Pumpkin Cheesecake Baked Oatmeal.

This pumpkin cheesecake baked oatmeal is an autumn dream! It’s chewy and textured, stuffed with maple mascarpone cheese and topped with toasted pecans. Tastes like absolute heaven! Otherwise known as the best fall breakfast ever. EVER! Oh my gosh. I cannot say enough amazing things about these baked pumpkin cheesecake oats. I realize they don’t […]

The post Pumpkin Cheesecake Baked Oatmeal. appeared first on How Sweet Eats.

This pumpkin cheesecake baked oatmeal is an autumn dream! It’s chewy and textured, stuffed with maple mascarpone cheese and topped with toasted pecans. Tastes like absolute heaven!

Otherwise known as the best fall breakfast ever. EVER!

pumpkin cheesecake baked oatmeal

Oh my gosh.

I cannot say enough amazing things about these baked pumpkin cheesecake oats.

pumpkin oats

I realize they don’t look that special. And yes, I already rave about my pumpkin pie steel cut oatmeal. But this… this takes all the (oatmeal) cake. The steel cut oats are a creamy, hot bowl of pumpkin pie oats. This baked version is chewy and can be served warm, room temperature or even cold. It’s not creamy.

And I say “oatmeal cake” because I use my traditional baked oatmeal recipe for this – yes, that one! – and I’ve called it oatmeal cake for years. It is super chewy and decadent for oatmeal. And it tastes like a delicious oatmeal cake!

pumpkin oats with mascarpone cheese

This is like that, but with pumpkin. And a mascarpone cheese swirl. And toasted pecans. Plus, allll the cinnamon. Maybe even a drizzle of cream. 

This

is

unreal. 

I need you to make it this weekend! 

pumpkin cheesecake baked oatmeal

Baked oatmeal is one of my favorite things to make. It’s perfect for brunch, for a big family, for meal prepping for the week, pretty much anything. I love how well it reheats. You can top it with just about anything: seasonal fruit, nuts, seeds, nut butter, coconut – options are endless! It really is so customizable and delicious.

I love the texture and chew of baked oatmeal. I’ve seen many blended baked oat recipes on instagram and while they do look good, I prefer a heartier, chewy texture to my baked oatmeal. I want it to have that texture, especially when I’m making a large batch of it. 

And it’s hard to believe that I haven’t made a pumpkin version yet, but here we are. So this is what I do!

pumpkin cheesecake baked oatmeal

I add a scoop of pumpkin to my baked oatmeal recipe along with some pumpkin spice. I am notorious for loving pumpkin but NOT loving the spice that goes along with it. So I add what I find to be minimal spice. If you love the “spice” part of pumpkin, go ahead and add an extra teaspoon or so of spice.

Then, I stir together some softened mascarpone cheese with honey. Or maple syrup. Or brown sugar! Basically, whatever sweetener you have on hand, and just a small touch of it. This makes our cheesecake flavor. You could use regular softened cream cheese too, I just love mascarpone. 

I dollop the mascarpone cheese right on top of the oatmeal. When it bakes, it sinks down into the oats. It is PERFECT. 

Finally, I add a little cinnamon on top. A big handful of toasted pecans. I scoop and serve, then add a little drizzle of cream. Optional of course, but really takes it over the top.  (more…)

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Pumpkin Pancakes

Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning. As if fall wasn’t already busy enough, we are adding to the madness with a bathroom remodel and some other work around the house. So my week is spent trying to calm …

The post Pumpkin Pancakes appeared first on My Baking Addiction.

Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning.

Maple syrup being poured over a stack of pumpkin pancakes on a plate.

As if fall wasn’t already busy enough, we are adding to the madness with a bathroom remodel and some other work around the house.

So my week is spent trying to calm a dog who is anxious about the construction work and trying to figure out if the shipping company really lost our new bathtub on top of all of the normal stuff.

I’m really looking forward to a peaceful weekend morning, ok?

I think this weekend is due for a batch of pumpkin pancakes, a cup of coffee with homemade vanilla coffee syrup, and maybe a trip to the apple orchard. 

Sounds like a pretty perfect weekend to me.

(more…)

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Apple Muffins

On a crisp fall morning, these apple muffins really hit the spot. They’re moist, warmly spiced, and studded with tender chunks of apple. A sweet cinnamon crumble sits on top of them, offering a delicious crunchy contrast to their soft middles. Pa…


On a crisp fall morning, these apple muffins really hit the spot. They’re moist, warmly spiced, and studded with tender chunks of apple. A sweet cinnamon crumble sits on top of them, offering a delicious crunchy contrast to their soft middles. Pair one with a hot cup of coffee, and you’ll have a hard time finding a more enticing autumn treat. I speak from experience. The temps dropped here late last week, just in time for the first day of fall. I made a batch of these apple muffins to celebrate, and I haven’t been able to resist eating one […]

Banana Nut Muffins

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite. Here’s an…

A Couple Cooks – Recipes worth repeating.

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.

Banana nut muffins

Here’s an unexpected family favorite muffin: this Banana Nut Muffins recipe! They’re sweet and exceedingly moist, with an irresistibly nutty flavor from toasted walnuts in the batter and sprinkled on top. Add a little crunchy sugar to those muffin tops, and the sweet- salty-nutty flavor combination is out of this world. Our family went wild for these, and I dare say we love these even more than Banana Chocolate Chip Muffins…if that’s possible. Here are the tricks to this tasty muffin!

Ingredients in banana nut muffins

These banana nut muffins are moist and fluffy, with the best nutty flavor that’s infused into the entire muffin. But there’s no tricks here: they’ve got basic ingredients and follow the traditional muffin method. The only added bonus: toasted nuts. Here are the ingredients you’ll need:

  • All-purpose flour
  • Cinnamon and ginger: these spices make for just the right cozy, nuanced flavor
  • Baking powder, baking soda and salt
  • Bananas
  • Egg
  • Granulated sugar
  • Vegetable oil: using oil instead of butter makes extremely moist muffins
  • Vanilla extract
  • Walnuts: you’ll toast the nuts to bring out the flavor: see below! You can also use pecans if you like.
  • Turbinado sugar: this chunky sugar makes a lovely glittery topping
Banana nut muffins recipe

Toasting the nuts brings out the flavor

The key to this banana nut muffins recipe? Toasting the walnuts. Don’t be tempted to skip this step! Toasting nuts is like adding salt to savory food: it intensifies the nutty flavor. It takes just 5 minutes to toast walnuts on the stovetop. Here are the basic steps:

  • Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes.
  • Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
Banana nut muffin

More tips for banana nut muffins

Aside from toasting the nuts, there are a few basic tips for banana nut muffins that are important to keep in mind. Here’s what to know:

  • Very ripe bananas are key. The riper and browner the better! Very ripe bananas make an intensely moist texture and sweet flavor: and there’s no faking it with a plain old ripe banana.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Baking at 400 degrees makes a taller muffin. Our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350F, which you see more often). It makes a taller and fluffier muffin.

Variations and mix-ins

Of course, you can add even more mix-ins to this banana nut muffins recipe to customize it. It would be great with one of the following:

  • Use pecans or macadamia nuts instead of walnuts
  • Chocolate chips: add ½ cup bittersweet or semisweet chips
  • White chocolate chips
  • Butterscotch chips: butterscotch would go well with the nutty flavor
Banana nut muffins

Storage info

What’s the best way to store these banana nut muffins? Here are the best practices for muffin storage:

  • Room temperature up to 4 days: Store at room temperature in a sealed container. You can place a paper towel inside to absorb extra moisture and keep the tops crunchier.
  • Refrigerated 1 week or more: These muffins store well in the refrigerator. (We kept ours almost 2 weeks and they still tasted great.)
  • 3 months: Freeze in a sealable container and store up to 3 months.

More banana muffin recipes

There are lots of ways to make a banana muffin! Here are some of our top muffin recipes:

This banana nut muffins recipe is…

Vegetarian.

Print
Banana nut muffins

Banana Nut Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12

Description

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.


Ingredients

  • ¾ cup chopped walnuts (or substitute pecans)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups mashed banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. Toast the walnuts: Chop the nuts. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  4. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
  5. Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in ½ cup of the walnuts. Divide the batter evenly into the muffin cups. Sprinkle the tops with the reserved ¼ cup walnuts (split between all) and sprinkle with turbinado sugar.
  6. Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Banana nut muffins, banana nut muffin, banana nut muffin recipe, banana nut muffins recipe

A Couple Cooks - Recipes worth repeating.

Ricotta Pancakes

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.…

A Couple Cooks – Recipes worth repeating.

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.

Ricotta Pancakes

There are so many ways to make a pancake, and we’ve tried almost every which way: like classic, buttermilk, blueberry, almond flour, oatmeal, and banana pancakes. But at the very top in our favorite methods for this tasty breakfast are Ricotta Pancakes! Adding ricotta cheese to pancakes makes a lusciously fluffy texture and rich flavor. It also packs the breakfast cake with protein, making them more filling than the standard flapjack. Taste it once and you won’t want to go back!

Ingredients in ricotta pancakes

Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes: but add it to pancakes and it makes them extra fluffy! This ricotta pancakes recipe is simple, and the only special ingredient you need is the cheese. Everything else you likely already have on hand in your pantry and fridge. Here’s what you’ll need for ricotta pancakes:

  • Eggs
  • Ricotta cheese
  • Maple syrup
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Kosher salt
  • Butter, for cooking

Want to mix it up? Try our Lemon Ricotta Pancakes for a tangy spin on the classic. Adding lemon zest is a natural way to heighten the flavors and bring a citrusy brightness to the dish.

Ricotta Pancakes

Ricotta makes high protein pancakes

Ricotta cheese makes an impossibly fluffy, delightful texture to a pancake. At the same time, it adds a significant boost of protein. This makes these flapjacks much more satisfying than a classic pancake, and helps them keep you full for hours. Here’s a comparison of the protein levels in ricotta pancakes vs the standard all-purpose flour flapjack:

  • 1 ricotta pancake has 9.6 grams protein! That’s 20% of your daily protein: in one pancake.
  • 1 standard pancake has approximately 4 grams protein. So the cheese version has almost double the protein!

Tips on cooking ricotta pancakes

Cooking ricotta pancakes is similar to the traditional flapjack method. But keep in mind, the texture is slightly different because of the eggs and cheese. Here’s what to note when cooking:

  • Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. Non-stick is helpful and you don’t have to grease it.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
  • When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast.
Ricotta Pancakes Recipe

Pancake topping ideas

This ricotta pancakes recipe is so light and fluffy, you barely need any toppings to make it taste good! Just a drizzle of maple syrup and a dusting of powdered sugar are perfect. However, if you’d like to get fancier, you can dress up your ricotta pancakes: and it’s fun to bring in seasonal elements! Here are a few ideas:

And that’s it! Let us know what you think of this recipe in the comments below. It’s one of our favorite ways to enjoy a lazy morning breakfast.

Ricotta Pancakes

More ricotta recipes

Love this Italian cheese? Here are a few more great ways to enjoy ricotta; some traditional and some more unique:

This ricotta pancakes recipe is…

Vegetarian.

Print
Ricotta Pancakes

Ricotta Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes

Description

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.


Ingredients

  • 4 eggs
  • 1 ½ cups ricotta cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • Butter, for cooking

Instructions

  1. In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla extract.
  2. In another medium bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium low heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Ricotta pancakes, Ricotta pancake, ricotta pancake recipe

A Couple Cooks - Recipes worth repeating.

Blueberry Coffee Cake

Blueberry coffee cake is full of fresh blueberries with just a hint of lemon. With a perfect streusel topping, this cake tastes just like your favorite blueberry muffins! Follow the alternate directions for a gluten-free version. This post contains affiliate links. We’re having some work done on our house starting this week and I’m here …

The post Blueberry Coffee Cake appeared first on My Baking Addiction.

Blueberry coffee cake is full of fresh blueberries with just a hint of lemon. With a perfect streusel topping, this cake tastes just like your favorite blueberry muffins! Follow the alternate directions for a gluten-free version.

Plated slices of blueberry coffee cake on a countertop next to coffee creamer and a bowl of blueberries.

This post contains affiliate links.

We’re having some work done on our house starting this week and I’m here to tell you that the dogs and I are already exhausted.

Well, one dog is terrified and exhausted. The other one is totally unbothered.

If I’m going to have workers in my house disrupting my peace and quiet, I may as well bake. Right?

At least then I can have a slice of afternoon coffee cake.

This blueberry coffee cake is another absolute winner from my friend Erin at Texanerin Baking. Between the sweet blueberries in every bite, the hint of lemon, and the streusel on top, it’s hard to pick my favorite thing about this recipe.

(more…)

The post Blueberry Coffee Cake appeared first on My Baking Addiction.

Best French Toast Recipe

Here’s how to make the best best French toast recipe! It’s caramelized on the outside with a sweet custardy interior.…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the best best French toast recipe! It’s caramelized on the outside with a sweet custardy interior.

French Toast

It’s cinnamon-scented, crispy on the outside and custardy on the inside: try our best French toast recipe! It’s basic, but it can taste like a luxurious morning of hotel room service if it’s done right. Here we’ve cracked the code to the very best way to make this classic breakfast recipe: and it’s all in the ingredients. Here’s what to know!

Ingredients in a French toast recipe

Classic French toast is sliced bread soaked in a mixture of egg, milk and sugar, then fried until golden crisp on a griddle. This genius way to reinvent stale bread has been around for hundreds of years. In fact, the earliest French toast recipe is in a collection of Roman recipes from the 1st century AD (“The Art of Cooking” by Apicius). How’s that for history?

The early version was even simpler than today’s. But the genius of French toast is that it uses basic ingredients to make a hearty meal. Here’s what you need for a basic French toast recipe:

  • Eggs
  • Milk: whole milk gives the richest flavor, or use 2% or non-dairy milk
  • Sugar: just a hint is all you need
  • Vanilla extract: this recipe uses a hefty amount of vanilla for a bold flavor
  • Cinnamon and nutmeg: adding nutmeg to the mix gives just the right complexity
  • Salt: salt accentuates the flavors; don’t omit it!
  • Bread: an Italian or French loaf, artisan bread, or sourdough bread are our preference, but you can also use challah or brioche for lighter texture
  • Butter: for cooking
French Toast Recipe

Best bread for French toast

The type of bread can make or break a French toast recipe. A slice of flimsy store-bought sandwich bread loaf just doesn’t hold a candle to a more artisan-style bread. Here are a few of the best breads for French toast:

  • Sourdough bread: Sourdough bread has a naturally firm texture and a slight tang to the flavor. It’s our top choice for French toast!
  • Italian or French loaf: Each grocery store uses a different name for this type of bread, but look for an artisan loaf with a firm crust and sturdy texture. You can also use a French baguette.
  • Artisan bread: Look for any style of artisan bread in the bakery section of your grocery store. We recommend avoiding very seedy whole-grain breads for this recipe.
  • Challah or brioche: Egg-based breads like challah and brioche make a fluffy, custardy texture to the French toast. (It’s not our preference, but it’s a specific style!)

Bread to avoid for French toast? We don’t love purchased white or whole wheat sandwich bread. Sure, it’s classic: but the texture can come out mushy and bland. Of course, you can use it if it’s all you have. But for the best French toast recipe, stick to the types above.

How to make French toast

French toast is arguably one of the simplest breakfasts you can make: it’s even easier than pancakes or waffles. Why? All you’ve got to do is mix up the custard, dip the bread, and fry. Here are a few tips for the process:

  • Whisk: In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
  • Dip: Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture for 10 to 15 seconds. Try not to oversoak the bread or it will become mushy. However, if you’re using a bread with more structure like sourdough, you can soak slightly longer. 
  • Fry: Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  • Repeat: Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.
French Toast

Avoiding mushy bread

The best way to have full-textured French toast is to use great bread. As noted above, purchased sandwich bread has a flimsy structure and can become mushy. Here’s what to know:

  • Use a bread with texture like a sourdough or Italian or French artisan loaf.
  • Consider using stale bread or bread that is a few days old, which soaks up the egg mixture more. (This isn’t necessary with sturdier breads like sourdough.)
  • If you’re using a purchased sandwich bread with a flimsy texture, consider lightly toasting it in the oven or toaster it before soaking.

Decadent variation: heavy cream

Want to amp up this French toast recipe? Replace half the milk amount with heavy cream! Adding this silky, creamy dairy to the mix makes French toast richer, more buttery and over the top luxurious. Try this when you want an extra special meal, like birthdays, Mother’s Day or holidays.

French toast toppings

For this best French toast recipe, we like to keep toppings simple. A pat of butter, a dusting of powdered sugar, and a drizzle of maple syrup are all you need! But if you want to get a little fancier, here are some gourmet topping ideas:

Breakfast recipes

Diet variations

Do you have a special diet? Here are a few ways to modify this French toast recipe:

  • Dairy-free: This recipe works with non-dairy milk; we recommend oat milk.
  • Gluten-free: Use any type of gluten-free bread.
  • Vegan: Try Vegan French Toast with Caramelized Bananas! Using banana makes a flavorful soaking mixture.

More classic breakfast recipes

Love a great classic breakfast or brunch? Try these breakfast recipe ideas:

This French toast recipe is…

Vegetarian.

Print
French Toast

Best French Toast Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8

Description

Here’s how to make the best best French toast recipe! It’s caramelized on the outside with a sweet custardy interior.


Ingredients

  • 4 eggs
  • ½ cup milk (whole or 2%*)
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon kosher salt
  • 8 slices bread from Italian or French loaf, sourdough, challah, or brioche loaf (cut 3/4” thick)**
  • 2 tablespoons butter, for cooking

Instructions

  1. In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
  2. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture until it becomes saturated (about 10 to 15 seconds per side for an artisan or sourdough bread**). Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  3. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.

Notes

*Use whole milk for the best rich flavor. For a decadent twist, use half milk and half heavy cream.

**If you’re using a bread with more structure like sourdough, you can soak it in the egg mixture slightly longer if you like. If you’re using a sandwich bread with a flimsier structure, you may want to toast it first before soaking, otherwise it can become very mushy. 

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: French toast, how to make french toast, best french toast recipe, easy french toast recipe

A Couple Cooks - Recipes worth repeating.

Oatmeal Pancakes

I’ve been sharing lots of back-to-school breakfasts lately (see here, here, or here), and I have one more for you today: these oatmeal pancakes! I think most pancake recipes are best suited to a lazy Sunday morning, but these oatmeal pancakes are…


I’ve been sharing lots of back-to-school breakfasts lately (see here, here, or here), and I have one more for you today: these oatmeal pancakes! I think most pancake recipes are best suited to a lazy Sunday morning, but these oatmeal pancakes are quick and easy enough to make on any day of the week. They’re so speedy because the recipe employs the help of a blender to mix up the batter – no whisking required! The blender trick also means that you won’t find any flour in this recipe, just lots of whole rolled oats. As a result, these healthy […]

Announcing: Our Gluten-Free Baking Mixes + Flour Blend!

Friends! We have a super exciting announcement. Today we’re launching THREE brand-new Minimalist Baker products:

Gluten-Free Flour Blend (a perfected version of our signature blend)
Gluten-Free Chocolate Cake + Cupcake Mix (inspired by our love …

Announcing: Our Gluten-Free Baking Mixes + Flour Blend!

Friends! We have a super exciting announcement. Today we’re launching THREE brand-new Minimalist Baker products:

  • Gluten-Free Flour Blend (a perfected version of our signature blend)
  • Gluten-Free Chocolate Cake + Cupcake Mix (inspired by our love for all things chocolate)
  • Gluten-Free Pancake + Waffle Mix (a perfected version of our DIY mix)

That’s right, we made things! That you can buy!

Announcing: Our Gluten-Free Baking Mixes + Flour Blend! from Minimalist Baker →

Breakfast Sandwich

If you start your day with a breakfast sandwich that looks like that (see above), you KNOW it’s going to be a good one. And the best part about it is that you don’t actually have to make said sandwich on the day you’re planning to eat…


If you start your day with a breakfast sandwich that looks like that (see above), you KNOW it’s going to be a good one. And the best part about it is that you don’t actually have to make said sandwich on the day you’re planning to eat it. Nope, this breakfast sandwich recipe freezes perfectly, so you can assemble a week’s worth of sandwiches on the weekend and feast on them all week. If you ask me, it’s one of the nicest things you can do for your future self. Sitting down to a toasted English muffin slathered with herbed goat cheese […]