Oatmeal and Pecan Brittle Cookies

This year was a good year for baking books. I didn’t get to see them all, or bake from them, but one that I got a preview of before it was released was Dessert Person by Claire Saffitz. She may be familiar to you because of her tenure in the test kitchen at Bon Appétit and more recently, her very popular online videos, but reading…

This year was a good year for baking books. I didn’t get to see them all, or bake from them, but one that I got a preview of before it was released was Dessert Person by Claire Saffitz. She may be familiar to you because of her tenure in the test kitchen at Bon Appétit and more recently, her very popular online videos, but reading through the book, I learned that she just happened to have gone to Harvard, was a graduate student in French food history in Montreal, studied pastry at Ecole Ferrandi in Paris, and worked at the now-closed Spring restaurant, which jolted me back that era in Paris when a younger generation of chefs was opening restaurants and changing the game in France (sometimes, controversially), focusing on fresh ingredients and putting their own mark on French cuisine.

That’s how I feel about her book. Claire pretty much changes the pastry game. Preserved lemons are added to a glorious-looking Lemon Meringue Cake, chocolate and hazelnuts enrich a Galette des Rois, and coffee finds its way into a Coffee-flavored Coffee Cake. (How come no one’s thought of that before?) But these Oatmeal and Pecan Praline Brittle Cookies sounded so good to me that I decided to start off with them.

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Easy Oatmeal Bars

Here’s an oatmeal bars recipe that’s beyond easy! These healthy breakfast bars are irresistibly tasty and great for busy mornings and snacks. Here’s a recipe that’s perfect for breakfast and all those in between moments, too. This ridiculously easy no bake Oatmeal Bars recipe! These were big winners in our house and quickly solidified themselves into the weekly repertoire. These breakfast bars star peanut butter, honey, and Old Fashioned oats, and they’re a healthy breakfast or snack you can feel good feeding yourself or your family. In fact, I had to remind myself I didn’t need to sneak these like a treat. Ingredients for this oatmeal bars recipe These oatmeal bars have just 4 ingredients plus salt (because salt’s a given, right?). This makes them easy to whip up on moments notice…and we do. Here’s what you’ll need to make them: Old Fashioned rolled oats: That’s the standard oatmeal you’re used to, not steel cut oats! Because it has the texture of rice, it’s not a substitute here. Peanut butter: Use creamy, no sugar added peanut butter. If all you have is sweetened, leave out a bit of the honey. Use sunflower butter as a nut allergy substitute. Honey: Honey […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s an oatmeal bars recipe that’s beyond easy! These healthy breakfast bars are irresistibly tasty and great for busy mornings and snacks.

Oatmeal bars

Here’s a recipe that’s perfect for breakfast and all those in between moments, too. This ridiculously easy no bake Oatmeal Bars recipe! These were big winners in our house and quickly solidified themselves into the weekly repertoire. These breakfast bars star peanut butter, honey, and Old Fashioned oats, and they’re a healthy breakfast or snack you can feel good feeding yourself or your family. In fact, I had to remind myself I didn’t need to sneak these like a treat.

Ingredients for this oatmeal bars recipe

These oatmeal bars have just 4 ingredients plus salt (because salt’s a given, right?). This makes them easy to whip up on moments notice…and we do. Here’s what you’ll need to make them:

  • Old Fashioned rolled oats: That’s the standard oatmeal you’re used to, not steel cut oats! Because it has the texture of rice, it’s not a substitute here.
  • Peanut butter: Use creamy, no sugar added peanut butter. If all you have is sweetened, leave out a bit of the honey. Use sunflower butter as a nut allergy substitute.
  • Honey: Honey adds a warm, golden flavor and a nice sticky texture. See our notes on vegan substitutes below.
  • Cinnamon: Cinnamon adds just the right hint of complexity.

Of course, you’ll need a little salt to round it out for the perfect flavor. Make sure to use kosher salt, since it flavors foods more gently than table salt.

Oatmeal bars recipe

How to make no bake bars: a few tips

Over here we love a good no bake recipe: and not just because you don’t have to wait for the bake time! No bake recipes are as close to no fail as you can get. Here are a few tips to note about the process of making this oatmeal bars recipe:

  • Use a small glass to get them perfectly flat. You’ll mix the ingredients together then throw them into a square pan with parchment underneath. Pat them as flat as you can, then roll over the top with a small glass. It gets the most uniform texture.
  • Freeze first! Freeze the pan for 15 minutes, which sets the bars. They will still be a little soft at this point.
  • Cut into bars. Then cut them into bar shapes. You can eat immediately, but we prefer waiting for another 1 hour of refrigeration for them to set completely.
Oatmeal breakfast bars

Make large or small oatmeal bars (we prefer small)

One of the things we like about this recipe is cutting the bars smaller: to get more of them! Here are a few notes on the pros of smaller oatmeal breakfast bars:

  • Make 32 rectangle-shaped bars for more servings & less calories and sugar. The sugar in a small bar is only 1 teaspoon, and it’s still a super satisfying snack or treat. We prefer this size for most versatility (though the photos show the squares).
  • Make 16 square bars for breakfasts. If you’re eating them as breakfast bars, you’ll probably want a larger bar to be more filling. Of course, you could just eat 2 small bars!

Vegan oatmeal bars variation

Want to make these into vegan oatmeal bars? We typically use maple syrup as our liquid sweetener of choice, which is vegan. But in this recipe, the flavor and texture of honey is integral to the structure of the oatmeal breakfast bars. Here’s our preferred vegan sweetener:

  • For vegan oatmeal bars, try agave syrup! It’s a little thicker than maple syrup, so it will work a little more similarly to honey. You can also try using a little less (see the notes below).
  • You can also try maple if it’s your only sweetener on hand. Just note that the bars will do better right from the refrigerator. Use a little less than the honey amount as well.
Oatmeal bars

When to eat oatmeal bars…breakfast, snack or anytime!

Yes, we love these oatmeal bars because they are perfect for those times in between meals when you’re hungry and don’t want to grab and unhealthy option. Here are a few ideas we’d recommend:

  • Breakfast: Grab them as you go out the door, or crumble over Greek yogurt
  • Snack: Grab one from the fridge anytime
  • Sweet treat: This is all we need to feel like a satisfying treat without a splurge. They’re especially good for kids (our son loves them!)

Oatmeal nutrition info

What’s so great about eating oats for snacks and in oatmeal breakfast bars? Well, these whole grains have a lot of good going on. Here’s some of the benefits you get from oats (source):

  • High in plant based protein. 1 cup of raw oats has 11 grams protein, or ~20% of your daily need!
  • High in fiber. 1 cup of raw oats has 8 grams of fiber, ~30% of your daily need.
  • Very filling: Oats may reduce appetite and help you eat less calories overall.
Oatmeal breakfast bars

More oatmeal recipes

It might sound silly as a “foodie” and cookbook author, but one of my favorite foods ever is oatmeal! I eat it every day and it’s always satisfying and filling. Here are our top oatmeal recipes:

This oatmeal bars recipe is…

Vegetarian and gluten free. For vegan, plant-based and dairy-free, see the notes in the recipe.

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Oatmeal bars

Easy Oatmeal Bars (4 Ingredients!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 16 large or 32 small
  • Diet: Vegetarian

Description

Here’s an oatmeal bars recipe that’s beyond easy! These healthy breakfast bars are irresistibly tasty and great for busy mornings and snacks.


Ingredients

  • 1 cup + 2 tablespoons creamy peanut butter (no sugar added, or sunflower butter for nut free)
  • 1/2 cup + 2 tablespoons honey (or 1/2 cup agave syrup* for vegan)
  • 4 cups Old Fashioned rolled oats
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon

Instructions

  1. Mix together all the ingredients in a bowl. Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth. 
  2. Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.  

Notes

*Maple syrup is generally our sweetener of choice, but the flavor and texture of honey really make these bars. Since maple syrup is not as sticky as honey, for vegan substitute we recommend agave syrup. 

  • Category: Snack
  • Method: No Bake
  • Cuisine: Breakfast

Keywords: Oatmeal bars, oatmeal bar recipe, oatmeal breakfast bars

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Salt-Roasted Candied Peanuts

I’ll have to admit that I love peanuts, especially when they are candied with a touch of sea salt added. For years I’ve been making all sorts of candied nuts, including these candied peanuts, but this was one of the first candied nut recip…

I’ll have to admit that I love peanuts, especially when they are candied with a touch of sea salt added. For years I’ve been making all sorts of candied nuts, including these candied peanuts, but this was one of the first candied nut recipes I ever came up with and I’ve been making them ever since.

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Creamy Coconut Hemp Milk

Say hello to my go-to dairy-free milk I’ve been crafting up for my beloved moringa and matcha lattes, granola, baking, and beyond!
It’s made with unsweetened coconut flakes and hemp seeds and sweetened with dates, making it a 3-ingredient recipe that’…

Creamy Coconut Hemp Milk

Say hello to my go-to dairy-free milk I’ve been crafting up for my beloved moringa and matcha lattes, granola, baking, and beyond!

It’s made with unsweetened coconut flakes and hemp seeds and sweetened with dates, making it a 3-ingredient recipe that’s made easily in the blender. Let us show you how it’s done!

This recipe is as easy as blending up coconut flakes, hemp seeds, dates, water, and an optional pinch of sea salt, then straining through a nut milk bag.

Creamy Coconut Hemp Milk from Minimalist Baker →

Radish Leaf Pesto

Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best. I’m the kind of person who finds a 1-inch (3cm)…

Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best.

I’m the kind of person who finds a 1-inch (3cm) cube of pesto lurking in the back of the freezer, then goes out and spend time at the market shopping for the vegetables, then comes home to wash and chop them up, while the beans are soaking to make soupe au pistou. Then I realize I forgot to buy more basil because I only have a little cube of pesto (or more accurately, pistou) and it’s not enough, so I head back out to buy more basil, cooling my heels in line behind madame, who is requesting that the vendor show her each oignon and carotte for careful examination before she buys it. When all is said and done, and the soup has been served that evening, I find myself with a little bit of leftover pesto when all is said and done, which goes back into the freezer. And the cycle begins again.

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Rice Krispie Treats

Extra marshmallows, sea salt, and a super-thick bar make for the BEST Rice Krispie Treats. You will love these easy, no-bake treats, they are always a crowd pleaser! When it comes to no-bake treats, Rice Krispie Treats are king. They’re a universal fav…

Extra marshmallows, sea salt, and a super-thick bar make for the BEST Rice Krispie Treats. You will love these easy, no-bake treats, they are always a crowd pleaser! When it comes to no-bake treats, Rice Krispie Treats are king. They’re a universal favorite and I promise you that this is the BEST Rice Krispie Treat…

The post Rice Krispie Treats appeared first on Two Peas & Their Pod.

Sun-Dried Tomato Pesto

During the lockdown, I did what everyone else did: Went through all my kitchen cabinets, cleaning them out, and finding little bits and bags and jars of stuff that I should have used a long time ago, but didn’t. You did do that – right? Mine was quite a purge. I’ve had so many things from travels, friends, food companies, houseguests, strangers, etc. that my…

During the lockdown, I did what everyone else did: Went through all my kitchen cabinets, cleaning them out, and finding little bits and bags and jars of stuff that I should have used a long time ago, but didn’t.

You did do that – right?

Mine was quite a purge. I’ve had so many things from travels, friends, food companies, houseguests, strangers, etc. that my drawers and cabinets were out-of-control. I posted some pictures on social media of the things that I appeared to be running low on, but that I was anxious to use up, and people, kindly, offered to send me more…which would have negated the whole idea of the purge. The time had come to use things up.

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Mint Zhoug

During the lockdown, I found myself with all sorts of things that needed to get used up sooner than I expected. I would buy too many lemons, thinking I’d need them. Then realize I had too many and make lemon curd. The grocery shopping delivery service that I use inexplicably had jalapeño peppers on their website (and a few times, padrón peppers!) and I couldn’t…

During the lockdown, I found myself with all sorts of things that needed to get used up sooner than I expected. I would buy too many lemons, thinking I’d need them. Then realize I had too many and make lemon curd. The grocery shopping delivery service that I use inexplicably had jalapeño peppers on their website (and a few times, padrón peppers!) and I couldn’t not buy those, since those are very rare around here. And because I’ve been doing Instagram Live apéro hour videos, I was concerned about running out of fresh mint, so bought them by the bundles (plural), until one day I realized I had way too much.

Continue Reading Mint Zhoug...

French Grated Carrot Salad

If I had to compile a list of the top five National Dishes of France, right up there would be salade de carottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for…

If I had to compile a list of the top five National Dishes of France, right up there would be salade de carottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for a quick lunch.

romano

Romain, my French partner, makes a great version of this salad. It’s not difficult to make. All you need is a bunch of fresh carrots, ingredients for the dressing, and a little bit of effort, to grate the carrots.

Continue Reading French Grated Carrot Salad...

Baked Kale Chips

It’s so easy to make kale chips! These chips are seasoned to perfection and come out impossibly crispy. Watch out: they disappear fast! Ever made kale chips? Now’s the time to try. This irresistibly salty and crunchy snack makes crispy kale taste like the best invention since sliced bread. The only problem is: they disappear fast! Alex and I like to make up a pan of kale chips as a fun DIY: then we end up devouring them in minutes. Which is all well and good, because these babies are best eaten within a few hours of making them. This healthy snack is perfect for any occasion. Want an afternoon pick-me-up? Need a late night Netflix snack? Kale chips. How to make kale chips Kale chips are very easy to make: you just need to know a few tips to make them come out perfectly. There are lots of ways to make them; here’s what Alex and I like to do for ours: Use Tuscan kale. Alex and I prefer Tuscan kale to curly kale: the flavor is milder and it’s a little sturdier for chips. See below. Wash and thoroughly dry the kale. You’ll want the kale ultra dry […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

It’s so easy to make kale chips! These chips are seasoned to perfection and come out impossibly crispy. Watch out: they disappear fast!

Kale chips

Ever made kale chips? Now’s the time to try. This irresistibly salty and crunchy snack makes crispy kale taste like the best invention since sliced bread. The only problem is: they disappear fast! Alex and I like to make up a pan of kale chips as a fun DIY: then we end up devouring them in minutes. Which is all well and good, because these babies are best eaten within a few hours of making them. This healthy snack is perfect for any occasion. Want an afternoon pick-me-up? Need a late night Netflix snack? Kale chips.

How to make kale chips

Kale chips are very easy to make: you just need to know a few tips to make them come out perfectly. There are lots of ways to make them; here’s what Alex and I like to do for ours:

  • Use Tuscan kale. Alex and I prefer Tuscan kale to curly kale: the flavor is milder and it’s a little sturdier for chips. See below.
  • Wash and thoroughly dry the kale. You’ll want the kale ultra dry so that the oil sticks to it.
  • Tear the kale into “chip” sized bites. Remove the stems, since these get tough and stringy in the oven.
  • Season to perfection. You’ll mix with olive oil, then add salt and onion powder (see below).
  • Bake at 275 for 30 minutes. Place the chips in a single layer on a parchment-lined baking sheet. Bake at low heat for 30 minutes: you’ll be surprised at how crispy they become!
Baked kale chips

The best kale for chips? Tuscan kale.

After testing with both, we’ve found the best kale for kale chips is Tuscan kale. What is it? Tuscan kale is an Italian variety of kale with dark green leaves and a mild, almost sweet flavor. It’s also labeled as Lacinato kale, dinosaur kale, black kale, or cavolo nero (black cabbage in Italian). It’s called dinosaur kale because the scaly, ridged leaves almost resemble dinosaur skin! You should be able to find Tuscan kale at your local grocery store.

If all you can find is curly kale, you can use that too! Curly kale is fluffier than Tuscan, and it has a more bitter flavor. That bitter flavor mellows out in the oven, but the fluffier texture can make it more brittle. Tuscan kale has flatter leaves, making it more suited to chips.

Tuscan kale

Variations on kale chips: add-ins!

We created these kale chips to have a vaguely sour cream and onion flavor. Of course, you can create endless variations adding any spices you like. Here are some ideas to get your wheels turning; we’d suggest about 1/4 to 1/2 teaspoon to keep it from being heavy handed:

Tuscan kale

Kale nutrition

Kale chips are a perfect healthy snack when you’re craving something salty, but don’t want to give into a bag of potato chips. Leafy greens like kale are some of the healthiest foods you can eat! Kale is full of nutrients, antioxidants, and fiber. 1 cup of raw kale has 33 calories, 6 grams of carbs (2 of which are fiber), and 3 grams of protein. Because of its low calorie content, kale is among the most nutrient-dense foods on earth.

More kale recipes

Don’t stop with kale chips! There are so many tasty ways to add kale to your diet. Here are some of our top recommendations for eating more leafy green kale:

  • Best Ever Sauteed Kale The best way to eat this healthy leafy green! Scented with garlic and cooked in olive oil until tender, you’ll want to eat it every day.
  • Roasted Kale A tasty, easy side dish! Baked until tender and crispy at the edges, it’s quick to make and a total crowd pleaser.
  • Kale Quinoa Salad This colorful kale quinoa salad is full of healthy ingredients and tastes incredible! Meal prep this easy plant-based lunch idea for meals all week.
  • The BEST Kale Salad This is the BEST way to eat kale! A dressing of lemon, garlic and Parmesan cheese transforms kale into tangy goodness in this Tuscan kale salad.

This kale chips recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Kale chips

Crispy Baked Kale Chips


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 to 3 servings
  • Diet: Vegan

Description

It’s so easy to make kale chips! These chips are seasoned to perfection and come out impossibly crispy. Watch out: they disappear fast!


Ingredients

  • 1 bunch Tuscan kale (also labeled as Lacinato or dinosaur kale)
  • 1/2 tablespoon olive oil
  • Heaping 1/8 teaspoon fine sea or kosher salt
  • 1/4 teaspoon onion powder

Instructions

  1. Preheat the oven to 275 degrees Fahrenheit.
  2. Wash the kale leaves, then dry them as much as possible with a clean dish towel. Tear the kale leaves away from the stems, and into the desired size for chips. In a medium bowl, gently toss the kale leaves with the olive oil.
  3. Line a baking sheet with parchment paper. Place the kale leaves in a single layer on top of the sheet and sprinkle them with salt and onion powder.
  4. Bake 30 to 35 minutes until the kale leaves are crisp. Cool and enjoy immediately! They’re best eaten within a few hours, but if you happen to have leftovers you can store them in a sealed container for 1 day.

  • Category: Snack
  • Method: Baked
  • Cuisine: Vegetables

Keywords: Kale chips

Want more vegan snacks?

If you’re looking to eat more plant-based recipes, healthy vegan snacks are crucial to making it through the day! Outside of these kale chips, here are a few more vegan snacks to try:

  • Crispy Roasted Chickpeas or Crispy Roasted Black Beans They’re the perfect salty snack! They’re combined with savory spices like cumin, garlic powder, and black pepper, and roasted until crispy.
  • Easy Edamame or Spicy Edamame Protein-packed edamame is a tasty protein-packed vegan snack! Edamame are soy beans you eat right out of the pod, squeezing them into your mouth with a satisfying pop.
  • Vegan Snack Bars The perfect wholesome snack! These bars are naturally sweet, featuring oats, chia seeds, and pecans.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes