The Story Behind the Recipe

Rhubarb Crisp is one of my more nostalgic desserts. My Grandma and Mom both would grow loads of rhubarb in the spring, and once the first stalks were picked, I knew a delicious Rhubarb Crisp wasn’t far behind. I’ve shared a recipe for Rhubarb Crisp in a Jar here in Kitchen Treaty, but I hadn’t yet done one in full crisp form.

Now, my Mom and Grandma always made straight-up rhubarb crisp – I never even tried the strawberry rhubarb combination until adulthood. And there is absolutely a place for a rhubarb-only situation AND one with strawberries!

This crisp is an exemplary example of the combo, which really does work so well together. The sweetness of the strawberries complement the tartness of the rhubarb so well. And so, today I’m sharing Strawberry Rhubarb Crisp recipe that rivals the rhubarb crisps my mom and Gran used to make, but makes me nostalgic nonetheless.

Strawberry Rhubarb Crisp Recipe Ingredients

For the filling:

• Strawberries – You’ll need 1 1/2 pounds fresh strawberries, which amounts to about 4 cups. Take off the tops and cut them in half, or into quarters if they’re large.
• Rhubarb – You’ll want three large stalks, which comes out to about 4 cups sliced. I sliced them into pieces about 1/2-3/4″ thick.
• Sugar – Without it, rhubarb is tart!
• Orange zest & juice – The bright note of citrus really helps highlight the strawberry and rhubarb flavors.
• Vanilla – I am a huge fan of vanilla extract in my fruit crisps, and so I’ve got it in both the filling and the topping for this Rhubarb Strawberry Crisp recipe.
• Flour – A couple of tablespoons of all-purpose flour helps to thicken the filling.

For the oat crumble topping

• Oats – Rolled oats are a must for a crisp topping, in my book.
• Flour – Helps to hold the crisp together and give it body.
• Brown sugar – For rich sweetness.
• Pumpkin pie spice – This is the secret ingredient I was talking about! The combination of cinnamon, ginger, nutmeg, and a hint of cloves just really peps up this fruit crisp topping. You don’t strictly have to add it, but I do highly recommend it!
• Salt – I like to use a fine-grain sea salt in my baked goods.
• Pecans (optional) – Sometimes I like to add some finely chopped nuts to my crisp topping for some crunch and heft.
• Butter – Brings the crumble together and helps make it nice and crispy once it bakes.
• Vanilla – More vanilla because YUM!

Adaptations/Variations

• Gluten-Free Rhubarb Crisp – Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.
• Dairy-Free & Vegan Rhubarb Crisp – Use vegan butter.

How to Make Strawberry Rhubarb Crisp

1. First, you’ll cut up your strawberries and rhubarb. Place them in a large bowl gently stir in the sugar, orange zest, orange juice, vanilla, and flour.
2. Pour the fruit filling into a 9″x13″ baking dish.
3. In another bowl, make the topping. Mix together the flour, oats, sugar, salt, and, if using, the pumpkin pie spice and pecans. Make sure it’s well-combined.
4. Melt the butter and pour it over the top along with the vanilla extract.
5. With a spatula or wooden spoon, stir the melted butter into the crumble mixture until it’s all moistened and holds together when you squeeze it.
6. Evenly distribute the crumb topping over the top.
7. Bake your Strawberry Rhubarb Crisp until the fruit is bubbling and the topping is browned.
8. Remove from oven and let it cool for 15-30 minutes to thicken a bit.
9. Serve with vanilla ice cream or whipped cream. Both heavenly!

Jump to the full, printable recipe

I hope this old-fashioned strawberry rhubarb crisp is as nostalgic – and delicious – for you and your family as it is for us! It’s super easy to whip up and helps make use of the inevitably huge rhubarb harvest that happens every spring. What a great problem to have!

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Strawberry Rhubarb Crisp

A juicy, sweet, tart rhubarb-strawberry filling topped with a crunchy streusel topping. What fruit crisp dreams are made of!

Course Dessert

Keyword rhubarb strawberry crisp, strawberry rhubarb crisp, strawberry rhubarb crisp recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 282kcal

Author Kare

Equipment

• 1 9×13 baking pan

Ingredients

For the filling

• 1 1/2 pounds fresh strawberries 5 cups; hulled and halved or quartered if larger berries
• 1 pound rhubarb 4 cups; about 3 large stalks
• 2/3 cup granulated sugar 145g
• 1 teaspoon freshly grated orange zest
• 1 tablespoon freshly squeezed orange juice 14g
• 1 teaspoon pure vanille extract
• 2 tablespoons all-purpose flour

For the crumble topping

• 1 cup rolled oats 105g
• 3/4 cup all-purpose flour 105g
• 3/4 cup light brown sugar 120g
• 1 teaspoon pumpkin pie spice optional but highly recommended!
• 1/8 teaspoon fine-grain sea salt 2g
• 1/2 cups chopped pecans optional
• 1/2 cup unsalted butter 8 ounces/1 stick; melted
• 1 teaspoon pure vanilla extract

Instructions

• Preheat your oven to 350°F.

Prep the berries & rhubarb

• Place the strawberries and rhubarb in a large bowl. Stir in the granulated sugar, orange zest, orange juice, vanilla, and 2 tablespoons flour until well-combined. Pour into a 9"x13" baking dish.

Make the topping

• In a medium bowl, mix together the flour, oats, sugar, salt and the pumpkin pie spice and pecans if using.
• Add the melted butter and vanilla and stir together until combined.
• Pour the crumble topping over the top of the rhubarb and strawberries making sure to cover all of the fruit.

Bake

• Bake until the fruit is bubbling and the topping is golden brown, 35-45 minutes. Serve with vanilla ice cream or whipped cream.

Notes

Gluten-Free Option:

Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.

Dairy-Free/Vegan Option:

Use vegan butter.

Nutrition

Serving: 1cup | Calories: 282kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 274mg | Fiber: 3g | Sugar: 28g | Vitamin A: 288IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 1mg

More Fruit Crisp Recipes

• Apple Cranberry Crisp
• Rhubarb Crisp in a Jar
• Cherry Crumble

The post Strawberry Rhubarb Crisp appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love No-Bake Energy Bites
• Ingredients
• How to Make No-Bake Energy Bites
• More [x] Recipes

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

The Story Behind the Recipe

My guy and I have an addiction to Perfect Bars. They’re a refrigerated bar with simple ingredients and basically taste like cookie dough. We discovered them a few months ago at Costco, and they’re, well, perfect for mornings when we’ve had a few sips of coffee and are ready to eat something but don’t want to make a full-on breakfast yet.

My favorite is the peanut butter chocolate flavor – so good! But the little buggers get expensive, and I’m working on relegating them to occasional treat status vs. an everyday affair.

Enter these homemade No-Bake Energy Bites! These also have a chocolate peanut butter flavor profile, but they also have good stuff like rolled oats, flaxseed meal, and chia seeds. They’re SUPER easy to make, hang out in the fridge for a good long while, and are perfect for when we’re feeling a little snackish but don’t want (or are avoiding making) a full meal.

I love that these peanut butter energy bites are so easy to make. Literally just mix together the ingredients, scoop, roll, chill, and eat!

Why You’ll Love No-Bake Energy Bites

• Super convenient – Just as convenient as an energy bar, but homemade!
• Frugal option – Listen, I love energy bars, but they get pricey! These no-bake energy bites are such a budget-friendly alternative.
• Wholesome & kid-friendly – I know some kids won’t go there, but many will because they’re a touch sweet with chocolate chips and peanut butter flavor … they’re really good!

Ingredients

• Oats – Thick rolled oats work best in these energy bites.
• Mini chocolate chips – Grab your favorite brand.
• Flaxseed meal – For a nice little dose of healthy fats and fiber, plus it acts as a binder holding these energy bites together.
• Chia seeds – If you don’t have any on hand, you can add more flaxseed meal if you like.
• Kosher salt or sea salt – To help balance and enhance the flavors.
• Peanut butter – I like to use crunchy peanut butter to add texture and heartiness.
• Honey – To add sweetness and help the energy bites stick together. If you prefer, you can swap in pure maple syrup instead.
• Vanilla extract – Just a smidge of pure vanilla extract really elevates the flavor of these bites.

How to Make No-Bake Energy Bites

1. Add the oats, flaxseed meal, chia seeds, salt, and chocolate chips to a medium-size bowl and mix.
2. Stir in the peanut butter, honey, and vanilla.
3. Use a cookie scoop or tablespoon-size measuring spoon to scoop up bits of the mix. Form them into balls with your hands and line them on a platter or baking sheet.
4. Chill for about an hour.
5. Devour!

I hope these No-Bake Energy Bites hit the spot for you like they do for us! They’re easy to make and absolutely delicious, perfect for when you’re feeling a bit peckish and craving something wholesome.

More [x] Recipes

• t
• e
• x
• t

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Chocolate Chip Peanut Butter Energy Bites

These wholesome energy bites come together quickly and are full of good stuff! Slightly sweet with a touch of vanilla, plus peanut butter & chocolate perfection. A favorite snack around here!

Keyword chocolate peanut butter energy bites, no bake energy bites, protein bites

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 bites

Calories 235kcal

Author Kare

Ingredients

• 3/4 cup rolled oats
• 1/3 cup mini chocolate chips
• 3 tablespoons flaxseed meal aka ground flaxseeds
• 1 tablespoon chia seeds or substitute 1 more tablespoon flaxseed meal
• 1/4 teaspoon kosher salt
• 1/3 cup crunchy peanut butter
• 1/4 cup honey
• 1/2 teaspoon pure vanilla extract

Instructions

• To a medium bowl, add the oats, chocolate chips, flaxseed meal, chia seeds, and salt. Mix well.
• Add the peanut butter, honey, and vanilla extract. Stir with a strong spatula until well-combined.
• Scoop out about 1 1/2 tablespoon at a time (I use a small cookie scoop). You can also use a tablespoon measuring spoon and mound the mixture in it. Roll into a ball and line up on a baking sheet or freezer-safe platter for freezing.
• Freeze for one hour to harden. Transfer to an airtight container and store in the fridge. They keep in the fridge for up to a week or in the freezer for up to 3 months.

Nutrition

Serving: 2balls | Calories: 235kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 73mg | Potassium: 280mg | Fiber: 5g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

The post No-Bake Chocolate Peanut Butter Energy Bites appeared first on Kitchen Treaty.

These 3-Seed Tahini Chocolate Chip Cookies are extraordinary, and I am SO excited to be sharing this cookie recipe with you today!

Table of Contents

• The Story Behind the Recipe
• Developing This Recipe for Tahini Seed Breakfast Cookies
• Ingredients
• Adaptations/Variations
• How to Make Tahini Seed Chocolate Chunk Breakfast Cookies
• Tips for Success
• How to Store
• Can I Freeze Tahini Breakfast Cookies?

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

The Story Behind the Recipe

Every August for the past 10 years, our family has headed up to Salt Spring Island in British Columbia for a week of relaxation and fun. It’s the most gorgeous place, tightly packed with tall evergreens along narrow winding roads that open up to blue water vistas.

My kid is there for pretty much solely for a week in the lake at the center of the island, and to catch up with friends who return to the same place every year, too. But for me, one of the best things about Salt Spring is that it’s a straight-up foodie paradise.

One of the reasons for that is that there are farm stands along the sides of the roads everywhere, and in August, these stands are usually overflowing with the locals’ garden abundance.

While some farm stands are what you’d expect – a cart and a roof with maybe some eggs in an ice chest, flowers, a few squash and other vegetables – some are a full-on experience.

Last year, we discovered a huge covered farm stand tucked up a hill on the side of the road. Once we’d parked, climbed up, and picked out homemade cupcakes, we turned around and were greeted by the stunning blue of the bay below us. A long, rustic slab of wood served as a bar facing the view, with stools lined up underneath. We sat down, enjoyed our cupcakes, sipped coffee, and enjoyed the quiet and the scenery.

This past August, I decided to head out by myself late one morning to see what types of squash and other goodies I could find at the local farm stands. After a few stops, I entered the gate of Stowel Lake Farm, crunched up the gravel drive, and parked, then wandered up the flagstone path surrounded by flowers that are always buzzing with butterflies and bees. As usual, this farm stand had gorgeous plants, lots of produce, and a few baked goods.

And it was here that their Tahini Seed Cookies stopped me in my tracks.

There was one left. It was huge, glorious-looking, and mine. Forgetting about everything else, I tucked my four dollars into the honor slot, grabbed the cookie, and carried it back to my car. I quickly decided I was going to wait to find the perfect oat milk latte before I ate it, so I ventured down the road and, as luck would have it, found a coffee stand pretty quickly. They made me the most excellent latte, and I sat down at one of their umbrella-covered tables and dug into the latte and the cookie.

Ohmygosh. This cookie.

It was a vanilla-and-sea-salt-laced cookie PACKED full of seeds, a hint of cardamom and tahini, and a glorious chocolate chunk now and then.

I immediately knew I wanted to recreate these cookies at home, but there is no recipe like that out there – all I had to go on was the list of ingredients on the side of the cookie jar. Stowel Farm’s website mentions their popular cookies, but no recipe.

Soooooo … I set out to recreate this incredible seed cookie that I just had to have in my life year-round. And that’s how these Tahini Seed Chocolate Chunk Breakfast Cookies came to be!

I have to note that it took me awhile to realize that these tahini cookies are actually what’s considered to be a breakfast cookie. Which makes perfect sense because I have found myself grabbing one or two for breakfast – and felt great about it because of all of those glorious fiber-and-protein-and-omega-packed seeds. They’re excellent for a satiating snack, too!

Developing This Recipe for Tahini Seed Breakfast Cookies

I knew straight away that this was not going to be a normal cookie recipe. For one, these cookies clearly didn’t have any flour (and were labeled at the farm stand as gluten-free, too). But thankfully, the cookie jar at the farm stand listed the ingredients in the cookies (just not the quantities), so I had somewhere to start.

I stirred together some rolled oats with a bunch of seeds (sunflower seeds, pepitas [pumpkin seeds], and sunflower seeds), along with some dark chocolate chunks, vanilla, salt, and cardamom. Then I added what seemed like a good amount of tahini along with some honey.

The “dough” was not dough-like at all, but I persevered, scooping balls onto my baking sheet, then pressing them gently flat.

I shrugged and baked them, figuring it was going to be an epic fail.

I pulled them out of the oven, and they had actually puffed up a little and held together! From there, I let them cool all of the way on the cookie sheet.

Then I lifted one up, and it miraculously held together! I knew that the tahini and honey would act as a binder, but I was still floored that it actually worked. Better yet, the cookie was delicious!

I went through many iterations of this cookie before I settled on the recipe I’m sharing here today. This, in my opinion, has the perfect amount of vanilla and cardamom, holds together well, and tastes amazing!

The inspiration cookies had coconut, by the way, but when I tried adding coconut, the cookies suddenly had a moist quality that had them falling apart by day two. I didn’t feel like it added much to the flavor, so I continued developing the recipe without coconut. I have a hunch that toasted coconut flakes might work, though, I just haven’t tried it yet.

Ingredients

Okay, so what do we have in these little gems?

• Tahini – You want a runny, creamy tahini that you can stir together well so that it is nice and homogenous when you add it to your cookies.
• Honey – Any honey will work, use your fave.
• Vanilla – Pure vanilla extract is what I use. I want to try these breakfast cookies with vanilla bean paste or fresh vanilla bean but haven’t yet.
• Cardamom – Ground cardamom goes perfectly with the sesame taste of tahini and the mellow sweetness of the vanilla.
• Kosher salt & flaky sea salt – Kosher salt for in the cookies, flaky sea salt like Maldon for sprinkling over the top.
• Oats – I like to use thick rolled oats which I think stand up to the seeds well and add to the hearty quality of these breakfast cookies.
• Pepitas – Also known as pumpkin seeds, these green seeds are so good for you and just so good! I use raw, unsalted pepitas.
• Sunflower seeds – At the time I was testing this recipe, I had the hardest time finding raw sunflower seeds! So I used roasted, salted sunflower seeds. I’m sure raw sunflower seeds will work just as well.
• Sesame seeds – You’ll want raw sesame seeds. They’re found in the spice section of most grocery stores.
• Chocolate chunks – I like dark chocolate chunks for these tahini cookies, but you can use whatever chocolate chips or chunks you like.

Adaptations/Variations

• I plan to test this recipe with other nut butters and seeds/nuts, but haven’t yet. I suspect cashew butter/cashews will be lovely.
• Make ’em vegan: Honey is not vegan, but you can swap in pure maple syrup for a fully vegan version of these breakfast cookies.

How to Make Tahini Seed Chocolate Chunk Breakfast Cookies

I think you’re going to LOVE how easy these breakfast cookies are to make.

Preheat your oven, line a baking sheet with parchment paper, and grab a medium-sized bowl. Add the tahini, honey, vanilla, cardamom, and kosher salt to the bowl and mix it together until well combined.

Now, pile in all the seeds and the chocolate chunks. Stir until completely combined. The mix will be somewhat loose and will require a bit of muscle to get everything combined.

From there, scoop balls onto your baking sheet. I like to use a two-tablespoon cookie scoop.

Space them about two inches apart, and flatten them gently with your fingers. They’ll be a little fragile, just press the sides back in as you go.

I like to add a couple of extra chocolate chunks to the top of each cookie for presentation, but that’s totally optional.

Then, bake them until the edges are golden. Pull them out of the oven, sprinkle with flaky sea salt if you like, and let them sit until completely cool on the cookie sheet. They’ll adhere together as they cool.

Tips for Success

• Mix the wet ingredients together first. This helps to make sure all of the flavors of the vanilla, salt, and cardamom are evenly distributed.
• Let them cool completely on the baking sheet! This is where the magic happens – they bind together the rest of the way while cooling off.

How to Store

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days.

Can I Freeze Tahini Breakfast Cookies?

Yes! Not only can you freeze these tahini seed cookies, they’re absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

I hope you love this unique cookie recipe as much as we do! It’s been so fun to discover a new way to make delicious cookies that are so chockfull of good stuff that we feel good about eating them. AND after talking about them, I’m off to my freezer to snatch one up and eat it with my coconut creamer coffee! 🍪✌️

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Tahini Seed Chocolate Chunk Breakfast Cookies Recipe

Densely packed with seeds, dotted with chocolate, held together with tahini and honey and flavored with vanilla and cardamom. I LOVE these slightly sweet, full of flavor, seedy-in-the-best-way, healthy cookies!

Keyword breakfast cookies, flourless seed cookies, seed cookies, sunflower seed cookies, tahini cookies

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 14 minutes minutes

Servings 15

Calories 146kcal

Author Kare

Ingredients

• 1/2 cup tahini mixed well
• 1/4 cup honey
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon kosher salt
• 2/3 cup rolled oats
• 1/2 cup raw unsalted pepitas
• 1/2 cup roasted salted sunflower seeds raw will work too
• 2 tablespoons raw sesame seeds
• 1/3 cup chocolate chunks or chocolate chips; plus a few more for topping if desired
• 1/2 teaspoon sea salt flakes for sprinkling on top; optional

Instructions

• Preheat your oven to 350°F and line a large baking sheet with parchment paper.
• Add the tahini, honey, vanilla, cardamom, and 1/4 teaspoon kosher salt to a medium bowl. Stir together until completely combined.
• Add the dry ingredients except for the flaky sea salt, which you'll sprinkle on after they bake. Mix with a sturdy wooden spoon or spatula until thoroughly combined.
• Scoop rounds of the cookies onto your baking sheet, about 2 inches apart. I like to use a 2-tablespoon cookie scoop, and as I'm scooping, I really try to push the cookie dough together to help it stick together.
• With your fingers, gently press the edges of the cookie together while pressing down to flatten it. You might have a few errant seeds fall out; this is okay and normal! Just do your best to push it back into the side of the cookie.
• If desired, top each cookie with two or three more chocolate chunks.
• Bake for 10-13 minutes, until ever so slightly puffed and the edges of the cookie are turning golden.
• IMPORTANT: Allow the cookies to cool on the baking sheet until completely hardened and cool, about one hour. They harden and stick together as they cool.
• Remove the cookies from the parchment and serve. Store in an airtight container at room temp for up to 5 days.

Notes

Total time does not include one hour cooling time. 

Storage & freezing notes

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days. Not only can you freeze these tahini seed cookies, they’re absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

Nutrition

Serving: 1g | Calories: 146kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 153mg | Potassium: 120mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg

The post Tahini Seed Chocolate Chunk Breakfast Cookies appeared first on Kitchen Treaty.

I love this Apple Cranberry Crisp for Thanksgiving or Christmas dessert. It is SO EASY to make, and it’s such a crowd-pleaser (especially with a nice scoop of vanilla ice cream).

Table of Contents

• Ingredients
• Best Apples for Apple Crisp

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

Ingredients

This vegan and dairy-free version of the happy fall/winter classic swaps coconut oil in for the butter, and you’d never know it. But if you prefer to stick with butter, just swap it on in for the coconut oil. That’ll work too!

For ingredients, we’ve got:

• Apples
• Fresh cranberries
• Cinnamon, sugar, and vanilla – mmmm sweetness and flavor.
• Cornstarch – this helps thicken up the filling just enough to be scoopable without being runny.
• And for the topping, we have rolled oats, flour, brown sugar, cinnamon, coconut oil (feel free to swap in butter if you prefer), and pinch of sea salt.

Best Apples for Apple Crisp

You have a few choices apple-wise with this one. You can go with straight-up all Granny Smiths, the star of the apple pie world. Known for their tart flavor and the fact they don’t just all go to mush, they’re perfect in this apple cranberry crisp.

But sometimes it’s nice to add something more intensely apple-y and sweet – honeycrisps, golden delicious or braeburns are all solid choices.

And then we have the cranberries. Many years ago, I shared this recipe for apple cranberry pie, and I make most every year. But it calls for cranberry sauce. For this Vegan Apple Cranberry Crisp, I envisioned a fresh cranberry situation – some nice tart bites as a counterpoint to all the sweetness going on here.

And oh goodness – I loooove fresh cranberries in this dessert. I may even need to go back and revisit that pie recipe.

I think this Vegan Apple Cranberry Crisp is a perfect casual yet festive choice for Thanksgiving dessert. I mean, some folks aren’t huge pumpkin pie fans, so this one’s a nice alternative. Plus – no dairy or eggs! You can probably even make this gluten-free if needed – try some one-for-one gluten-free flour or oat flour (I haven’t tried either but will report back as soon as I do!)

But trust me – special diet or not, this one is a crowd pleaser.

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Apple Cranberry Crisp

Sweet apples, tart cranberries, a kiss of vanilla and cinnamon … perfection. This festive yet simple dessert is a total crowd-pleaser, and it just happens to be dairy-free and vegan!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

Filling:

• 5 medium Granny Smith apples about 2 pounds (A half-and-half combo of Granny Smith and honeycrisps, braeburns, or golden delicious are also wonderful), peeled, cored, and cut into 1-inch chunks
• 2 cups fresh cranberries rinsed and picked over
• 2/3 cup granulated sugar*
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 1 teaspoon pure vanilla extract

Topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup solid coconut oil

For serving:

• Vanilla ice cream optional but highly recommended. My favorite non-dairy/vegan vanilla ice cream is Coconut Bliss Vanilla Island.

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• To a large bowl, add the filling ingredients. Toss well to combine. Pour into a 9-inch by 13-inch baking dish and spread into a relatively even layer.
• To a medium bowl (or rinse and wipe out the large bowl to reuse), add the oats, flour, brown sugar, cinnamon, and salt. Stir until well-combined. Add the coconut oil and cut in with a pastry blender or butter knives. Mix well, until topping resembles coarse crumbs. Pour evenly over apple cranberry filling.
• Bake until bubbly, apples are fork-tender, and the top is golden-brown, 35-40 minutes.
• Allow to cool for about 10 minutes, then serve – preferably alongside a generous scoop of vanilla ice cream. Yum!

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 63g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 209mg | Fiber: 5g | Sugar: 43g | Vitamin A: 79IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg

The post Apple Cranberry Crisp appeared first on Kitchen Treaty.

We’ve got a flavorful vegan chickpea burger patty – tender inside, golden-crunchy outside – and it’s such an easy veggie burger recipe without a food processor. Because they come together together so easily in just one bowl, they’re the quintessential easy veggie burger.

Table of Contents

• Why You’ll Love this Chickpea Veggie Burger Recipe
• How to Build a Vegan Veggie Burger
• How I Created This Recipe
• No Food Processor, No Problem
• Chickpea Burger Ingredients
• How to Make Them
• How to Serve These Chickpea Burgers
• Can I Grill Them?
• Can I Freeze Chickpea Burgers?
• More Veggie Burger Recipes

• FULL, PRINTABLE RECIPE
• Reviews & Comments

Why You’ll Love this Chickpea Veggie Burger Recipe

Well, other than the fact that they’re delicious, I also think you’re going to love these because they’re so easy to make. I love these for quick and easy weeknight dinners.

What do other readers like you think? Well, here’s what  a couple of five-star reviews said:

• “I make these for the family, meat eaters, vegan and gluten free alike and because every one requests them they’ve become a regular addition to meal times. I even individually wrap and freeze them so my son can take them out and bake them when he comes home late, and he just pops them into a heated oven frozen with a sprinkle of oil. Thanks for such such a great recipe.”
• “I made this recipe three times in one week and absolutely love it! Mmmmm! It was so easy.”

How to Build a Vegan Veggie Burger

How do you make a perfect vegan veggie burger? Well, there are five components to plant-based veggie burger deliciousness.

1. A grain (here, we have oats)
2. A protein (chickpeas)
3. A non-starchy veg (some finely diced onion)
4. Herbs and spices (for these: cumin, onion powder, cayenne, and parsley)
5. A binder (stay tuned!)

How I Created This Recipe

I had a total lightbulb moment when I realized that for the binder, you can use cooked grains, cooked sweet potato, blended tofu, or even mashed or pureed beans. What? Mashed or pureed beans, you say? Such as, say, creamy dreamy hummus?!

So I tried it as a binder, and these chickpea hummus burgers were spectacular! Hummus works so well as the binder – it holds everything together AND adds a ton of flavor.

No Food Processor, No Problem

I use hummus because I want to keep this this recipe super-duper simple. Because I’ll be honest – I don’t know how many times I’ve come across what looks like a glorious veggie burger recipe, and I’ve gotten all excited about making it, and then I see that it requires a food processor, and I just can’t even.

Maybe it’s because our 14-cup food processor, ridiculously heavy powerhouse that it is, is being kept all the way out in our garage until our kitchen remodel is complete. Maybe it’s because I’m lazy. Probably both.

Well, you can keep your behemoth food processors in your garages, my friends, because this easy vegan chickpea burger recipe? It only requires one bowl, a masher, and a saute pan for cooking. Oh, okay, and a round cookie cutter for shaping your burgers, if you’re really wanting to go for it.

But that’s it! No blending, no food processor. Just add a few ingredients, mash, shape, cook, devour.

Chickpea Burger Ingredients

We’ve got a pretty simple list of ingredients, here:

• Rolled oats – Not the quick cooking kind, but rather, thick and sturdy rolled oats.
• Chickpeas – You’ll need 1/2 cup. Use canned and drained chickpeas, or ones you’ve cooked yourself.
• Hummus – Grab some from the store, or make your own hummus (it’s easy and delicious!)
• Onion – Just a little yellow onion, diced.
• Parsley – Optional, but nice for a bit of flavor and pretty specks of green.
• Onion powder, cumin, ground red cayenne pepper – Onion powder adds umami flavor while cumin lends a smoky vibe. Just a pinch of cayenne adds the tiniest hint of heat.
• Salt & pepper – The beauty of this being a vegan veggie burger is that you can taste the patty dough and add more salt and pepper before cooking, if you like. Score!
• Olive oil – For cooking.

How to Make Them

Just add all of the ingredients except for the olive oil to a bowl and mash it all together, adding more hummus if needed to hold the mixture together.

Then, divide the mixture into fourths and form four patties. I like to form them into a ring-shaped cookie cutter so they look nice and pleasingly round, but that’s totally optional.

From there, it’s just a matter of cooking them! Heat up a large pan and swirl in the olive oil. Once it’s hot, cook your veggie burgers just a few minutes on both sides, until golden brown and heated through.

Then load up your burger bun and enjoy!

How to Serve These Chickpea Burgers

Here’s how I love em: Plopped on a pretzel bun that’s smeared with Harissa mayo (just mayo mixed with a bit of Harissa) or easy homemade Thousand Island dressing.

Then topped with a handful of lemony arugula. And a bunch of quick-pickled red onions.

And, then, a couple slices of creamy avocado – because of course.

Can I Grill Them?

These chickpea burgers are a bit delicate, so I’m not sure how they’d hold up on the grill, but they’re perfect sautéed in a bit of olive oil on the stovetop and also delish baked in the oven.

Can I Freeze Chickpea Burgers?

Yes, you can! Freeze them before or after cooking (though I prefer to freeze them before cooking because I love them fresh and crisp off the skillet).

Just line a baking sheet with parchment and lay the patties in a single layer. Once they’re frozen, transfer them to a large freezer bag. When you want to prepare them, let them thaw individually overnight in the fridge then cook on a skillet as directed.

This simple chickpea burger recipe has really kind of changed my life. My carnivorous guy rather likes ’em, too. Score!

More Veggie Burger Recipes

• Black Bean Sliders
• Still searching for a veggie burger recipe? Check out this list of 50 Veggie Burger Recipes for one that’s sure to be the right fit for you!

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Easy Chickpea Burgers Recipe (1 Bowl, No Food Processor)

Tender inside, golden-crunchy outside – this easy chickpea burger requires only one bowl and exactly zero food processing. In this post, I share the recipe AND I teach you about the formula for perfect vegan veggie burgers.

Course Main Course

Cuisine American

Keyword burger

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 283kcal

Author Kare

Cost $5

Ingredients

Chickpea Hummus Vegan Veggie Burgers:

• 1 cup rolled oats not quick-cooking
• 1/2 cup cooked chickpeas
• 1/3 – 2/3 cup prepared classic hummus homemade or store-bought
• 1/4 cup finely diced yellow onion
• 2 tablespoons fresh chopped parsley optional
• 2 teaspoons onion powder
• 1/2 teaspoon ground cumin
• 1/16 teaspoon ground red cayenne pepper
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

• Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don’t completely mash them – you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don’t want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
• Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it’s not necessary at all.
• Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn’t big enough.
• Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
• Serve immediately – on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I’ve ever done that).

Notes

Suggested accompaniments

Baby arugula (tossed in a bit of lemon juice and olive oil for extra deliciousness); quick-pickled red onions; sliced avocado, harissa mayo (Mayo stirred with a dollop of spicy Harissa and a squeeze of lemon juice) – all on your favorite bun!

Gluten-free option

As is, this is a gluten-free chickpea patty. To make the burgers fully gluten-free, just sub your favorite gluten-free buns, brushed with olive oil and toasted.

Nutrition

Serving: 1patty | Calories: 283kcal | Carbohydrates: 30g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 529mg | Potassium: 309mg | Fiber: 8g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg

The post Easy Chickpea Veggie Burger Recipe (No Food Processor) appeared first on Kitchen Treaty.

Ah, the great outdoors. Nothing gets you out there and, just, in it more than camping. Our family loves it.

Often, people who love camping start out in tents when they’re younger, then upgrade and eventually find themselves in a big ol’ RV. But it’s actually been the reverse for us. When our daughter was born, we owned a travel trailer – but we were too chicken to take an infant camping. So we sold the trailer.

But after a couple of years, we missed camping! We lack the space for parking an RV at our current house,  so last summer, we picked up a tent on a whim and headed to a nearby state park. I was a little worried about going back to basics, but armed with a couple of airbeds and and a sense of adventure, we had a ton of fun – our adventurous daughter most of all.

The day we got home, I planned our next trip – and so it went. So I guess now we are officially tent campers!

Once the issue of shelter was out of the way, I started thinking about vegan camping food. As fans of camping know, part of the fun of camping is the food! But for vegans, finding vegan camping food ideas that are easy to cook in camp can be a challenge.

Campfires aren’t always allowed in campgrounds around here, so we often rely on our camp stove and portable grill to cook meals. But it’s way more fun to cook over the fire, so we’re trying to do that a little more.

I’m not a vegan – I don’t eat meat or dairy, but I still eat eggs and honey – but when we went camping a couple of weeks ago, I challenged myself to go full-on vegan with my food. Leaving honey out was easy, but I had been relying on eggs for breakfast – so I had to come up with a few new ideas.

But first …

General Rules for Stress-Free Camping Meals

• Plan your menu beforehand (write it down!)
• Keep meals as simple as possible
• Use only one pan whenever you can (less dishes = a good thing)
• Consider paper plates (again with the less dishes thing!)
• Prep veggies/fruits/etc. before you go

Now for the grub!

Vegan Camping Breakfast Ideas

The post Vegan Camping Food Ideas + A Recipe for PB&J Overnight Oats appeared first on Kitchen Treaty.

I can’t stop eating them.

They are just … yum. Perfect right out of the fridge. Sort of chewy, but not crazy chewy. A little sweet, a little salty.

But they’re chock full of good, good stuff. Oats, pumpkin seeds, even some chia seeds thrown into the mix. I could be wolfing down a lot worse, right?!

I am pretty much obsessed as evidenced not only by how much I love to eat these things (my guy has a hard time keeping his hands off of them, too), but I am also obsessed with:

1. How easy they are to make. Five minutes to whip up!
2. How handy they are to have around. Homemade grab-and-go food – the best kind of grab-and-go food!
3. How delicious they are. Oh wait; I’ve covered that, haven’t I?

I first came across the recipe for these granola bars in my brand-spankin’ new Food 52 Vegan cookbook by Gena Hamshaw. This version of the recipe, No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas, is a slight spin on the original. I’ve swapped the raisins for cranberries, added chia seeds, and chosen salted pepitas. Yum.

These no-bake granola bars are a tasty, tasty problem indeed.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas

These refrigerator granola bars take mere minutes to assemble. Our favorite homemade grab-and-go snack!

Prep Time 10 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Author Kare

Ingredients

• 2 1/2 cups rolled oats
• 1 cup toasted salted pepitas unsalted/untoasted work too
• 1/2 cup dried cranberries
• 2 tablespoons chia seeds optional
• 2/3 cup smooth peanut butter I use the natural stuff
• 1/2 - 2/3 cup brown rice syrup can sub agave nectar

Instructions

• Line an 8-inch by 8-inch baking dish with parchment paper. I like to use a long piece with the sides sticking out so I can use them as "handles" to lift out the bars later on.
• In a large bowl, mix together the oats, pepitas, cranberries, and chia seeds.
• In a medium bowl, mix together the peanut butter and 1/2 cup brown rice syrup.
• Pour the wet ingredients over the dry and mix well with a wooden spoon. If the ingredients aren't quite sticking together, add a little more brown rice syrup, stirring after each addition, until they do.
• Pour into the baking dish and press flat with your hands. The more firmly you can press, the less likely they are to be crumbly!
• Refrigerate for at least 4 hours, until firm. Lift from baking dish and cut with a sharp chef's knife. Store, refrigerated, in an airtight container for up to two weeks.

Notes

Gluten-free note:

This recipe is already gluten-free; just be sure to use certified gluten-free oats to be safe.

Adapted from Food52

The post No-Bake Peanut Butter Granola Bars with Dried Cranberries & Pepitas 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.

Oh, and this blueberry oatmeal tastes absolutely amazing, too – the perfect way to start your day!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Blueberry Oatmeal
• Three Tips for Super Creamy Oatmeal
• Ingredients
• Adaptations/Variations
• How to Make Blueberry Oatmeal
• More Oatmeal Recipes

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

The Story Behind the Recipe

I’d like to think I know a thing or two about gardening, but sometimes I’m reminded of just how little I really do know. Case in point: I ordered seven (yes, seven!) blueberry bushes, and when they arrived in the mail, I realized their leaves looked suspiciously similar to four relatively mature bushes we already have alongside the house. Sure enough, they were blueberries. So we now have eleven blueberry bushes in our small suburban yard. Guess it’s a good thing we love blueberries! Heck – we got married on a blueberry farm, so I guess it’s meant to be.

Why You’ll Love Blueberry Oatmeal

This is probably the most obvious statement ever, but this healthy blueberry oatmeal recipe is a cinch to pull together. It takes just 10 minutes!

I love how the blueberries add superfood-level nutrition and wonderful flavor. Milk gives it a nice creaminess, while chia seeds make it extra hearty. A dash of vanilla makes it over-the-top good!

Readers say …

“This oatmeal is out of this world amazing!! Creamiest oatmeal you could ever eat. Such a filling and healthy breakfast. Thank you for sharing your tricks too!!”

– Mary

Before we get into this specific recipe, I think it’s a great time to share my simple tricks for the best oatmeal, blueberry oatmeal or not!

I have three simple tricks for making the creamiest oatmeal, even if you are just using water.

Three Tips for Super Creamy Oatmeal

1. Start out with cold water. No other temperature will do.
2. Mix the oatmeal and cold water together in the sauce pan first and then begin to heat. Don’t wait for the water to boil first.
3. Bring it to a boil over medium heat. Not high! Medium.

Voila – creamy, dreamy oatmeal.

This recipe utilizes those methods, but also ups the cream factor with a good pour of milk in lieu of some of the water. I also throw in some chia seeds for good measure, which I’m convinced helps make it even creamier, not to mention the health benefits of adding them to the mix.

Ingredients

you’ve got oats, chia seeds, cream, water, a little maple syrup for sweetness, a couple of generous handfuls of blueberries, and a pinch of salt for rounding out the flavors.

• Oats – I like to use rolled oats (but not the super quick cooking kind).
• Water & milk – For the milk, you can use your fave. Dairy milk, plant-based milk, whatever!
• Chia seeds – To help thicken the oatmeal and give you a little dose of healthy Omegas.
• Pure maple syrup – I love using maple syrup to sweeten my oatmeal. You can use granulated sugar or honey, too.
• Blueberries – Fresh or frozen.
• Salt – Just a little pinch!
• Vanilla – Really takes this blueberry oatmeal over the top!

Adaptations/Variations

• To make it dairy-free/vegan, just use a plant-based milk and don’t opt for honey if you’re vegan.
• For even more flavor, add a half teaspoon of ground cinnamon. Cinnamon and blueberries are a wonderful combo!
• Top with nuts or seeds like pepitas (pumpkin seeds), hemp seeds, and/or sliced almonds for added nutrition and a bit of crunch.

How to Make Blueberry Oatmeal

Add the oats along with the cold water, milk, chia seeds, maple syrup, and a cup of the blueberries to a medium saucepan. Slowly bring it to a boil, stirring occasionally, then simmer it until the oats have thickened nicely and the blueberries have burst.

From there, stir in your vanilla extract and then scoop it into your bowls to serve. Top with more blueberries and drizzle with milk or cream if you’d like. Add more toppings if you like, and dig in!

I hope you love this wonderful blueberry oatmeal as much as my family and I do! It’s such a great (and colorful) way to start the day.

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

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Blueberry Oatmeal

Also known around here as “purple oatmeal,” this creamy and colorful breakfast is a healthy way for everyone to start their day. To make it vegan, just use almond milk.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 66kcal

Author Kare

Ingredients

• 1 cup rolled oats not the quick-cooking kind
• 1 1/2 cups water
• 1 cup whole milk 2% milk and almond milk also work + a few extra tablespoons for serving
• 2 tablespoons chia seeds
• 2 tablespoons pure maple syrup
• 1 cup + 1/4 cup fresh blueberries about 5 ounces total
• Pinch salt
• 2 teaspoons vanilla extract
• More optional toppings: additional maple syrup and almonds or pepitas
•  

Instructions

•  Add oats, water, milk, chia seeds, maple syrup, and 1 cup blueberries to a medium saucepan over medium heat. Stir to combine. Cook, stirring occasionally, until the mixture comes to a boil, about 5 minutes. Reduce heat and simmer until the oats have thickened and most of the berries have burst, turning the oatmeal purple, about 5 more minutes. Remove from heat and stir in the vanilla extract.
• Scoop into bowls and divide remaining berries between the two. Drizzle with milk. Add optional toppings if desired. Serve.

Notes

Gluten-free option:

Use gluten-free oats.

Vegan/dairy-free option:

Use almond milk instead of cow’s milk.

Nutrition

Serving: 1g | Calories: 66kcal | Carbohydrates: 14g | Sodium: 11mg | Potassium: 51mg | Sugar: 12g | Calcium: 28mg | Iron: 0.03mg

The post Blueberry Oatmeal appeared first on Kitchen Treaty.

Homemade granola has been a favorite thing of mine for ages, but I’d never really ventured into making homemade granola bars until I started whipping up these bad boys. Why, oh why did I wait so long? Rhetorical question – I’m not really sure. But I am definitely happy I finally started.

(more…)

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