seed

Hazelnut Granola and Chia Pudding Bowls recipe | Epicurious.com

oats

hazelnuts

almonds

unsweetened coconut flakes

raw pumpkin seeds (pepitas)

raw sunflower seeds

Tbsp. cinnamon

kosher salt

honey

virgin coconut oil

vanilla extract

flaky sea salt

brewed rooibos tea, cooled

chia seeds

plain Greek yogurt

apricot jam

Chia seeds (for serving; optional)

Dinner Rolls Six Ways recipe | Epicurious.com

milk

(1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)

salt

all-purpose flour,

Olive oil (for bowl)

Anadama Bread recipe | Epicurious.com

unsalted butter, room temperature, plus more

1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)

cornmeal

mild-flavored (light) molasses

hemp seeds or white sesame seeds

nigella seeds or black sesame seeds

golden flaxseed

brown flaxseed

poppy seeds

egg,

Salted butter (for serving)

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal, which can be easily customized to fit dietary preferences. 


Seedy Sweet Potato Oatmeal

½ cup (or more) unsweetened coconut milk

turmeric

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

steamed small sweet potato, peeled, mashed

banana,

1½ tsp. ghee, unsalted butter,

cinnamon

fruit,

“I love taking my time with this recipe to make cooking part of my calming morning ritual,” writes recipe developer Sara Elise. “I also love that I can customize the milk and toppings to people’s dietary preferences or whatever I feel my body needs at the moment. Packed with nutrients and antioxidants, it feels like the perfect grounding, nourishing start to my day.”

Bon Appétit

Bring coconut milk and 1½ cups water to a boil in a small saucepan. Stir in oats, turmeric, and salt. Reduce heat to medium-low and cook, stirring occasionally, until oats are tender and mixture is creamy, about 4 minutes.

Remove pan from heat and stir in sweet potato, banana, ghee, and cinnamon. Add a little more milk to loosen if desired.

Top with nuts, seeds, and sliced fruit as you like, paying attention to what your body needs and craves for the day. Serve warm to the people you love.

Rye, Kale, Mushroom, And Pumpkin Seed Stuffing Recipe | Epicurious.Com

mushrooms

Kosher salt, freshly ground pepper

celery stalks, chopped

shallots,

kale, ribs and stems removed, leaves torn

sage

rosemary

dry white wine

eggs

chicken stock

Seared Halloumi with Peanut Dukkah and Honey recipe | Epicurious.com

peanuts

Tbsp. toasted white sesame seeds

Tbsp. black sesame seeds

coriander seeds

cumin seeds

tsp. black pepper

Halloumi cheese

(or more) extra-virgin olive oil

honey, warmed

spice mill

This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Caramelized-Honey Nut and Seed Tart

all-purpose flour

sugar

(1 stick) chilled unsalted butter, cut into pieces

heavy cream

unsalted butter

corn syrup

nuts

unsalted, roasted seeds (such

Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.

Beat egg yolks with 1 Tbsp. water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.

Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15–20 minutes.

Preheat oven to 350˚. Prick bottom of dough in a few places with a fork and bake until golden all over, 20–25 minutes. Transfer pan to a wire rack. (Leave oven on if you’re not making the crust ahead and are making the filling next.)

Do Ahead: Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.

Bring honey and 1 Tbsp. water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5–8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.

Scrape filling into warm or room-temperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25–30 minutes. Let cool.

Do Ahead: Tart can be made 1 day ahead. Store tightly wrapped at room temperature.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola recipe so that its savory flavor doesn't overwhelm the other ingredients. Coconut oil is a great substitution—just warm it until it's pourable first.

No-Nut Granola

oats kamut flakes

cacao nibs

coconut flakes

olive oil

maple syrup

(or more) kosher salt

mixed dried fruits,

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper or foil.

Toss oats, seeds, cacao nibs, and coconut flakes in a large bowl. Add oil and syrup and stir until nicely coated. Season with 1 tsp. salt. Scrape onto prepared sheet, reserving bowl, and bake, stirring and rotating sheet from front to back every 10–15 minutes, until golden brown, 25–35 minutes.

Meanwhile, cut dried fruit into small pieces (a pair of kitchen shears is great for sticky ingredients like dates and apricots). Transfer to same large bowl.

Let granola cool 5 minutes, then carefully transfer to bowl with dried fruit, reserving baking sheet. Toss well to combine, then transfer back to sheet and let cool completely (granola will crisp as it cools). Taste and season with more salt, if desired.

Do Ahead: Granola can be made 2 weeks ahead; store airtight at room temperature, or freeze up to 3 months.

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

Trail Mix Cookies

raw nuts and seeds

(60 g) old-fashioned oats

Tbsp. unsalted butter, melted

(packed; 50 g) dark brown sugar

baking soda

fruit

bittersweetchocolate bars

½ cup (63 g) all-purpose flour

Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Transfer to a medium bowl; let cool.

Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).

Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days.

Reheat oven to 350°. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.

Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11–13 minutes. Let cool on baking sheets.

Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.

This dough is optimized for freezing so that you are never more than 25 minutes away from a warm, gooey cookie.

Anytime Chocolate Chip and Oat Cookies

pecans

raw seeds (such

(125 g) all-purpose flour

(83 g) whole grain flour (such

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

(packed; 300 g) light brown sugar

(2 sticks) unsalted butter, melted, slightly cooled

eggs, room temperature

Tbsp. vanilla extract

semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn’t help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

Place a rack in middle of oven; preheat to 350°. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.

Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.

Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.

Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it’s okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2–3 hours. (If you can’t wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)

If needed, reheat oven to 350°. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16–20 minutes. Let cool on baking sheet.

Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Cashew Yogurt

raw cashews, soaked overnight, drained

lemon juice

Chopped fruit and toasted nuts and/or seeds (for serving)

Purée cashews, lemon juice, salt, and 2 tsp. honey in a blender. With the motor running, stream in ½–⅔ cup water until smooth and the cashews are a similar texture to yogurt.

Transfer to a medium bowl. Top with fruit and/or nuts, then drizzle with honey.

Do Ahead: Cashew yogurt can be made 1 week ahead. Cover and chill.

This Yogurt-Chia Pudding is the ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Yogurt-Chia Pudding

yogurt

Cocoa nibs, sunflower seeds, and/or toasted coconut (for serving)

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Mix yogurt, chia seeds, and agave syrup in a large bowl; cover and chill at least 12 hours. Serve, drizzled with more agave, if desired, and topped with cocoa nibs, sunflower seeds, and/or toasted coconut.

DO AHEAD: Pudding can be made 2 days ahead. Keep chilled.

With seeds, oats and apricots, Rachel Allen&#8217;s breakfast bar recipe is great for the kids’ lunchboxes – and your coffee break.

Breakfast bars

porridge oats

pumpkin

desiccated coconut

plain flour

butter

golden syrup

brown sugar

dried apricots, chopped

peanut butter

tsp vanilla extract

Preheat the oven to 160°C/fan 140°C/gas 3. Line an 18cm x 28cm Swiss roll tin with non-stick baking paper, leaving a little hanging over the edges for easy removal later.

Place the oats, seeds, coconut and flour in a large bowl and mix together. Melt the butter with the golden syrup in a saucepan, then mix in the sugar, chopped apricots, peanut butter and vanilla extract. Pour into the dry ingredients and mix until combined.

Press into the tin and bake for 20-25 minutes or until golden and slightly firm. Cool in the tin, then lift out on the paper and cut into 18 bars.

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

Raw Butternut Squash Ribbon Salad With Orange and Chile

Fresno chile, seeds removed, thinly sliced

garlic cloves, finely grated

orange zest

orange juice

Tbsp. white wine vinegar

butternut squash (about 2 lb.), peeled

unsalted, roasted pumpkin seeds (pepitas)

Epicurious

Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.

Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.

Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim.

Garam Masala

dried miniature rosebuds (optional)

cinnamon stick,

bay leaves

green cardamom pods

black peppercorns

whole cloves

red chile

nutmeg

mace

Garam Masala is the Indian equivalent of French herbes de Provence or Chinese five-spice powder. The recipe changes from region to region within northern India and can be varied according to whim. Here, rosebuds (found in Indian or Middle Eastern markets) add an exciting floral note, but you can substitute black cardamom, fennel seeds (in the style of Kashmir), or a teaspoon of royal cumin (shahi or kala zeera, also found in Indian markets)—or just eliminate the roses altogether. Once you taste the difference that this simple powder makes in your cooking, you will find it worth the investment of cupboard space. As a rule (one that certainly gets broken at times), Garam Masala is only added at the last step of cooking, almost like a fresh herb, because it tends to become bitter if cooked too long.

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

Anytime Chocolate Chip and Oat Cookies Recipe

This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn’t help working in oats, whole grain flour, and nuts and seeds for maximum texture and flavor.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.

If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16–20 minutes. Let cool on baking sheet.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

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Top Tags

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Raw Butternut Squash Ribbon Salad W...

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The most viewed seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine