Posts Tagged ‘Oats’

A Recipe Contest — Peanut Butter & Oat Carrot Cake Breakfast Pudding with Candied Oats

Thursday, March 8th, 2012

Peanut Butter & Oat Carrot Cake Breakfast Pudding with Candied Oats 

Hello, Dear Readers!  I have some exciting news for you today, and if you love peanut butter and oats as much as I do, I think you’ll be thrilled! (more…)

Pumpkin Spice Granola

Friday, November 11th, 2011

I try not to, but every time my pantry granola stash runs low I have a strange sense of urgency to hurry up and make a new batch.  No idea why this is, but for some strange reason granola has that effect on me…I guess I just love having it around.  This seasonally-flavored batch is especially wonderful.  It’s great as pre- or post-workout fuel, a healthy mid-morning or afternoon snack (especially for my niece who adores it), or a festive addition to brunch for guests who arrive unexpectedly ravenous mid-morning on a Saturday (not that I’m talking to anyone in particular ;) ). (more…)

Blueberry-Oat Breakfast Loaf

Friday, August 26th, 2011

I love making quick bread or muffins on relaxed weekend mornings.  There’s something almost magical about a late summer Saturday morning…waking up to the sound of birds chirping and sunlight streaming in your window…and of course knowing that you have the whole day free to do whatever you want!  Those kinds of mornings call for a special start to the day. (more…)

Individual Double Blueberry Cakes

Wednesday, March 30th, 2011

Last Christmas, my friend Brandy of Nutmeg Nanny and I exchanged a few goodies.  Not only did I get to sample her famously wonderful Buckeyes and other homemade treats, but I also got to try a few other specialty foods that she sent, one of which was a delicious Wild Maine Blueberry Syrup. (more…)

Jam Bar Cookies {Gluten-Free & Naturally Sweetened}

Saturday, January 29th, 2011

There’s a cute little co-op in my area that makes the best jam thumbprint cookies around.  The only problem is that the co-op is over half an hour away from where I live and I’m not willing to drive that far every time I want a good jam thumbprint.  You can probably see where this is going, lol.  I decided to try and replicate them at home (try being the operative word here). (more…)

Oat Tea

Monday, January 10th, 2011

Old man winter has made himself at home.  And while I really don’t mind his arrival, it’s the goodies he tends to bring with him, like colds, flues, and less than 10 hours of sunlight each day that I don’t enjoy.  Being asthmatic, I’m especially prone to lung infection, particularly pneumonia.  (I’ve gotten it every year since I’ve moved from Florida back to New York…hmm, perhaps a sign that I need to move back to Florida?)  Anyway, I’ve been feeling a little under the weather and I’m of the mindset that prevention is the best cure, which is why as of late I’ve been getting my fill of things like tahini (you can read about its beneficial effects on asthma here), green veggies, and homemade soups.  And now oat tea. (more…)

Honey-Glazed Popovers

Sunday, August 1st, 2010

One of the biggest perks of breakfast in bed (any time of day!) is that there is very little cleanup.  There are no tables to set and no dinnerware sets are dirtied in the process, which gives you more time to relax and actually enjoy your meal.  I surprised Mike with breakfast in bed and I wanted to make him something a little different.  I love my morning bowl of oats and these beautiful popovers are just another way to eat them.  And Mike (who normally won’t touch a bowl of oats) asked me to make these again.  I think this breakfast in bed will be showing itself again in our near future. 

Honey-Glazed Popovers

(Yield:  6 popovers)

2 large eggs

1 c low-fat or fat-free milk

1/2 c rolled oats

1/2 c all-purpose flour

1/2 tsp fine salt

1 TB super fine sugar

1 TB butter, melted and cooled slightly

1/4 tsp vanilla bean paste

3 tsp canola oil, to grease the pan

Honey Glaze:

1 TB honey

1 tsp rose water (optional)

Popover pan (to make 6 popovers)

Position a rack in the center of the oven and preheat the oven to 425F.  While the oven is preheating, let the eggs and the milk sit out at room temperature for about 30 minutes. 

Measure 1/2 tsp canola oil into each popover cup.  In a blender, process the oats until they become a fine powder; pulse in the flour, salt, and sugar.  In a separate bowl, combine the melted butter, eggs, milk, and vanilla bean paste.  Pour the egg mixture into the blender with the oat mixture and pulse three times, then use a rubber spatula to scrape down the sides of the blender and pulse one more time; be careful not to over-process.  The batter will be thin and a little lumpy.

Pour the batter into the popover pan, filling each cup about halfway full.  Bake for 20 minutes at 425F, then turn down the oven to 350F and bake for another 8 minutes.  (Do not oven the oven during the cooking process.)  Remove from oven and use a sharp knife to cut a slit in the top of each popover to allow the steam to escape. 

Drizzle the tops with the honey glaze and serve immediately.

Chewy Country Oat Bread

Thursday, June 10th, 2010

I don’t really think of myself as a baker.  But there are some times in life when I just crave homemade bread.  The yeasty smell that fills the house as it bakes.  Its hard outer crust and pillow-y interior.  Still warm and slathered with butter, it’s heaven on earth, and paired with fruit it makes an especially fabulous breakfast in bed.

Like I said, I don’t bake that often (especially not bread!).  But there’s a secret I want to share with you about making bread – it’s not hard, it’s just involved.  What I mean, is it (usually) takes quite a bit of time and has quite a few steps, but if you read through the whole recipe before starting and follow each step exactly, you’re pretty much guaranteed a little slice (or loaf, rather ;) ) of paradise.

Here are some tips to help you bake the perfect loaf:

  • If you want less dense bread with more holes, substitute the oats and whole wheat flour in this recipe for equal parts bread flour.  I love the flavor of oatmeal bread and I enjoy a chewy texture so I add the oats and whole wheat flour.
  • Read the full recipe before starting.  This will give you a better idea of the steps involved, as well as how long each step should take.
  • The longer you leave the starter sit at room temperature, the more your bread will taste like a sourdough bread.
  • Letting the dough rest right after the dry ingredients and water are added give the flour a chance to absorb the water.  As a result, you’ll end up adding less flour during the kneading process and your final product will be lighter bread with more holes.
  • If you use the dough hook of a stand mixer to knead your dough, watch the dough very carefully because it’s easy to over-knead.  Test the dough often to see if it’s done – press a finger into the dough; if the indentation remains, it’s done kneading and ready for rising.
  • After the first rising, be very careful when you deflate the dough.  Do not push all of the air out, since the air bubbles in the dough are what form the lovely holes in the finished product.
  • After the first rising, the dough will still be tacky, but don’t knead in more flour.  Just flour your hands and add enough flour to the outside of the dough so that you can easily form the dough into a ball.
  • After the second rising, only slash the top of the dough if it has risen 40 to 50%.  If it has risen more, do not slash it, since this could cause it to fall during baking.
  • Before baking, use a spray bottle filled with water to lightly spray water on the dough and into the oven.  This creates a nice crusty loaf.

Chewy Country Oat Bread (Inspired by King Arthur Flour’s recipe for French-Style Country Bread)

Yields 1 large loaf, about 10 to 12 servings

Sponge or Spoolish (Starter):

1 c cool to lukewarm water (90F to 100F)

1/2 tsp instant yeast

1 c bread flour (I used King Arthur)

1/2 c whole wheat flour


All of the starter

1 c lukewarm water (100F to 115F)

1/2 tsp instant yeast

1 TB sugar

1 1/2 tsp fine salt

2 c bread flour, plus more for kneading (if needed) and dusting the loaf

1 c oats, finely ground in blender or food processor

1/2 c whole wheat flour


Cooking spray (or oil)


Plastic wrap

Parchment paper & baking sheet without sides (or a pizza peel)

Spray bottle filled with water

Pizza stone

1. For the Starter:  Mix together all ingredients (you will have a thick, pudding-like dough).  Cover the mixture with plastic wrap and leave at room temperature (about 70F) for 2 to 16 hours.

The Dough Starter After Sitting at Room Temperature About 14 Hours

2. For the Dough:  In a medium bowl, combine all of the dry ingredients for the dough.  After the starter is done sitting at room temperature, stir it down.  You can either use a wooden spoon to make the dough by hand, or use the paddle attachment on a stand mixer.  Alternate mixing the water and the dry ingredients into the starter.  Mix until just combined and the dough starts looking shaggy.  Leave the dough in the bowl, cover it with a piece of plastic wrap that has been lightly sprayed with cooking oil, and let it rest for 15 minutes.

The Dough Should Look Shaggy

3. Kneading:  Once the dough has rested for 15 minutes it’s time to knead it.  You can either knead the dough by hand or use the dough hook on a stand mixer.  You can add up to 1/2 c more bread flour as needed during the kneading process.  If you knead it by hand it will take about 10 to 12 minutes; if done with a dough hook in a stand mixer it will take about 5 to 7 minutes.  The dough is done kneading when you press one finger into the dough and the indentation remains; the dough will be a little tacky, even when done kneading.

After Kneading

4. First Rising:  Place the dough in a large, lightly oiled bowl and cover it with plastic wrap that has been lightly sprayed with cooking spray; cover the plastic wrap with a towel.  Let the dough rise at room temperature (about 70F) in a draft-free place until almost doubled in size (this will take 1 to 2 hours, depending on the weather).  When the dough is almost doubled, gently deflate it but don’t knock out all the air.

Before & After First Rising

5. Shaping:  Line a baking sheet with parchment paper and sprinkle cornmeal on the parchment (or sprinkle cornmeal on a pizza peel).  After deflating the dough, sprinkle it lightly with flour, flour your hands, and form the dough into a ball.  Place the ball of dough on the prepared baking sheet or pizza peel, seam-side down.  Dust the dough with a little more flour.

Baking Sheet Lined with Parchment and Sprinkled with Cornmeal

6. Second Rising:  Once the dough is on the prepared baking sheet or pizza peel, lightly cover it with plastic wrap and let it rise at room temperature (about 70F) in a draft-free place until it’s puffy and about 40 to 50% larger (this will take somewhere between 30 to 90 minutes).

After Second Rising

7. Preheating:  Right after you start the second rising, place the pizza stone on a rack in the center of the oven.  Preheat the oven to 475F.

8. Baking:  After the second rising, only slash the dough if it has risen 40 to 50%; if the dough has risen more, do not slash it.  Lightly spray a little water onto the bread and into the oven.  Transfer the bread to the preheated pizza stone in the oven (if you used parchment paper, leave the bread on the parchment paper).  Reduce the heat to 425F and spray a little water in the oven every few minutes for the first 15 minutes of baking.  Bake the bread for about 25 to 30 minutes, or until done.  The bread is done when it has a golden brown crust that’s firm to the touch, and it sounds hollow when tapped on the bottom.

Only Slash the Dough if It Has Risen Only 40-50%

9. Cooling:  Let the bread cool completely on a wire rack before cutting.

Let it Cool Before Cutting…Maybe the Hardest Part ;)

Happy Mother’s Day, Recipe for Strawberries & Cream Cake, & Giveaway Winner

Sunday, May 9th, 2010

I usually like to save the best for last, but since today is Mother’s Day I wanted to share the crowning jewel of my Mother’s Day Menu…dessert!  Strawberries and cream are a classic summer combination; I wanted to do a new twist on an old classic and so this cake was born.  I based this recipe on my double-crusted cheesecake (which was featured here on Delish…yay!).  This cake is light and fresh and very summery with the strawberries; it’s the perfect ending to a beautiful Mother’s Day (or any summertime) meal.

Happy Mother’s Day!

Strawberries & Cream Cake

(Yield:  1 cheesecake)

Oatmeal-Almond Crust:

2/3 c lightly packed brown sugar

1 c all-purpose flour

1 c whole wheat flour (or all-purpose flour)

1 1/2 c rolled oats

1 c almond meal/flour (I used Bob’s Red Mill)

1 tsp pure vanilla powder

1 1/2 sticks salted butter, melted

Strawberry Filling:

1 quart (4 c) fresh strawberries, washed, hulled, and sliced

2/3 c sugar (more or less depending on your preference and how sweet your berries are)

3 TB cornstarch dissolved in 4 TB cold water

1 tsp lemon juice

Cream Filling:

8 oz Neufchatel cheese, at room temperature

2 large eggs

2/3 c sugar

1 tsp vanilla bean paste

2 tsp lemon juice

Butter (to grease the pan)

Springform baking pan

Preheat the oven to 375F.  In a large bowl, whisk together all dry ingredients for the crust, then use a fork to mix the melted butter into the dry ingredients.  The mixture should have some lumps that are about the size of peas (you might find it easiest to use your hands to gently crumble the mixture until it has the right consistency).  Lightly grease the bottom and sides of the springform pan with butter.  Pour about 2/3 of the crust mixture into the greased cheesecake pan and reserve the other 1/3 for the topping.  Use a glass to help you press the mixture down evenly in the pan (press just firmly enough so that the mixture is loosely compacted).  Bake the crust for 8 minutes. 

Use a mixer to combine the Neufchatel cheese and eggs (adding one egg at a time); then beat in the sugar, vanilla, and lemon juice until everything is just incorporated.  Pour the Neufchatel mixture into the pre-baked crust and bake for 12-15 minutes (just until the cheese is starting to set).

In a medium pot over medium heat, simmer the berries, sugar, and 1/4 c water (covered) for about 10 minutes.  Dissolve the cornstarch in cold water and add it to the berries, stirring constantly.  Boil for about 2 minutes, then stir in the lemon juice. 

Once the cheesecake is starting to set, remove it from the oven and spread the berry mixture on top; bake for 5 minutes.  Remove it from the oven and evenly sprinkle the remaining crust mixture on top of the berry layer.  Bake for another 15 minutes, or until the topping is golden brown and the sides are bubbling up. 

Allow the cheesecake to cool completely to room temperature and then refrigerate for 2 to 4 hours before cutting and serving (4 hours is preferred). 

I want to thank you all of you who participated in my last giveaway.  It was interesting to see which dishes are the toughest to clean…it looks like eggs and cheese are two of the worst culprits!  I used a random number generator to determine the winner…

A huge congratulations goes out to Sheila P!  Please email me your address and I’ll send out your prize.

Carrot Cake Oatmeal

Sunday, January 24th, 2010

Carrot Cake Oatmeal

Special days require cake for breakfast, like birthdays or holidays.

Other days (you know those cold, dark, or stormy winter days), the allure of cake for breakfast is the only thing that will get you out of bed in the morning.

Either way, cake for breakfast should be embraced instead of frowned upon. After all, cake can be healthy, right? (more…)

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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