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Entries tagged with 'oats'

Red Currant Almond Granola Bars

Serious Eats Anna Markow 2 comments

These bars taste not unlike pie, from both the toasty oats and almonds and the jammy currants. Delicious with a cup of coffee or tea, they make a unique on-the-go breakfast but would not be out of place as part of an afternoon tea. More

Oat-Stuffed Chicken Legs

Serious Eats Sydney Oland Post a comment

This quick chicken dish is a more modern variation of the Scottish preparation sometimes called howtowdie, which features a whole chicken stuffed with oats and served over spinach and poached eggs. Here, I've use exclusively chicken legs and added some quickly sautéed mushrooms to the oat filling. Serve it with some roasted vegetables and a dollop of good mustard for a satisfying, simple supper. More

Iced Oatmeal Raisin Cookie Pie

Serious Eats Carrie Vasios Mullins Post a comment

Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing. More


Serious Eats Sydney Oland 9 comments

Though these oat-based yeast pancakes may appear lacy and delicate, they're actually quite satisfying and substantial. They're traditionally stuffed with savory ingredient like eggs, sausage, and ham, but they can also be loaded with syrup and filled with jam. More

Whole Wheat Oatmeal Pancakes with Maple Roast Rhubarb

Serious Eats Anna Markow 1 comment

Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes. More

Baked Apricots with Brown Sugar Streusel

Serious Eats Carrie Vasios Mullins Post a comment

Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast. More

Apple Butter Pie with Oatmeal Pecan Crust

Serious Eats Sarah Baird 1 comment

In this comforting pie, a spiced apple butter filling is poured into a sweet oat-pecan crust. More

Honey Almond Granola

Serious Eats Carrie Vasios Mullins Post a comment

Orange zest and honey make a sweet, citrusy background for almond-oat clusters. More

Chocolate Covered Digestive Cookies

Serious Eats Carrie Vasios Mullins 1 comment

Taking a cue from the popular English biscuit brand McVities, these whole wheat digestive biscuits are covered on one side by dark chocolate. More

Guava Bars

Serious Eats Carrie Vasios Mullins 7 comments

In these tropical bar cookies, a buttery shortbread base is topped with sweet guava paste, then finished with a lightly crunchy oat topping. More

No-Bake Super Chewy Chocolate Chip Peanut Butter Oat Bars

Serious Eats Yvonne Ruperti 12 comments

Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch. More

Cherry Breakfast Crumble

Serious Eats Carrie Vasios Mullins 2 comments

Fresh cherries are lightly sweetened and baked under lots of hearty oats. Feel free to garnish with some creamy Greek yogurt. More

Gluten-Free Almond-Maple Granola Clusters

Serious Eats Elizabeth Barbone 6 comments

Thanks to almond flour, this sweet granola contains a little almond flavor in each bite. If you are allergic to nuts, omit the flour. The recipe works well without it. The recipe makes a generous amount of granola. If you... More


Serious Eats Sydney Oland Post a comment

Use this recipe as a guideline to create your perfect granola. Some great things to add are brewers yeast, sesame seeds, any kind of nut or dried fruit, or even chocolate chips. This granola will keep in an airtight container for 2 weeks at room temperature; and if you think you might have some left, freeze it for a longer amount of time or put in an airtight container in the fridge for another week or two. More

Oatmeal Banana Breakfast Bars

Serious Eats Carrie Vasios Mullins 7 comments

These oat based bars are also filled with walnuts, apricots and coconut. They make a healthy, portable breakfast. More

Oat Crumble Crust

Serious Eats Lauren Weisenthal 5 comments

I often use this recipe as an alternative to a graham cracker crust. It's very crumbly, tastes like a buttery oatmeal cookie, and has a nice salty and sweet thing going on which is a great contrast to most sweet fillings. Use it whenever recipes call for a graham cracker crust. More

Oat Crisps with Blueberries, Peaches and Crème Fraîche

Serious Eats Emily Luchetti 5 comments

This recipe is just incredibly simple—perfect when you want something delicious but don't want to spend too much time in the kitchen. Store them in an airtight container overnight so they don't get soggy. (They also make a great ice cream sandwich cookie.) More

Bread Baking: Oat Bread

Serious Eats dbcurrie 4 comments

I made oat buns a while back, and really liked the flavor that oat flour added to a mostly-wheat dough. This time I decided to up the ante by increasing the proportion of oat flour, adding quick-cooking oats and sprinkling some oats on top. That triple dose of oats made the bread a little denser and heartier; a great bread platform for peanut butter. More

Muesli with Nuts and Dried Fruits

Serious Eats Lee Zalben Post a comment

Cook the Book: Baked Breakfast Cheesecake

Serious Eats Caroline Russock 1 comment

Most of us consider cheesecake something to enjoy after a meal, not first thing in the morning, but this Baked Breakfast Cheesecake from Hugh Fearnley-Whittingstall's River Cottage Every Day is full of breakfasty ingredients such as orange juice, oats, eggs, and jam, making it entirely morning-friendly. More

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