granola

PEPITA-COCONUT GRANOLA W/ MAPLE ROASTED PLUMS by Lindsey | Dolly and Oatmeal


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

PRINT THE RECIPE!

| 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

plums

  • 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



method

  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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Cacao Chia Breakfast Pudding w/ Red Berry Mash by Lindsey | Dolly and Oatmeal


breakfast is a big deal around here.  it really always has been, but it has been THE meal since i've been pregnant.  it doesn't matter what time of day it is, or what meal i should be eating, breakfast items are always on my mind, and somehow always make it onto my plate.  some of the many forms our dinners consist of is: spicy egg burritos with avocado and tons of hot sauce, frittatas with greens and asparagus, or just a plain old granola situation with some fruit toppings. basically what i'm saying is that i find a way to get a serving of morning-type meal whatever the situation or time of day.  

chia pudding, on the other hand, was something i never thought of as a breakfast option, which is really silly because chia seeds are the mightiest, nourishing little things that ever existed!  i've always saved chia pudding for dessert or an afternoon snack.  but as i was floating through the endless abyss that is pinterest, i came across some really beautiful and inspiring recipes for chia parfaits that i knew i wanted to try at some point.  i started with making a vanilla-based pudding because even though i prefer chocolate, it seemed like a more appropriate morning meal.  each time i made it i felt like the chia flavor came through too much? maybe i need a different recipe?  but i moved on to making a chocolate version with layers of soaked, overnight oats and topped with fresh fruit. it was super delicious, but at the same time i felt like the textures of the oats and chia were fighting each other, so in the end i went with a nutty, crunchy, salty-sweet granola and a bit of tangy coconut yogurt.

it's been kind of crazy how hungry, or hangry, i get now that i'm 26 1/2 weeks along, and this babe is getting bigger and bigger by the minute it seems.  i get super hungry one minute, take a couple bites, and then i'm stuffed, so i've been adding more protein to my diet in the form of plant-based protein powders to pack some heft into the 3 measly bites i end up eating.  this time around i used kashi's golean dark cocoa power plant powder which went so well with the chocolate-y vibe i was wanting.  it's an almost raw pudding base made with raw cacao powder, dates for sweetness, almond milk, protein powder, and chia seeds. it's hearty without being heavy, and flavorful and sweet enough to make you forget you're eating straight-up health food!  it's definitely a good one, folks! 

love + chocolate for breakfast! xo 

*this post was created in partnership with kashi.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!



Cacao Chia Breakfast Pudding w/ Red Berry Mash | v

i used a cocoa flavor of kashi's go lean protein powder for an extra chocolatey taste, but i suppose in a pinch you could use a vanilla-based powder as well.  

| makes 2 large servings |

  • 2 cups unsweetened almond milk (or plant-based milk of choice)
  • 12 pitted dates
  • 1/4 cup raw cacao powder
  • 2 tablespoons Kahsi GOLEAN dark cocoa power powder
  • 1 teaspoon pure vanilla extract
  • a couple pinches fine sea salt
  • 6 tablespoons chia seeds
  • 1/2 cup unsweetened vanilla coconut yogurt (or yogurt of choice)
  • 1 cup mixed fresh raspberries and strawberries, mashed with a fork
  • 1/3-1/2 cup gluten free granola of choice (preferably with nuts)


method

  1. in a blender (preferably high-speed), combine the milk, dates, cacao powder, protein powder, vanilla, and salt, blend on high for 1 minute, until smooth and frothy.  place the liquid in a mixing bowl and use a fork to combine with the chia seeds,   let sit for 30 minutes, stirring every 8-10 minutes to avoid the mixture from clumping.  
  2. spoon roughly 1/2 cup of chia pudding into a large glass, layer it with coconut yogurt, granola, mashed berries, and another 1/2 cup of chia pudding.  enjoy immediately or refrigerate for up to 3 days.

enjoy!


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nut & seed superfood granola

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Roasted Strawberry & Vanilla Pepita Yogurt (v) by Lindsey | Dolly and Oatmeal


i'm usually not the one to jump the gun when it comes to spring fruit.  i can wait long enough to find fresh picked strawberries at the market, on a roadside vendor out east on long island, or pick up some local ones at my neighborhood grocer.  this winter, albeit mild, was a somewhat brutal one, and reaching for non-local, non-seasonal fruit was my go-to.  strawberries, raspberries, blackberries, kiwi, and mango have been comforting and soothing to me, so as the weather has been warming i've been even more eager for the future fruits to come.

i usually throw out-of-season, tart berries into smoothies or juices, but i've also been roasting them in the oven with aromatic, unrefined coconut oil, and a bit of maple syrup for sweetness. they roast up just long enough for their juices to mix with the oil and syrup, and for the strawberries to melt and soften before any caramelizing action happens.  the juices, and warm, melty strawberries are my favorite to pair with yogurt - the flavors together remind me of my childhood strawberry yogurt snack i would have everyday when i'd come home from school.  so this version is perhaps a little more fancy, and in my opinion a bit more luxurious.  for crunch, there's a good helping of Kashi GOLEAN Vanilla Pepita Clusters that make this breakfast/snack/treat come together so nicely.  the cereal includes red beans, millet, yellow peas, and popped sorghum (!) in its ingredients which add flavor, texture, and added nourishment to this bowl.

on another note, the winners of my cookbook giveaway last week have been chosen, and an email was sent to the 2 winners.  thank you all for your comments and support it's made this all so special! xo

this post was created in partnership with Kashi.  all opinions, as always, are my own.  thank you for supporting dolly and oatmeal's sponsors! 



roasted strawberry & vanilla pepita yogurt | v + gf

i use unsweetened cultured coconut yogurt, but a vanilla flavor would also work nicely as well.  the preparation of the strawberries would also lend itself well to any type of berry, just adjust the cook time for more delicate berries.

roasted strawberries

| makes about 6 servings |

  • 1 lb. (16 oz.) strawberries, halved
  • 2 tablespoons unrefined virgin coconut oil, melted
  • 1/2 tablespoon maple syrup
  • pinch of salt

yogurt bowls

  • roughly 1/4 cup roasted strawberries
  • 1/2 cup unsweetened coconut yogurt
  • 1/2 cup Kashi GOLEAN Vanilla Pepita Clusters, or granola 


method

  1. preheat oven to 350°F.  toss together the strawberries, coconut oil, maple syrup, and pinch of salt in an oven safe baking dish, and arrange the berries in a single layer.  bake in the middle of your oven for 15-18 minutes, until strawberries are soft and tender and edges are slightly browned.  set aside to cool for 10 minutes.
  2. place yogurt in a bowl, top with strawberries and vanilla pepita clusters.

enjoy!


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breakfast quinoa flakes w/ stewed blackberries and basil flowers

breakfast quinoa flakes w/ stewed blackberries and basil flowers