2 cup chopped toasted walnuts, optional
1/4 cup raisins
1 cup shredded zucchini
1/2 cup maple syrup
1/2 cup melted butter
1/2 teaspoon vanilla extract

1. Preheat oven to 375°F. Oil a cookie sheet.

2. In a large bowl, combine the flour, baking powder, salt and oats. Stir in the nuts, raisins, and zucchini.

3. In a bowl, whip together the maple syrup, oil or butter, and vanilla.

4. Stir liquid ingredients into the flour mixture until well blended.

5. Using a two tablespoon ice cream scoop (or rounded tablespoons), drop onto the prepared cookie sheet, flattening slightly.

6. Bake until golden brown, 11-13 minutes. Cool 2 minutes on the cookie sheet, and then transfer to a rack to cool completely. Makes about 20 cookies.

Granola Protein Bars

While I have a homemade or store bought granola bar, healthy cookie, every morning at work for a snack, they rarely fill me up until lunch time. The homemade ones usually do a better job, but my stomach still starts grumbling at least an hour before I get to sit down to eat. This granola bar is definitely the snack that has come the closest to keeping my tummy rumble-free until lunch. Perhaps it's the addition of vanilla protein powder, which adds subtle flavor in addition to stomach-satisfying protein, the generous size, or a combination of the two, but these the bars are exactly the fuel my stressful workday demands. Aside from the protein powder, all these elements are old hat for granola bar recipes, but that doesn't make the combination any less delicious. I close a classic combination for my first attempt, cranberry and walnut, but I already have other pairings in mind for rounds two and three - blueberry almond flax and apricot pistachio. As per usual, I froze extras, plucking one out each day to pack in my lunch, these bars just as scrumptious after thawing as fresh from the pan. They've only made it to the office so far, but I'm looking forward to the day I pack up a couple of these and hit the trail, snacking happily as I enjoy the all-too-fleeting summer in the great outdoors.

Granola Protein Bars
adapted from The Sprouted Kitchen
makes 8 large or 16 small bars

1 ¼ c. old-fashioned rolled oats

1 c. chopped nuts and seeds (almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
½ c. honey
1 T. water
1 t. pure vanilla or almond extract
1 t. ground cinnamon
¼ t. sea salt
1 c. crisp brown rice cereal
½ c. vanilla protein powder
1 c. dried fruit (raisins, cherries, cranberries, blueberries, apricots, etc.), chopped if necessary

1. Preheat the oven to 350 F. Spread the oats and nuts and/or seeds on a rimmed baking sheet and bake until just barely toasted, about 10 min. Remove from the oven and let cool.

2. Turn the heat down to 300 F. In a large mixing bowl, stir together the honey, water, vanilla, cinnamon and salt. Add the toasted oats and nuts, the rice cereal, and protein powder and stir until everything is coated. Stir in the dried fruit.

3. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Dump the granola mixture in the center. Using a large spoon or your fingers, press the mixture down firmly (wetting the spoon or your fingers with warm water or spraying them with cooking spray will help), being sure to push it all the way to the corners. Bake until the top is slightly toasted, 23-25 min.

4. Remove from the oven and let cool completely. Pull them out by the parchment edges and cut eight large bars or 16 small bars of equal size.

Coconut Maple Granola with Cocoa Nibs

As I mentioned last week, I picked up my first bag of cacao nibs, so naturally I've gone on a mini culinary mission to use them in as many ways as possible. Cacao nibs have all of the nutritional benefits of chocolate without the added sugar and fat, so they're a guilt-free way to sneak a little something special into meals or snacks without turning them into dessert. And who doesn't like a little chocolate at breakfast? The cacao nibs are a bit too bitter for most people on their own, but are balanced out perfect by the rich nuts, seeds, and coconut and sweet maple syrup in this granola. The myriad flavors have ample time to blend as they bake low and slow and gain a patina of golden brown toastiness, the modest temperature necessary to avoid burning the cacao nibs. Next time I'm likely to throw in some flax or chia seeds for extra omega-3s or quinoa or millet for extra crunch, and I would encourage you to experiment with both the ingredients to you can't live without or just the ones you've got laying around the house. Dried fruit would certainly be lovely addition as well, so feel free to toss in a handful of dried cranberries, raisins, or dried cherries after the mixture cools or when serving. As is generally my wont with granola, I piled it high on plain yogurt, but it would also make a great snack for a long hike or delicious ice cream topping.

Coconut Maple Granola with Cocoa Nibs
makes about 3 cups

2 cups old fashioned oats
1/4 cup shredded unsweetned coconut
1/4 cup slivered raw almonds
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup cacao nibs (optional)

1/2 teaspoon cinnamon

1/4 teaspoon kosher or sea salt
1/4 cup cup real maple syrup
1/2 tablespoon real vanilla or almond extract

Canola or olive oil cooking spray

1. Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well to combine.

2. Spread mixture in an even layer in a cookie sheet sprayed with cooking spray. Bake, stirring occasionally, for about one hour, or until dry. Remove from oven, let cool, and store in an air tight container.

Peanut Butter and Cacao Nib Quinoa Cookies

There's not all that big a gap between granola bars and healthy cookies, so I've decided to transfer my DIY granola bar efforts to back to healthy cookies. A quick search for healthy cookie recipes reveals myriad sources, but these quinoa cookies immediately stood out to me since I had just purchased a bag of cacao nibs. Cacao nibs are raw, unsweetened chocolate, so if you're looking for a Hershey bar fix, they are not the snack for you. But if you blend them with rich nut butter and coconut, sweet honey, and whole grains, they come out tasting like a peanut butter version of a Mounds bar with a nutritional bonus. They bake low and slow, drying out just slightly to help bind all the ingredients together and end up much like a no-bake cookie. I made a full batch and froze the extras, and although I ate most at room temperature, these cookies are a wonderful warm weather treat when still slightly frozen. A couple of these portable little nuggets are packed with enough whole grains, protein, and healthy fats to fuel you for a few hours on a long hike, but are also the perfect way treat yourself with zero guilt.

Peanut Butter and Cacao Nib Quinoa Cookies

adapted from Shape

makes about 24 cookies

2 c. cooked quinoa, cooled
1/2 c. natural salted peanut or almond butter
1/3 c. raw honey
1 c. rolled oats
1/2 c. dried, unsweetened, shredded coconut
1/2 c. raw cacao nibs

1. Preheat oven to 170 degrees. Mix all the ingredients together in a bowl. Line a cookie sheet with parchment paper. Flatten tablespoons of the mixture onto parchment paper and bake for approximately one hour.

Rhubarb Crisp

Though ramps certainly lead the charge when it comes to spring produce, rhubarb is also one of the most anticipated offerings that appear early in the farmers' market season. Though it is technically a vegetable, for most intents and purposes it is treated as a fruit, typically appearing in desserts, preserves, and cocktails. Children in the British Isles and Scandinavia eat tender stalks of rhubarb dipped in sugar for a sweet snack, but because of its strong tart taste it often is mixed with strawberries, raspberries, or other fruit to mute the assertive tartness. Because I could not devour the two pounds of rhubarb my husband harvested from my father-in-law's house by that method alone, I wanted to make a dessert that also celebrated rhubarb all on its own. This crisp recipe is just about as easy as it gets, but in that simplicity resides a perfect balance of sweetness, tartness, richness, and spice. I like the depth of flavor dark brown sugar contributes, adding just a little extra to classic butter-flour-oats-sugar crumble topping. Pastry flour will make the crumble lighter and more tender, with the whole wheat option adding an extra dimension of flavor. There's no mystery to this recipe, but the whole is definitely more than the sum of its parts.

Rhubarb Crisp
adapted from Martha Stewart
serves 8

2 pounds rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose or pastry flour, or whole wheat pastry flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/2 cup packed dark brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon

1/4 teaspoon salt
Vanilla ice cream, for serving (optional)

1. Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.

2. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, cinnamon, and salt. Pulse to combine. Sprinkle over rhubarb.

3. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Coconut-Quinoa Olive Oil Granola with Dried Mangoes

Yogurt and granola is my breakfast of champions. Although it's a pretty healthy combination of whole grains, nuts, and dried fruit, it somehow feels like I'm eating something vaguely dessert-like for breakfast. I'm definitely not saying that yogurt and granola is going to replace an ice cream sundae, but it's certainly nice to start the day with a treat. That being said, I'm still always trying to sneak in a little extra nutrition. With my last batch of granola I added quinoa for extra protein and this time I used extra-virgin olive oil for even more healthy fats. The olive oil flavor isn't prominent in the granola, taking a back seat to the sweeter elements of maple syrup, dark brown sugar and cinnamon. Coconut, cashews, and dried mangoes gives this granola a somewhat tropical feel, making it a particularly wonderful choice for a spring or summer breakfast. If you're not a breakfast person (something I personally can't understand), this granola also makes a superb topping for ice cream, a mere scoop turning a plain bowl of ice cream into a complex and nuanced dessert.

Coconut-Quinoa Olive Oil Granola with Dried Mangoes
makes about 3 cups

1 1/2 cups old-fashioned rolled oats

1/4 cup quinoa

1/2 cup unsweetened coconut chips
1/2 cup coarsely chopped raw cashews
1/4 cup pure maple syrup
3 tablespoons extra-virgin olive oil
3 tablespoons packed dark brown sugar

1/4 teaspoon cinnamon

1/2 cup chopped dried mangoes
Coarse salt

1. Heat oven to 300 degrees.

2. Place oats, quinoa, coconut, cashews, maple syrup and 1/2 teaspoon salt in a large bowl and mix until well combined and set aside. 

3. In a small saucepan combine maple syrup, olive oil, brown sugar, and cinnamon and heat over low heat just until sugar is melted and ingredients are well combined. Pour hot mixture over oats mixture and stir to coat thoroughly.

4. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes at the beginning and more frequently towards the end, until granola is toasted, about 45 minutes.

5. Remove granola from oven and season with more salt to taste. Let cool completely and stir in dried mangoes. Serve at room temperature or store in an airtight container for up to 1 month.

Coconut, Oat, and Quinoa Granola

There are infinite combinations for delicious homemade granola. I'm constantly mixing up the fruits and nuts that I throw in to my granola, but the one element I do neglect to change up enough is the grains. Granted, granola is pretty much defined by rolled oats, but there's certainly room for adding other grains, especially protein-rich quinoa, which adds a lovely nutritious crunch. Millet would also be a welcome addition, but it doesn't come with quite the nutritional bonus of quinoa. The remaining ingredients are a particularly delightful melange of nuts, seeds, coconut, and dried fruit that become wonderfully crunchy and subtly sweet when slowly baked in a light glaze. I typically eat granola for breakfast, but this also makes a wonderful topping for frozen yogurt or ice cream and is special enough to give as a gift. So much of my eating follows the seasons, but granola always has a place in my diet, from spring to winter, breakfast to dessert.

Coconut, Oat, and Quinoa Granola
adapted from Aida Mollenkamp
makes about 3 cups

2 tablespoons unsalted butter or virgin coconut oil
2 tablespoons honey, maple syrup, or brown rice or agave syrup
1.5 tablespoons packed dark brown sugar
1 teaspoons vanilla bean paste or extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1.5 cups old-fashioned oats (not instant)
1/2 cup chopped pecans, walnuts, or almonds
1/2 cup packed unsweetened flaked coconut
1/4 cup + 2 tablespoons cup uncooked quinoa, flaxseed, or hemp seed
1/2 cup shelled pumpkin seeds (pepitas)
1/4 cup raisins, currants, or dried cranberries

1. Heat the oven to 350°F and arrange a rack in the middle. Combine butter or coconut oil, honey, sugar, vanilla, cinnamon, and salt in a small pan and bring to a simmer over medium heat. Pour mixture into a bowl, add the oats and nuts and toss until evenly coated.

2. Spread the oat mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir in the coconut, quinoa or seeds, and pumpkin seeds, and spread out into a thin layer. Continue baking until the granola is very golden brown and smells toasted, about 10 to 15 minutes more. (Note : Granola should be golden and slightly crisp -- remember that it will crisp even more as it cools. Keep an eye on the granola at this point because, depending on the thickness of your baking sheet, it will cook faster or slower than mine did.)

3. Place the baking sheet on a wire rack and cool the granola to room temperature, at least 15 minutes.
When the granola is cool, add the dried fruit and toss to combine.

Warm Quinoa-Oat Squares with Date Sugar

I can't make it through the morning without a snack. My stomach sounds the warning alarm for a snack break right around 9:30 each morning and until I get my granola bar and cup of tea, some of my focus definitely gets diverted from my work. Just 10 minutes to check my email, eat a snack and sip a cup of tea recharges me for the second half of the morning and is essential to my work productivity. This slightly sweet combination of whole grains and nuts, although requiring a little more effort than the granola bars I usually make, is one of the most refueling snacks I've made. Although all the grains after softened as they cook, each still retains their own flavor and textural character. The sweetness is subtle and multi-layered, a gentle saccharinity throughout punctuated by bites of sweet dates. I've included the original cooking instructions here, but if you're lucky enough to have an individual brownie pan like I do, you can make perfectly square bars with an adjustment to the cooking time. An entire batch makes a two week cache of snacks and extras fare pretty well in the freezer. I ate these bars without any accouterments, but they would be lovely served warm with more almond milk and fruit for a cozy breakfast. Whether you choose to have them as a snack or leisurely meal, these bars are a perfect way to fuel up for the day.

Warm Quinoa-Oat Squares with Date Sugar
adapted from the Tasting Table Test Kitchen

Nonstick pan spray
½ cup quinoa, rinsed under cold water
½ cup bulgur wheat
1½ cups almond, rice, or soy milk, plus more, warmed, for serving
1½ cups water
¼ teaspoon kosher or sea salt
1 cup old-fashioned rolled oats
½ teaspoon vanilla or almond extract
¼ teaspoon cinnamon
8 dates, pitted
¼ cup plus 2 tablespoons date sugar (or ¼ cup granulated or turbinado sugar)
½ cup walnut halves
2 ripe pears (such as Bartlett or Anjou) or apples--halved, cored and cut into ¼-inch pieces, for serving (optional)

1. Preheat the oven to 350°F. Lightly coat a 9-inch square baking pan with nonstick pan spray. Line the baking pan with a long sheet of parchment paper, letting the sides of the paper hang loosely over the pan edges to create a sling. Lightly coat the parchment with the nonstick spray.

2. In a small saucepan set over medium heat, add the quinoa, bulgur, rice milk, water and salt. Stir to combine, then bring to a boil. Cover the saucepan and reduce the heat to medium-low. Simmer until the quinoa has uncoiled and the bulgur is tender, about 15 minutes. Stir in the oats, vanilla extract and ginger and cook, stirring occasionally, until the oats are tender, 8 to 10 minutes.

3. Meanwhile, in the bowl of a food processor, pulse together the dates and date sugar until the mixture is crumbly, about three 3-second pulses. Transfer the date mixture to a bowl and add the walnuts to the food processor. Pulse until the walnuts are coarsely ground, about three 1-second pulses. Add the walnuts and the date-sugar mixture to the oat mixture and stir to combine.

4. Transfer the mixture to the prepared baking pan, smooth the top with an offset spatula and bake until the top is lightly browned and the bars are set but still soft, about 15 minutes. Remove the baking pan from the oven and cool for about 15 minutes.

5. To serve, carefully pull up the sides of the sling to lift and transfer the quinoa-oat square to a cutting board. Slice the bars into 8 rectangles and serve in bowls with the warm rice milk and chopped pears.

Cranberry-Pumpkin Seed Energy Bars

Sometimes when it rains, it pours. Shortly after my re-dedication to making homemade snacks led me to this awesome granola bar recipe, this latest recipe of Food and Wine brought me my new favorite snack. I think this one sticks out in my mind over all my past granola bar endeavors because of the addition of puffed rice cereal. Most of the energy bars I've made in the past only use oats, and while they can lend crunchy or chewy texture, they can't create a bar as light as this one with as many nooks and crannies for the binding caramel to hide. I've been eating these as my morning snack for the past couple of weeks (extras freeze well), and despite being packed with whole grains, nuts, seeds, and dried fruit, they almost feel too delicious to be a snack. They're the perfect balance of toasty grains, rich nuts and seeds, and sweet dried fruit all bound with a subtly salty light caramel that almost takes these into dessert territory. I used my individual brownie pan here to create perfectly square bars (especially great if you're giving them as a gift), but even if they don't look quite as perfect hand-cut, they won't be any less tasty. Whether you'll be devouring them yourself or generously bestowing them to others, these granola bars will please any palate they happen to encounter.

Cranberry-Pumpkin Seed Energy Bars
adapted from Food and Wine
makes 12 bars

1 cup pecans or walnuts, crushed
1 cup rolled oats
1/3 cup pumpkin or sunflower seeds
1/4 cup flaxseeds or flaxseed meal
2/3 cup muscovado or dark brown sugar
1/2 cup honey
4 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups puffed rice cereal
1/2 cup dried cranberries, raisins, or cherries

1. Preheat the oven to 350° and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl.

2. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated.

3. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.

4. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.

Granola Bars

There are countless good commercial granola bars out there (Kashi, Clif, Luna, Cascadian Farms, Nature Valley, etc.), but nothing quite compares to the homemade variety. In the same way that the chocolate chip cookie just out of the oven is always going to be best, a fresh, homemade granola bar is going to blow the commercial variety out of the water. Most granola bars are constructed from a combination of oats, seeds or nuts, and dried fruit, and these granola bars strike a particularly good balance of all those elements. The layered sweetness comes from a combination of light honey and deep dark brown sugar, each contributing nuanced flavor in addition along with the requisite sugar content. The pairs of grains (oats and wheat germ), seeds and nuts (sunflower seeds and almonds), and dried fruit (cranberries and raisins, as I made them), make each bite unique so there's no danger you'll get sick of them before the batch disappears. Striking a nice balance between crunchy and chewy, any extras can be frozen without too much loss of texture upon thawing. Simple, healthy, and delicious, if you've got the time for a little culinary project, these are certainly worth the effort.

Granola Bars
adapted from Alton Brown
makes 16 (2-inch) squares

8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced or slivered almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1 ounce (2 tablespoons) unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher or sea salt
6 1/2 ounces chopped dried fruit, any combination of cranberries, raisins, apricots, cherries, or blueberries

1. Preheat the oven to 350 degrees F. Line a 9 by 9-inch glass or metal baking dish with a foil sling. Coat with butter or spray with cooking spray and set aside.

2. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

3. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Surfer's Granola

For a while, I'd gotten into the bad habit of buying granola. I know that it's cheap and easy to make, but I'd gotten caught up in other projects (namely homebrewing) and abandoned my habit of making all my own granola and granola bars. And although I maintain a dedication to the fermented arts, I also made a New Years' resolution to get back into the habit of stocking my pantry and freezer with the fruits of my own labor. I've had this recipe bouncing around in the back of my head since I originally saw it in Bon Appetit and thought there no better time to conquer long-neglected tasks than the first week of the New Year. I don't much buy in to the idea of having to make goals and or better yourself on any sort of set schedule, but I do adore ritual and tradition and the psychological boost of a clean slate. And so I started off my year with a number of culinary efforts, including this granola. I've made many fruit and nut granolas, but this one distinguishes itself with a pleasant added crunch from the millet and unique texture. By first soaking the oats with hot water and then baking low and slow, you form delightfully crunchy shards of granola in all shapes and sizes. It's true that baking the nuts and oats separately requires more time and effort that the typical granola where they're all baked together at a higher temperature, but it's well worth it for the new sensory experience. Whether sprinkled generously over yogurt for breakfast or ice cream for dessert, this granola will delight your taste buds with salty, sweet, crunchy, and soft in each delicious bite.

Surfer's Granola
adapted from Bon Appetit
makes about 1 quart

2 cups old-fashioned oats
1/4 cup millet (optional; if not using, add an extra 1/4 cup oats)
1 tablespoon golden or other flaxseeds (optional)
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup honey
4 tablespoons extra-virgin olive oil, divided
2 tablespoons (packed) dark brown sugar
3/4 raw almonds, coarsely chopped
1/3 cup raw shelled pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1 tablespoon dark brown sugar
1/2 cup raisins or dried cranberries

1. Heat oven to 300°. Mix oats, millet and flaxseeds (if using), 1/4 tsp. salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

2. Bring honey, 2 Tbsp. oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

3. Bake oat mixture, stirring 2–3 times, until dark golden brown, 50–70 minutes. Place sheet on a wire rack and let oat mixture cool completely.

4. Increase oven temperature to 350°. Mix remaining 1/2 tsp. salt, remaining 2 Tbsp. oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 12–15 minutes. Place sheet on a wire rack and let nut mixture cool completely.

Combine oat mixture, nut mixture, and raisins in a large bowl.

Pumpkin Pecan Granola

I eat a lot of granola. Yogurt topped with granola is my breakfast a couple times a week, and because of the huge variety of granola that can be made or purchased, I never tire of it. That being said, this has to be the best granola I've ever made. It had me from the word pumpkin in the title, but sold me even more when I came to the words maple syrup in the recipe. All too often this time of year, I get lured to products that merely use pumpkin spice and not actual pumpkin, but this granola uses both with great success. The pumpkin flavor is definitely present, if subtle, its sweetness playing perfectly with that from the maple syrup. Sesame seeds, which I've only starting using them in my granolas recently, provide a contrasting richness and toastiness that complements the same elements from the pecans. Raisins deliver exactly what you expect, sweetness and chewiness, and complete the flavor profile. Sweet, toasty, crunchy, and delicious, I can't imagine a happier companion to my yogurt. Want a more delectable treat? This granola also makes a splendid couple with vanilla ice cream.

Pumpkin Pecan Granola
adapted from The Sprouted Kitchen
makes about 3 cups

2 1/2 tablespoons canola or extra-virgin olive oil
Kosher or sea salt
3/4 teaspoon pumpkin pie spice
1/3 cup maple syrup, preferably Grade B
1/3 cup pumpkin puree (not pie filling)
2 cups old-fashioned rolled oats
1/2 cup raw pecan pieces
3 tablespoons sesame seeds
1/2 cup crimson or golden raisins or dried cranberries

1. Preheat the oven to 325 degrees F.

2. In a large mixing bowl, combine the olive oil, 1/2 teaspoon salt, pumpkin pie spice, maple syrup, and pumpkin puree and whisk to combine. Add the oats, pecans, and sesame seeds and stir until evenly coated.

3. Spread the mixture on the baking sheet, keeping some of the cluster of oats and nuts intact so that the finished granola will have some chunks. Bake the granola, stirring every so often by scooping the  mixture from the edges of the pan toward the middle and spreading it evenly again, until dry and light brown in color, 35 to 45 minutes. Remove from the oven and allow the granola to cool a few minutes. Add the raisins and toss to mix. Add another pinch or two of salt if needed. Cool completely before storing. Store in an air tight container for up to 2 weeks.

Mom's Nutty Granola

Yogurt with granola is one of the staples of my breakfast routine, appearing on my table usually twice a week. While there are countless excellent commercial granolas, I prefer experimenting with my own when I have time, saving money and creating whatever flavor profile I'm in the mood for. This is another recipe that's been lingering in the to-be-published list, but it's probably my favorite granola that I've ever made. A generous helping of varied nuts and seeds (customizable to whatever you may like) and oats are coated in a just-sweet-enough coating of honey and oil, each crunchy bite punctuated by juicy raisins. I only enjoyed this atop a bowl of plain yogurt for breakfast, but it also could certainly have a place at dessert sprinkled generously over vanilla ice cream. The perfect combination sweet and salty, crunchy and tender, this granola (or some variation thereof) will forever have a place in my heart and pantry.

Mom's Nutty Granola

makes about 7 cups

from Food and Wine

3 cups old-fashioned rolled oats
1/2 cup unsalted roasted peanuts
1/2 cup unsalted roasted almonds
1/2 cup unsalted roasted pumpkin seeds
1/2 cup unsalted roasted sunflower seeds
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon hot water
3/4 cup honey
1/2 cup vegetable oil
1/2 cup raisins

1. Preheat the oven to 325°. In a bowl, toss the oats, nuts, seeds and wheat germ. In a small bowl, dissolve the salt in the hot water. Whisk in the honey and oil. Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.

2. Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring. Toss the granola with the raisins; store in an airtight container for up to 3 weeks.

White House Honey-Oat Muffins

I am always in favor of using natural, unprocessed sweeteners instead of corn syrup or cane sugar in recipes. Sweeteners like molasses, honey, and maple syrup deliver the requisite sweetness along with nuanced flavor. In many recipes those subtle elements of flavor are present but still take a backseat to the primary flavors of the recipe but in these muffins the honey really gets to shine. I'm lucky enough to have access to dozens of different kinds of honey from local purveyors, so I greatly change the character of the muffin depending on if I use mild clover honey, bold buckwheat honey, or anything in between. Whole wheat flour complements honey particularly well, accented by a subtle hint of spice from the cinnamon and coriander. A simple, but crowd-pleasing recipe, this delicious and nutritious muffins will start any weekend morning off right.

White House Honey-Oat Muffins
adapted just slightly from Food and Wine
makes 12 regular size muffins

3/4 cup old-fashioned rolled oats
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs

1. Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.

2. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.

3. Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

Chewy Peanut Butter Granola Bars

After how much I enjoyed Crunchy Peanut Butter Granola Bars from America's Test Kitchen, I felt it only natural to try out the chewy version. While this recipe requires a bit more finesse because you're making a caramel to bind the bars together, it is most assuredly worth the effort. A candy thermometer makes the process a lot easier, but I still think it's best to judge when the caramel is done by smell and appearance. Caramel can go from beautifully caramelized to irrecoverably burnt in just a moment, so it's critical to pay close attention, especially in the final stages. But if you trust yourself and have enough patience, you'll be rewarded with a big pan of chewy, sweet, salty, and healthy granola bars. I've been happily munching away on these for a few weeks now, and even though the extras I froze don't have quite as delightful texture as freshly prepared ones, all the flavor is still there. If you've got a bit of extra time this weekend, I hope you'll take the opportunity to whip up a big batch of these delicious granola bars for healthy snacks at your fingertips any time.

Chewy Peanut Butter Granola Bars
adapted from America's Test Kitchen Healthy Family Cookbook
makes 16 bars

2/3 cup unsalted, dry-roasted peanuts, chopped coarse
1/4 cup unsalted pumpkin seeds
3 tablespoons unsalted butter
2 cups (6 ounces) old-fashioned rolled oats
1 1/2 cups Multigrain Cheerios
1/4 teaspoon salt
1/3 cup water
1 cup (7 ounces) sugar
1/2 cup half-and-half
1 teaspoon vanilla extract
2 tablespoons crunchy peanut butter

1. Line a 13 by 9-inch baking pan with an aluminum foil sling and coat lightly with vegetable oil spray. Toast the peanuts and pumpkin seeds in a 12-inch skillet over medium heat, stirring often, until fragrant and golgen brown, 5 to 7 minutes. Transfer the toasted nuts and seeds to a large bowl.

2. Add the butter to the skillet and melt over medium heat. Stir in the oats and cook, stirring often, until golden and fragrant, 4 to 6 minutes. Transfer the toasted oats to the bowl with the toasted nuts and seeds and stir in the Cheerios and salt.

3. Pour the water into a clean heavy-bottomed medium saucepan. Pour the sugar into the center of the pan (don't let it hit the pan sides) and gently stir with a clean heatproof spatula to wet it throroughly.

4. Bring to a boil over medium-high heat and cook, without stirring, until the sugar has dissolved completely and the caramel has a faint golden color (about 300 degrees on a candy thermometer), 4 to 8 minutes.

5. Reduce the heat to medium-low and continue to cook, stirring only as needed, until the caramel has a dark amber color (about 350 degrees on a candy thermometer), 1 to 3 minutes. Off the heat, whisk in the half-and-half (the caramel with steam and bubble vigorously) until smooth and just barely bubbling, 30 to 60 seconds. Whisk in the vanilla and peanut butter.

6. Working quickly, stir the hot caramel into the nut-oat mixture until thoroughly combined. Transfer the mixture to the prepared baking pan and pack very firmly into an even layer. Let the granola cool completely, about 30 minutes. Remove the granola from the pan using the foil, cut into 16 bars, and serve.

Coconut Oatmeal Cookies

My mid-morning snack focus has turned from cookies to granola bars lately, so I've been holding on to this recipe for quite some time. This cookie rides the line between healthy and indulgent, and is a wonderful way to sneak in some nutrition while still feeling like you're treating yourself. Whole wheat pastry flour keeps the cookies light and tender and gives them a slightly nutty flavor, old-fashioned oats add a nice chewiness, coconut lends a touch of richness, with just enough sweetness from the brown rice syrup. These cookies make an excellent snack with a cup of tea or a delightful light dessert with a small scoop of vanilla ice cream. It won't be too long before summer temperatures arrive and firing up the oven will sound less than appealing, so use these first days of spring to indulge in some delicious baked goods.

Coconut Oatmeal Cookies

makes about 2 dozen

adapted from Whole Foods Market

1 1/4 cups whole wheat pastry flour
3/4 cup fine unsweetened coconut
3/4 cup old-fashioned oats
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup canola oil
1/2 cup brown rice syrup
1 egg, slightly beaten
1 1/2 teaspoons vanilla extract
1/4 teaspoon  extract

1. Preheat oven to 350°F. Combine flour, coconut, ground oatmeal, soda and salt in a medium sized bowl. Blend oil, rice syrup and barley malt together in a small bowl. Add egg, vanilla and orange extract. Combine liquid ingredients with flour mixture. Batter will be stiff.

2. Drop dough by rounded teaspoonfuls onto a lightly oiled cookie sheet. Press cookies with a fork to about 1/2 inch thickness. Bake for 12—14 minutes or until bottoms are golden.

Crunchy Peanut Butter Granola Bars

About a month ago, I found my new favorite snack. And just last weekend, I found my new second favorite snack. Although I'm not at all surprised that the gods of precision cooking at America's Test Kitchen have created this fantastic recipe, I just can't get enough of these delicious granola bars. The best way I can describe them is like Nature Valley peanut butter crunchy granola bars, but much better. When I'm short on time, I won't hesitate to reach for one of the Nature Valley variety, but if I can spare an hour or so, I'll be going straight for this recipe. Just one batch of these granola bars will provide me with enough mid-morning work snacks for a couple of weeks (if I don't have to share), which is well worth the couple of minutes invested for each. These granola bars are just the right combination of saltiness and sweetness, with each carefully chosen ingredient contributing something to these perfect little squares of happiness. Once I finish making my way through this initial batch, I already have plans to swap out the almonds for the peanuts and almond butter for the peanut butter for what I think will be a different, but equally tasty, riff on these granola bars. That is, if I can resist the urge to try out their chewy granola bars first...

Crunchy Peanut Butter Granola Bars
from the America's Test Kitchen Healthy Family Cookbook
makes 16 bars

3/4 cup unsalted dry-roasted peanuts, chopped coarse
3 1/2 cups (10 1/2 ounces) old-fashioned rolled oats
1/4 cup canola oil
1/4 teaspoon salt
1/3 cup honey
1/2 packed (3 1/2 ounces) light brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons peanut butter

1. Adjust an oven rack tot he middle position and heat the oven to 300 degrees. Line a 13 by 9-inch baking pan with an aluminum foil sling and coat lightly with vegetable oil spray.

2. Toast the peanuts in a 12-inch skillet over medium heat, stirring often, until fragrant and golden brown, 5 to 7 minutes. Transfer to a large bowl. Add the oats and oil to the skillet and cook, stirring often, until golden and fragrant, 4 to 6 minutes. Transfer the toasted oats to the bowl with the peanuts and stir in the salt.

3. Add the honey and brown sugar to the skillet and simmer gently over medium-low heat, stirring often, until sugar is fully dissolved, about 5 minutes. Off the heat, stir in the vanilla, cinnamon, and peanut butter.

4. Working quickly, stir the hot honey mixture into the peanut-oat mixture until thoroughly combined. Transfer the mixture to the prepared baking pan and pack very firmly into an oven layer. Bake the granola until golden, 20 to 25 minutes, rotating the pan halfway through baking.

5. Let the granola cool for 10 minutes, then remove it from the dish using the foil and cut into 16 bars. Let the bars cool completely before serving.