Thanksgiving Baked Oat Muffins

Thanksgiving Baked Oat Muffins
Prep Time
60 minutes
Number of Servings
6 muffins
Ingredients
  • [q:3/4] cup pecans, divided
  • 1 medium sweet potato (about 6 oz)
  • [q:1/2] cup almond or regular milk
  • 1 large egg
  • [q:1 1/2] cup oat flour
  • [q:1/4] cup packed brown sugar
  • [q:1/2] tsp kosher salt
  • [q:1/2] tsp ground allspice
  • 1 tsp baking powder
  • [q:1/2] cup dried cranberries
Directions
  1. Preheat oven to 350°. Line every other cup of a 12-cup muffin tin with paper liners.
  2. While oven preheats, spread pecans in a single layer on a baking sheet and toast until they turn lightly golden, about 8 minutes. Transfer to a plate and, when they have cooled, coarsely chop them. Set aside.
  3. Poke sweet potato in several places with the tip of a knife to release steam. Microwave sweet potato on high until it is very soft, about 6 minutes.
  4. When sweet potato is cool enough to handle, scoop flesh into a large mixing bowl and mash well with a fork. Add milk and egg and stir together with fork.
  5. In a separate large bowl, whisk together oat flour, brown sugar, salt, allspice, and baking powder. Add flour mixture to sweet potato mixture and stir with a rubber spatula until well incorporated. Stir in cranberries and [q:1/2] cup of the chopped pecans.
  6. Spoon batter into prepared muffin tin, filling each cup right to the top of the liner. Sprinkle remaining [q:1/4] cup of pecans over tops of muffins.
  7. Bake muffins on center rack of oven until tops spring back when pressed and a toothpick inserted in center of one of muffins comes out clean, about 25 minutes. Tip muffins out onto a wire rack and serve warm or at room temperature.
Nutrition Info
1 muffin, made with almond milk: 287 Calories, 6 g Protein, 27 mg Cholesterol, 41 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 12 g Total fat (1 g sat), 250 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B1 (thiamine), [nut:1] Vitamin A, B6, Calcium, Iron, Magnesium, Zinc

Kiki Milk

Kiki Milk
Moo-ve Over, Cow’s Milk!
kids sitting around a plate of cookies, cheering with glasses of plant-based milk

Image courtesy of Kiki Milk

I drank cow’s milk growing up. But as an adult, I don’t tolerate it very well. I’ve tried every vegan alternative out there: soy, rice, oat, almond, coconut, hemp.

In baking, I’ve found it doesn’t matter much which variety you use—unless it’s a milk-heavy recipe like a pudding or a sauce. But over cereal? Or enjoyed on its own? Consistency and flavor are important when it comes to alternative milks.

Plant-based, organic Kiki Milk Original is the closest I’ve found to cow’s milk. It’s smooth, creamy, and mild in flavor. There’s no off-putting aftertaste. And it’s not overpoweringly sweet like other brands. It’s lightly sweetened with coconut sugar and monk fruit extract.

Made from organic, nutrient-dense, and omega-rich super foods such as oats, coconuts, hemp seeds, sprouted pumpkin seeds, bananas, and amla (Indian gooseberry), this vegan milk is non-GMO and third-party tested to make sure the product contains no glyphosate.

Colorfully decorated with the whimsical artwork of dragons and whales, Kiki Milk’s single-serve, shelf-stable packages can be conveniently brought to school, work, or on-the-go activities.

The inside flap of the box the milk arrives in says it right: Made for kids. Enjoyed by all.

Oh, and if you fancy chocolate milk? They’ve got a version of that too.

Twelve-packs are available for $35.

Tags
plant-based
oats
alternatives
Lisa Fabian
Social Summary
This plant-based beverage is made from oats and other super foods.

Strawberry-Almond Overnight Refrigerator Oats

Strawberry-Almond Overnight Refrigerator Oats
Prep Time
20 minutes
Number of Servings
1
Ingredients
  • [q:1/2] cup of your favorite milk
  • [q:1/2] cup rolled oats (not instant)
  • [q:1/2] cup sliced fresh strawberries
  • 1 Tbsp strawberry jam
  • [q:1/2] tsp vanilla extract
  • 1 Tbsp sliced almonds
Directions
  1. Mix all ingredients together in a glass mason jar or a glass dish.
  2. Cover jar or dish with a lid, place in the fridge, and let sit overnight.
  3. The next morning before serving, stir and enjoy.
Nutrition Info
Made with low-fat milk: 338 Calories, 12 g Protein, 55 g Carbohydrates, 21 g Total sugars (10 g Added sugars), 7 g Fiber, 9 g Total fat (2 g sat), 62 mg Sodium, [nutrition:5] Vitamin C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Magnesium,[nutrition:2] Vitamin B1 (thiamine), B12, Calcium, [nutrition:1] Vitamin B6, D, E, Folate, Iron, Potassium

Organic Berry Crumble

Organic Berry Crumble
with No Sugar Added
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 6
Ingredients

Berry Crumble Filling

  • 2 cups organic blackberries
  • 2 cups organic blueberries
  • 2 cups organic raspberries
  • [q:1/4] cup Monk Fruit with Erythritol, Organic Powder
  • [q:1/4] cup organic all-purpose flour
  • [q:1/2] teaspoon organic cinnamon

Berry Crumble Topping

Directions
  1. Preheat oven to 350F. Butter a 9” x 9” square baking dish.
  2. In a large bowl combine all the berries, monk fruit sweetener, flour, and cinnamon. Pour into prepared pan.
  3. In a separate bowl combine rolled oats, butter, flour, monk fruit sweetener, and salt.
  4. Place crumble over berry mixture and place pan into the oven for 30 to 40 minutes.
  5. Allow berry crumble to cool for an additional 15 minutes
  6. Serve warm and enjoy!
Nutrition Info
1 cup: 90 Calories, 0.5 g Total Fat (0 g Saturated Fat), 2 g Protein, 37 g Total Carbohydrate, 6 g Dietary Fiber, 0 mg Cholesterol, 1 mg Iron, 0 mg Sodium, 30 mg Calcium

Chocolate-Cherry-Almond Baked Oats

Chocolate-Cherry-Almond Baked Oats
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 3 cups rolled oats (not instant)
  • [q:1/2] cup slivered almonds
  • [q:1/3] cup cocoa powder
  • 1 tsp baking powder
  • [q:1/2] tsp salt
  • 2 cups non-dairy milk
  • 3 large eggs
  • [q:1/3] cup honey, plus additional for drizzling
  • 3 Tbsp melted coconut oil, plus additional for greasing
  • 1 Tbsp vanilla extract
  • 2 cups frozen cherries
  • [q:1/2] cup dark chocolate chips
Directions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine oats, almonds, cocoa powder, baking powder, and salt.
  3. In a medium mixing bowl, whisk together milk, eggs, honey, melted coconut oil, and vanilla extract. Add milk mixture to oat mixture and combine well.
  4. Stir in cherries and chocolate chips. Transfer mixture to an 8 by 10-inch baking dish greased with coconut oil.
  5. Bake for 40 minutes. Remove from oven and allow to cool for 5 minutes. Serve drizzled with additional honey.
Nutrition Info
534 Calories, 15 g Protein, 66 g Carbohydrates, 9 g Fiber, 26 g Total fat (13 g sat), 326 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Magnesium, [nutrition:3] Vitamin B2 (riboflavin), Iron, [nutrition:2] Vitamin B1 (thiamine), B12, Calcium, Zinc, [nutrition:1] Vitamin B6, D, E, Potassium

Buffalo-Parmesan Chicken Nuggets

Buffalo-Parmesan Chicken Nuggets
Number of Servings
Serves 4
Ingredients
  • 1 cup rolled oats
  • [q:1 1/2] Tbsp extra-virgin olive oil
  • 2 Tbsp hot sauce, plus more as needed
  • [q:1/4] cup grated Parmesan cheese
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp paprika
  • [q:1/4] tsp cayenne pepper
  • [q:1/8] tsp black pepper
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • Avocado oil spray
Directions
  1. Preheat the oven to 425°F. Line a [q:15 1/4] by [q:10 1/4]-inch baking sheet with parchment paper.
  2. Pulse the oats in a blender until they have a breadcrumb consistency.
  3. In a small bowl, mix together the oil and hot sauce. In a medium bowl, mix together the oats, Parmesan cheese, garlic powder, paprika, cayenne pepper and black pepper.
  4. Dip a piece of the chicken into the olive oil–hot sauce mixture then immediately into the oat-Parmesan mixture, coating it generously. Place the piece of chicken on the prepared baking sheet. Repeat this process for the remaining chicken pieces.
  5. Lightly spray the chicken nuggets with the avocado oil spray. Bake the chicken for 8 minutes.
  6. Flip the chicken nuggets and bake them for 5 more minutes, or until they are crispy and brown.
  7. Serve the chicken nuggets immediately with additional hot sauce and veggies.
Nutrition Info
340 calories, 40.2g protein, 17.2g carbohydrates, 2.7g fiber, 0.1g sugar, 12.1g fat (3g saturated fat)

Pecan, Oat, and Dark Chocolate Chunk Cookies

Pecan, Oat, and Dark Chocolate Chunk Cookies
Prep Time
50 minutes
Number of Servings
Makes 10 cookies
Ingredients
  • 2 cups pecans, chopped
  • 1 cup old-fashioned rolled oats
  • [q:3/4] tsp baking powder
  • [q:1/2] ;tsp coarse salt
  • [q:1/2] tsp cornstarch
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/4] cup maple syrup
  • [q:1/2] tsp pure vanilla extract
  • 3 oz dark chocolate, chopped into [q:1/4] inch pieces ([q:1/2] cup)
Directions
  1. Preheat oven to 325°.
  2. Working in 2 batches, process pecans in a food processor until just finely ground (do not overprocess to a paste). Transfer to a bowl, and stir in oats, baking powder, salt, and cornstarch. Make a well in the center, and add oil, maple syrup, and vanilla. Stir to combine (dough will be sticky and a bit crumbly). Fold in chocolate.
  3. Line a baking sheet with parchment paper. Scoop and firmly pack dough using a [q:1/4] cup measuring cup. Transfer dough to baking sheet and then flatten slightly with damp hands until [q:1/2] inch thick. Repeat with remaining dough.
  4. Bake, rotating sheet halfway through, until light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cookies cool completely. (Cookies will crisp as they cool.)
Nutrition Info
1 Cookie: 318 Calories, 5 g Protein, 22 g Carbohydrates, 4 g Fiber, 24 g Total fat (4 g sat), 135 mg Sodium, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Iron, Magnesium, Zinc

Healthy Apple Pie Cookies

Healthy Apple Pie Cookies
Prep Time
55 minutes prep time
Number of Servings
Makes 12 cookies
Ingredients
  1. 1 cup gluten-free old-fashioned oats, not instant
  2. [q:1 1/2] tsp ground cinnamon
  3. [q:1/2] tsp ground allspice
  4. [q:1/4] tsp ground nutmeg
  5. Pinch of fine salt
  6. [q:1 1/2] cups freeze-dried apple pieces
  7. 1 cup whole raw almonds, or your favorite nuts
  8. 6 Tbsp pure maple syrup
  9. 5 Tbsp roasted creamy almond butter
Directions
  1. Add oats, cinnamon, allspice, nutmeg, and salt to a food processor, and pulse a few times to evenly incorporate spices. Add dried apple pieces and almonds, and pulse a few times to break them up into smaller pieces but not into a meal. Add syrup, almond butter, and 2 tablespoons of water, and process until mixture comes together in sticky, thick clumps. You will need to stop and break up mixture and press it back down a few times. It is ready when you can press mixture together and it is no longer dry and crumbly. Place food processor bowl in the fridge for 30 minutes to firm mixture up a bit before rolling it into balls.
  2. Preheat oven to 375°. Line a sheet pan with parchment paper.
  3. Once mixture is chilled, scoop 2 tablespoons of batter at a time into your hands and roll into balls. If dough is still too sticky, chill for another 30 minutes. Place cookies a couple of inches apart on prepared pan. You should yield 12. Press each cookie down to [q:1/2] inch thick.
  4. Bake for 10 to 15 minutes, or until cookies have a nice golden-brown color on top. Bake less for a chewier texture or longer for a more crisp texture.
  5. Cool cookies on pan for 10 minutes, and then transfer to a wire rack to cool completely. They will firm up as they cool. Keep extras sealed in an airtight container or seal-top bag for up to 3 days.
Nutrition Info
Per Cookie: 256 Calories, 6 g Protein, 40 g Carbohydrates, 7 g Fiber, 10 g Total fat (1 g sat), 26 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), C, E, [nutrition:1] Magnesium, Phosphorus, Potassium

Oatmeal Sweet Potato Cookies

Oatmeal Sweet Potato Cookies
Prep Time
40 minutes, plus 2 hour chill time
Number of Servings
Makes approximately 6 dozen (2-inch cookies)
Ingredients
  • 2 cups self-rising flour
  • [q:1 1/2] tsp ground cinnamon
  • [q:1 1/2] tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • [q:1/2] cup granulated sugar
  • [q:1 1/2] cups brown sugar, firmly packed
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups quick-cooking oats
  • [q:1 1/2] cups raisins
  • 1 medium-sized sweet potato, peeled and grated (about 2 cups)
Directions
  1. Stir together flour, cinnamon, and nutmeg. Set aside.
  2. Cream butter, sugars, eggs, and vanilla until smooth.
  3. Stir flour mixture into wet ingredients and mix with a large spoon until dough is wet. Stir in oatmeal, raisins, and grated sweet potato until well mixed. Cover bowl and chill for at least 2 hours.
  4.  Shape heaping tablespoons of dough into balls. Place 2 inches apart on a cookie sheet lined with parchment, a baking mat, or sprayed with nonstick cooking spray.
  5. Bake at 350° for 12 minutes or until bottoms of cookies have begun to brown and tops are no longer glossy.
  6. Let cookies sit on cookie sheet for 2 minutes. Remove to a cooking rack and completely cool.
Nutrition Info
3 cookies: 271 Calories, 5 g Protein, 34 mg Cholesterol, 42 g Carbohydrates, 19 g Total sugars (13 g Added sugars), 3 g Fiber, 10 g Total fat (5 g sat), 138 mg Sodium, [nutrition:3] Vitamin A, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Folate, Iron, Magnesium

Apple Pie Overnight Oats

Apple Pie Overnight Oats
Prep Time
5 minutes prep time, plus at least 2 to 3 hours chill time (or overnight)
Ingredients

Overnight Oats

Topping

  • 1 small-to-medium apple, chopped (a sweet variety is preferable)
  • [q:1/4] to [q:1/2] teaspoon Simply Organic Cinnamon
  • 3 tablespoons chopped walnuts
Directions
  1. Into a jar, add almond milk, oats, chia seeds, maple syrup, allspice, cinnamon, vanilla and salt. Stir or whisk to combine the ingredients and evenly distribute chia seeds throughout the mixture. Seal the jar and refrigerate for 2 to 3 hours until thick, or overnight.
  2. In a small storage jar, combine chopped apple and cinnamon. Add as much cinnamon as needed to lightly coat apples. The cinnamon will prevent the apples from browning.
  3. Add walnuts and stir to combine. Tightly close the jar.
  4. Refrigerate apple and walnut mixture overnight.
  5. To serve, top oats with apple and walnut mixture. Enjoy chilled.
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