MIX & MATCH BREAKFAST BARS
Shared by Jennifer John, The Sylvia Center
Total Time: 1 Hour
Serving Size: 8 Breakfast Bars
2 ½ cups old-fashioned rolled oats
¼ teaspoon baking soda
⅛ teaspoon kosher salt
¼ cup coconut oil
¼ cup honey
¼ cup sugar
1 teaspoon vanilla
Preheat oven to 350° F.
Using parchment paper, line 8-inch square pan with 2-inch overhang
Put 2 cups of the oats in large bowl.
Buzz remaining ½ cup of oats in a blender or small food processor until you get a rough flour. Add to bowl of oats.
Stir in baking soda and salt.
Add in Mix and Match dry ingredients to bowl and stir to combine.
In a small saucepan, gently heat coconut oil, sugar and honey (or Mix and Match variation below) until just melted. Stir until sugars are incorporated. Remove from heat and add vanilla.
Stir liquid mixture into bowl until oat are completed and evenly coated.
Turn bowl into prepared pan and spread evenly. Put a sandwich bag onto hands and press mixture firmly into corners for an even thickness.
Bake 20 minutes until oats are toasted and golden. Cool for 10 minutes, then cut into bars with sharp knife; cleaning knife as necessary.
Leave bars to cool another 10 minutes, then remove from pan to cool completely.
Bars will crisp as they cool.
Put into container or wrap individually when completely cool. Store on counter or in refrigerator or freezer. (Pull out 15 minutes to warm up a bit before eating.)
This is a great recipe for adults and children to make together. You can mix and match different ingredients to build a custom recipe from your family or try one of our suggestions below. Best of all, when made with gluten-free oats, this recipe is gluten-free; substituting brown rice syrup for the honey makes it vegan.
Mix And Match Variations
The Basic Bars take well to a variety of add-ins to make them your own families’ favorite breakfast bar. Add in up to a cup of nuts and/or dried fruit. Switch out honey for other liquid sugars, like maple or agave. Change oil to canola, nut oil or a light olive oil for slight differences in texture.
Apricot Pistachio Bars
½ cup roughly chopped roasted pistachios (salted or unsalted)
½ cup roughly chopped dried apricots
Add pistachios and apricots as Mix & Match ingredients in Step 4.
Proceed with recipe as written.
Honey Nut Bars
½ cup roughly chopped roasted peanuts (salted or unsalted)
2 tablespoons peanut butter power
Additional tablespoon of honey for topping
Add peanuts and peanut butter powder as Mix & Match ingredients in Step 4.
Proceed with recipe as written until Step 7.
After mixture is pressed into pan, drizzle the additional honey evenly on the top.
Then proceed as directed.
Double Chocolate Pepita Bars
2 tablespoons cocoa powder
½ cup pepitas (green pumpkin seeds)
2 tablespoons chia seeds
¼ cup dark chocolate chips
¼ cup walnut oil (for coconut oil)
¼ cup maple syrup (for honey)
Add cocoa powder, pepitas, and chia seeds as Mix and Match ingredients in Step 4.
In Step 5, use walnut oil and maple syrup with sugar. Melt and proceed as directed.
In Step 8, when bars are pulled from the oven, sprinkle dark chocolate chips evenly across bars. Let cool 10 minutes.
Spread melted chocolate evenly across bars.
Let cool for 5 minutes.
Cut bars with sharp knife while in pan.
Then pop into the refrigerator for another 10 minutes to cool completely and harden chocolate.
We’ve partnered with Embrace to celebrate wellness and community this year. For February, we’re giving Potatoes a twist with Kelewele spices.
We’ve partnered with Embrace to celebrate wellness and community this year. For January, we’re warming things up with Hot Spices and Seasonings.
HOT BROWNS LIKE MY MOM'S
Chef Saul Bolton shared his recipe for a Hot Brown — a delicious open-faced turkey sandwich covered in a rich Mornay sauce then broiled. It’s warm and comforting and is an easy brunch to put together for one or many. Our recipe below serves 6, but you can easily modify for two or twenty. If you’re making it for more than 6 people, you can prepare in a large casserole dish for everyone to help themselves family style.
Hot Browns Like My Mom’s
6 slices of good whole grain country bread
12 slices thick cut bacon cooked until almost crispy
12 ¼ inch thick slices of big ripe tomatoes
6 cups of Mornay Sauce
12 1/8” slices of roasted turkey breast ( or odd slices and pickings to loosely cover toast)
12 nice basil leaves (just thought would be nice)
2 cups of grated aged Parmesan cheese
Toast the whole grain bread until it’s a dark golden color, then lightly butter them.
Place two slices of bread in an oven proof dish. Layer with sliced turkey, the almost-crisp thick cut bacon, basil, and sliced tomatoes. Be sure to season each layer with salt and pepper.
Spoon Mornay sauce over each sandwich, then sprinkle with the Parmesan cheese.
Broil until golden brown and serve immediately.
EGGS BENEDICT WITH SALMON AND CRAB
Check out this special Eggs Benedict created especially for Mother’s Day. A decadent spin on the already decadent classic, it adds smoked salmon and crab meat in place of the traditional Candian bacon.
EGGS BENEDICT WITH SALMON AND CRAB
2 English muffins, split and toasted
4 slices smoked salmon
4 oz jump lump crab meat
4 poached eggs, for serving
3 large egg yolks
1 1/2 tablespoons freshly squeezed lemon juice
Pinch of cayenne pepper, optional
To taste salt
1 cup (2 sticks) unsalted butter, melted
Prepare the Hollandaise: Combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified. Store until needed in a warm spot.
Assemble the dish: Place two English muffin halves on each plate and layer on smoked salmon and crab meat. Gently place a poached egg on top. Drizzle with prepared Hollandaise and serve immediately.
SAVORY SOURDOUGH PANCAKES
Shared by Suzannah Schneider, Sustainability Connector
I was recently gifted a sourdough starter from a friend. I fed it dutifully, but was dismayed to send the gloopy discards into the trash. I started to save the cast-offs of “unfed” starter, and before long I had enough to make a full stack of sourdough pancakes. This NYTimes-based recipe is tangy and salty, and can be dressed up with maple syrup or stuffed with herbs, seasonings, and greens for dinner. I plan on making a batch of tiny rounds for our next party for a new take on blini.
For the overnight “sponge:”
1 cup sourdough starter, “unfed”
1 cup buttermilk (make vegan buttermilk by adding 1 tablespoon lemon juice to 1 cup nondairy milk)
1 cup all-purpose flour
1 Tbs light brown sugar
For the batter:
1 large egg or egg replacement (I use 1 Tbs Ground flaxseed whisked with 2.5 Tbs Water)
1/4 cup neutral oil
1/2 tsp vanilla extract (omit if making a savory pancake)
1/2 tsp salt
1 tsp baking soda
Optional: chopped dried or fresh herbs, greens, garlic and/or onion, spices…
Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.