DIY EVERYTHING BAGEL SEASONING by Lindsey | Dolly and Oatmeal

a few saturdays ago my dad came over in the morning to deliver amesy and frank some fresh made bagels from the farmers’ market. amesy loves bagels, i’m pretty sure they’re in a completely different food category in his mind. he prefers to eat his bagels (or any of his snacks) on the corner of our counter. he munches away until he’s finished and says some version of “down”, when he’s done. most times he’s content with the one mini bagel i allow him, and other times there’s quite the ordeal.

but, back to my dad’s bagel delivery! i was making brunch for frank and me the next day. he was having an everything bagel with his eggs, i was having half an avocado with mine. when i reached down into the bag for his bagel there were a few handfuls of extra everything bagel seasoning that i promptly showered my avocado with. i posted a simple photo of it on instagram and instagram stories and got quite a lot of feedback, mostly about how everything bagel seasoning is amazing (most people use trader joe’s “everything but the bagel” blend), and how much they love it too. but i also heard from people who don’t have a trader joe’s nearby, or international followers who don’t even have access to purchase it online. so i thought i would create my own version to live here for anyone needing or wanting this recipe to fall back on.

and to be honest, i actually prefer this homemade version better. i created my own ratio of blends, and used flaky sea salt instead of a finer grain salt. and because i generally use it as a seasoning, i added a note on toasting the seeds beforehand, giving it that toasted-like-a-bagel vibe. i hope this little pantry staple finds a place in your home.

happy sprinkling, loves!

diy everything bagel seasoning

print the recipe!

i love using this seasoning on sliced ripe avocados. it’s also a great seasoning for eggs, and i even used it to top savory scones which i highly recommend.

| make roughly 1/3 cup |

  • 2 tablespoons dried garlic

  • 2 tablespoons dried onion

  • 1 1/2 tablespoons white sesame seeds

  • 1 1/2 tablespoons poppy seeds

  • 2 teaspoons flaky sea salt (like maldon)


method 1 - non-toasted seeds

  1. place all the ingredients into a sealed jar and shake until it’s all mixed together! store at room temp for up to 1 month.

method 2 - toasted seeds

2. heat a cast iron skillet over medium-low. once hot, add the sesame seeds, shaking the pan, until toasted and golden. remove from heat and let cool completely. add the sesame seeds, along with the other ingredients to a sealed jar and shake until it’s mixed together. store at room temp for up to 1 month.

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 pumpkin seed dukkah

pumpkin seed dukkah


to be honest september stumps me in terms of cooking. it’s the height of produce season where you get the wonderful overlap of late summer and early fall mixed into one, and it’s almost too much for my brain to compute! do you have the same problem? i get into a seasonal rhythm when i’m cooking breakfast, so when a new season comes along everything kinda gets thrown out the window. i’ve been having cold summer smoothies on heavy rotation, along with almond yogurt with summer berries and almond butter. i’ve also been making amesy pancakes loaded with sliced peaches and/or blueberries.

so whenever i think of shifting to september, when we want a hint of autumnal spice, but we’re not quite ready to go full throttle, i turn to granola. it’s the perfect conduit for touches of cozy that can paired with just about anything. i tend to go for grain-free granola mixes these days, but many-to-most, store-bought varieties tout their “soft & chewy” texture. not sure about you, but i’m team “hard & crunchy” when it comes to grain-free granola. so most times i just make my own.

this granola recipe pairs 2 of my favorite things: seeds and coconut flakes. coconut flakes are the vehicle here for ultimate flavor. when it’s mixed up and baked with a bit of sweetener, spices, and salt, it absorbs all that flavor delivering the most tasty granola. the roasted plums here were an afterthought, but so worth the little bit of time to make them. you just throw them together while the granola is cooling - easy-peasy. they add a perfect little touch of summer’s end.

happy september, sweet friends!

pepita-coconut granola w/ maple roasted plums | gf/v/grain-free


| makes roughly 3 cups granola |

  • 2 cups coconut flakes

  • 1 cup raw pepitas (pumpkin seeds)

  • 1 cup chopped almonds

  • 3 tablespoons chia seeds

  • 1 teaspoon ground cinnamon

  • a couple pinches fine sea salt

  • 1/4 cup coconut nectar, maple syrup, or raw honey

  • 2 tablespoons melted coconut oil

  • 1 teaspoon pure vanilla extract


  • 4 firm, but ripe plums, halved and pitted

  • 1 tablespoon maple syrup

  • 1 teaspoon melted coconut oil

  • pinch of salt

  • unsweetened plant-based yogurt or milk, for serving


  1. preheat oven to 325°F, and line a baking sheet with parchment.

  2. in a large bowl, mix together the coconut flakes, pepitas, almonds, chia seeds, cinnamon, and salt.

  3. in a small bowl, whisk together the coconut nectar, coconut oil, and vanilla extract. pour over dry ingredients. use a rubber spatula to mix the granola, making sure everything is mixed thoroughly and evenly.

  4. spread the granola evenly into the baking sheet, pushing it out into a flat layer. bake for 25-30 minutes, mixing it halfway through, until it’s lightly browned, and fragrant. (the color of the granola will also depend on what liquid sweetener you use. mine resulted in a darker color because i used coconut nectar.)

  5. let the granola cool, and raise the oven temperature to 400°F to roast the plums.

  6. line a baking sheet with parchment paper and toss the plums together with coconut oil, maple syrup, and salt. roast the plums cut side up for 25-30 minutes, until tender and juicy, and lightly browned around the edges. let cool for about 10 minutes.

  7. scoop your desired amount of yogurt into a bowl. top with a good bit of granola, and 1 or 2 plum halves; drizzle a bit of the plum juices around the bowl, and enjoy!

  8. store the granola in a sealed jar at room temperature for up to 2 weeks. store leftover plums and juices in a sealed container in the fridge for up to 1 week. reheat the plums or let them come to room temp before serving.

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A Chilled Summer Soup w/ Charred Corn & Poblano Peppers by Lindsey | Dolly and Oatmeal

happy end of august!  i had been wanting to share this soup with you for most of the summer.  it's creamy, and splendidly sweet (like good summer corn always is), and then there's a bit of heat and poblano flavor in there, which i love.  i'm not the biggest pepper fan, particularly bell peppers.  i love them in a good romesco, or muhammara dip/sauce, and then there are chili peppers that i'm always a fan of.  but i love how poblano peppers are somewhere between a bell pepper and a chili pepper - perfect amount of flavor and heat.  

this technique in this soup is what summer is all about - minimal prep and big flavor.  you start by charring the corn and poblano pepper (over your gas stovetop, broiler, or grill).  from there, there's a quick saute of onion and garlic, with a little bit of ground cumin.  everything is then combined in a blender - salt, pepper, and lime juice are added.  then there's an overnight chill in the fridge.  dare i say this is the perfect end-of-summer bowl, perhaps for your holiday weekend?  

in any event, i hope your summer was full and bright.  here's to september! xo!

a chilled summer soup: charred corn & poblano soup | gf & v

this is best served alongside a hearty piece of toasted bread (a gluten-free sourdough is my favorite), your favorite grilled veggie sides, grilled fish or another protein.  possibilities are endless :) 

print the recipe!

| makes 4 servings |

  • 1 poblano pepper
  • 4 ears corn
  • 2 tablespoons avocado oil (or another heat tolerant oil)
  • 1 good-sized onion, diced
  • 1 garlic clove, roughly chopped
  • 1 teaspoon ground cumin
  • 3 cups vegetable broth, or water
  • salt & pepper
  • lime juice from 1 small lime
  • cilantro for topping


  1. over a gas stovetop, under a broiler, or over a hot grill, char the pepper on all sides.  place in a bowl covered with cling wrap, or in a sealed plastic bag.  using your preferred method, char the cobs of corn until darkened in spots.  let the corn cool, then cut the kernels from the cob.  remove the pepper from the bowl or bag, and rub the skins off with your fingers.  rinse under water, removing any skin that remained.
  2. cut the pepper away from the core and discard the ribs (reserve seeds if you like a little kick of heat).  
  3. place a saute pan over medium heat.  once hot, add the oil and onion.  stir and cook until soft and transparent, about 5 minutes.  add in the garlic and cumin; stir and cook for roughly 30 seconds, until garlic is fragrant.  remove from heat and let cool.
  4. add the corn, pepper (and seeds if using), onion saute mixture, and broth (or water) to the container of an upright blender.  blend on high, stopping to scrape down the sides as you go for about a minute.  season with salt and pepper, and the juice from 1/2 lime.  blend once more. taste and adjust, adding more salt and pepper, and/or lime juice.
  5. let the soup cool, then transfer to a sealed container or large jar and let cool completely, preferably overnight.  
  6. divide the soup between 4 bowls and garnish with cilantro, more pepper, and a drizzle of olive oil.

similar recipes:

 mellow melon salad

mellow melon salad

 avocado, kale & arugula chop w/ roasted poblano & lime dressing

avocado, kale & arugula chop w/ roasted poblano & lime dressing

 pickled corn succotash salad

pickled corn succotash salad