This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Green Oatmeal Cookie Smoothie

by Sarena Shasteen in Gluten Free, Recipes

Sludge, pond scum, slime…the looks of the green smoothie may not be so appealing, but the taste and health benefits definitely are!

I know offering up a recipe for a green smoothie this time this of year makes me an incredible cliche, but hear me out. I, in fact, am not a huge fan of smoothies. I know, shocking! The healthy eating freak that I am, does not drink green juices all day long. I’m the girl that loves texture when it comes to food, so I will be the one over on the couch loudly crunching my celery while you are trying to watch a movie in peace. Now my husband, he is the smoothie lover. He hates taking the time to eat a salad. He says it’s too much chewing. That doesn’t even register with me. If I’m being honest, which I make a point of doing, these recipes are not totally mine. They are, in fact, my husband’s. I always talk about food with him (and the boys) since they are the guinea pigs for my culinary creations. I figure that’s fair, right?

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

I had a desperate moment one day where I had to work late at an event and needed something easy to “eat” while in front of people. I get hungry (at scheduled times like a two year old) and working through a meal time does not go over well when you have to be pleasant. I happened to have not planned well and called my amazing husband for some help. He was happy to jump on this task since he had tried for some time to get me to try his green smoothies. I did have parameters, though, and that was slightly worrisome for him. I told him that it had to have protein and it needed to be something that would stick to my ribs, but not heavy on the fat (meaning I didn’t want a bunch of nut butters in there to make it too high calorie as a lot of smoothies can be). He got a little scared, but then he got excited to create for me…something that he had really been enjoying and I always shied away from.

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

This smoothie is nothing short of amazing! It actually tastes like an oatmeal cookie! The texture from the oats makes it thick and hearty like your drinking a milkshake. I wanted to lick the bottom of the container when I was done. It was THAT good! I highly recommend drinking this from a straw so you can get all the goodness from the bottom of the container and you won’t be left with green stuff in your teeth.

What I really love about this is that it’s so incredibly good for you. Even my boys love it! If you are like my better half and can’t seem to find the time to eat all the fruits and veggies you need to in a day, definitely start giving the green smoothies a try. You can’t taste the spinach at all and the health benefits, vitamins and nutrition are so incredible amazing for you! Vitamins, minerals, protein, omegas and fiber all in a delicious, easy to drink on the go smoothie!

Before we get into the smoothie recipe, let’s talk about the muesli mix we put together.  This is another one of my husband’s tasty creations. We keep this on hand to either eat as a cold soaked cereal, a warm winter breakfast or to throw into our smoothies. It’s nice to have it all mixed together to just scoop and not have to measure ingredients every time.

This is a two part recipe so let’s start with step one…the muesli mixtureThis Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Protein Muesli Mix

Combine all the ingredients and store in an airtight container. This is perfect soaked overnight in the fridge with your favorite milk (we love vanilla almond milk) or it also works well to heat with milk and serve warm with a drizzle of honey.

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Green Oatmeal Cookie Smoothie

  • 1 Large Apple
  • 130 grams Spinach or 2 large handfuls
  • 1 cup Protein Muesli Mix
  • 1 to 1-1/2 cups Vanilla Almond Milk
  • 1/4 tsp cinnamon

Combine all the ingredients in a high powered blender and blend according to your manufacturer’s specifications. Enjoy!

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.

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Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

by Billy Parisi in Recipes

So I experimented with something the other week by using the peel in some banana muffins, and I was immediately blown away at how delicious the flavor was. The banana was so intense and came through beautifully that from now on when I make banana bread, muffins, or even a shake I’m thinking the peel has to be apart of it. All you do is pop your wet ingredients into a blender along with the banana, ends removed of course, and puree until smooth.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

When I made these Multi-Seed Banana Muffins with Maple and Honey I wanted to be a little more health conscious so I did away with butter and sugar and replaced them with maple syrup and coconut oil. We’ve tried to set a few 2016 resolutions and one of them is limiting our sugar intake. The late Chef Homaro Cantu told me that since sugar is relatively new to human civilization, about 300 years, the body still has not figured out a way to regulate it. However, things like honey, maple and agave have been around for thousands of years and the the body over that time now knows how to process them. True or not, I don’t know, but the more research I find the more sugar can cause problems when not eaten in moderation. That seems to be the case with a lot of things, when you exceed moderation is when the problems start.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

To pile on some more vitamins and nutrients into these muffins, I made a pepita, chia seed, flax seed and oat streusel to go on top. With Bob’s Red Mill® amazing seed selection it made these muffins really easy to make, and with superb ingredients and flavor. What a great way to start the new year, with something delicious and that is all natural.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

Makes 12 muffins

For the Muffins:

For the Topping:

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Procedures:

  1. Preheat the oven to 350°.
  2. In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon and salt and set aside.
  3. Next, add the bananas, eggs, yogurt, coconut oil and maple syrup to a blender and puree on high speed until smooth.
  4. Combine the wet and dry ingredients until combined and set aside.
  5. For the topping combine the seeds, oats, flour and honey in a separate medium size bowl and combine using a spoon. Note: it will be sticky.
  6. Divide the batter into a 12 count muffin tin lined with parchment molds and top off with the multi-seed honey topping evenly.
  7. Bake the muffins in the oven at 350° for 25 to 30 minutes or until they are lightly browned on top and firm.
  8. Cool to room temperature before serving.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill


Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!  Chef Billy Parisi // billyparisi.com

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

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Baked Pear Oatmeal is a whole grain breakfast perfect for keeping your resolutions on track. // Bob's Red Mill // gluten free, dairy free adaptable

Baked Pear Oatmeal

by Cassidy Stockton in Recipes

It’s January 4th. Did you make a resolution a few days ago to eat better or healthier or try to lose some weight? You don’t have to be shy, the New York Times reports that about 40-50% of Americans make a resolution and the number one resolution is related to health and weight loss. It makes sense, really. We just spent the last two months from Halloween to New Year’s Day indulging in sweets and decadent foods, it’s only natural that we want to bounce back. I don’t know about you, but my body is positively screaming for something nutritious by the time Christmas has wrapped.

This recipe is a perfect way to fuel your body and keep those healthy resolutions. Baked oatmeal is easy to make and can be adapted to suit many different tastes and dietary needs. You can reduce the sugar in this recipe or replace it with your favorite sweetener to make it a touch healthier. Add flaxseed meal to boost the fiber and try mixing it up with different fruits and nuts. Need it to be gluten free? Simply swap out the old fashioned oats for our gluten free tested version and make sure to read the label on your vanilla. Need it to be free from dairy? Use your favorite non-dairy butter replacement or try it with coconut oil. Baked Pear Oatmeal is a whole grain breakfast perfect for keeping your resolutions on track. // Bob's Red Mill // gluten free, dairy free adaptable

Baked Pear Oatmeal

Servings: 8

Prep Time: 15 minutes | Cook Time: 40 – 50 minutes | Passive Time: 5 minutes

Ingredients

  • 2 cup Old Fashioned Rolled Oats
  • 1 tsp  Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp  ground Cinnamon
  • 1/4 tsp ground Ginger
  • 1/4 tsp ground Nutmeg
  • 3 cups Water or Milk, Pear Juice, or Apple Juice
  • 2  Eggs
  • 1/2 cup Brown Sugar
  • 1/4 cup Butter melted and cooled
  • 1 tsp Vanilla Extract
  • 2 cup chopped fresh Pears (about 2 whole)

Instructions

Preheat oven to 350°F. Butter a 9×9-inch baking dish and set aside.

In a small bowl, combine rolled oats, baking powder, salt, and spices. Set aside.

In a large bowl, whisk together water (or milk or juice), eggs, brown sugar, melted and cooled butter, and vanilla extract. Add oat mixture to the wet ingredients and mix to combine. Fold in chopped pears.

Transfer mixture to the prepared baking dish and bake until set, about 40 – 50 minutes. Let cool about 5 minutes before serving.

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Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

by Cassidy Stockton in Recipes

With Christmas in the rear view, it’s time to look to New Year’s and think about a new start! I’m not one for parties and fancy dresses on New Year’s Eve, but I am one for celebrating the holiday with delicious food and drinks. I was delighted when our test kitchen perfected their whole wheat monkey bread. This is such a fun recipe for people of all ages. It’s a bit time consuming, but if you play your cards right, you can enjoy this on New Year’s Day. I wouldn’t worry about trying to enjoy it for breakfast, since most of us have been up the night before. If you’re planning a brunch, this would be a wonderful addition.

Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 80 minutes, plus overnight

Ingredients

Dough

  • 1-1/2  cups warm Milk 110°F
  • 3/4  cup Sugar divided
  • 2-1/4 tsp Active Dry Yeast (one packet)
  • 1/4 cup Butter melted and cooled
  • 2  Eggs
  • 5 cups Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp ground Cinnamon

Syrup

  • 1 cup Butter
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla Extract

Icing

  • 4 oz Cream Cheese soft
  • 2 Tbsp Butter soft
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk

Instructions

In a large mixer bowl, combine warm milk and 1/4 cup sugar. Add yeast and let sit for 5 minutes to activate.

Add cooled butter, eggs, and flour and begin mixing on low speed with a dough hook for 3 minutes or with a spoon for 5 minutes, until all ingredients are uniformly mixed.

Add salt and increase mixing speed to medium for 4 minutes or with a spoon for 6 – 8 minutes. This is a very wet dough.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Set aside a 10-inch nonstick bundt pan. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.

Remove dough from the refrigerator and divide into two equal pieces. Roll each piece of dough out into a 1/2-inch thick rope. Cut or pinch off portions of dough 1/2-inch long and roll into individual balls.

Toss dough balls in cinnamon-sugar mixture and place evenly in bundt pan. When all dough as been added to the pan, cover and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, preheat oven to 350°F and prepare the syrup: in a medium pot, melt butter and sugar, whisking often until evenly combined. Remove from heat, add vanilla extract, and let cool.

When the dough has risen, uncover and pour syrup over dough. Bake until puffy and set, 30 – 40 minutes.

Let the monkey bread cool in the pan for 15 minutes. While cooling, prepare the icing: mix together soft cream cheese and butter, then add powdered sugar and vanilla extract and mix until evenly combined. Adjust consistency with milk. Set aside.

Unmold monkey bread onto a serving platter and let cool an additional 20 minutes. Decorate with icing then serve by cutting slices or letting guests pull off individual pieces of bread.

Recipe Notes

For a lighter texture, use half whole wheat pastry flour and half all-purpose or unbleached pastry flour.

 

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Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones from Bakeshop

by Cassidy Stockton in Recipes

We got you something special for Christmas, a recipe for bacon cheddar scones. Kim Boyce runs Portland’s Bakeshop and is a long time friend of Bob’s Red Mill. Not only is she a superb baker (and cookbook author), but she is quite the whole grain enthusiast. She developed these hearty scones for our Flour + Heart event last May and they were a huge hit with everyone in attendance.

Boyce has combined whole wheat flour, coarse graham flour and all purpose flour to create a scone that has some real texture to it while still being quite flaky. If you cannot find graham flour, substitute whole wheat flour. The dough is combined with cheddar and bacon then drizzled with maple syrup (and more bacon!) to make these scones the perfect addition to almost any meal. They would be wonderful served alongside eggs for breakfast or paired with a hearty soup or stew for dinner. They definitely don’t need butter, but we won’t fault you for adding some. These babies are worth it!

Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones

Servings: 16 servings

Prep Time: 20 minutes | Cook Time: 22 – 24 minutes

Submitted By Kim Boyce from Bakeshop in Portland, OR

 

Ingredients

Dry Mix

Wet Mix

  • 4 ounces unsalted Butter cold, 1 stick
  • 4 ounces Cheddar, grated
  • 1 cup Buttermilk
  • 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings*
  • 1/4 cup Honey

Topping

  • 4 ounces raw Bacon cut into thirds*
  • 1/3 cup Maple Syrup

Instructions

Place two racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment. Pull out a ruler and set it near where you are working; you’ll use it later for measuring rectangles of dough.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into ¼ inch pieces and add them to the dry mixture. Rub the butter pieces between your fingers, breaking them into smaller bits. Continue rubbing until the butter is in small pieces varying in size from rice grains to flattened peas. The more quickly you do this, the more likely the butter is to stay solid, which is important for the success of the recipe. Stir the cheddar cheese, cooked sliced bacon and any bacon drippings into the dry mixture.

In a small bowl, whisk together the buttermilk and the honey. Using a spatula, add the wet ingredients to the bowl of the dry ingredients and gently combine.

Use a pastry scraper or a spatula to get the dough onto a well floured surface. If the dough is sticky, flour the dough and knead it together 3 times until a soft ball can be formed. The dough should be dry enough that it can be moved around on the counter and patted down without sticking, yet moist enough that the knife will be sticky when the dough is being cut into squares. Flour your hands and pat the dough into a rectangle. With a rolling pin, roll the dough into a rectangle that is about 7 ½ inches by 9 inches and about 1 inch thick, flouring the work surface, the rolling pin and your hands as needed.

Use a sharp knife to slice the rectangle into quarters both lengthwise and crosswise, making 16 rectangular pieces, about 2 ¼ inches by 2 inches. Place the scones a few inches apart on the parchment-lined baking sheets.

Brush the top of each scone with the syrup. Top with a piece of bacon and brush again with syrup.

Bake the scones for about 22 to 24 minutes, rotating the sheets halfway through. The scones are ready to come out of the oven when the tops are dark golden brown and the bacon is cooked. They are best eaten warm from the oven or later that same day.

Recipe Notes

As a side note: The scones can be kept, covered, in refrigerator and baked in the next 2 days.
*We recommend finding some nice sturdy thick-cut bacon for this recipe.

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Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

by Cassidy Stockton in Recipes

Growing up, my mother always baked cinnamon bread for Christmas breakfast. She still does, only now she makes multiple loaves so that we can have cinnamon bread whether we are home or away for Christmas. Christmas just wouldn’t be the same without a hot cup of coffee and a warm slice of her cinnamon bread slathered in butter.

This cinnamon babka is not my mother’s secret recipe, but it is a very beautiful and delicious alternative. One that does take some time and planning, but it’s worth the effort. I like it because, despite the effort, it’s absolutely stunning.

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

As I mentioned, you do need to plan ahead for this one. Here’s what you can do to make it for Christmas without ruining all the fun of Christmas morning by slaving in the kitchen! Make the base dough on the 23rd, then form the loaf on Christmas eve (do not let it rise) and stick it in the fridge. First thing Christmas morning, pull it out and let it rise until doubled. The syrup is quick to whip up and the bread only needs to bake for 45 minutes. Still time consuming, but if you play it right, you can have cinnamon babka as a mid-morning snack. 

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 90 minutes, plus overnight

Ingredients

Dough

Filling

Syrup

Instructions

Combine warm milk and 1/4 cup coconut sugar in a large mixing bowl. Add yeast and let sit for 5 minutes to activate.

Add egg, vanilla, and flour to the yeast mixture and mix on low with a dough hook for 3 minutes or with a spoon for 5 minutes, until a dough forms.

Add salt to the dough and, if using an electric mixer, increase speed to medium. Begin to add pieces of the soft butter, mixing all the while. When the butter has fully incorporated into the dough, continue to mix on medium speed for 4 more minutes or by hand for 6 – 8.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Line a 9×5-inch loaf pan with parchment paper and lightly oil; set aside.

To make the filling, combine coconut sugar, cinnamon, and salt. Add soft butter and mix into a paste. Add egg white and thoroughly mix; set aside.

Place chilled dough on a well floured surface. Roll out to an approximately 15×20-inch rectangle, taking care to keep the surface floured to stop the dough from sticking.

Spread the filling out evenly over the entire surface of the dough. Carefully roll up the dough snugly.

Cut the dough down the center, lengthwise, with a sharp knife and turn each half face-up. Gently twist the two pieces over each other, keeping the exposed layers face-up. Carefully transfer the bread twist to the prepared loaf pan.

Cover the pan and let rise in a warm place until doubled in size, about 90 minutes.

While the dough is rising, preheat the oven to 350°F, then make the syrup by combining 1/2 cup of coconut sugar and 1/2 cup of water in a small pot. Bring to a boil, then reduce heat and let simmer until all sugar has dissolved. Let cool.

Bake the dough until an internal temperature of 190°F has been reached, about 45 minutes. Remove the bread from the oven and immediately pour the syrup over the loaf. Let cool completely before removing from the pan.

*If you can’t get your hands on our Organic Ivory Wheat Flour, our regular Whole Wheat Flour will work just fine. 

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Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clover Leaf Rolls

by Cassidy Stockton in Recipes

Whether you make these Clover Leaf Rolls for your Christmas dinner or just pair them with a hearty bowl of soup, they are worth the effort and are sure to impress. They’re light and fluffy and oh-so-buttery! We made these with half all purpose flour and half whole wheat flour so you don’t have to feel quite so guilty about enjoying a few. The whole wheat flour also helps them hold up better when you dip them in your soup and that’s a bonus if ever there was one.

If you need some soup inspiration, we can’t get over this 13 Bean Minestrone from Girl Versus Dough and this 13 Bean Veggie Chili from Macheesmo. We also have a very nice collection of soups on Pinterest that you can check out here.

Happy baking!

Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clove Leaf Rolls

Servings: 12 servings

Prep Time: 30 – 45 minutes | Cook Time: 15 minutes | Passive Time 1 hour 10 minutes

Ingredients

Instructions

Combine warm milk and sugar in a large mixing bowl. Add yeast and let sit while the yeast dissolves, about 5 minutes.

Add egg, egg yolk, and flours to the yeast mixture and mix with a dough hook on low or by hand until dough begins to form, 1 – 3 minutes, then add salt and mix briefly.

Increase speed to medium and begin to add soft butter one piece at a time or work into dough by hand one piece at a time, until incorporated. Continue to mix or knead until the dough is smooth and pulls away from the side of the bowl, about 10 – 15 minutes.

Transfer dough to a clean bowl, coat lightly with oil, and cover. Let rise in warm place until doubled in size, about 45 minutes.

Brush a standard 12-serving muffin tin with melted butter and set aside; reserve melted butter. Place dough on a lightly floured surface and divide into three equal pieces. Roll each piece into an 18-inch long rope. Divide each rope into 12 equal pieces and cover with a towel. Shape each piece into a small, smooth ball.* Place three balls, seam side down, into each muffin cup. Cover and let rise in a warm place until doubled in size, about 20 minutes. Meanwhile, preheat oven to 375°F.

Brush rolls with melted butter and bake until golden-brown, about 15 minutes, rotating pan halfway through baking. When rolls have baked, immediately brush with remaining melted butter and cool in pan for 5 minutes. Serve warm.

Recipe Notes

*If your kitchen is too warm and the dough begins to separate after rising, chill the dough in the refrigerator for about 30 minutes.  You will then need to increase the final rise time by 5 – 10 minutes.

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Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Bake Your Love + Pumpkin Bars with Cream Cheese Frosting

by Cassidy Stockton in Contests, Recipes

At Bob’s Red Mill, baking is near and dear to our hearts. In fact, you could say baking with love is how we got into this crazy whole grain business in the first place. After all, Bob’s Red Mill was born out of our founder Charlee’s passion for baking with whole grains for her family. Nothing says “I love you” quite like a plate of perfect chocolate chip cookies or a freshly baked loaf of gluten free bread. When you bake for someone you care about, love is infused in the process.

Baking Contest Kitchen Aid 2

To celebrate love and baking, we’re having a contest! Show us how you bake with love on Instagram and you could win a Kitchenaid® Artisan 5-Quart Stand Mixer (cherry red, of course) + $500 cash! Tag up to FIVE Instagram photos with #BRMBakeYourLove and confirm your entry here: http://bit.ly/bakeyourlove. Contest ends 12/12/15. For full rules, prizes and and entry requirements, please visit this site: http://bit.ly/bakeyourlove

Speaking of love, we LOVE these pumpkin bars! They’re like pumpkin cake with a cream cheese frosting, so light and fluffy and easy to make. Enjoy! 

Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Pumpkin Bars with Cream Cheese Frosting

Ingredients        

Pumpkin Bars

  • 2-1/4 cups Whole Wheat Pastry Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground Clove
  • 1/4 tsp ground Nutmeg
  • 1 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/4 cup Brown Sugar
  • 2  Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 cup Sour Cream

Cream Cheese Frosting

  • 1 cup Cream Cheese soft
  • 1/2 cup Butter soft
  • 2 cup Powdered Sugar

Instructions

Preheat oven to 350°F. Oil a 9×13-inch pan and line the bottom with parchment paper; set aside. In a medium bowl, mix together whole wheat pastry flour, baking powder, salt, and spices; set aside.

In a large bowl, mix together butter and sugars until light and fluffy. Add eggs and vanilla and scrape down the bowl as needed. Add pumpkin puree and sour cream and mix well. Blend in dry ingredients until just incorporated.

Pour batter into prepared pan and spread evenly. Tap the pan lightly to work out any air bubbles. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Let cool completely before frosting.

In a large bowl, mix softened cream cheese and butter until well combined. Add powdered sugar and mix until light and fluffy, about 3 – 5 minutes.

Remove bars from pan and remove parchment paper. Frost with cream cheese frosting then cut into 2×3-inch bars or into the desired size and shape.

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12 Meatless Mains for Thanksgiving including gluten free and vegan options. // Bob's Red Mill

12 Meatless Thanksgiving Mains

by Cassidy Stockton in Meatless Mondays, Recipes

Whether you follow a plant-based diet or simply have a guest coming who does, Thanksgiving can be a tricky holiday to maneuver when it comes to meatless options. As a vegetarian, I have had holidays that range from an extravagant meatless main dish to “I’ll just eat the sides.” It usually depends on how motivated I feel and whether there will be any other vegetarians at the gathering. There are some great prepared options from brands like Tofurkey and Field Roast, but sometimes you just want to make something stunning that anyone can enjoy. I’m still in the planning mode for Thanksgiving, so to help you (and me!) out, I’ve gathered together a dozen amazing meatless main dishes that would make a beautiful Thanksgiving meal. I tried to include notes about which recipes were easily made (or already) vegan and gluten free. 

12 Meatless Mains for Thanksgiving including gluten free and vegan options. // Bob's Red Mill

  1. Savory Pumpkin Tart from An Edible Mosaic
  2. Vegetarian Pumpkin Chili from The Kitchn (easily adapted to vegan and gluten free)
  3. Red Lentil Coconut Curry Stuffed Spaghetti Squash from Greens and Chocolate (vegan, gluten free)
  4. Onion Cheddar Mushroom Galette
  5. Roasted Carrot & Lentil Salad with Tahini Dressing from Blogging Over Thyme (vegan, gluten free)
  6. Curried Cranberry Couscous Pilaf from Foxes Love Lemons (vegan)
  7. Curried Red Lentil Soup from Cookie and Kate (vegan, gluten free)
  8. Pumpkin Risotto from The New York Times (not pictured) (gluten free)
  9. Butternut Squash and Parsnip Tart from Oh My Veggies
  10. Classic Vegetarian Nut Loaf from the Kitchn
  11. Butternut Squash Ravioli from Reclaiming Provincial
  12. Lentil and Couscous Stuffed Peppers from Cookie and Kate (easily made vegan)

 

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Easy Overnight Oats Two Ways- Smores and Pumpkin Pie | Bob's Red Mill

Easy Overnight Oats Two Ways

by Sarena Shasteen in Recipes

I’m pretty sure I could write an novel completely based on my love of all things oatmeal. Not only does the nutrition junkie in me love the health benefits (helps lower bad cholesterol, high in immune fighting starches, high in soluble fiber and antioxidants to name a few!), but the chef in me loves playing with them developing recipes. I seriously could (and do) eat it for breakfast, lunch, snack and dinner. When I hear people talk about not liking oatmeal, I just figure they haven’t found their favorite way to eat it or they haven’t found the right cut for them, yet. Really, the possibilities are endless!

This post is definitely about me finding my way to loving overnight oats. While I do love my oatmeal served hot, today, I’m sharing one of my favorite ways to eat overnight oats. I go about things a little differently than the typical recipes you see. I like my oatmeal to be a little fluffier, but still firm wether it’s served hot or cold. So, I give them a little extra help by either adding a hot liquid to my oats or by giving them a quick cook and then allowing time for them to sit in the fridge overnight. With a crazy schedule in the mornings, having my oatmeal ready for me to grab and go really does help. I don’t always get all fancy with my presentation either. Normally I put it all in a jar at night and just grab it as I run out the door in the morning. Makes it easier and just as delicious!

Easy Overnight Oats Two Ways- Smores and Pumpkin Pie | Bob's Red Mill

Here I’m giving you a treat version and a breakfast version. Overnight oats can really be whatever you want them to be. Sweet, savory, hot or cold…there are no limits. True to my character, I always tend to go for healthier treats. So, adding in a few indulgent toppings make my treat oats sinfully delicious, yet still nutritious. My favorite, as of late, is s’mores overnight oats. My kids love these too! The mixture of creamy, slightly sweetened oatmeal with a fire toasted marshmallow and a drizzle of stevia-sweetened chocolate sauce are comfort food treats at their finest. My all time favorite breakfast version of overnight oatmeal is pumpkin pie. This one totally hits the spot for me on these busy fall mornings. I know I’m not alone in all things pumpkin during this season either. I love alternating layers of creamy oats with thick velvety protein pumpkin pudding and crunchy granola. Not only is this delicious and nutritious, but it keeps you full for hours!

Have you tried overnight oats? Trust me, you don’t want to miss out on this easy delicious version of oatmeal for those busy mornings! Also, even if you’re not a fan of eating your oatmeal cold. Soaking your oatmeal overnight in the fridge really does cut down on the heating time in the morning!

Easy Overnight S'mores Oats- toasted marshmallows over creamy oats drizzled with chocolate syrup. | Bob's Red Mill

Smore’s Overnight Oats

  • 1 serving Overnight Oats Soaked (see below)
  • 1/4 tsp Cinnamon
  • 1 tsp Brown Sugar
  • 2 tsp Honey
  • Chocolate Syrup (I used NuNaturals brand)
  • 1 – 2 Large Toasted Marshmallows ( I have a gas stove and toast mine over the burner)

Stir cinnamon through honey into the oatmeal. If using two marshmallows, place one in the bottom of the bowl. Add the oatmeal over the top of the marshmallow. Top it with the other toasted marshmallow and drizzle with chocolate sauce. This one is good served warm or cold!

Easy Pumpkin Pie Overnight Oats- creamy pumpkin custard layered with oats and topped with granola. | Bob's Red Mill

Pumpkin Pie Overnight Oats

  • 1 serving Overnight Soaked Oats (see below)
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 Cup Pumpkin Puree
  • 1 scoop Vanilla Protein Powder
  • Milk
  • Granola

Stir the pumpkin pie spice into the oatmeal. In another bowl, stir the pumpkin and protein powder together. Add a little milk as needed to get it to the consistency you prefer. I like mine really thick so I only added 2  tablespoons. Layer the oatmeal with the pumpkin custard and granola in a mug.

Overnight Oatmeal Base

Pour the hot liquid over the oats, stir and soak overnight in a bowl or jar. Your other option is to pour cold liquid over the oats and microwave for 2 minutes and then refrigerate the mixture overnight. I like both ways. The microwave method makes it creamier without adding anything to it to make it creamier (meaning chia seeds or yogurt).

*Choose gluten free oats to make these gluten free.

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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.

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