breakfast

COZY BANANA BREAD GRANOLA by Lindsey | Dolly and Oatmeal


early fall will forever be granola season in my house, i’m never able to really deep-dive into autumn right away (especially when daytime temps are still pretty warm), and granola is the perfect touch of cozy that shifts everything towards a more snug vibe, plus it’s a cinch to make, and lasts for breakfast and snacks throughout the week! but the kicker here is that the banana and spices give your home the coziest fragrance that immediately puts you in the mood for all things fall.

weekday breakfasts tend to be an eat-and-go situation where frank and i are independently huddled in some corner of the house trying to get food in our mouth while we feed amesy, and in between nursing joey. almost 2 months of juggling 2 children, and we still haven’t really gotten our groove, but having prepared breakfasts are key to starting our day out nourished and feeling our best. i love granola just for this reason: it has the ability to be the cornerstone of wholesome breakfasts and snacks.

this granola is grain free, and made from chopped nuts and seeds. we add a good bit of spice here to help with the banana bread flavor we’re going for. but the glue that holds it all together is my new favorite oil, thrive algae oil! it’s a wonderful oil to cook, bake, and make sauces and dressings with, especially when you don’t want any unwanted added flavor in what you’re cooking or baking. take this granola for example. we really want the banana to shine here, and thanks to this flavorless, odorless oil, it very much does! unlike most other flavorless oils, algae oil is high in the kinds of healthy monounsaturated fats our bodies love, and low in saturated fat. it’s really been a game changer in my kitchen. i also love that it’s widely available and isn’t a niche product. i get it at my local whole foods, but it’s available on amazon, and at grocery stores nationwide.

i hope you all are enjoying the first weeks of fall so far. our mornings in southern california are cool, but the afternoon temps are still in the 80s. but nevertheless, we’re planning on getting out and living up all those fun autumn activities - i’ve been looking into where L:A picks apple and pumpkins (it’s harder to find patches here than i thought), i’m also trying to get ahead of the game when it comes to halloween costumes for both the boys (!!), while also decking out our entrance for all things fall/halloween (amesy, who’s now 3, is alllll about it!).

big cozy hugs! xo

*this post was created in partnership with Thrive Algae Oil. all thoughts and opinions are, as always, my own. thanks for supporting the sponsors that keep dolly and oatmeal going!



cozy banana bread granola | v & gf

feel free to swap out any of the nuts and seeds for what you prefer or have on hand. if you don’t want this to be grain-free, by all means swap out some nuts for rolled oats or even puffed quinoa or rice. this is the kind of recipe that begs for customization.

print the recipe!

| makes roughly 3 cups |

  • 1 cup chopped walnuts

  • 1 cup chopped almonds and cashews

  • 1/2 cup pumpkin seeds

  • 1/2 sunflower seeds

  • 3 tablespoons ground flaxseed

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon fine sea salt

  • 1 ripe banana, peeled

  • 1/4 cup Thrive Algae Oil

  • 2 tablespoons good maple syrup

  • 1 teaspoon pure vanilla extract

  • 1/2 cup unsweetened coconut flakes



method

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

  2. in a large bowl, mix together the chopped nuts, seeds, spices, and salt. set aside.

  3. add the banana, oil, maple syrup, and vanilla to the container of a food processor fitted with a metal “s” blade. pulse until the mixture is completely smooth, stopping to scrape down the sides, as needed.

  4. pour the banana mixture over the nut and seed mixture. use a rubber spatula to thoroughly stir everything together. turn the granola out into the prepared baking sheet; use a spatula to evenly spread the granola out.

  5. baked for 15 minutes, then add the coconut and toss it together with the granola. bake for another 10-15 minutes, until lightly toasted and fragrant.

  6. let granola cool completely, then store in a lidded container. granola can be stored at room temperature for up to 5 days.


STRAWBERRY BAKED FRENCH TOAST FROM "LOVE & LEMONS EVERYDAY" by Lindsey | Dolly and Oatmeal


happy friday! i’m popping in just before the weekend with this baked french toast recipe just in time for brunch. but i’m also talking about the fun topic of blood sugar - yay! here’s a little bit of how they coexist in today’s post:

like i noted in last week’s blog post, my go-to breakfast is a “fab4” smoothie. it’s routine and somewhat boring, but i’m someone who thrives in a routine. plus, it’s the first breakfast i’ve eaten in recent memory that doesn’t leave me with stomach pains and bloat, so i’m quite happy where i’m at with it. so when we’re planning on brunch where pancakes, waffles, bagels, or a baked french toast is involved, i make sure to load up on a smoothie ahead of time to keep me balanced before i eat anything that’s going to elevate my blood sugar.

i’m assuming that a blood sugar rush feels different for everyone. but for me, i can get dizzy, my heart can palpitate, i’ll likely feel depressed, reach for snacks, and/or get sleepy. it can be one, or a combination of all the symptoms, but either way i try to avoid any of them at all costs. but, if you’re not one for smoothies, or if you’re just not as sensitive as me, i’ve got a few other techniques to keep your blood sugar in check while also partaking in a perfectly delicious brunch:

  • if you’re serving brunch: prepare a few difference items, so you and your guests don’t just load up on the dish/es that make blood sugar increase. for instance - serve this baked french toast along with eggs, a big tossed salad, and sliced avocado. that way you all have an option for protein, fat, greens, and french toast.

  • if you’re attending a brunch: load up on a big hearty breakfast ahead of time that contains quality protein, some healthy fats, and greens. like i’ve already said i go for a fruitless fab4 smoothie, but a hearty breakfast could also look like eggs, greens, and avo. or you could substitute in your favorite plant-based protein instead. i’m no doctor, but this are the best techniques i’ve found so far to limit any of those non-desirable side effects of increased blood sugar.

but let’s talk more about this baked french toast! to be honest, i was always afraid to make a gluten free baked french toast. gluten free bread isn’t the best when you want it absorb water and stay somewhat bread-like. instead, it can dissolve into a gummy, gooey mess. luckily, there’s a trick i discovered here that works perfectly and saves you from any form of gooey-ness. what we do here leave the bread out a day ahead to get a bit stale, or toast the bread cubes in the oven for a bit; that way the bread is starting out a bit dry and sturdy. from there, you use it as the recipe directs and you’re delivered a perfectly delicious baked french toast.

this particular recipe comes from jeanine donofrio’s second, and newest book: love & lemons everyday. it’s a lovely recipe for this time of year when the sweetest strawberries are just beginning to come into full swing, and it’s loaded with some warming spices, making this dish both cozy and seasonal. this book is so functional and beautiful. the images alone with make you want to cook just about everything in it, but the recipes are functional and attainable without being predictable. jeanine is great at adding flavorful seasonings or tasty dressings/sauces where they need to be to make each of these recipes shine. if you’re a vegetarian, or want to incorporate more vegetarian dishes into your day-to-day, then this book is definitely one you might want to consider owning.

happy friday! xo!



strawberry baked french toast |df

print the recipe

recipe from Love & Lemons Everyday by Jeanine Donofrio and Jack Matthews

| serves 6 |

  • 3 large eggs

  • 3/4 cup almond milk

  • 1 tablespoon maple syrup, plus more for serving

  • 1 tablespoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cardamom

  • 1/8 teaspoon sea salt

  • 1/8 teaspoon freshly ground pepper

  • 10 (1-inch-thick) challah bread slices, cubed (8 cups)*

  • 16 ounces strawberries, hulled and halved

  • 1/3 cup sliced almonds

  • 1 teaspoon melted coconut oil, plus more for greasing

my notes on how to make this gluten free:

to make this gluten free: substitute the challah with equal amounts gluten free bread (the heartier, the better) . i’ve seen versions of baked french toast that use sandwich bread (and if that’s all you can find, go for it), but if you can get your hands on a gluten free boule-style bread do just that.

  • stiffen the bread by cutting it into about 1-inch cubes and either leave them out overnight to get stale, or preheat your oven to 350°F and spread the cubes out onto a large baking sheet (you may have to do this in batches), toast for about 12-18 minutes, tossing halfway through, until toasty and stiff. let the cubes cool completely and proceed with the recipe.



method

  1. preheat oven to 400°F and grease an 8x11-inch or similar baking dish with coconut oil.

  2. in a a large bowl, combine the eggs, almond milk, maple syrup, cinnamon, nutmeg, ginger, cardamom, salt, and pepper. beat until combined. add the bread cubes and half the strawberries and toss to coat. pour the mixture into the preapred baking dish and top with remaining strawberries and the almonds. drizzle the coconut oil on top and bake for 18 minutes, or until the tops of the bread cubes are lightly browned.

  3. remove from the oven and serve with maple syrup.


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(GLUTEN-FREE) YEASTED CINNAMON-BLUEBERRY WAFFLES by Lindsey | Dolly and Oatmeal


i might as well let you know that from this day until i give birth probably, i’ll be sharing recipes that i can’t live without while being pregnant. (sorry, not sorry.)

waffles have taken up quite the real estate in our fridge and freezer, there are homemade versions, frozen store-bought varieties, and i simply can’t get enough. add berries to the mix and i’m literal putty in your hand. i’ve always wanted to attempt a yeasted waffle since i didn’t really think it made that much of difference when it came to gluten-free waffles. whenever i had looked over recipes for yeasted gluten-free waffles they looked very similar to a regular non-yeasted waffles, so i didn’t think to bother with it. but i think because my obsession with waffles is what it is at this point, i wanted to give it a go. and i’m so happy i did.

what i didn’t realize when it came to yeasted gluten-free waffles is that you don’t get this super puffy, belgian-like waffle. but what you do get is major texture! the insides are puffy, and light, and are wonderfully tender. it’s something i didn’t think was achievable in gluten-free cooking/baking. i tested an overnight version of these waffles, but i preferred the 1-hour proof of the batter. plus, it’s a bit easier than remembering to prep the night before (at least for me!). i know we’re not remotely close to summer (one can dream), but i’m a sucker for blueberry waffles, especially with a bit of cinnamon in the mix as well. the flavors are subtle, but delicious, especially with all the toppings ☺️

love & waffles, friends! xo



(gluten-free) yeasted cinnamon-blueberry waffles | gf & df

  • these waffles are best for an early riser, or for a weekend brunch situation since they take about 1 hour of prep, they require a bit of forethought.

  • feel free to substitute any fruit or spice you prefer. i could easily see a strawberry and cardamon combo, or if you want to get fancy, a roasted rhubarb and ginger number - whatever strikes your fancy!

print the recipe

| makes 10 large waffles |

  • 2 cups unsweetened almond milk, warmed to 110-115°F

  • 1 tablespoon honey

  • 1 packet yeast (2 1/4 teaspoons)

  • 1 3/4 cups fine brown rice flour

  • 1/4 cup arrowroot powder

  • 1/4 cup melted coconut oil

  • 1 teaspoon salt

  • 2 large pasture raised eggs, beaten

  • 1 teaspoon ground cinnamon, plus more for topping

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon baking soda

  • 1/2 cup fresh blueberries, plus more for topping

  • maple syrup, for serving



method

  1. whisk together the warmed almond milk, until the honey is dissolved. sprinkle the yeast over top, and let it sit until bubbly and puffy, about 10 minutes (if your yeast doesn’t proof, start the process over with another yeast packet). whisk in the brown rice flour, arrowroot powder, oil, and salt, until the batter is smooth. cover the bowl with a clean dishtowel and place in a warm area of your house, until the batter puffs up, about 1 hour.

  2. preheat your waffle iron to medium-high (my waffle iron has a heat dial from 1-5, and i usually use it on a 4 or 5). preheat oven to warm, place a baking sheet inside (this is to keep your waffles warm once they are finished cooking).

  3. into the flour and yeast mix, add in the eggs, cinnamon, vanilla, and baking soda; then fold in the blueberries. grease your waffle iron (if need be), and scoop about 1/4-1/3 cup batter into the center of your waffle iron. cook for roughly 2-2 1/2 minutes, until lightly golden, and edges are lightly crisp. place cooked waffles in your warm oven, making sure to not stack them (this makes them soggy). repeat with remaining batter.

  4. serve waffles with extra blueberries, a few dashes of cinnamon, and warm maple syrup. waffles with keep in the fridge for up to a week, or in the freezer for up to 2 months.


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