Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

The Best-Ever Buckwheat Granola

by Cassidy Stockton in Gluten Free, Recipes

I have been DYING to share this recipe with you for over a year. I didn’t want to share it without a beautiful photo to accompany it, so I’ve been sitting on my hands waiting patiently. This granola recipe has become our all-time favorite at my house. It’s definitely kicked up my granola game from ho-hum to home-run.

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

This granola has even become a go-to gift of mine for those people that continually stump me. I simply bake a big batch, then pack the granola into mason jars and tie a pretty ribbon around the lid. Easy-as-that, I had a thoughtful, homemade gift.

Not only is this recipe easy to prepare, it’s absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It’s an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. This granola makes a great breakfast with milk or yogurt, a delicious snack and a stellar dessert when served over some vanilla ice cream. Honestly, we can’t get enough of it at our house. I hope you enjoy it as much as we do!

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free

Buckwheat Granola

Prep Time: 10 minutes | Cook Time:  30 – 35 minutes | Yield: 15 – 20 servings

Step 1

Preheat oven to 300°F.  Line a baking sheet with parchment paper.

Step 2

In a large bowl combine rolled oats, buckwheat groats, nuts and seeds.

Step 3

In a small saucepan combine honey, maple syrup, coconut oil, cinnamon and salt.  Bring to a boil and hold at a steady boil for 2 minutes.  Remove from heat and add vanilla and almond extract.

Step 4

Pour syrup mixture over the oat mixture and mix well to evenly coat.  Spread the granola on the prepared baking sheet in an even layer.

Step 5

Bake granola until browned and crispy, about 30 – 35 minutes, stirring thoroughly every 10 minutes.

Step 6

Let cool thoroughly before breaking into clumps and adding dried cranberries.

Buckwheat Granola: Not only is this recipe easy to prepare, it's absolutely wonderful with crunchy, sweet granola clusters, chewy fruit, nuts and coconut. The buckwheat really brings something special to this granola. It's an unusual ingredient, has a wonderfully earthy flavor and packs a nutritional punch. // Bob's Red Mill // gluten free
About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
50 States of Oatmeal : Bob's Red Mill

The United States of Oatmeal

by Cassidy Stockton in Recipes

Happy Independence Day! Tomorrow will be filled with barbecues, swimming excursions and fireworks in nearly every town across America. Instead of coming up with a patriotic cupcake or perfectly latticed apple pie, we wanted something a little more fun and creative to celebrate.

A few weeks ago, we asked our customers to share their state’s quintessential foods and did you ever deliver! From that list, Sarah from the Bob’s Red Mill Test Kitchen and I put together an oatmeal topping for each state using some of the most appealing foods from each state. There were some really fun foods suggested and we did our best to create combinations that would actually taste good. Think we didn’t represent your state well? Tell us in the comments what your topping combination would be. Enjoy!

50 States of Oatmeal: Michigan - Cherries, Walnuts, Mackinac Island Fudge // Bob's Red Mill

How to use this list: prepare your favorite bowl of oatmeal and use these toppings as a jumping off point. Add more (or less) of the suggested ingredient and celebrate your state Bob’s Red Mill style!

Alabama | Alaska | Arizona | Arkansas | California | Colorado | Connecticut | Delaware | Florida | Georgia | HawaiiIdaho | Illinois | Indiana | Iowa | Kansas | Kentucky | Louisiana | Maine | MarylandMassachusetts | Michigan | Minnesota | Mississippi | Missouri | Montana | Nebraska | Nevada | New Hampshire | New Jersey | New Mexico | New York | North Carolina | North Dakota | Ohio | Oklahoma | Oregon | Pennsylvania | Rhode Island | South Carolina | South Dakota | Tennessee | Texas | Utah | Vermont | Virginia | Washington | West Virginia | Wisconsin | Wyoming | Washington DC

50 States of Oatmeal: Massachusetts - Fluffernutter Oatmeal // Bob's Red Mill

  • MichiganFresh tart cherries, chopped toasted walnuts, crumbled Mackinac Island Fudge (suggested by The Lemon Bowl)
  • Minnesota: Cooked wild rice and oats mixed with heavy cream + maple syrup + dried blueberries/cranberries/raisins + toasted chopped hazelnuts, all on top of oatmeal (with extra drizzles of heavy cream and maple syrup!) (Suggested by Girl Versus Dough)
  • MississippiOats topped with graham cracker chunks, drizzled with chocolate fudge sauce and topped with a dollop of whipped cream
  • Missouri: Pan-fried oatmeal topped with Parmesan cheese and marinara
  • Montana: Huckleberry S’mores: huckleberry jam, graham cracker crumbles and bruleed marshmallow cream.

50 States of Oatmeal: Montana: Huckleberry compote, graham cracker chunks and topped with marshmallow cream (chocolate is optional) // Bob's Red Mill

    • Nebraska: Browned Butter Oatmeal topped with miniature popcorn balls
    • Nevada: Dessert buffet! Brownies, ice cream, cookie dough, whipped cream, sprinkles, cherries, you name it- throw it all on there, you may even want to double-down on this one! Go big or go home! (Suggested by The Roasted Root)
    • New HampshireOats mixed with pumpkin pie filling, topped with maple sugar and placed under the broiler for a brulee topping
    • New Jersey: Combine cheddar cheese with hot oatmeal, top with chunks of fried pork roll and a fried egg
    • New Mexico: Hatch chiles with green sauce, topped with warm pinto beans, and queso crumbles
    • New York: Plain oats combined with salty blue cheese, chunks of celery and drizzled with Frank’s Red Hot (shredded chicken optional)
    • North CarolinaSweet potato puree mixed with oats and brown sugar, topped with candied pecans
    • North Dakota: Potato lefse roll-ups filled with oats that have been flavored with butter and sugar
    • Ohio: Peanut butter oatmeal drizzled with chocolate fudge sauce (roasted salted peanuts optional) aka Buckeyes
    • Oklahoma: Oats topped with cornmeal fried okra, sprinkled with toasted salted pecans
    • Oregon: Marionberry compote with hazelnut crumble

50 States of Oatmeal: Oregon- Marionberry compote with hazelnut crumble // Bob's Red Mill

  • Pennsylvania: Oats and cheddar (or cheese whiz) topped with thinly sliced steak
  • Rhode IslandOatmeal topped with lemon sorbet, whipped cream and candied lemon zest
  • South Carolina: Oatmeal mixed with coconut cream, topped with toasted coconut and toasted benne seeds (sesame seeds)
  • South Dakota: Oatmeal topped with coffee cake crumbles, custard and sprinkled with cinnamon and sugar
  • Tennessee: Oatmeal mixed with banana pudding and topped with crumbled vanilla wafers and fresh banana slices
  • Texas: Oatmeal topped with a heavy dollop of salted pecan pie filling, topped with whipped cream
  • Utah: Add oatmeal to a traditional funeral potato recipe, such as this one, or, combine oatmeal with sauteed onions and garlic, with cheese and topped with cornflakes
  • Vermont: Oatmeal mixed with Vermont cheddar, topped with spice apple compote
  • Virginia: Oatmeal topped with chunks of Virginia Ham, drizzled with honey mustard and sprinkled with chives
  • Washington: Nanaimo bars crust crumbles and nanaimo bar filling drizzle
  • West Virginia: Molasses fudge cream drizzle with sweet crumble topping
  • Wisconsin: Oats flavored with maple syrup and topped with dried cranberries and a scoop of frozen custard (Suggested by Well Plated)
  • Wyoming: Oats topped with toasted coconut, toasted pecans and miniature chocolate chips
  • Washington DC: Spicy beef/pork sausage cubes (aka half-smokes) topped with chili and diced onion
About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
steepedF

Green Tea Granola + Steeped Giveaway

by Cassidy Stockton in Contests, Recipes

It’s not everyday that a cookbook built around tea comes across our plate. Okay, let’s be honest, it’s never happened. When Annelies Zijderveld, of The Food Poet, reached out about her first book, Steeped, we jumped at the opportunity and we’re so glad we did. Steeped is a lovely book that covers the history and intricacies of tea consumption with recipes to fuel your experimentation. The book is broken out into recipes that are appropriate for Morning tea, Midday Tea, Afternoon Tea, High Tea and Sweet Tea. Steeped has a guide for what should be in your tea cabinet, as well as a section that sorts the recipes according to which type of tea you want to use. Recipes range from beautiful parfaits and smoothies to more complicated breads, muffins and desserts to main dishes, salads and sides- all made and flavored with tea. Many of the recipes are accompanied by beautiful photography and lovely tea-inspired quotes.

Steeped: Recipes Infused with Tea by Annelies Zijderveld

Additionally, Zijderveld recommends whole grain spelt flour for most of her baked goods, which made us swoon with delight. Spelt is an underrated, but incredibly nutritious whole grain flour that mimics wheat flour perfectly. While it is technically a type of wheat, many people with wheat allergies can tolerate spelt. It’s very easy to digest and has a pleasant flavor.

All around, Steeped is a beautiful book. It would be a delightful gift for the tea-lover in your life or a food enthusiast who is looking for their next adventure. We’ve partnered with Andrews McMeel Publishing to giveaway a copy of this lovely book to one lucky winner. We’ll pair a copy of this book with two packages of our spelt flour. If you want to grab a copy for yourself, snag one on Amazon, Barnes and Noble, or visit your local book store. To enter, simply follow the prompts below. We’ll select one winner at random from all who enter by 11:59 pm on 4/19/2015. 

Green Tea Granola from Steeped by Annelies Zijderveld | gluten free adaptable.

Green Tea Granola

Makes 2 quarts

I serve these with lychee chunks, crisp Asian pear, and labneh, with a wake-up grating of fresh ginger to pull it all together. You can make your own labneh, or use store-bought (my favorite brand is Karoun), or Greek yogurt instead.

  • 4 cups rolled oats
  • 2 cups chopped walnuts
  • ¼ cup sesame seeds
  • 4 teaspoons amaranth
  • 2 tablespoons loose or 4 bags (cut open) Dragon Well green tea
  • 6 tablespoons safflower, grapeseed, or other neutral oil
  • 4 tablespoons maple syrup
  • ¼ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 cup golden raisins

Preheat the oven to 275°F. Place a sheet of parchment paper onto an 18-inch sheet pan. Stir together the oats, walnuts, and sesame seeds in a medium bowl.

Heat a small fry pan over medium-high heat until a drop of water sizzles. Pour in ½ teaspoon amaranth, cover, and pop like popcorn for 30 seconds or until popping slows. Listen carefully! Amaranth pops quickly and will burn just as fast. Move the popped amaranth from the pan to the bowl and repeat with the remaining amaranth, ½ teaspoon at a time.

In a small saucepan set over low heat, combine the tea, oil, maple syrup, cardamom, and salt. Stir until heated through and combined. Stir the tea and oil into the oats to coat.

Pour the green tea granola onto the baking sheet, spreading evenly in a single layer. Bake for 32 minutes or until golden brown, stirring three times or every 8 minutes. Cool the granola to harden on the baking sheet and stir in the raisins.

From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Whole Grain Cereal Bars | Bob's Red Mill

{Meatless Mondays} Whole Grain Cereal Bars

by Cassidy Stockton in Meatless Mondays, Recipes

By now, most adults know that we should start the day off right with a nutritious breakfast. Sure, we know that whole grains are good for us and eating them for breakfast will fuel our day. We’ll be healthier, happier and much more likely to pass up the less-than-healthy options available throughout the morning. At Bob’s Red Mill, we preach whole grain hot cereal for breakfast, but there’s another way, friends, and I’m here today to tell you about it.

You can reap the benefits of whole grains by making these cereal bars. They’ll save you time in the morning (something we never have enough of) and keep you fueled for the day as well as any bowl of oatmeal. An added bonus, in my book, is that they taste like cookies, so you still feel like you’re getting to indulge while eating something that will actually be worth all those calories. Crumble one of these bars over some yogurt and you have a healthy, gut-friendly breakfast fit to keep you going no matter you’re doing. These also make a great on-the-go snack and are lunchbox friendly.

 

Gluten free? Try our Gluten Free 1-to-1 Flour in place of the Whole Wheat Pastry Flour and use our Gluten Free Scottish and Old Fashioned Rolled Oats in place of the cereals below. Easy peasy.

Whole Grain Cereal Bars | Bob's Red Mill  | vegan, gluten free option

Whole Grain Cereal Bars

Prep Time:  15 minutes | Cook Time:  20 minutes | Yield:  52: 4 x 6-cm bars

Step 1: Preheat convection oven to 350°F.  Line one half-sheet tray with parchment paper.

Step 2: In a large bowl, thoroughly combine Bob’s Red Mill Scottish Oatmeal, 5 Grain Rolled Cereal, cane sugar, Whole Wheat Pastry Flour, coconut, Flaxseed Meal, baking powder and salt.  Add chocolate chips and dried cranberries and mix well.

Step 3: In a separate bowl, whisk water, oil and vanilla extract.  Add to dry ingredients and mix well to thoroughly combine.

Step 4: Spread mixture evenly into prepared sheet tray.  Bake until set and slightly golden on top, about 20 minutes.

Step 5: Let cool completely then portion into 4 x 6-cm bars.  Wrap well to store.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Soy Protein Bars F

Fuel Your Awesomeness with These Protein Bars

by Cassidy Stockton in Gluten Free, Recipes

These protein bars are a delicious way to fuel up before a big hike/run/ski/whatever or to use as recovery fuel from said activities. These are not diet bars or low cab treats, these are fuel and should be treated as such. In our opinion, fuel should taste good. We aren’t fans of the “food is fuel, just get it in” mentality. Food is just one of many tools at your disposal to keep your body working and we think it should taste good while doing so. After all, if it tastes good and you feel satisfied, you’re less likely to choose high calorie, nutritionally deplete options.

When made according to this recipe, these bars remind me of halva- that decadent sesame treat common in the Middle East. I’d imagine these beat the pants of halva nutritionally and will keep you going longer. When choosing fuel, each bite should work toward keeping your body and brain in tip-top condition, why not choose something that tastes good too?

Protein Bars | Bob's Red Mill

Protein Bars

We chose to use peanut butter and our soy protein powder in this recipe, but you can chose a different nut butter or different protein powder for similar results.

Line an 8×4-inch baking pan with waxed paper and set aside. In a bowl, combine peanut butter, water, maple syrup and vanilla extract. Stir until smooth. Add oat flour, rolled oats, protein powder and flaxseed meal. Mix until combined. Dough will be dry and crumbly. Press evenly into the bottom of the pan and set aside. In a bowl in the microwave or small saucepan on the stove top, gently heat chocolate chips until melted, taking care not to burn. Pour melted chocolate over oat layer and smooth with a spatula to cover evenly.  Sprinkle almonds over the top and press gently into chocolate layer. Transfer baking dish to the refrigerator or freezer until chocolate sets, about 10 minutes. Run a knife around the inside edge of the dish and use the waxed or parchment paper to lift out of the pan. Cut into bars with a sharp knife. Makes 6 bars.

 Nutrition Facts: Each bar contains: Calories: 230, Calories from Fat: 90, Total Fat 10g, Saturated Fat 2.5g, Cholesterol: 0mg, Sodium: 95mg, Total Carbohyrdates: 24g, Dietary Fiber: 4g, Sugars: 9g, Protein: 11g. 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

{Meatless Mondays} Sweet Glazed Rosemary Onion Lentil Loaves

by Sarena Shasteen in Meatless Mondays, Recipes

I think it’s safe to say that life is busy for most of us. As a full time working mom, I am constantly trying to come up with ways to make getting a home cooked meal on the table fast. It’s kind of funny how when I was working part time as a personal trainer, I would always encourage my clients to prep meals for the week to stay on their healthy meal plans and now I have to actually walk the walk myself (instead of just talk the talk) in order to continue to put healthy meals on the table on a nightly basis for my own family.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaf is one of our family’s all time favorite meals. Nothing says comfort food like a hearty warm meal during these coolers days, too. This meal comes together in about an hour when prepped the night before. Prepping this the day before also allows the chia seeds to soak up the moisture, as well as, allows all the flavors and ingredients to bind together giving this a nice “meaty” texture.

loaf 3s

Don’t let the ingredient list scare you. This really is a simple recipe. To complete the meal, serve the lentil loaf with a side of buttery mashed potatoes (cut potatoes the night before, place them in water and put them in the fridge for easy prep the next night) and fresh green beans. Your family will have happy, healthy bellies.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaves

(makes 3 miniature loaves)

Topping

  • 1/3 cup Ketchup
  • 1 Tbsp Brown Sugar
  • 1/2 cup sautéed Red Onion

Place the lentils and mushrooms in 4 cups water. Bring to a boil. Reduce heat and simmer for 20 minutes or until done. Poor off excess water. Allow to slightly cool. Next add oats through pepper to the lentil mushroom mixture and mix thoroughly until well combined. Place in the refrigerator and allow to cool completely.* When ready to make, divide the mixture into 3 miniature loaf pans. Combine the ketchup and brown sugar. Top the uncooked loaves with ketchup mixture. Bake at 400 degrees for 30 minutes, add the onions to the top of the loaves and bake an additional 20-30 minutes.

*At this point, you can choose to cook the loaves when the mixture has cooled or save them for a night when you need a meal to throw in the oven. 

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
NOURISH KITCHEN AND TABLE oatmeal

Nourish Kitchen + Table’s Baked Oatmeal

by Cassidy Stockton in Gluten Free, Recipes

Baked oatmeal is a wonderfully delicious way to enjoy the benefits of whole grain oats. This version from Nourish Kitchen + Table combines apples, raisins and pecans for a wholesome, satisfying breakfast. We love baked oatmeal because it’s so easy and it makes the creamiest oats. Of course, Nourish Kitchen + Table has to take it up a notch with a scrumptious streusel topping that everyone (even the kids) will enjoy. This is a great breakfast/brunch option when you want to serve a group of folks.

Nourish Kitchen + Table

Not familiar with Nourish Kitchen + Table? Nourish is a seasonally-influenced, locally-inspired takeaway food shop and café in New York City. They offer the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food.

We partnered with Nourish Kitchen + Table to bring you this recipe because they love our oats and we love their commitment to quality food that is both nutritious and delicious. Fingers crossed that they’ll open a new shop here in Portland. You can keep up with them at nourishkitchentable.com, Facebook, Twitter, Pinterest and Instagram (where they post drool-worthy images of their offerings). If you find yourself in the West Village, we encourage you to stop by and fuel yourself with something delicious!

Nourish Kitchen + Table Baked Oatmeal | Bob's Red Mill

Nourish Kitchen + Table’s Baked Oatmeal

Serves 6-8

Streusel

In a large saucepan, combine first 5 ingredients, oats through apple, and cook over medium-low heat for 7-10 minutes until oats are fully cooked and apples have softened, stirring pecans and raisins in lightly after turning the heat off.

Preheat oven to 350°F.  Spoon oatmeal into a 9×9 or 9×12 baking dish.  Mix streusel ingredients together and sprinkle over oatmeal.  Bake for 20-25 minutes until streusel is golden brown.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars in a Jar

by Sarena Shasteen in Gluten Free, Recipes

I am a huge fan of giving homemade gifts for the holidays. It not only gives me the chance to share treats that I love, but also allows me the opportunity to personalize these gifts for whomever I’m giving them to. I like including a cute jar that can be used for other things with an easy to assemble recipe along with a platter to serve it on and a dish towel for a cute presentation. I try to come up with things I know work with the recipients decor or cooking personality. The recipe I’m sharing today is based on another family favorite around here. This is one of those recipes that I always get asked to bring to events and gatherings. I love how well it came together as a gift and it’s so easy to bake. The best part about these bars is that they are even better the second day. So, easy to make and they keep well, could you ask for more?

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Now, about the bars…

Caramel, oatmeal, brown sugar and chocolate chips! Could you really go wrong? Not in this house! These Chocolate Chip Caramel Gooey Bars are layers of oatmeal chocolate chip cookie with a rich dense caramel center. These bars are perfect treats for holiday gatherings since they bake up quickly, slice beautifully and will stay fresh for days (not that they will stick around that long).

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars

Large Jar Ingredients

Small Jar Ingredients

Extra Ingredient

  • 1-1/2 cups cold Dairy Free Butter (EarthBalance)

To assemble the jars:

  • 1 – 10 cup jar
  • 1 – 2 cup jar

Combine 2 cups flour with baking soda and salt. Place in the large jar. Next layer the oats, then the brown sugar and then add the chocolate chips to the top.

In a bowl, combine the caramel sauce and the remaining 1/2 cup flour. Pour mixture into the small jar.

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

To Bake Bars

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine flour mixture, oats, brown sugar chocolate chips.
  3. Cut in butter until crumbly. Set half aside for topping.
  4. Press the remaining crumb mixture into a greased 13 x 9 baking pan.
  5. Bake for 15 minutes.
  6. Drizzle caramel mixture over the top of the half baked layer. Spread mixture all over, but not to the edges.
  7. Sprinkle with reserved crumb mixture.
  8. Bake an additional 20-25 minutes or until golden brown.
  9. Cool on a wire rack for 2 hours before cutting.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Oregon Trail Cookies | Bob's Red Mill

Oregon Trail Cookies

by Cassidy Stockton in Recipes

Break out of your holiday cookie rut with these Oregon Trail Cookies. They combine some of our favorite Oregon things- whole wheat flour, pumpkin seeds and cranberries. They have a nutty flavor from the whole wheat flour, a zing from the dried cranberries and a crunch from the nuts and seeds. Keep you and yours nourished during your holiday travels with a batch of these cookies on hand. With less sugar than most cookie recipes, it’s hard to feel too guilty about enjoying one. Your kids will feel like they’re getting a special treat and you can feel good about what you’re giving them.

Oregon Trail Cookies | Bob's Red Mill

Oregon Trail Cookies

STEP 1 Preheat oven to 350°F. Grease two baking sheets or line with parchment paper.

STEP 2 In a medium bowl, whisk together flour, oats, cinnamon, baking soda, baking powder and salt.  Set aside.

STEP 3 In a large bowl, beat butter, peanut butter, sugar and honey until smooth.  Add egg and vanilla and beat until combined. Add flour mixture and beat until just combined. Gently mix in almonds, pumpkin seeds, flax seeds and cranberries.

STEP 4 Roll dough into balls, about 2 tablespoons at a time and place on baking sheets, spacing about 3 inches apart. Flatten each cookie slightly.  Bake until golden brown, about 10 minutes. Cool on pan for 2 minutes. Move to wire rack to cool completely. Makes 16 cookies.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Triple Chip Oatmeal Cookie Mix-4

Triple Chip Oatmeal Cookie Mix in a Jar

by Erin Clarke in Gluten Free, Recipes

Holiday shopping stresses me. I want my gifts to be more thoughtful than a gift card, but guaranteed to please the recipient.  After years of my sister privately asking me for gift receipts, I have finally found the holiday gift that’s a guaranteed hit: Homemade Triple Chip Oatmeal Cookie Mix in a Jar.

Triple Chip Oatmeal Cookie Mix | Bob's Red Mill

A few things I love about Homemade Cookie Mix in a Jar for holiday giving:

  • It’s the right size
  • It’s the right color
  • It’s budget friendly, but still thoughtful
  • It can be easily customized to fit taste preferences and dietary needs

I originally set out to make regular (still fabulous) homemade oatmeal chocolate chip cookie mix, but then I became distracted by other tasty options winking at me in the pantry. The holidays are no time to be skimpy, so I loaded this homemade cookie mix with a combination of peanut butter, semi-sweet, and white chocolate chips.

Triple Chip Oatmeal Cookie Mix in a Jar | Bob's Red Mill

You could also swap in chopped nuts, dried fruits, and even toasted coconut—just keep the total amount of mix-ins to 1 cup, or you’ll need a second jar.

This Homemade Triple Chip Cookie Mix can also be made completely gluten free. If dietary restrictions are a concern, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Bob’s Red Mill Gluten Free Rolled Oats. As someone who is a bit hesitant to experiment with gluten free baking, these products have been a lifesaver. I simply swapped the gluten free flour for the all purpose flour (same for the oats) in my favorite oatmeal cookie recipe, and the results where outstanding.

Flour and Oats

If dietary restrictions are not a concern, you can use the same amount of regular all-purpose flour (or even white whole wheat flour) and oats in the baking mix.

Once the ingredients are layered, tie the jar up as you please, then attach this handy recipe to the front. (Download a higher resolution version here.)

Printable

Now that we have the holiday shopping under control, only one serious cookie mix question remains: exactly how many minutes we after the cookie mix is opened before hinting at “testing” it out? I think 10 seems socially acceptable, don’t you?

Triple Chip Oatmeal Cookie Mix in  Jar | Bob's Red Mill

Triple Chip Oatmeal Cookie Mix in a Jar

Yield: about 30 cookies

For making the mix:

For baking the cookies:

  • Jar of Cookie Mix
  • 1/2 cup (1 stick) unsalted Butter
  • 1 Egg
  • 1 1/2 teaspoons pure Vanilla Extract

To make the mix: Combine the flour (gluten free mix or all-purpose) baking powder, baking soda, and salt in small bowl. Place the flour mixture in 1-quart jar. Layer the brown sugar, granulated sugar, chocolate chips, white chocolate chips, peanut butter chips, and oats in the order listed, pressing firmly after each layer. Seal with lid and decorate with ribbon as desired. Attach recipe printable.

To bake the cookies: Place rack in the center of your oven and preheat oven to 350 degrees F. In a large mixing bowl, beat the butter, egg, and vanilla until well blended. Add the cookie mix and mix well, breaking up any clumps.

Drop the dough by heaping tablespoonfuls onto lightly greased or parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough. Bake for 12 to 15 minutes, until light golden brown, rotating the pan’s positions halfway through. Remove from the oven, and let cool on a wire rack.

Store leftover cookies in an airtight container.

Erin Clarke

Erin Clarke is dedicated to wholesome food that tastes incredible. On her blog, Well Plated by Erin (www.wellplated.com), she shares approachable recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. She passionately believes that family dinner can be special without being complicated and that one need not sacrifice taste to enjoy a balanced diet. The Huffington Post named her as a “Best Food Blog for Eating on a Budget,” and her recipes have been featured on TODAY, Oprah, Parade, The Kitchn, and Cosmopolitan. She conducts televised cooking demonstrations and resides in Milwaukee, Wisconsin.

When Erin’s not in the kitchen, you’ll find her out running, working on long overdue photo projects, and exploring Milwaukee’s local food scene. She owns far too many plaid shirts and is convinced that bourbon should be classified as a condiment.

Keep up with her on Facebook, Twitter, Instagram and Google Plus

 

About The Author
Erin Clarke Google: Erin Clarke
Share this article: