Cherry Oatmeal Streusel Muffins

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What is partially dessert and even more so breakfast? What gets little kids eating happily, because they think “cupcakes for breakfast!”? I had scored a great deal on Tillamook Dark Cherry yogurt, and then fresh Eastern Washington cherries at the farmers market….

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Cherry Oatmeal Streusel Muffins

Ingredients:

  • 1½ cups all-purpose flour
  • ¾ cup quick-cooking oats
  • ¼ cup packed dark brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
  • 6 ounce cup dark cherry yogurt
  • ¾ cup milk + 2 tsp apple cider vinegar
  • 2 Tbsp sunflower oil
  • ¾ cup pitted and halved dark cherries

Streusel Topping -

  • 3 Tbsp all-purpose flour
  • 3 Tbsp packed dark brown sugar
  • ¼ tsp ground cinnamon
  • Pinch fine sea salt
  • 2 Tbsp unsalted butter

Directions:

Preheat oven to 400°, line a 12 count muffin pan with liners.

Whisk flaxseed and water together in a small bowl, let rest for 5 minutes. Add vinegar to milk, let sour for 5 minutes.

In a large mixing bowl whisk together flour, oats, brown sugar, baking powder, baking soda, and salt.

Whisk flaxseed mixture, soured milk, yogurt, and oil together. Add to dry ingredients, stir until just mixed, fold in cherries, mix in gently. Divide between the paper cups evenly.

For streusel topping:

Mix the flour through sea salt together in a small bowl. Dice up the butter, work in with fingers till crumbly. Sprinkle over muffins.

Bake muffins for 15 to 20 minutes, until a toothpick comes out clean with crumbs. Let cool for 10 minutes, then transfer to a cooling rack. Leftover muffins freeze well.

Makes 12 muffins

Fueled For A Day!

CCollage

Do you like to travel, road trip, hike, backpack, or be-on-the-go? Craving an entire day’s of meals, that lean towards the Hippy Hut™? Take a look at this collection of recipes from my site, TrailCooking, and see if you have some inspiration!

CCollage

Breakfast:

Creamsicle Protein Smoothie

Chocolate Covered Cherry Granola Bars

Lunch:

Chickpea and Sweet Corn Salad

Snack:

Sweet Coconut Curry Granola Bars

Dinner:

Edamame Noodle Bowl

Dessert:

Chai Ginger Pudding

Rhubarb and Strawberry Sauce

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Quick to make, and it stores well in the refrigerator for a couple of days. Bring summer to dessert, or breakfast, with this pink hued sauce.

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Rhubarb and Strawberry Sauce

Ingredients:

  • 1 pound fresh rhubarb, thinly sliced
  • 1¼ pounds fresh strawberries, washed and hulled, quartered
  • 1½ cups granulated sugar
  • ¼ cup water
  • 2 Tbsp butter
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt
  • ¼ cup cornstarch
  • 3 Tbsp orange juice

Directions:

Add rhubarb through sea salt to a tall heavy saucepan. Cover and cook over medium heat, stirring often, until the rhubarb is tender and falling part, about 30 to 45 minutes.

Mix the cornstarch and orange juice together, bring the sauce up to a boil, stir in mixture while stirring constantly. As soon as it thickens, remove from heat.

Transfer to storage containers and let cool on counter, then transfer covered to refrigerator.

What to use the delicious sauce in and on? It is wonderful served in bowls, with a scoop of gelato on top, or better? Make breakfast parfaits with it.

SB1

Granola and Yogurt Parfaits 

Ingredients:

  • Vanilla yogurt
  • Granola
  • Rhubarb Strawberry Sauce

Directions:

Layer ingredients as you prefer. Enjoy!

Banana Bread Baked Oatmeal & 2 Free Days For Oats Gone Wild

BBO

Thursday & Friday, June 12 & 13th, the Kindle version of Oats Gone Wild will be free for download on Amazon!

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It is 75+ recipes for plant-based oatmeal, half which are stove top and half are baked oatmeal. Baked oatmeal is great for summer. Make a big batch and eat all week – and only heat up your kitchen once. The recipe below is one my favorites from the book, as it makes individual bowls. Easy serving!

BBO

Banana Bread Baked Oatmeal (Page 83)

Ingredients:

  • 1½ cups old-fashioned oats
  • 2 Tbsp dark or semi-sweet chocolate chips
  • 2 Tbsp finely sliced honey almonds (see below)
  • 1 tsp ground cinnamon
  • 2 4-ounce jars stage 2 baby bananas, preferably organic, or ¾ cup mashed ripe bananas
  • ¾ cup unsweetened coconut milk beverage
  • ¼ cup raw almond butter
  • ¼ cup raw honey, raw agave or maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 375° and place 4 oven-safe dishes or ramekins on a baking sheet (or use a muffin tin if you have none). Light oil dishes.

Mix the dry ingredients together in a large bowl. Whisk the wet in a medium bowl, add to dry and stir. Let sit for 5 minutes, then divide between the dishes.

Bake for 20 minutes.

Serve warm or refrigerate for later. Reheat for a minute in the microwave.

Serves 4.

Go. Get Your Copy of Oats Gone Wild! And if you love it, remember it is in old-school paper as well. And share this post so everyone can enjoy a copy!

Vegan Banana Muffins

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Walker helped me make these muffins, which made me quite happy. He helped measure out everything, found the muffin tin and was Mommy’s lil’ taster of course. It was nice for the two of us to be back in the kitchen, creating again.

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Quick to pull together, moist and full of hidden fiber ;-)

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Vegan Banana Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • 1/8 tsp fine sea salt
  • 1 cup mashed ripe banana (about 3 medium)
  • ½ cup unsweetened applesauce
  • 2 Tbsp ground flaxseed meal + 6 Tbsp water
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar, packed
  • 2 Tbsp coconut oil, melted and cooled
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, line a 12 count muffin tin with liners.

Whisk flour through sea salt in a small bowl.

In a large bowl, whisk remaining ingredients. Add in dry, stir until just mixed. Divide batter between muffin cups, they will be mostly full.

Bake for about 20 minutes, or until lightly golden on top and a toothpick comes out clean in the center.

Let cool before transferring to a cooling rack. Leftover muffins freeze well.

Makes 12 muffins.

Maple Infused Raisins over Coconut Oatmeal

MapleOats

There is something to be said for a warming bowl of oats in the morning, even in spring. And as a bonus, this made us 2 days worth of breakfast.

MapleOats

Maple Infused Raisins over Coconut Oatmeal

Ingredients:

  • ¾ cup raisins (preferably organic)
  • ½ cup pure maple syrup
  • 1 tsp ground cinnamon
  • 4 cups unsweetened coconut milk beverage
  • 2 cups old-fashioned oats (gluten-free if needed)
  • Pinch fine sea salt

Directions:

Add the raisins, maple syrup and cinnamon to a small saucepan. Heat over medium-low until simmering. Take off heat, set aside.

Meanwhile, add coconut milk and salt to a tall saucepan, heat on high until boiling (keep an eye on the pot, it can boil over!). Add in oats, return to a boil, lower heat to medium-low and cook for 5 to 7 minutes, stirring often. The oats will thicken upon standing.

Serve oats topped with raisins and syrup.

For an easy breakfast, make in advance and plate in bowls. Reheat in microwave for about a minute, stirring well.

Serves 4.

Love oatmeal? Looking for more plant-based breakfast ideas? Have you seen our newest cookbook, Oats Gone Wild?

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Blueberry Oatmeal Breakfast Cupcakes

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OK, these are not cupcakes. But oh what one can get a child to happily eat if topped with whip cream ;-) To Kirk and I, they are a baked oatmeal ready to grab. Walker saw his plate and was excited and said “Breakfast Cupcakes!”. Hahhah!

BC

I could have a freezer full of these now! They have opened up breakfast, both Walker and Alistaire love them. They can eat with their hands. They are covered in whipped cream.

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And oh, Kirk and I can have ours drizzled with a bit more maple syrup ;-)

Oats

Blueberry Oatmeal Breakfast Cupcakes

Ingredients:

  • 2½ cups old-fashioned oats, gluten-free if needed
  • 1½ cups unsweetened coconut milk
  • 1 Tbsp ground flaxseed meal
  • 3 Tbsp water
  • 1/3 cup pure maple syrup
  • 2 Tbsp olive oil
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • ¾ cup blueberries, frozen or fresh

Directions:

Put oats in mixing bowl, add coconut milk, stir and tightly cover. Refrigerate for 4 to 6 hours, till most of the milk is absorbed.

Preheat oven to 375°, spray a 12 count muffin tin with cooking spray, or liberally oil. A plain metal tin works better than nonstick.

Add flaxseed meal and water to a small bowl, whisk till smooth. Add in maple syrup, olive oil, vanilla, cinnamon, salt and baking powder. Beat smooth, then pour over oats, stir till mixed.

Divide evenly between tins. Sprinkle blueberries on top, gently pressing down.

Bake for 30 minutes, remove and let cool for 15 minutes. Run a thin metal offset spatula or knife around to loosen and pop out. Serve warm, or chill in refrigerator, covered.

To reheat, place on a plate, microwave for 1 to 2 minutes. Drizzle more maple syrup on top.

Makes 12.

PS: Love oatmeal for breakfast? Be sure to check out Oats Gone Wild, available in print and Kindle:

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Toasted Cherry Oatmeal & Oats Gone Wild Is In Print

Oats

To celebrate Oats Gone Wild coming out in print version, I have a delicious bulk oatmeal recipe for everyone to enjoy – full of filling oats, wheat germ and sunflower seeds.

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For me, there is nothing like a bowl of warm oats for breakfast!

Oats

Toasted Cherry Oatmeal

Ingredients:

Directions:

Heat oven to 350°. Spread oats and sunflower seeds on a rimmed baking sheet. Bake for 15 minutes, stirring twice, until oats are golden and smelling toasty. Let sit on counter until cool.

Meanwhile, mix the milk powder, wheat germ, brown sugar, cinnamon and salt in a large bowl, working the brown sugar in, until finely mixed. Add in the oat mixture. Store tightly sealed. (Store cherries separately)

Makes 4 cups dry mix, 8 servings prepared.

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To prepare:

Bring 2¼ cups water to boil in a medium saucepan, add in 1 cup dry mix, return to a boil. Lower heat to medium-low, cook for 5 minutes, stirring often. Add in ¼ cup of the cherries, let sit for 2 to 3 minutes, divide between 2 bowls and serve.

FTC Disclaimer: We received product used in this recipe.

Lazy Sunday Mornings – A Roundup of Biscuits & Gravy

Biscuits

BnGCollage

If asked (and hey, thanks for asking!) what my favorite breakfast is, it would be Biscuits & Gravy. I like it pretty much anyway it can be prepared, from old-school sausage to lentil and garbanzo bean versions to gluten-free….it is something we have to make at least once a month in our house. Over the years, I have made a number of recipes – something for pretty much everyone!

Now go get inspired for weekend brunches –

Baking Powder Biscuits

Biscuits

Chickpea Gravy and Biscuits (Vegan)

Chickpeagravy

Sunday Morning Biscuits and Gravy

BG2

Garbanzo Bean Gravy over Yeast Free Country Bread (Vegan)

garbanzobeangravy

Lentil Gravy, Biscuits and Roasted Potatoes (Vegan)

BG

Coconut Biscuits and Chickpea Gravy (Gluten-Free, Vegan)

GF2

Navy Bean Gravy (Vegan)

NavyBeanGravy

Sage “Sausage” Gravy (Vegan)

SageBG

Gluten Free Biscuits with Garbanzo Bean Gravy (Gluten-Free, Vegan)

garb2

“Sausage” Gravy (Vegan)

BnG

Smoked Almond Gravy (Vegan)

AlmondGravy

Biscuits & Gravy

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Lentil Biscuits and Gravy

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Mushroom Gravy and Sweet Potato Biscuits (Vegan)

Mushroomgravy

Lentil Gravy over Biscuits

LentilGravy

Cheddar Biscuits & Sausage Gravy

Lentil Gravy & Biscuits

Sausage Gravy & Parmesan Biscuits

Cornmeal Sage Biscuits & Gravy

Oats Gone Wild

OatsGoneWildCoversmall

My first full-length at-home cookbook is out now! Oats Gone Wild has 75+ plant-based recipes, featuring a mix of stove-top and baked oatmeal. With an interactive front index, it is easy to click through to the recipe you want to try. It is in digital format, for $4.99, via Amazon (as always, Kindle books do not need a Kindle to read! You can use their many free apps for phones and tablets, or read on computers).

OatsGoneWildCoversmall

In Oats Gone Wild, I used Gluten Free Rolled Oats in most of the recipes. We go through a lot of oats to put it lightly! We often buy 25 pound bags from Bob’s Red Mill. Sadly, oats have gotten a lot of bad press/hate in recent years due to the misconception that they are off-limits to gluten-free diets. If one buys the right brand, they can still have them. Bob’s Red Mill is the company to buy from IMO. Dare post an e-book of recipes (Oatmeal On The Go: 11 Gluten-free, Vegan & Plant-based-diet Recipes) with “gluten-free” in the title and you will get someone leaving you a 1-star review claiming the author doesn’t know anything. You can’t make everyone happy…..so while the majority of the cookbook is GF friendly, I didn’t need any more hate. Oats prepared right can be tasty, healthy for you and even downright delicious!

In celebration of my book being done, I went and tried something new, Bob’s Red Mill Organic Quick Cook Steel Cut Oats – from yes, Bob’s Red Mill. They are not gluten-free though, so beware of that. Our local Costco has them in stock as well. I have often shied from steel-cut oats due to the long cooking time. Just not my thing. But these cook in the same amount of time as old-fashion rolled oats. So we tried out a new recipe for baked oat cups.

Steelcutoats

Baked Steel Cut Apple & Sunflower Oatmeal Cups

Ingredients:

Directions:

Add oats to a mixing bowl, cover with water and let rest for 4 to 5 hours, covered. Drain off water.

Preheat oven to 375°, liberally spray or oil a non-stick 12 count muffin tin.

Whisk Ener-G powder and warm water together, let rest for 5 minutes.

Stir oats, cranberries, sunflower seeds, flaxseed, half the cinnamon, nutmeg, and salt in the bowl.

Whisk the Ener-G mix, coconut milk and Sunbutter together till smooth, pour over oats and stir well. Divide between the prepared muffin tin (it will fill the cups up).

Take the remaining cinnamon and toss with the apple, divide evenly over the top of the cups.

Bake for 20 to 30 minutes, until golden and set. Let cool a bit before serving, or for breakfast in advance, pop out and stash tightly covered in the refrigerator. Reheat in the microwave for about a minute, serve with additional maple syrup over the top.

Makes 12 muffins, with 2 muffins for a serving.

PS: Thank you SO much for helping support me while I wrote the book. Kind words mean so much! This book is my 4th full-length cookbook and I hope to do so many more!

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