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Entries tagged with 'oatmeal'

Lazy Daisy Coconut Oatmeal Cake

Serious Eats Yvonne Ruperti 12 comments

This moist oatmeal snack cake is topped with a brown sugar and coconut icing that's broiled right on top. More

Oatmeal with Cranberry Orange Hazelnut Compote

Serious Eats Carrie Vasios Mullins Post a comment

Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts. More

Oatmeal Pancakes With Pears and Pecans

Serious Eats Sydney Oland 3 comments

Oatmeal adds hearty texture to these simple fall pancakes served with pan-roasted pears and pecans. More

Butterscotch "Salty Oat" Cookies

Serious Eats Alexandra Penfold 9 comments

The crunchy salt crystals on top of a salty oat cookie really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice. More

Oatmeal Cookies with Chocolate Covered Cranberries

Serious Eats Carrie Vasios Mullins 2 comments

Big and chunky oatmeal cookies stuffed with chocolate covered cranberries. More

Banana Oatmeal Bread

Serious Eats Anna Markow 17 comments

Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas. More

Cardamom Scented Porridge with Poached Prunes

Serious Eats Sydney Oland 6 comments

A virtuous oatmeal porridge dressed up with port-poached prunes. More

Multi-Grain Congee (Chinese Rice Porridge)

Serious Eats Chichi Wang 4 comments

Thick and comforting Chinese rice porridge made with a mix of whole grains and pulses. More

Gluten-Free Low-Fat Vegan Oatmeal Muffins

Serious Eats Elizabeth Barbone 2 comments

Without eggs, these muffins only rise a little in the oven. In spite of this, the finished texture is tender and not heavy. Notes: These muffins require dairy-free milk. Use whichever milk replacement (soy, almond, rice) fits your diet. If... More

Baked Apple Cinnamon Oatmeal

Serious Eats Carrie Vasios Mullins 7 comments

A great way to serve oatmeal at brunch, this baked version is full of cinnamon, maple syrup, and Granny Smith apples. More

Chocolate Oatmeal Pie

Serious Eats Lauren Weisenthal 8 comments

This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top. More

Vegan: Toasted Oatmeal with Maple Syrup, Cranberries, and Raspberries

Serious Eats J. Kenji López-Alt 17 comments

Note: You can replace the cranberries with store-bought cranberry sauce or 3 tablespoons of any other jam/preserves of your choice.... More

Oatmeal Jammys

Serious Eats Caroline Russock Post a comment

These super chewy Oatmeal Jammys from The Treats Truck can be filled with any jam you'd like; feel free to choose a few fruit flavors to mix up the batch. More

Chocolate Cherry Oatmeal Cookies

Serious Eats Carrie Vasios Mullins 1 comment

Dark chocolate and cherries give richness and a touch of fruit flavor to traditional oatmeal cookies. More

Yogurt with Raspberry Crumble

Serious Eats Carrie Vasios Mullins Post a comment

Baked raspberries with an oat crumble make a sweet-tart topping for your morning yogurt. More

Salted Chocolate Chip Oatmeal Raisin Cookies

Serious Eats Carrie Vasios Mullins Post a comment

These cookies are big, hearty, salty, and sweet. More

Bread Baking: Three Doughs Braided into One Loaf

Serious Eats dbcurrie 7 comments

This recipe is a three-fer. Yup. Three different bread recipes in one. I was already baking two loaves for other people, then decided to make a third for myself (why not, right?). But instead of making a triple batch of one dough, I made three different doughs—rye, white wheat, and oatmeal—then combined them in a braided loaf. More

Karen DeMasco's Oatmeal Sandwich Cookies

Serious Eats Karen DeMasco 1 comment

The oatmeal cookies should be baked just until they are golden brown, crispy on the edges, but soft in the middle. Fill them the day they will be eaten, or they can get a bit too soft. More

Gluten-Free Tuesday: White Chocolate Blueberry Oatmeal Cookies

Serious Eats Elizabeth Barbone 8 comments

Oh, raisins. I've tried and tried to like them. At this point, I can tolerate a few especially if they are dipped in chocolate but in general I avoid them. This means I've turned down more than one oatmeal cookie because of the raisin element. But one day I threw a handful of dried blueberries into a batch of oatmeal cookies. Oh my. I finally got it. There's something wonderful about the chew and sweetness of dried fruit paired with the nutty-grain flavor of oatmeal. More

Cakespy: Homemade Do-Si-Dos Girl Scout Cookies

Serious Eats cakespy 8 comments

Do-Si-Dos (sometimes called Peanut Butter Sandwiches): where peanut butter and oatmeal cookie work together to make one beautiful baked good. This homemade version comes out a bit fatter and more moist than the original (not such a bad thing, right?), but the flavor is fairly spot-on: sweet, nutty, lightly salty, and very buttery. That is to say, dangerously addictive. More

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