They’re the perfect bring-it-along dish, from potlucks to BBQs to, heck, Thanksgiving even. And when it comes to fall holidays, these these Maple Miso Vegan Baked Beans reallllly fit the bill. Who doesn’t love maple in autumn?!

So here’s the situation. I’ve been sort of obsessed with maple syrup as an ingredient this fall, and thought a good dose of pure maple syrup might just be glorious in baked beans. But I knew we’d need something salty and umami-ish to offset all that sweetness. I’m not sure why, but miso popped into my mind first thing. You know, that Japanese fermented soybean paste that is a serious flavor bomb? I know, I know – “fermented soybean paste” might not exactly sound appetizing. Maybe especially not in baked beans. But if you’re feeling that way, take a leap of faith with me, won’t you? I promise you won’t regret it. 

These baked beans cook up the traditional way. First, soak your dried beans. Then, give them a flavor jolt right from the start by cooking them in veggie broth in a nice, thick, oven-safe dutch oven. Next, mix up your flavorings – miso, maple syrup, and more – in a bowl and stir them on in. Then transfer to the oven and let it bake until it’s bubbly, thick, rich, and quite possibly the best baked beans you’ve ever had. 

Seriously, they really are that good. AND they’re vegetarian and vegan! Doesn’t get any better than that!

I adapted the miso & molasses baked beans recipe from The First Mess (which is from the cookbook “Modern Potluck” by Kristin Donnelly). I love the light sweetness yet seasonal vibe the maple lends to the equation instead of molasses. I also made a few tweaks to the spice situation, messing around until I felt I got it just right for this particular baked bean situation.

Maple + miso = mmmmahhhvvvelous baked beans. 

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Maple Miso Vegan Baked Beans

Miso, maple, garlic, and other seasonings make for a flavor bomb of a baked bean situation. The perfect vegan potluck dish!

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Author Kare

Ingredients

• 1 pound navy beans small white beans
• 6-8 cups low-sodium vegetable broth
• 1/3 cup white miso
• 1/3 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons dry mustard
• 3 tablespoons soy sauce or Tamari use the latter for gluten-free beans
• 4 medium cloves garlic grated or finely minced (I use a Microplane zester to grate)
• 1 tablespoon fresh grated ginger from about 1 thumb-size piece (I use a Microplane for this too)

Instructions

• Rinse and sort beans. Soak by placing in a large pot and covering with 8 cups of water and then letting sit overnight. You can also use the quick-soak method: Place in a large pot, cover with water, and bring to a rolling boil over high heat. Boil for two minutes, then remove from heat and cover. Let sit for one hour.
• Drain soaked beans and place in a large, oven-proof stock pot along with 6 cups vegetable broth. Bring to a rolling boil. Reduce heat to medium and a gentle boil. Cook, uncovered, for about 45 minutes, until the beans are tender and the skins peel when you blow on them.
• While the beans cook, stir together the remaining ingredients: To a small bowl, add the miso, maple syrup, apple cider vinegar, smoked paprika, dry mustard, soy sauce, garlic, and ginger. Whisk until smooth.
• Heat oven to 350 degrees Fahrenheit.
• Once the beans are cooked, remove from heat. Stir in the miso-maple mixture right into the bean and cooking broth.
• Set uncovered in oven and cook for about 90 minutes. Check every 30 minutes, and if the beans are looking too dry, stir in a bit more broth. The beans are done when the sauce has thickened and the batch of beans has browned somewhat around the edges.

The post Maple Miso Vegan Baked Beans appeared first on Kitchen Treaty.

Okay, well. Calling this Sweet Potato Pie Baked Oatmeal “pie” is admittedly a bit of a stretch. It’s more of a baked oatmeal with the flavors of sweet potato pie, topped with a deal-sealing streusel, cooked up in a pie dish.

I love this baked oatmeal during these cold and cozy months. The oatmeal itself is lightly sweetened and spiced with cinnamon, nutmeg, and ginger. And then that streusel topping? Yesss. It adds just enough sweetness and crunch to elevate this oatmeal to something special.

We find this sweet potato baked oatmeal to be a super versatile recipe. It’s easy enough to cook up for any ol’ weekday breakfast, but special enough for the holidays (especially if you were to add a dollop of whipped cream and a sprinkle of cinnamon to the situation).

Add a Crock Pot Vanilla Latte and your holiday morning’s complete! Or any morning, really.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping

Holiday breakfast material, right here! Cinnamon, nutmeg, and sweet potato meet baked oatmeal in this easy breakfast recipe. The crunchy pecan streusel totally seals the deal.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

• 1 cup mashed cooked sweet potato 1 medium sweet potato
• 1 cup unsweetened almond milk or other milk of your choice
• 1 large egg
• 1/4 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 1/2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine-grain sea salt

Crunchy pecan streusel:

• 1/2 cup chopped raw pecans
• 2 tablespoons dark brown sugar
• 2 tablespoons white whole wheat flour or all-purpose flour or substitute your favorite gluten-free blend
• 1 tablespoon coconut oil Earth Balance butter, or butter, cut into small pieces

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
• Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
• Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
• Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
• Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.

The post Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping appeared first on Kitchen Treaty.

Sweet potatoes are simmered with rich coconut milk, then whipped until velvety smooth and almost fluffy. THEN they’re drizzled with a maple syrup-pecan mix.

These mashed sweet potatoes are so special for the holidays, and we just love them so much!

I think these coconut whipped sweet potatoes make the perfect Thanksgiving side. They should pair nicely with just about anything, plus they just happen to be vegan, dairy-free, and gluten-free, so they cover a lot of bases for the special diets out there. Everyone’s happy! Sweet potatoes for all!

Table of Contents

• The Story Behind the Recipe
• The Key To Making the BEST Whipped Sweet Potatoes
• Are They Savory or Sweet?
• Ingredients
• Adaptations/Variations
• How to Make Mashed Sweet Potatoes
• More Sweet Potato Recipes
• More Dairy-Free Thanksgiving Side Dishes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Truth is, I didn’t always adore sweet potatoes. Maybe it was just the specific recipe that graced our Thanksgiving table growing up, but I have, uh, non-fond memories of a sweet potato + brown sugar + marshmallows situation. Probably because I expected the sugary nirvana of marshmallows and brown sugar – but not the sweet potato part.

In adulthood, it took me awhile to come around to sweet potatoes. I learned that when sweet potatoes were prepared more on the savory side, they were ohmygosh delicious – and soon enough, I was in love.

For some reason, I’m especially obsessed with them this fall. I recently shared this sweet potato noodle recipe, and I’ve got several more sweet potato recipes in the hopper. Serious sweet potato kick over here. But no marshmallows in sight, thankyouverymuch.

Interestingly (ironically?) though, once I learned I liked sweet potatoes by enjoying them in a more savory way, I also came around to sweeter, er, sweet potato dishes. No, I can confidently say I will never enjoy a marshmallow-and-sweet-potato-bake sans 1980, but sweet potato pie, for instance? That, I can happily do.

Readers say …

“Love this recipe. I do it every thanksgiving for my GF/DF husband! It’s a big hit with everyone else too.”

– Kailey

The Key To Making the BEST Whipped Sweet Potatoes

Making mashed sweet potatoes is nothing like making traditional mashed potatoes. If you boil sweet potatoes in water then drain them like you would with regular mashed potatoes, you lose a ton of flavor!

This super easy method solves that problem, because you simmer the sweet potatoes with coconut milk, then, once they’re tender, just whip the rich and full-of-flavor cooking liquid right in with your sweet potatoes.

The result is the most otherworldly whipped sweet potatoes! These mashed sweet potatoes are divine.

The beauty of simmering the potatoes in coconut milk is that if you were using traditional dairy milk or heavy whipping cream, you might run the risk of scorching your milk. But that doesn’t happen with the coconut milk in this recipe.

The bonus to using coconut milk? These whipped sweet potatoes are completely dairy-free, perfect for anyone who can’t eat dairy at your holiday table!

Another nice bonus is that you don’t have to fuss with roasting and scooping your sweet potatoes, draining them after boiling them, or steaming them. You just simmer the sweet potato right in the coconut milk. I LOVE THIS RECIPE SO MUCH!

Are They Savory or Sweet?

These Whipped Sweet Potatoes are kind of a happy medium between savory and sweet. The potatoes read as mostly savory, but the maple-pecan drizzle adds the element of sweet – in a good way.

Ingredients

• Sweet potatoes – Here in the U.S., yams and sweet potatoes are a term that’s used interchangeably. Grab your favorite kind. (Outside of the U.S., make sure you grab sweet potatoes only).
• Coconut milk – I have only tested this recipe with full-fat coconut milk. I have a hunch, though, that lite would work fine.
• Pure maple syrup – Grade A or Grade B will work. Note that Grade B has more intense maple flavor.
• Cinnamon, nutmeg, a tiny amount of ground cloves, and cayenne pepper: Warming, wonderful spices plus a pinch of cayenne for an addicting little touch of heat.
• Salt – I really like kosher salt for this kind of cooking.
• Pecans – I call for chopped raw pecans, but you can toast them for an added touch of flavor.

Adaptations/Variations

• Whip in a teaspoon or two of fresh orange zest for a kiss of sweet orange flavor.
• Omit the cayenne pepper or sub freshly ground black pepper for a more kid-friendly version with no heat (though honestly the cayenne is super subtle!)

How to Make Mashed Sweet Potatoes

These whipped mashed potatoes really are a cinch to whip up (literally)! Simply simmer the sweet potatoes and a few cozy spices in coconut milk until tender.

Then, you whip it all up.

Then, it’s time to make the simple maple drizzle. Simply simmer your maple syrup with your pecans until warm and a bit thickened.

From there, scoop your mashed sweet potatoes into your serving bowl and drizzle with maple syrup, some pecans, and maybe a pinch of flaky coarse sea salt if you like.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

More Dairy-Free Thanksgiving Side Dishes

• Green Beans Amandine (with vegan option)
• Vegan Buttery Herb Stuffing
• Vegan Green Bean Casserole
• Vegan Mushroom Gravy or Vegetarian Gravy (with vegan option)
• Fluffy Vegan Dinner Rolls

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Whipped Sweet Potatoes

Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture. Dairy-free and delicious!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 237kcal

Author Kare

Ingredients

• 3 pounds sweet potatoes peeled and cut into approx. 3/4-inch cubes
• 1 14-ounce can coconut milk*
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1/16 teaspoon a generous pinch ground cloves
• 1/2 teaspoon kosher salt plus more to taste

Maple-Pecan Drizzle:

• 1/3 cup chopped raw pecans
• 1/3 cup pure maple syrup

Instructions

• Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
• Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Remove pot from heat and remove lid. Let cool until a bit safer to handle – I give it about 5 minutes.
• While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
• Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don’t risk getting any teflon in your potatoes. Teflon potatoes bad!
• Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.

Notes

* I have only tested this recipe with full-fat coconut milk. I have a hunch, though, that lite would work fine.

8/19/2024 recipe update: Increased prep and cook time based on additional testing and reader feedback.

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 174mg | Fiber: 6g | Sugar: 20g

The post Whipped Sweet Potatoes appeared first on Kitchen Treaty.

Forget the Boys of Summer. Here we have the Side Salad of Fall.

I have no idea where I was going with that. Or why I even started with it. I should start again.

Really, what’s on my mind is something totally unrelated to salad. See, we’ve been through the wringer with one of our kittens, Blossom, over the past few days. She became deathly ill over the weekend and we didn’t think she was going to make it. As a last-ditch attempt to save her, we took her sister into the vet’s office to be with her. Fern snuggled up to her as always and within a few hours, Blossom’s body temperature began to climb. Two days later, both cats are – shockingly – back home with us and Blossom is slowly recovering. She’s not out of the woods yet but after a weekend of basically mourning our kitten and the roller coaster of it all, I admit it’s kind of hard to think of salad.

Salad, salad, salad. Thinking salad thoughts.

Okay, I’m there.

So, about this salad! We all need a good fall side salad recipe, right? To serve along with that hearty fall chili, to snack on at lunchtime, even to serve right along with our Thanksgiving feasts.

This Fall Green Salad with Apples & Pecans came from the desire to have a solid side salad recipe for this time of year. But I didn’t want it to be complicated. Because who wants to spend 45 minutes making a salad?! Not I.

And this one does start simply, with a light Maple-Cider Vinaigrette whisked up right in the salad bowl. Then we’ve got fresh greens, crisp apple matchsticks (I like Honeycrisp or Cameo best for this salad), and the crunch of a bit of celery. Toss it all up, toast up some pecans, top the salad, and voila!

Fall in a bowl.

My guy calls this side salad recipe “refreshing,” I call it “score!” Because not only is it delicious, it comes together in a flash. More time to snuggle with kittens.

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Simple Fall Green Salad with Apples & Pecans

A refreshing (and refreshingly simple!) side salad with crisp apples, toasted pecans, crunchy celery, and a light dressing made with cider vinegar and pure maple syrup.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

• 1 batch Cider Maple Vinaigrette recipe below
• 1/2 cup pecans chopped
• 1 medium honeycrisp or cameo apple cut into thin matchsticks
• Juice of half a lemon about 2 teaspoons (optional)*
• 1 small head green leaf lettuce or your favorite mild greens, torn into bite-size pieces (about 6 cups)
• 1 stalk celery sliced (about 1/2 cup)

Cider Maple Vinaigrette

• 2 tablespoons extra virgin olive oil
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure maple syrup
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside.
• Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
• If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning – see note below.
• Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
• Top with toasted pecans and serve.

The post Simple Fall Green Salad with Apples & Pecans appeared first on Kitchen Treaty.

I knew that apples + gingerbread would marry well, with gingerbread’s cinnamon, ginger, nutmeg, and cloves all pairing so well with the fall’s favorite fruit plus hello, the rich warm envelopment that molasses lends to the whole equation.

But I didn’t want to go overboard, because gingerbread can get there fast – and who wants to be whapped in the face first thing in the morning? Not me.

This Cozy Apple Gingerbread Oatmeal recipe is subtle and quiet and steady. Oats, slow-simmered with a hit of almond milk to give it a perfectly creamy consistency. Chia seeds add to that creaminess, not to mention the health factor. Sweet bites of apple. A whisper of spice and molasses.

Basically, autumn in a bowl, man. Autumn in a bowl.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Cozy Apple Gingerbread Oatmeal

Creamy oats paired with sweet apple and heady gingerbread spices. What could be better in a comforting autumn breakfast?

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 cup rolled oats not the quick-cooking kind
• 1 1/2 cups water
• 1 cup unsweetened almond milk can sub cow’s milk – whole or 2%
• 1 cup chopped fresh apple peeled if you like (just about any kind will do)
• 2 tablespoons chia seeds
• 1 tablespoon molasses not blackstrap
• 1 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• Pinch ground cloves
• Pinch salt
• Topping ideas: chopped fresh apple dark brown sugar, pure maple syrup, sliced or slivered almonds, pepitas (pumpkin seeds), pecans, walnuts, raisins

Instructions

• Place a medium saucepan on the stove; don’t turn on the heat yet. Place all ingredients in the pan (except for toppings), stir to combine, and then turn the heat to medium. Bring to a slow simmer then reduce the heat to medium-low and simmer until thickened and the apples are soft, about 10 minutes.
• Serve with toppings.

The post Cozy Apple Gingerbread Oatmeal appeared first on Kitchen Treaty.

Please allow me to digress with a little shake vs. smoothie talk for a moment.

For awhile, I was putting ice cubes into my shake/smoothie recipes and calling them smoothies. Then I realized that smoothies don’t usually contain ice, but shakes do. Except milkshakes don’t. So basically, I guess what I’m trying to say is that I don’t know the difference between a smoothie and a shake.

What I do know is that this Vegan Vanilla Cashew Smoothie tastes like a freakin’ vanilla milkshake! Oh wait – I already said that. Sorry. I’m excited.

All summer long, I’ve been going crazy for this Tastes Like Ice Cream Kale Shake from The Blender Girl. The. Best. Green smoothie. EVER. I was convinced I would forever prefer the more-neutral spinach in my green smoothies until this one came along.

I love my kale smoothies, but this time, I felt like something a little different. Plus, I was fresh out of kale. So I came up with this new version, using some of the genius ingredients/methods found in The Blender Girl’s kale shake recipe:

• Genius idea #1: Raw cashews (no need to soak!) together with some water, blended right into smoothies and shakes, add an incredibly creamy element. No dairy needed.
• Genius tip #2: Yes – it has a banana. But it doesn’t need to be frozen! Which is kind of unusual! And in fact, it shouldn’t even be super ripe as in with many smoothies, because you don’t want the banana flavor to take over.
• Genius tip #3: A pinch of salt. Why didn’t I think of that?!

So yeah. A healthy, plant-based shake that pretty much tastes like a vanilla milkshake that you’d get from the best burger place in town. That’s a win right there. The fact that it’s full of satisfying protein is the (proverbial) cherry on top.

I should have totally put a cherry on top for these photos. Let’s just pretend it’s there.

(Yay faux milkshakes!)

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Vegan Vanilla Cashew Smoothie

A creamy, protein-rich smoothie that tastes like a vanilla milkshake!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 shake

Calories 461kcal

Author Kare

Ingredients

• 1 banana
• 1/3 cup raw cashews
• 1/3 cup water
• 1 tablespoon pure maple syrup
• 1 tablespoon chia seeds optional*
• 1/2 teaspoon vanilla extract
• Pinch salt
• 1 cup ice cubes about 5-6 large cubes

Instructions

• Place all ingredients in the pitcher of a high-powered blender (I recently got a Vitamix blender and haven't looked back – totally worth the investment). Blend on low until all ingredients are fairly well incorporated, then blend on high until completely pureed, about 30 seconds. Pour into a glass and serve with a straw.

Nutrition

Serving: 1g | Calories: 461kcal | Carbohydrates: 59g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Sodium: 26mg | Potassium: 803mg | Fiber: 9g | Sugar: 29g | Vitamin A: 82IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 4mg

The post Vegan Vanilla Cashew Smoothie appeared first on Kitchen Treaty.

But my fall readiness – or lack thereof – was not supposed to be my point here. What is my point? This jam is my point! Gingered Pear-Plum Chia Seed Jam is perfect for this strange little time of limbo between summer and fall.

Summer = plums. Fall = pears. And together, they are glorious, so I guess I can get on board this moody weather train and embrace the chill that’s pervaded the fronts and backs of our otherwise hot days. Especially if I get to eat this jam at the same time.

It started with some overly ripe pears and yet another pound of plums in our weekly CSA box.

A little ginger, some maple syrup, a buncha chia seeds, and voila!

Okay, so let’s talk a bit about chia seed jam, shall we? Have you gone there yet? I have, and do, and I’m not sure I’ll go back. These crazy nutrient-rich gems soak up to 10 times their weight in liquid, so they are perfect for things like healthy puddings and jams. No need for added pectin, no need for granulated sugar. This jam recipe relies heavily on the sweetness of the fruit itself (the juiciest ripe pears help there), and then a little all-natural sweetener like pure maple syrup or honey. And not even that much.

I did the math, and if each jar of jam has 15 servings, each serving only has about a half a teaspoon of maple syrup. For real!

This recipe makes enough for two sizable jars – one for your fridge, one for your freezer, say. If you want to preserve a bunch of summer-slash-fall bounty, just double, triple, quadruple, hundredize (?!) the recipe for gobs of healthy freezer jam to remind you of the summer/fall limbo time – and how blissful it actually really was – all winter long. (Note that I would not recommend canning this jam traditionally, such as hot water bath canning, because I don’t know enough about how chia seeds affect the pH level of the jam, which is crucial for safe canning.)

Oh, and if you’re new to chia seeds, you should be able to find them in most well-stocked grocery stores. I’ve found the best prices at Trader Joe’s, but when I’m not feeling a trip to the grocery store, I just order these chia seeds off of Amazon and they’re in my hot little hands before I know it.

(more…)

The post Gingered Pear-Plum Chia Seed Jam appeared first on Kitchen Treaty.

This Cinnamon Dolce Iced Coffee is inspired by the Starbucks menu item that’s no longer around, which is a shame, because it was amazing!

Starbucks cinnamon dolce flavor is a combination of brown sugar, cinnamon, and even a bit of butter. Even though butter in coffee is a thing, I thought I’d leave the butter element out when I made this cinnamon syrup – so I guess it’s more of a cinnamon iced coffee situation? Either way, I don’t miss it the butter.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Make Cinnamon Dolce Syrup
• For Cinnamon Dolce Iced Coffee
• More Coffee Shop Drinks
• More Homemade Syrup Recipes

The Story Behind the Recipe

I love my Starbucks, but the habit can get expensive. Luckily, getting my daily caffeine buzz is much tastier (and way less expensive) when I use the cold-brew method and make my own DIY flavored coffee syrup.

I’ve made vanilla, maple vanilla, pumpkin spice, and even orange spice. But today, I take yet another cue from Starbucks: Cinnamon Dolce.

Ingredients

When coming up with this brown sugar cinnamon syrup recipe, I decided to add a bit of pure maple syrup to the mix. It seemed as though it would go with the overall flavors (it does).

So we’ve got four simple ingredients for the Cinnamon Dolce Syrup:

• Light brown sugar – for caramelly sweet bliss
• Pure maple syrup – for a sweet, rich note
• Cinnamon stick – because you need the taste of cinnamon, but not the texture that ground cinnamon can impart. No thanks!
• Water

How to Make Cinnamon Dolce Syrup

Like most DIY flavored coffee syrups, this one comes together super easily.

Bring all the ingredients to a simmer, then remove from the heat and just let it sit for a few minutes, so that the cinnamon infuses the syrup with its comforting awesomeness.

For Cinnamon Dolce Iced Coffee

Fill a tall glass with ice and add cold brew. Stir in two tablespoons of cinnamon dolce syrup (add less or more depending on your preference), and top off with half and half to desired point of creaminess. Drop in a straw and serve.

I’m not huge on super-sweet iced coffee, and so I love how this syrup adds just a subtle sweetness without moving into cloying territory. Of course, the beauty of coffee syrup is that you can add as much (or as little) as you want, until your coffee is just right for you.

Yeah, I’ve cut down on Starbucks, but I think I’ve found my new daily habit: this.

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Cinnamon Dolce Iced Coffee Recipe

The rich flavors of brown sugar and cinnamon come together in creamy, cozy coffee drink.

Course beverages, Breakfast

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass iced coffee

Calories 723kcal

Author Kare

Ingredients

For the cinnaman dolce coffee syrup:

• 1/2 cup light brown sugar
• 1/3 cup pure maple syrup
• 1/2 cup water
• 1 5- inch cinnamon stick

For the iced coffee:

• Ice or coffee ice cubes
• 1 cup cold-brewed iced coffee concentrate
• 2 tablespoons cinnamon dolce syrup
• Half-and-half

Instructions

For the cinnamon dolce coffee syrup:

• Add all ingredients to a small saucepan and set over medium heat. Cook, stirring occasionally, until heated through and the sugar has dissolved, about 5 minutes. Remove from heat and let sit for 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.

 For the iced coffee:

• Fill a tall glass with ice cubes. Add coffee concentrate, 2 tablespoons of cinnamon dolce syrup (add less or more depending on your preference), and half and half to desired point of creaminess. Drop in a straw and serve.

Notes

To make it an iced cinnamon dolce latte, just add milk instead of half and half.

For a hot cinnamon dolce latte, use espresso, steamed milk, and a tablespoon or two of syrup. YUM!

Nutrition

Calories: 723kcal | Carbohydrates: 185g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 47mg | Potassium: 414mg | Fiber: 3g | Sugar: 171g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 272mg | Iron: 1mg

More Coffee Shop Drinks

• Cold Brew Iced Coffee
• Turmeric Latte
• Crock Pot Vanilla Latte
• London Fog Latte
• Simple Iced Matcha Latte

More Homemade Syrup Recipes

• Homemade Chocolate Syrup
• Apple Cider Syrup
• Pumpkin Spice Syrup for Coffee
• Vanilla Syrup

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This granola recipe is more like a formula than an exact recipe. Choose your own grains, fruit, sweetener, etc. and make it your own. Now matter how you make it, I just know you’re going to love homemade granola!

Table of Contents

• The Story Behind this Granola Recipe
• Ingredients
• Adaptations/Variations
• How to Make Granola
• Tip for Success
• How to Store Granola?
• More Granola Recipes

• Read Comments & Reviews

The Story Behind this Granola Recipe

Granola is one of the few foods my picky toddler adores, so I’m glad I know how to make granola so I can save gobs of money over store-bought. “Ga-ah-na!” she cries, several times a day. (She’s also newly obsessed with bacon, which is a story for another day).

We also love homemade granola around here because it’s super easy to make (seriously, it takes all of five minutes from pantry to oven), and, yep, it’s so, so, so much cheaper to make it at home than buy it in the store. Plus, you can customize the stuff to your heart’s content.

Readers say …

“I just made this with coconut oil, all wildflower honey (no sugar or other sweetener), added cashews, pecans, almonds, flaxseed, pepitas and sunflower seeds and IT WAS SO GOOD!!!!! I’ve never made granola before and will definitely make it again. Thanks!!”

– GC

Ingredients

This isn’t so much an exact recipe as a granola formula, or granola base recipe. I’ll give you the info and you can take it from there!

• Sweetener – You can use honey, pure maple syrup, brown sugar, or a combo.
• Oil – Coconut oil or vegetable oil
• Butter – I like to add some butter for extra flavor, but you can sub in additional oil if you like.
• Cinnamon, salt, and/or vanilla extract – If you want.
• Rolled grains – Usually oats, but there are other kinds of rolled grains such as five-grain rolled grain cereal.
• Nuts & seeds – Any combination of sunflower seeds, flaxseeds, sliced almonds, chopped pecans, pipits, walnuts, cashews, etc.
• Dried fruit – Throw in dried cherries, dried blueberries, dried apricots, raisins, dried cranberries … whatever you like!

Adaptations/Variations

• Cinnamon Blueberry Granola: Use coconut, sunflower seeds, cinnamon, and dried blueberries.
• Brown Sugar Almond Granola: Opt for brown sugar, vanilla, and tons of almonds.

Tip for Success

• Add the dried fruit AFTER cooking the granola or you’ll end up with hard, dried little rocks. Ask me how I know!

How to Store Granola?

Keep your granola in an airtight container at room temp for up to one month.

More Granola Recipes

• Cinnamon Almond Butter Granola
• Mango Pepita Granola
• Cherry Hazelnut Granola
• Honey Almond Quinoa Granola
• Muesli – not actual granola, but very granola-like!

No matter what combination you throw together, it’s really, really hard to go wrong with homemade granola.

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Homemade Granola Recipe

Homemade granola is so easy to make (seriously, it takes all of five minutes from pantry to oven), and it’s so, so, so much cheaper to make it at home than buy it in the store. Plus, you can customize it to your heart’s content.

Keyword granola recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10 cups granola

Author Kare

Ingredients

Wet ingredients:

• 1 cup sweetener such as: 1 cup clover honey OR 1 cup pure maple syrup OR 1/2 cup honey + 1/2 cup brown sugar OR 1/2 cup pure maple syrup + 1/2 cup brown sugar OR you can even use 1 cup brown sugar
• 1/2 cup organic coconut oil or vegetable oil
• 3 tablespoons unsalted butter or substitute more oil for a vegan version
• 1/2 teaspoon ground cinnamon optional
• Pinch kosher salt optional, and only recommended if the nuts you’re adding are unsalted
• 1 teaspoon vanilla extract optional

Dry ingredients:

• 5 cups rolled grains usually oats, but five-grain rolled grain cereal is also great
• 4 cups nuts and seeds any combination of sunflower seeds, flaxseeds, sliced almonds, chopped pecans, walnuts, pepitas, cashews, etc.
• 1 cup of dried fruit dried blueberries, chopped dried apricots, chopped dried mango, raisins, dried cranberries, etc.

Instructions

• Preheat oven to 325 degrees Fahrenheit. Line two large rimmed cookie sheets with parchment paper or silicone mats.
• In a large bowl, toss together the rolled grains and/or oats, nuts, and seeds. Don’t add the fruit yet! You’ll add that after you’ve baked the granola. (The dried fruit is added after it’s baked).
• In a small saucepan over low heat, combine the honey, syrup, or brown sugar (or a combination), butter, and vegetable oil, stirring occasionally, until butter is melted and ingredients are fairly well combined. Add the cinnamon, pinch of salt, and/or vanilla extract if using.
• Pour the honey/butter/oil mixture over the grain/nut/seed mixture, and toss until evenly coated.
• Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
• Let cool, then toss in the dried fruit.
• Store in an airtight container (it should keep for up to a month at room temperature).

Notes

Adapted from The Grand Central Baking Book

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Who knows, though. Maybe the sleep deprivation thing is an excuse. I mean, either way, I just plain love the stuff.

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