Tag Archives: oats

Sunflower Seed Butter Granola Recipe

Sunflower Seed Granola
Homemade granola is incredibly easy to make. Plus, it can be customized to your taste and nutrition goals.
Sunflower Seed Cherry Granola
Take this granola recipe. It’s vegan (made with coconut oil instead of butter and maple syrup instead of honey), and gluten free (be sure to choose certified gluten free oats). If you don’t eat peanut butter, sunflower seed butter is a good substitute to use in recipes. I used Sunbutter sunflower seed butter to make this granola. I melted the seed butter with pure maple syrup and coconut oil, then stirred the mixture into old-fashioned oats. After toasting the granola in the oven, I added dried cherries and some sunflower seed kernels for extra flavor and crunch.
Gluten Free Sunflower Granola

Sunflower Seed Butter Granola Recipe
3 cups gluten free old-fashioned rolled oats
1 teaspoon ground cinnamon
1/3 cup creamy sunflower seed butter
1/3 cup pure maple syrup
2 tablespoons virgin coconut oil
1/8 teaspoon fine sea salt 
or kosher salt
1/2 cup dried tart cherries
1/4 cup roasted sunflower seed kernels (I used unsalted)

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, mix oats and cinnamon; set aside.

In a small saucepan combine sunflower seed butter, maple syrup, coconut oil and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm sunflower seed butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 15 minutes more or until dry and browned, stirring every 5 minutes. Let cool completely. Stir in dried cherries and sunflower seed kernels. Store in an airtight container at room temperature.

Makes about 4 cups

Tips:
-Use your favorite dried fruit like dried cranberries, apples or golden raisins.
-The granola can be made gluten free by using oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

More sunflower seed butter recipes:
Sunflower Seed Butter Overnight Oats from C it Nutritionally
Chocolate Chip SunButter Granola Bars from The Blonde Buckeye

More granola recipes:
Pumpkin Chocolate Chunk Granola
Almond Butter Granola from Eating Clean Recipes

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Sunbutter Granola

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)

Pumpkin Breakfast CookiesTiny bites, big power. That’s what you’ll get when you make these healthy pumpkin breakfast cookies.

To make the cookies, simply stir together pumpkin puree, virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, pumpkin pie spice and sea salt. Add dark chocolate, hemp seeds and cacao nibs and you’re ready to bake. The small batch recipe makes 14 mini cookies.

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)
1/3 cup pure pumpkin puree (room temperature)
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup (room temperature)
1/8 teaspoon pure vanilla
2/3 cup gluten-free old fashioned rolled oats
1/3 cup almond meal (almond flour) or hazelnut meal
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
2 heaping tablespoons dark chocolate chips (I use Enjoy Life)
1 tablespoon hemp seeds
1 tablespoon cacao nibs

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, pumpkin pie spice and salt; mix well. Stir in chocolate chips, hemp seeds and cacao nibs.

Use a small cookie scoop or tablespoon measure to drop mounds of cookie dough onto parchment-lined baking sheet. Flatten and shape cookies with your fingers. (This helps the cookies bake more evenly because the cookies don’t spread during baking.)

Bake 15 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 14 small (but mighty) cookies

Tips:
-For gluten free cookies, be sure to use oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-The dough isn’t as stiff as traditional wheat flour cookie dough, but it should be moist and hold together when you scoop, flatten and shape the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
-Be sure the pumpkin puree and maple syrup are at room temperature. If you use cold (from the fridge) ingredients, the melted (liquid) coconut oil may solidify and stick to the bowl rather than mix with the other ingredients. It’s important that the pumpkin, coconut oil and maple syrup are well blended.
-This recipe makes a small batch of cookies. Crave more? The recipe easily doubles.

More small batch cookie recipes:
Almond Flour Chocolate Banana Cookies
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Applesauce Oatmeal Cookies from Eating Clean Recipes

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Blueberry Rhubarb Crisp Recipe

Rhubarb Blueberry CrispI’m terrible. I never remember birthdays, anniversaries, or important holidays like Groundhog Day. So, it’s fitting that I’m writing my 1 year blog anniversary post a little late. (Or slightly early?) All I know is that Kingfield Kitchen is more or less 1 year old. To celebrate, I made Blueberry Rhubarb Crisp.

My first recipe post on this blog was the most basic blueberry crisp. At the time I had just moved, my kitchen was filled with a pile of boxes, and I was trying to get my interest in blogging back. (My first food blog was Eating Clean Recipes. If you like my recipes on Kingfield Kitchen, check out over 100 healthy recipes on that site.) Baking that basic blueberry crisp was the first step in making Kingfield Kitchen my easy healthy recipe blog.  One year later, I’m sharing this better than basic fruit crisp. It has a lightly sweetened filling of fresh blueberries and rhubarb. The crisp topping is made with oatmeal, oat flour and coconut oil, and can easily be made gluten free.

Berry Rhubarb CrispRhubarb Blueberry Oatmeal Crisp Recipe
Filling:
2 cups sliced fresh rhubarb
2 cups fresh blueberries
3 tablespoons granulated sugar
1 tablespoon tapioca flour (tapioca starch)
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup oat flour (gluten free, if needed)
3 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
3 tablespoons melted (liquid) coconut oil
1 tablespoon water

Preheat oven to 350 degrees F.

For filling, in a large bowl combine rhubarb, blueberries, granulated sugar and tapioca flour; stir gently to coat. Place fruit mixture in a 9-inch round pie plate.

For topping, in a medium bowl combine oats, oat flour, brown sugar, cinnamon, ginger and salt. Add melted coconut oil and water; stir until crumbly. Sprinkle topping over fruit mixture.

Bake for 45 to 50 minutes until bubbly around the edges and topping is browned. Let cool for at least 1 hour. Serve slightly warm or completely cooled.

Makes 4 servings

Tips:
-To make gluten free fruit crisp, be sure to use gluten free oats and gluten free oat flour. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-This recipe is very lightly sweetened, especially for a rhubarb dessert. If you prefer sweeter desserts, add an extra 1 to 2 tablespoons granulated sugar to the filling. (More sugar will make the filling juices thinner, so you may want to add another tablespoon of tapioca flour.)
-The filling is slightly thickened with tapioca flour. It’s important to bake the crisp long enough to get the filling hot and bubbly to activate the thickening power of the starch.

Blueberry Rhubarb CrispMore Fruit Crisp Recipes:
Vegan Apple Crisp
Mixed Berry Oatmeal Crisp
Fresh Peach Oatmeal Crisp from Eating Clean Recipes
Triple Berry Crisp from Simply Sissom

Easy Berry Oatmeal Crisp Recipe

Fresh Berry CrispSimple, homestyle desserts are my favorite things to bake. Take this simple berry oatmeal crisp- it’s a sweet-tart mix of blueberries, raspberries and blackberries topped with a crispy, buttery oat topping. The dessert is easily made gluten free by using gluten free oats and oat flour, and is every bit as delicious.

Easy Berry Oatmeal Crisp Recipe
Berry Filling:
1 pint fresh blueberries
1 container (6 ounces) fresh blackberries
1 container (6 ounces) fresh raspberries
1 tablespoon granulated sugar
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup oat flour (gluten free, if needed)
1/4 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/4 cup butter, melted

Preheat oven to 375 degrees F.

For berry filling, in a large bowl combine blueberries, blackberries, raspberries and granulated sugar; stir gently to coat. Spoon berry mixture in a 9-inch round pie plate.

For topping, in a medium bowl combine oats, oat flour, brown sugar, cinnamon, ginger and salt. Add melted butter; stir until crumbly. Sprinkle topping over berries.Fresh Berry Oatmeal Crisp
Bake for 25 to 30 minutes until bubbly around the edges and topping is deeply browned. The berry filling will be thin right out of the oven. The juices will thicken slightly once the crisp cools. Let cool for at least 30 minutes. Serve warm or completely cooled.

Makes 4 servings

Tip: To make gluten free berry crisp, be sure to use gluten free oats and gluten free oat flour. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.Berry Oatmeal CrispMore fruit crisp recipes:
Easy Vegan Apple Crisp
Basic Blueberry Crisp
Fresh Peach Crisp from Eating Clean Recipes