Baked Oatmeal

This baked oatmeal recipe is the best way to start the day! It's easy, healthy, and delicious. Serve it for brunch, or make it ahead for breakfast all week.

This baked oatmeal recipe is my favorite breakfast of the moment. I love that it can serve a group for a special breakfast or brunch, but it’s also the kind of thing that you can make on a weekend and reheat on busy mornings throughout the week. This blueberry baked oatmeal is made with healthy ingredients—think fresh fruit, almond butter, and whole rolled oats—but it tastes like a treat. The top is toasty and nutty, featuring a layer of pecans and coconut flakes that crisp up beautifully in the oven. The middle, on the other hand, stays soft and creamy,…

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Strawberry Rhubarb Bars

These easy strawberry rhubarb bars are an addictive summer treat! Made with almond flour & walnuts, they have a lightly sweet, nutty flavor.

vegan / gluten free

By popular request: Strawberry Rhubarb Bars! I did a poll on Instagram last week asking which strawberry rhubarb dessert I should make. If you were one of the many that voted for crumble bars – you win! Well, actually, I win too, because these strawberry rhubarb bars are super yummy. They’re nutty, oat-y, and crisp, with that irresistible sweet/tart strawberry rhubarb flavor. Of course, they’re a delicious dessert, but they’re also pretty healthy, so I wouldn’t blame you for eating one (or more) for breakfast either. How to Make Strawberry Rhubarb Bars This strawberry rhubarb bars recipe is super easy because…

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Strawberry Rhubarb Chia Overnight Oat Parfaits

This yummy parfait is one of my favorite strawberry rhubarb recipes. I dollop a simple jam over oats with granola & lightly sweet coconut cream.

breakfast / vegan / gluten free

Back when we lived in Austin, rhubarb season existed to me only via Instagram. Rhubarb didn’t grow where we lived, and I didn’t quite understand why there was a sudden explosion of rhubarb recipes all over the internet every spring… until now. After the longest winter ever, our farmers markets are open again(!) and the first types of produce to appear have been asparagus, rhubarb, and… cheese. Yes – I think cheese is considered a vegetable here in the Midwest. One of My Favorite Rhubarb Recipes So far, I’ve only used rhubarb to make crisps, crumbles, and this strawberry rhubarb…

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Apple Cinnamon Crunch Overnight Oats

A simple make-ahead breakfast. Overnight oats are so healthy and energizing - I love this fall/winter version with apples and granola! Vegan

breakfast / fall / vegan

It’s December! How did that happen already? With the holidays quickly approaching, you’re busy (and I’m busy!)… all the more reason to have a super quick energizing breakfast ready to go in the morning. This recipe takes less than 5 minutes to put together at night and it’s ready in the morning. Admittedly, I was late to the overnight oat craze, but I’m pretty obsessed now. What I love is that they’re creamy without being gummy and the flavor combos are endless! I love this version with blueberry jam that I made in the summertime – this fall/winter apple version is…

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Apple Crumble Pie

Shhh! This apple crumble pie recipe is vegan, but you'd never guess it from the sweet apple filling and rich, cinnamon-spiced crumble topping.

thanksgiving

This apple crumble pie recipe was the first pie that Jack and I made together. Even though we spent countless Thanksgivings together in Austin, we never baked pie. We’d either stay home and skip it, opting for a simple crumble or crisp instead, or we’d be head to a Friendsgiving, where someone else would supply the pie that year. But this year, we finally decided to take on the challenge! As Jack says, I have a “soft spot for soft apples,” so we knew that apple pie would be our pick. I also can’t get enough of baked fruit under…

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Peach Affogato & some link love

Peach affogato is a simple summer dessert. Top the peaches with ice cream and a simple maple-cinnamon oat granola. Drizzle with cold brew coffee and enjoy!

summer / vegan

Remember way back in the day when blogs were new and everyone did “Follow Friday?” I’m thinking of bringing that back because sometimes I’m just so excited about what other talented folks are doing. Yes, I do realize that today Saturday… but regardless, here’s a list of things I’ve loved and drooled over this week. And P.S, if you need one darn simple way to enjoy peaches, scroll down for this pictured Peach Affogato. This luscious Pecan Roasted Beet Dip with Sage makes me so excited for fall… mmm, sage. These colorful tortillas! So creative! Ten Lunch Ideas that Spark Joy.…

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Overnight Oats with Blueberry Chia Jam

Make your overnight oats better with this healthy blueberry chia jam! All you need is some lemon, maple syrup, cinnamon, chia, oats, and blueberries.

vegan / breakfast

Before I tell you about this recipe, I wanted to make a quick announcement to our Chicago friends – this Saturday I’ll be attending the Renegade Craft Fair Chicago at the Quaker Oats booth. Stop by to say HI and enjoy a healthy snack of Overnight Oats. I’ll be doing the meet & greet from 11:30am – 12:30pm, hope to see you there! (click here for details) Ok, back to the recipe! Last week, I was up to my ears in corn… this week, I’ve been eating blueberries until I’m blue in the face. They’re so good right now! Plus,…

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Super Fun Summer Smoothies!

Enjoy classic treats in smoothie form! These four fun drinks are inspired by blueberry muffins, PB&J, mint chip ice cream, and peaches & cream.

summer / breakfast / snacks & dips

Every so often, I get on these mean green daily smoothie kicks that, in all honesty, can get a little TOO green over time. The kick starts with delicious well-balanced smoothies, but as the days go on, I start cutting corners. I add too much liquid so that the blender will blend fast, leaving me with a watery smoothie. And speaking of water, that’s what I use when I run out of almond milk. I add ice in the name of “thickness,” and I start skipping all ingredients that actually add flavor. What I (we) are left with to drink first thing in…

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PB Cookie Dough Vegan Milkshake

Nothing beats this yummy vegan milkshake made with blended chocolate chip peanut butter cookie dough balls, almond milk, and vegan ice cream!

vegan / gluten free

There’s a vegan restaurant that we love in Chicago called The Chicago Diner. Jack and I make it a point to stop there nearly every time we’re in town. The food is really good, but the thing to get there is the vegan milkshake – the peanut butter chocolate chip cookie dough milkshake to be exact. And yes, it’s as decadent as it sounds. A few weeks ago, we ate lunch there and I tried to not order one. Then Jack’s shake came to the table and I said, “I’ll just have one little sip… ok, well maybe just one more…” and before I had stolen nearly his…

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Jessica’s Pistachio Oat Squares

6-ingredient Pistachio Oat Squares are a lightly sweet healthy snack, breakfast, or dessert! Easy to make, vegan, and gluten free.

vegan / gluten free / snacks & dips

I’m excited to share this recipe today – these Pistachio Oat Squares are SO delicious! It’s spring which means that the best cookbooks are coming out now. You know the ones – they’re brimming with fresh healthy, veggie-ful recipes. This recipe is from Jessica Murnane’s book One Part Plant. If you’re not familiar with my blog pal Jessica, you should go listen to her podcast – she’s hosted all of your favorite food bloggers (including yours truly!) and other inspiring folks who are part of the plant-forward food community. Her mission is simple – to inspire people to eat one plant-based meal a…

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Alanna’s Pumpkin Cranberry Nut & Seed Loaf

This delicious flourless loaf is vegan, gluten free, and packed with nutrients from seeds & nuts. Toast a slice for a hearty breakfast. Recipe from the book Alternative Baker.

cookbooks / vegan / gluten free

Say hello to my new daily breakfast. I’ve made this loaf twice in the last two weeks and have been enjoying a slice in the morning ever since. It’s lightly sweet, nutty, seedy, wonderfully wholesome and dense. I’ve been craving a dark seedy “bread” like this ever since we spent time in the Netherlands this past summer. So when I flipped through Alanna Taylor-Tobin’s new book Alternative Baker, this recipe immediately jumped out to me. There’s a lot going on in this loaf – walnuts, pepitas, oats, flaxseeds, chia seeds, psyllium husks and pumpkin puree among a few other things. Once…

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Hello, we're Jeanine and Jack.