Tag Archives: oats

rye chunky chocolate chip cookies on a cooling rack

These Rye Oatmeal Chocolate Chip Cookies Are an Elegant Twist on a Classic

Chocolate chip cookie lovers, say hello to your new favourite baked good. The subtle additions of rye flour and oatmeal lend the classic cookie a nutty, earthy flavour that’s perfect for pairing with your morning coffee or a late-night glass of milk. Plus, the dough can be made in advance and frozen so that you can have fresh, warm cookies at a moment’s notice, perfect for an impressive last-minute dinner party dessert or taking with you for long weekend cottage getaway.

rye chunky chocolate chip cookies on a cooling rack

Rye Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes
Rest Time: 40 minutes
Bake Time: 16-18 minutes
Total Time: 66-68 minutes
Servings: 12

Ingredients:
¾ cup unsalted butter
¾ cup brown sugar
1 egg
1 tsp vanilla
1 cup all-purpose flour
⅓ cup rye flour
⅓ cup oatmeal
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup dark chocolate chips/chunks

ingredients for rye chunky chocolate chip cookies on a white countertop

Directions:
1. In a stand mixer, whip together the butter and brown sugar until light and fluffy. Add the eggs and vanilla, and combine.

2. Add all of the dry ingredients (except the chocolate chips) into the wet batter and combine using a stand mixer with beater attachment.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

3. Fold the chocolate chips into the batter.

4. Using a spoon or ice cream scoop (for large cookies), portion the dough onto a baking tray lined with parchment paper. Make sure they are well spaced apart (2-3 inches), so they don’t join when baked.

Dough for rye chunky chocolate chip cookies on a baking sheet

5. Chill in the freezer for 30 minutes before baking.

6. Preheat the oven to 350°F and bake for 16-18 minutes or until golden on the edges.

Related: These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

Rye chunky chocolate chip cookies on a baking sheet

7. Allow to cool for 10 minutes and enjoy.

Related: Date Night at Home Isn’t Complete Without This Chocolate Peanut Butter Skillet Cookie

A rye chunky chocolate chip cookie on a cooling rank with a bite taken out of it

Note: The cookie dough can be chilled for up to 3 months in an airtight container in the freezer.

Love Yakuta’s cookies? Try her mango tarts next!

These Matcha and White Chocolate Oat Muffins Will Help Makeover Your Breakfast Routine

These are not your average breakfast oat muffins. They incorporate an unexpected (and vibrant) ingredient: matcha powder! Hailing from Japan, matcha is a finely ground powder of pure green tea leaves. It can be easily located in health food stores or online. In this recipe, the earthiness from the matcha pairs perfectly with the sweetness from the white chocolate. Your breakfast won’t be so average anymore.

Matcha and White Chocolate Oat Muffins

Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients:

1 ½ tsp quality matcha powder
1 Tbsp boiling water
1/3 cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs, room temperature
1 cup plain or vanilla yogurt
1 tsp pure vanilla extract
2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
¼ tsp ground ginger
1 cup quality white chocolate, roughly chopped

Related: Guilt-Free Paleo Carrot Cupcakes with Cashew “Cream Cheese” Frosting

Directions:

1. Preheat the oven to 350°F. Line a 12-tin muffin tray with liners.

2. In a small mixing bowl, whisk together matcha and water until the matcha is fully dissolved.

3. In a separate large mixing bowl, whisk together the butter, sugar, eggs, yogurt, vanilla and add in the matcha mixture until well blended.

4. Stir in the oats, flour, baking powder, baking soda, salt and ginger until smooth. Fold in the chocolate.

5. Using a large ice cream scoop, evenly divide mixture amongst the prepared muffin tray.

6. Bake for 20 to 22 minutes, until the muffins bounce back to touch.

Related: From Homemade Bread to Pickles, 20 Recipes to Master While Stuck Indoors

Don’t let the muffin fun stop there! Try these pumpkin, feta and sage muffins, plus these 50 best muffins recipes that will make you love baking.

How to Make Oat Milk 5 Ways (And Why It’s the Best Non-Dairy Option)

Oat milk has been popping up on store shelves and appearing in recipes with greater frequency over the last few years, but it’s one of the easiest and most affordable alternative non-dairy milks to make at home. In fact, it’s no more challenging to whip up than a smoothie. Not to mention, oat milk is also the best non-dairy option for coffee or latte frothing because it’s thicker and therefore doesn’t curdle. Plus, it has a silky smooth taste and is naturally sweet.

We’ve provided a go-to oat milk recipe (read: 3 ingredients) along with 5 flavour variations to make this non-dairy drink a healthy and economical habit. The starch in oats contributes to the magically thick texture that we all love in commercial oat milks, all without hard to pronounce additives. Nut-free, dairy-free, vegan and simple – what’s not to love?   

How to Make Oat Milk

Total Time: 5 minutes
Makes: 4 cups

Ingredients:

4 cups filtered water
1 cup rolled oats
¼ tsp salt

Directions:

1. In a high-speed blender, add water, oats and salt. Blend for 30 seconds to 1 minute, until oats are pulverized and mixture is creamy in appearance and texture. Using a fine mesh sieve, strain oat milk into a large bowl, preferably with a pouring spout. Discard oat pulp in the sieve or use to make oatmeal or add to baked goods.

2. Pour strained oat milk into a large glass carafe with a lid or large Mason jars with a lid. Serve chilled. Oat milk will keep for 5 to 7 days. A shake or stir will be required before enjoying each time.

5 Unique Oat Milk Flavours

1. Turmeric-Ginger “Golden” Oat Milk: To the strained oat milk base, blend in 2 Tbsp honey, 1 Tbsp ground turmeric, ¼ tsp ground dried ginger and a pinch of ground black pepper. Strain again and enjoy chilled. Makes 4 cups.

2. Berry and Vanilla Oat Milk: To the strained oat milk base, blend in ½ cup raspberries or strawberries, 2 Tbsp maple syrup and ½ tsp vanilla bean powder or extract. Strain if desired and enjoy chilled. Makes 4 cups.

3. Date Shake Oat Milk: To the strained oat milk base, blend in 4 very soft pitted medjool dates, 1 Tbsp maple syrup, ⅛ tsp ground cinnamon and ⅛ tsp vanilla extract. No need to strain. Enjoy chilled. Makes 4 cups.

4. Chai Oat Milk: Instead of water in the oat milk base, use the same amount of strongly brewed loose-leaf chai; follow the instructions to complete the base. To the strained oat milk base made with the chai water, blend in 3 Tbsp honey. Enjoy chilled or warm. Makes 4 cups.

5. Salted Chocolate Oat Milk: To the strained oat milk base, blend in 3 Tbsp cocoa powder, 2 Tbsp maple syrup or brown rice syrup, 1/8 tsp instant coffee (optional) and a generous pinch of salt. Strain again and enjoy chilled. Makes 4 cups.

Think beyond your morning coffee and read up on the best non-dairy milks for every use (from baking to straight-up cereal). We’ve also rounded up 25 dairy-free breakfast recipes that will convince you it’s really the best meal of the day.