Strawberry-Granola Crisp recipe | Epicurious.com

Tbsp. raw sugar

lemon juice

cornstarch

Kosher salt

olive oil

Tbsp. maple syrup

oats

almonds

unsweetened shreddedcoconut

all-purpose flour

yogurt,

Sheet-Pan Cider-Ricotta Pancakes with Pear Compote recipe | Epicurious.com

Bartlett pears (about 2 lb.), coarsely chopped

apple cider

Tbsp. honey

cinnamon

kosher salt

Butter vegetable oil spray (for pan)

baking powder

baking soda

eggs

ricotta

honey

Tbsp. finely grated lemon zest

Powdered sugar (optional, for serving)

Whole Wheat–Oat Waffles recipe | Epicurious.com

lemon, zest removed in wide strips, halved

sugar

blueberries

(125 g) whole wheat flour

½ cup plus 2 Tbsp. (60 g) quick-cooking old-fashioned oats

Diamond crystal or ½ tsp. Morton kosher salt

plain yogurt (not Greek)

unsalted butter, melted,

Nonstick vegetable oil spray

Steel-Cut Oats with Squash and Tahini recipe | Epicurious.com

dairy butter butter

steel-cut oats

whole or unflavored, unsweetened nondairy milk

water

salt

Roasted, Mashed Butternut Squash

Well-stirred tahini

Maple syrup

Brown sugar

Flaky salt

Hazelnut Granola and Chia Pudding Bowls recipe | Epicurious.com

hazelnuts

unsweetened coconut flakes

raw pumpkin seeds (pepitas)

raw sunflower seeds

Tbsp. cinnamon

virgin coconut oil

vanilla extract

flaky sea salt

brewed rooibos tea, cooled

chia seeds

plain Greek yogurt

apricot jam

Chia seeds (for serving; optional)

For Tartine Book No. 3, I explore ancient and heritage grains as a means to maximize flavor. I fermented, smoked, cooked, and sprouted grains in an attempt to accentuate their inherent flavors while retaining Tartine&#39;s signature style loaves. Rolled oats seemed the most straightforward place to begin exploring the idea of porridge-style breads. It was the first one we tried before moving on to seemingly more interesting ideas. But the rich, sweet flavor of the oats, coupled with the exceptionally moist, custardy crumb imparted by the cooked grain, have made this one of our signature breads.For me, the quintessential loaf of bread has a deep, auburn crust that shatters when torn. But it&#39;s all about textures. The contrast of this crackly sheath against a tender, pearlescent crumb is what I’m after. Adding steam to the oven is an essential step to ensure a burnished crust, open scores, and full volume. The moist heat during the first 20 minutes of baking allows for the expansion of the loaves without forming a crust. Home bakers don’t have massive, wood-fired ovens at their disposal and regular ovens are designed to ventilate moisture, not augment it. I’ve found that the Dutch oven technique is a nice estimate, since it becomes a sealed, moist chamber and also has strong radiant heat.

Oat Porridge Bread

white bread flour

whole wheat bread flour

high-extraction wheat flour

medium-strong wheat flour

wheat germ

leaven

fine sea salt

cooked oat porridge, cooled

almonds, toasted and coarsely chopped (optional)

almond oil (optional)

oat flakes (rolled oats) for coating (optional)

Mix the flours to make 1250 grams of 50/50 flour blend. Use this blend to feed your culture and develop your starter.

To make your starter, in a medium bowl, place 300 grams of slightly warm (80 to 85° F, 26 to 29° C) water. Add 315 grams of flour blend (reserve the remaining flour blend), and mix with your hand or a wooden spoon to combine until the mixture is free of any dry bits. Cover the mixture with a clean, dry kitchen towel or cheesecloth and let stand at warm room temperature until bubbles start to form around the sides and on the surface, about 2 days. It’s important to maintain a warm temperature. Let stand another day to allow fermentation to progress a bit. More bubbles should form. This is your starter. It will smell acidic and slightly funky. At this stage it’s time to train your starter into a leaven by feeding it fresh flour and water at regular intervals.

Feed the starter: Transfer 75 grams of the starter to a clean bowl and discard the remainder of the starter. To the 75 grams of starter, add 150 grams of the 50/50 flour blend and 150 grams warm (80 to 85°F, 26 to 29°C) water. Mix to combine; it should have the consistency of pancake batter. Repeat this feeding process once every 24 hours at the same time of day, always transferring 75 grams of the starter to a clean bowl and discarding the remainder, then adding the flour and water and re-covering the bowl with a clean, dry kitchen towel after each feeding and letting the mixture stand at warm room temperature. The batter should start to rise and fall consistently throughout the day after a few days of feedings. As the starter develops, the smell will change from ripe and sour to sweet and pleasantly fermented, like yogurt. Once this sweet lactic character is established and the fermentation (the regular rise and fall of the batter) is predictable, a few days to one week, it’s time to make the leaven from this mature starter.

Leaven is the portion of prefermented flour and water that will go into your final dough and raise the whole mass during the bulk (first) and final rises. Two days before you want to make bread, feed the matured starter twice daily, once in the morning and once in the evening (the process described above) to increase fermentation activity. When you are ready to make the dough, discard all but 1 tablespoon of the matured starter. To the remaining 1 tablespoon, add 200 grams of the 50/50 flour blend and 200 grams warm (80 to 85°F, 26 to 29°C) water. This is your leaven. Cover and let rest at moderate room temperature for 4 to 6 hours.

To test the leaven’s readiness, drop a spoonful into a bowl of room temperature water. If it sinks, it is not ready and needs more time to ripen. When it floats on the surface or close to it, it’s ready to use to make the dough.

To maintain the leaven for regular use, continue feeding daily as described above. To save leaven for long periods without use, add enough flour to make a dry paste and keep covered in the refrigerator. When you want to use it again, keep at warm room temperature for at least 2 days and do three to four feedings to refresh and reduce the acid load that builds up while it is stored in the refrigerator.

Starter and Leaven

To make the dough/premix, in a large mixing bowl, combine the flours and wheat germ. In a second, large mixing bowl, add 700 grams of water. Add the leaven to the water and stir to disperse. Add the flour mixture to the liquid-leaven mixture and stir to combine until no dry bits remain. Cover and let the premix rest for at least 30 minutes and up to 4 hours to hydrate during this rest period, taking care to keep the mixture where it is at warm room temperature.  After autolyse (or the rest), add the salt and the remaining 50 grams of slightly warm water, folding the dough on top of itself to incorporate. 

For the bulk rise, transfer the dough to a medium bowl and keep covered to maintain a warm dough temperature of 80 to 85° F (26 to 29° C) to accomplish the first rising time, 3 to 4 hours. During the bulk rise, the dough is developed by folding and turning it in the container. Fold the dough every 30 minutes for the first 2 1/2 hours of bulk rising. To do a fold, dip one hand in water, grab the underside of the dough, stretch it out, and fold it back over itself. Rotate the container one-quarter turn and repeat three to four times. When you are folding the dough, note its temperature to the touch and how the dough is becoming aerated and elastic. Fold in the cooked oat porridge, almonds, and almond oil gently by hand after the first two series of turns, about 1 hour into the bulk rise. After 3 hours and six foldings, the dough should feel aerated, billowy, and softer. You will see a 20 to 30 percent increase in volume. If not, continue bulk rising for 30 minutes to 1 hour longer.

When the dough is 20 to 30 percent increased in volume, billowy, and elastic, remove it from the container with a dough spatula. We don’t “punch” the dough down tode-gas at Tartine. We strengthen the dough by using gentle folds and turns. As flavor develops during the first rising, it is key to preserve that flavorful gas built up within the dough until the bread is baked. Lightly flour the top surface of the dough and cut into two pieces using the dough spatula. Work each piece gently into a round by drawing the spatula around the side of the dough in a circular motion. Surface tension builds as the dough anchors to the surface while you rotate and work it. Again, take care to work the dough gently to preserve the flavorful gasses that have formed during fermentation. When well shaped, the dough should have a taut, smooth surface.

For the bench rest, lightly flour the tops of the rounds, cover with a kitchen towel, and let rest on the work surface for 20 to 30 minutes. Line two medium baskets or bowls with clean, dry kitchen towels and dust generously with a 50/50 mixture of any wheat and rice flours. Starchy rice flour (whether white or brown) is more absorbent than wheat flour and keeps the dough from sticking to the cloth-lined rising basket. Tapioca flour can also be used.

For the final shaping, slip the dough spatula under each piece of dough and flip it, floured-side down. Pull the bottom of the dough up to fold into one-third of the round. Pull each side and fold over the center to elongate the dough vertically. Fold the top down to the center and then fold the bottom up over the top fold-down, leaving the seam underneath. Let the dough rest for a few minutes, seam-side down, so that the seam seals.

For the final rising, transfer the dough to the floured baskets, flipping the dough over so that the seam-side is facing up and centered. Coat the loaf with the cracked oat flakes by rolling the smooth side of the dough in the coating before transferring it to the floured rising baskets, placing the dough coated-side down, seam-side up. Cover with a clean, dry kitchen towel and let rise at warm room temperature for 3 to 5 hours or overnight in the refrigerator.

Twenty minutes before you are ready to bake the bread, preheat the oven to 500°F (260°C), adjust the oven rack to its lowest position, and place a 9 ½-in/24-cm round cast-iron Dutch oven, 11-inch oval cast-iron Dutch oven, or any other heavy ovenproof pot with a tight-fitting lid into the oven to preheat (with its lid on). Carefully transfer one dough round into the pre-heated Dutch oven, tipping it out of the basket into the pot so it is now seam-side down. Score the top of the dough with a razor blade or cut with scissors. Cover the pot and return to the oven. After 20 minutes, reduce the oven temperature to 450°F (230°C). Bake another 10 minutes, then carefully remove the lid (a cloud of steam will be released). Continue to bake for another 20 to 25 minutes, until the crust is a deep golden brown. When it’s done, turn the baked loaf out onto a wire rack to cool. To bake the second loaf, raise the oven temperature to 500°F (260°C), wipe out the Dutch oven with a dry kitchen towel, and reheat with the lid on for 15 minutes. Repeat the baking procedure as with the first loaf.

If you’re into the idea of savory oats, omit the sweetener. Once you have this base recipe ready, breakfast will no longer feel like a chore! Try our variations here, here, here, and here, then improvise some of your own.

Overnight Oats

Greek yogurt

flaxseeds (optional)

wheat bran (optional)

milk

light agave syrup (optional)

Toppings

Bon Appétit

Combine oats, yogurt, flaxseeds (if using), wheat bran (if using), salt, and 1¼ cups nut milk in a medium bowl, re-sealable plastic quart container, or large measuring cup. If serving with a sweet topping, add agave syrup and stir to combine. Cover and chill overnight.

If desired, loosen mixture by stirring in a few more tablespoons of nut milk and let come to room temperature. Top as desired.

Do Ahead: Oats can be assembled 4 days ahead. Keep chilled.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal, which can be easily customized to fit dietary preferences. 


Seedy Sweet Potato Oatmeal

½ cup (or more) unsweetened coconut milk

turmeric

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

steamed small sweet potato, peeled, mashed

banana,

1½ tsp. ghee, unsalted butter,

fruit,

“I love taking my time with this recipe to make cooking part of my calming morning ritual,” writes recipe developer Sara Elise. “I also love that I can customize the milk and toppings to people’s dietary preferences or whatever I feel my body needs at the moment. Packed with nutrients and antioxidants, it feels like the perfect grounding, nourishing start to my day.”

Bring coconut milk and 1½ cups water to a boil in a small saucepan. Stir in oats, turmeric, and salt. Reduce heat to medium-low and cook, stirring occasionally, until oats are tender and mixture is creamy, about 4 minutes.

Remove pan from heat and stir in sweet potato, banana, ghee, and cinnamon. Add a little more milk to loosen if desired.

Top with nuts, seeds, and sliced fruit as you like, paying attention to what your body needs and craves for the day. Serve warm to the people you love.

Easy Chicken Nuggets Recipe | Epicurious.Com

chicken breasts, boneless & skinless cut into chunks

old fashioned oats (also known as 5 minute oats)

parsley

garlic powder

onion powder

panko bread crumbs

cheese,

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

Oat And Pecan Brittle Cookies

(142 g) coarsely chopped pecans

(150 g) granulated sugar

Tbsp. (½ stick) unsalted butter

unsalted

(173 g) all-purpose flour

Diamond Crystal or 1 tsp. Morton kosher salt

(200 g) old-fashioned oats, divided

(packed; 150 g) dark brown sugar

(100 g) granulated sugar

Tbsp. vanilla extract

These oversized, undulating, oaty-butterscotchy-toasty cookies get their crispy-edges and chewy center from a few essential moves. It may feel cruel to have to wait, but the dough MUST rest overnight. “By chilling in the fridge, the dough ‘cures,’ and the sugar further dissolves, contributing to a chewier texture,” Claire explains. “The rest also allows the flour to fully hydrate and the fat to solidify, so you get the most pleasing spread and wrinkly surface during baking.” If you’d like to skip making the pecan brittle, substitute 8 oz. (227 g) toffee bits, such as Heath Bits o’ Brickle (often found in the baking aisle of the supermarket), instead. You should still toast the pecans and grind half into the flour mixture, then add the rest to the dough along with the toffee bits and remaining oats.
This recipe was adapted from Claire Saffitz’s new cookbook, ‘Dessert Person, Recipes and Guidance for Baking with Confidence.’

Oat and Pecan Brittle Cookies

Place a rack in middle of oven; preheat to 350°. Toast pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.

Line another small rimmed baking sheet with a Silpat baking mat. Cook granulated sugar, butter, and 2 Tbsp. water in a small saucepan over medium-low heat, stirring gently with a heatproof rubber spatula, until sugar is dissolved. Increase heat to medium and bring syrup to a rapid simmer. Cook, without stirring, swirling pan often, until syrup turns a deep amber color, 8–10 minutes. Immediately remove saucepan from heat and stir in pecans. Once pecans are well coated, add baking soda and salt and stir to incorporate (mixture will foam and sputter as baking soda aerates caramel). Working quickly (it will harden fast), scrape mixture onto prepared baking sheet and spread into a thin layer. Let cool completely, 5–10 minutes. Chop into pea-size pieces; set aside.

Place half of butter (½ cup) in the bowl of a stand mixer. Bring remaining butter to a boil in a small saucepan over medium-low heat, stirring often with a heatproof rubber spatula. Cook, scraping bottom and sides of pan constantly, until butter sputters, foams, and, eventually, you see browned bits floating on the surface, 5–7 minutes. Pour brown butter over butter in stand mixer bowl, making sure to scrape in all the browned bits. Let sit until butter begins to resolidify, about 30 minutes.

Pulse flour, salt, and baking soda in a food processor to combine. Add half of reserved pecan brittle and 1 cup oats; process in long pulses until oats and brittle are finely ground.

Add brown sugar and granulated sugar to butter and beat with paddle attachment on medium speed until light and smooth but not fluffy, about 2 minutes. Scrape down sides of bowl and add eggs and vanilla. Beat until very light and satiny, about 1 minute. Scrape down sides of bowl and add flour mixture; beat on low speed until no dry spots remain and you have a soft, evenly mixed dough. Add remaining half of brittle and remaining 1 cup oats; mix on low speed just to distribute. Fold batter several times with a spatula to ensure everything is evenly mixed.

Using a 2-oz. scoop or ¼-cup measuring cup, scoop level portions of dough to make 18 cookies. Place on a parchment-lined baking sheet, spacing as close together as possible (you’ll space them out before baking). Cover tightly with plastic wrap and chill at least 12 hours and up to 2 days. (If you’re pressed for time, a couple hours will do; cookies just won’t be as chewy.)

When ready to bake, place racks in upper and lower thirds of oven; preheat to 350°. Line 2 large rimmed baking sheets with parchment paper. Arrange 6 cookies on each prepared baking sheet, spacing at least 3" apart.

Bake cookies, rotating baking sheets top to bottom and front to back after 12 minutes, until dark golden brown around the edges, 16–20 minutes. Let cookies cool 5 minutes on baking sheets, then transfer cookies to a wire rack with a spatula and let cool completely.

Carefully move a rack to middle of oven. Arrange remaining dough on one of the baking sheets (it’s okay if it’s still warm). Bake as before (this batch might go a bit faster).
Do ahead: Dough can be formed 2 months ahead; chill dough balls at least 2 hours before transferring to freezer. Once frozen solid, store in resealable plastic freezer bags and keep frozen. No need to thaw before baking, but you may need to add a minute or two to the baking time. Cookies can be baked 5 days ahead; store airtight at room temperature.

Say hello to the lightest, crispiest, clumpiest granola around. The secret is buttermilk, which soaks into the grains to tenderize them from the inside out, giving this granola a wonderfully delicate crunch. The oats bake low and slow, picking up notes of caramel and brown butter along the way, with a deep graham flavor from a bit of added wheat germ.

Crisp Homemade Granola Recipe

For the Granola:

wheat germ (about 1/3 cup plus 1 tablespoon; 40 grams)

flax seeds, optional (about 3 tablespoons; 30 grams)

chia seeds (about

buttermilk (about 1 cup; 225 grams)

unsalted butter, melted (about 8 tablespoons; 115 grams)

For the Mix-Ins:

pumpkin seeds (about 3/4 cup; 120 grams)

almonds (about 1/2 cup; 70 grams)

pecan pieces (about 1/2 cup; 65 grams)

neutral oil,

cherries

blueberries (about 1/3 cup, firmly packed; 55 grams)

For the Granola:  In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. Toss with a flexible spatula to combine, then stir in buttermilk and melted butter. Cover with plastic or a kitchen towel and set aside until oats are stiff and dry, about 20 minutes (the chia will look a little fuzzy, but that's normal). Stir in sugar and salt, cover, and let stand until the mixture looks loose and damp from the dissolved sugar, about 30 minutes.

For the Mix-Ins:  Meanwhile, adjust oven rack to middle position and preheat to 350°F. Combine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Transfer to a large bowl, toss with oil, then sprinkle with salt; reserve the parchment-lined half-sheet pan. Stir in dried apricots, dried cherries, and dried blueberries too.

To Bake the Granola:  Reduce oven temperature to 300°F. When the sugar has dissolved, scrape oats onto the parchment-lined half-sheet pan and spread into an even layer. Bake until uniformly golden brown and dry to the touch, about 100 minutes, pausing every 25 minutes or so to take the mixture from the oven to stir well with a pair of forks.

When the oats are golden brown and dry to the touch, transfer to the bowl of fruit and nuts. Toss with a flexible spatula until well combined, then return to the baking sheet and spread in an even layer to cool, about 45 minutes. As soon as the granola has cooled, transfer to an airtight container and store up to 6 weeks at room temperature.

These meringue-like cookies have all our favorite granola ingredients. But we promise—they're cookies!

Granola Cookies

pecans

pumpkin seeds (pepitas)

virgin coconut or extra-virgin olive oil, melted

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

Preheat oven to 325°. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10–12 minutes. Let cool.

Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.

Drop ¼-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes. Transfer to a wire rack and let cool.

Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.

Classic Banana Bread Recipe

bananas

plain Greek yogurt (1/2 cup; 115

eggs,

vanilla extract (1 tablespoon; 15 grams)

all-purpose flour (2 cups; 280 grams)

sugar (3/4 cup; 150 grams), preferably toasted

oat flour (3/4 cup; 85 grams),

cloves

nutmeg

coconut oil, virgin

Line a 10 1/2– by 5 1/2–inch loaf pan with a 9- by 13-inch sheet of parchment paper, or two 9- by 5-inch loaf pans with 7- by 13-inch sheets of parchment paper. Adjust oven rack to lower-middle position and preheat to 350°F. Peel bananas (for roughly 12 ounces or 340g fruit) and mash with Greek yogurt, eggs, and vanilla in a medium bowl. If bananas are underripe, cover bowl with plastic and let mixture stand 30 minutes.

Combine flour, sugar, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until coconut oil disappears into a mealy powder. Add banana mash and continue mixing only until the floury bits disappear. Fold in nuts with a flexible spatula, scrape into prepared pan(s), and spread into an even layer. Bake until well risen and golden brown, or to an internal temperature of around 206°F (about 70 minutes for a large loaf or 45 for small). Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge.

For Banana Nut Muffins: Divide batter evenly among 12 lightly greased nonstick muffin cups, adding approximately 1/2 cup (4 ounces; 120g) to each cup. Bake until domed and just beginning to brown around the edges, about 25 minutes.

Excellent chocolate chip cookies that just happen to be vegan.

Vegan Chocolate Chip Cookies Recipe

For the Oat Slurry:

For the Dough:

coconut

oat slurry (about 1/4 cup; 55 grams)

all-purpose flour (about 2 3/4 cups, spooned; 355 grams),

dry malt extract,

For the Oat Slurry: In tall, narrow container just wide enough to accommodate the head of an immersion blender, combine rolled oats and water. Purée with an immersion blender until thick and smooth, then strain through a fine mesh strainer, pressing on the solids with a flexible spatula until they give up all their liquid. Discard the fibrous oat solids, and reserve 2 ounces of the thick and gooey purée to use as directed below. This should not be done in advance, as the oat slurry will continue to thicken and become unusable over time. 

For the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Combine refined coconut oil, brown sugar, white sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape the bowl and beater as needed along the way.

With the mixer still running, dribble in the prepared oat slurry and continue beating until smooth. Shut off the mixer, and scrape the bowl and beater. Meanwhile, sift the flour into a medium bowl, then add the dry malt extract and whisk to combine, about 1 minute (if this mixture is not homogenous, the cookies will have an irregular flavor and consistency, so take your time). 

Resume mixing the slurry on low speed, then add the malt-flour all at once, followed by the chopped chocolate. Continue mixing only until well combined. Because coconut oil is solid below 76°F, the dough will seem crumbly and dry; in a hot kitchen, the dough may seem wet or oily, instead.

Portion the Dough: With a 2-tablespoon cookie scoop, divide the dough into about 32 pieces, firmly compressing each portion into the scoop with the palm of your hand or the edge of the bowl. Arrange on a parchment-lined aluminum baking sheet, leaving 2 inches between each. With the palm of your hand, gently press each portion to minimize its dome. This step is not meant to smash or flatten the cookie dough, but to create a slightly level surface. Sprinkle each with chopped chocolate and a pinch of salt.

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