Applesauce Trifles

I created these trifles of caramelized oat-rye-spelt clusters, vanilla-infused applesauce, and whipped cream as a riff on a classic Scandinavian dessert known as Veiled Country Lass. Belle de Boskoop apples, native to the Netherlands, are my favorite for making applesauce, but other tart-sweet baking apples like Jonagold or Pink Lady will do. You can use just oats to make the clusters, but the rye and spelt flakes add a lovely nutty note.

• 4-1/2 lb. tart-sweet apples (about 9), peeled and cut into 1-inch pieces
• 2/3 cup granulated sugar
• 1 vanilla bean, split and scraped, or 1 tsp. pure vanilla extract
• 1 cup rolled oats
• 1 cup rye flakes
• 1 cup spelt flakes
• 4 oz. (1/2 cup) salted butter, 2 oz. melted and 2 oz. cut into 4 pieces
• 1 cup packed dark brown sugar
• 3/4 cup hazelnuts, toasted and coarsely chopped
• 1-1/2 cups heavy cream

Combine the apples, sugar, vanilla seeds and pod, if using, and 1/2 cup water in a heavy-duty 4-quart saucepan. Cover and simmer over medium heat, stirring occasionally and adding more water 1/4 cup at a time if the apples become dry, until broken down into a chunky sauce, about 30 minutes. Transfer the applesauce to a medium bowl and add the vanilla extract, if using. Let cool and then refrigerate until chilled, about 1-1/2 hours. Remove and discard the vanilla bean pod, if used.

Position a rack in the center of the oven and heat the oven to 375°F. Toss the oats, rye, and spelt with the 2 oz. melted butter on a large rimmed baking sheet. Spread in an even layer and bake, stirring once, until golden, about 15 minutes. Set aside.

Melt the remaining 2 oz. butter with the brown sugar in a 12-inch skillet over medium heat, stirring occasionally, until the sugar is completely melted and bubbling slightly, about 2 minutes. Remove from the heat, add the hazelnuts and toasted grains, and toss until clusters form. Spread the clusters on a large rimmed baking sheet and let cool completely.

In ten 8- to 10-oz. parfait glasses, alternate two 1/2-cup layers each of applesauce and clusters, starting with the applesauce.

In a large chilled bowl with a hand-held electric mixer, whip the cream on medium-high speed to medium-firm peaks, about 2 minutes. Top the trifles with the cream and serve.

Cranberry Cashew Slow-Cooker Oatmeal

Two kinds of cranberries make this oatmeal irresistible: fresh cranberries for a sour pop and dried for a sweet finish. A drizzle of warm cream over the bowlfuls is a delicious addition.

• 1-1/4 cups steel-cut oats
• 1 cup roasted salted cashews, finely chopped
• 3/4 cup fresh cranberries, coarsely chopped
• 1/2 cup dried cranberries
• 1/2 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• Kosher salt
• Warm heavy cream, for serving (optional)

In a 6-quart slow cooker, combine the oats, cashews, fresh and dried cranberries, brown sugar, cinnamon, 1/4 tsp. salt, and 5 cups of water, stirring until the brown sugar dissolves.

Cover and cook on low for 2 to 4 hours or until the oats are tender and creamy. Serve with warm heavy cream, if desired.

Applesauce Trifles

I created these trifles of caramelized oat-rye-spelt clusters, vanilla-infused applesauce, and whipped cream as a riff on a classic Scandinavian dessert known as Veiled Country Lass. Belle de Boskoop apples, native to the Netherlands, are my favorite for making applesauce, but other tart-sweet baking apples like Jonagold or Pink Lady will do. You can use just oats to make the clusters, but the rye and spelt flakes add a lovely nutty note.

• 4-1/2 lb. tart-sweet apples (about 9), peeled and cut into 1-inch pieces
• 2/3 cup granulated sugar
• 1 vanilla bean, split and scraped, or 1 tsp. pure vanilla extract
• 1 cup rolled oats
• 1 cup rye flakes
• 1 cup spelt flakes
• 4 oz. (1/2 cup) salted butter, 2 oz. melted and 2 oz. cut into 4 pieces
• 1 cup packed dark brown sugar
• 3/4 cup hazelnuts, toasted and coarsely chopped
• 1-1/2 cups heavy cream

Combine the apples, sugar, vanilla seeds and pod, if using, and 1/2 cup water in a heavy-duty 4-quart saucepan. Cover and simmer over medium heat, stirring occasionally and adding more water 1/4 cup at a time if the apples become dry, until broken down into a chunky sauce, about 30 minutes. Transfer the applesauce to a medium bowl and add the vanilla extract, if using. Let cool and then refrigerate until chilled, about 1-1/2 hours. Remove and discard the vanilla bean pod, if used.

Position a rack in the center of the oven and heat the oven to 375°F. Toss the oats, rye, and spelt with the 2 oz. melted butter on a large rimmed baking sheet. Spread in an even layer and bake, stirring once, until golden, about 15 minutes. Set aside.

Melt the remaining 2 oz. butter with the brown sugar in a 12-inch skillet over medium heat, stirring occasionally, until the sugar is completely melted and bubbling slightly, about 2 minutes. Remove from the heat, add the hazelnuts and toasted grains, and toss until clusters form. Spread the clusters on a large rimmed baking sheet and let cool completely.

In ten 8- to 10-oz. parfait glasses, alternate two 1/2-cup layers each of applesauce and clusters, starting with the applesauce.

In a large chilled bowl with a hand-held electric mixer, whip the cream on medium-high speed to medium-firm peaks, about 2 minutes. Top the trifles with the cream and serve.

Applesauce Trifles

I created these trifles of caramelized oat-rye-spelt clusters, vanilla-infused applesauce, and whipped cream as a riff on a classic Scandinavian dessert known as Veiled Country Lass. Belle de Boskoop apples, native to the Netherlands, are my favorite for making applesauce, but other tart-sweet baking apples like Jonagold or Pink Lady will do. You can use just oats to make the clusters, but the rye and spelt flakes add a lovely nutty note.

• 4-1/2 lb. tart-sweet apples (about 9), peeled and cut into 1-inch pieces
• 2/3 cup granulated sugar
• 1 vanilla bean, split and scraped, or 1 tsp. pure vanilla extract
• 1 cup rolled oats
• 1 cup rye flakes
• 1 cup spelt flakes
• 4 oz. (1/2 cup) salted butter, 2 oz. melted and 2 oz. cut into 4 pieces
• 1 cup packed dark brown sugar
• 3/4 cup hazelnuts, toasted and coarsely chopped
• 1-1/2 cups heavy cream

Combine the apples, sugar, vanilla seeds and pod, if using, and 1/2 cup water in a heavy-duty 4-quart saucepan. Cover and simmer over medium heat, stirring occasionally and adding more water 1/4 cup at a time if the apples become dry, until broken down into a chunky sauce, about 30 minutes. Transfer the applesauce to a medium bowl and add the vanilla extract, if using. Let cool and then refrigerate until chilled, about 1-1/2 hours. Remove and discard the vanilla bean pod, if used.

Position a rack in the center of the oven and heat the oven to 375°F. Toss the oats, rye, and spelt with the 2 oz. melted butter on a large rimmed baking sheet. Spread in an even layer and bake, stirring once, until golden, about 15 minutes. Set aside.

Melt the remaining 2 oz. butter with the brown sugar in a 12-inch skillet over medium heat, stirring occasionally, until the sugar is completely melted and bubbling slightly, about 2 minutes. Remove from the heat, add the hazelnuts and toasted grains, and toss until clusters form. Spread the clusters on a large rimmed baking sheet and let cool completely.

In ten 8- to 10-oz. parfait glasses, alternate two 1/2-cup layers each of applesauce and clusters, starting with the applesauce.

In a large chilled bowl with a hand-held electric mixer, whip the cream on medium-high speed to medium-firm peaks, about 2 minutes. Top the trifles with the cream and serve.

Brown Sugar & Oatmeal Shortbread Cookies

The darker the brown sugar, the deeper the cookies' flavor. You could use a more exotic brown sugar in this recipe, such as Billington's dark brown cane sugar from England or light or dark muscovado sugar.

• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup packed light or dark brown sugar
• 1/4 tsp. table salt
• 10 oz. (2-1/4 cups) all-purpose flour
• 1/2 cup quick-cooking oats

Line two baking sheets with parchment. Combine the butter, brown sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 min. Add the flour and oats and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 min.; don't overmix.

Roll: On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.

Cut: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 min.

Bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 min. to 1 hour. (After 15 min., swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Cornmeal and Oat Waffles

A whole-grain mix you can make ahead and have on hand for
when you’re ready for waffles? Sounds like heaven to us! Although butter and
maple syrup are the standard condiments, you might want to try sorghum syrup, a
Southern favorite.

For the mix

• 4 cups coarse, whole-grain, yellow cornmeal
• 2 cups whole wheat flour
• 1-3/4 cups spelt flour
• 1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
• 3/4 cup sugar
• 1/4 cup baking powder
• 4 tsp. salt
• 1 tsp. ground cinnamon

Tip:

Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.

For the waffles (yields 3 waffles)

• 1 large egg
• 1/2 cup plus 1 Tbs. milk (whole, 2%, 1%, or even fat-free)
• 1/2 tsp. vanilla extract
• 2 Tbs. nut oil (walnut, hazelnut, or pecan) or 2-1/2 Tbs. melted and cooled unsalted butter

Make the mix

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit-and-caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.

Make the Waffles

Tip:

If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.

To make 3 waffles, scoop 1 cup plus 3 Tbs. of the mix into a bowl. Whisk in the egg, milk, vanilla extract, and oil or butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.

Crispy Sweet Pecan Granola

This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.

• Vegetable oil spray
• 3 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup pecan halves, roughly chopped
• 2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup packed light brown sugar
• 2 Tbs. canola oil
• 1 Tbs. pure vanilla extract

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.

Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 min., stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 min.. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.

Crispy Sweet Pecan Granola

This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.

• Vegetable oil spray
• 3 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup pecan halves, roughly chopped
• 2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup packed light brown sugar
• 2 Tbs. canola oil
• 1 Tbs. pure vanilla extract

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.

Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 min., stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 min.. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.

Oatmeal-Cranberry Cookies

A hint of orange zest and flecks of cranberry give classic oatmeal cookies a festive new twist.Visit Baker's Central for more baking tips and tricks, and check out our Christmas Guide for more holiday cookies and recipes.

• 1/3 cup orange juice
• 1/2 cup dried cranberries
• 1-3/4 cups old-fashioned oatmeal
• 5-3/4 oz. (1-1/4 cups) unbleached all-purpose flour
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 6 oz. (3/4 cup) unsalted butter, slightly firm
• 1 tsp. finely grated orange zest
• 3/4 cup very firmly packed, very fresh dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1-1/2 tsp. pure vanilla extract

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Mix the dough:

In a small saucepan, heat the orange juice until very hot. Add the cran-berries; let steep off the heat until softened, about 15 min. Drain the cranberries, pat dry on paper towels, and coarsely chop into 1/4-inch pieces.

Put the oatmeal in a food processor and pulse eight to ten times to just break up the oatmeal. Remove 1/2 cup and transfer to a long shallow pan (like a 7x11-inch Pyrex dish). Add the flour, cinnamon, baking soda, and salt to the food processor and pulse with the remaining oatmeal eight to ten times just to blend the ingredients. Don't overprocess; the oatmeal should remain coarse.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and orange zest on medium low until well blended, about 2 min. Add both sugars and mix for another 2 min. Blend in the egg and vanilla, scraping the bowl as needed. Reduce the mixer speed to low. Add half of the dry ingredients, then the cranberries, and then the remaining dry ingredients. Mix just until combined.

Shape the dough:

Have ready six 15-inch sheets of plastic wrap. Portion the dough into thirds. Drop spoonfuls of dough onto each sheet and use the plastic to roll and shape the dough into logs about 8 inches long. Refrigerate the dough to firm it slightly, about 30 min. When chilled, roll one log at a time in the reserved oatmeal. Reroll each log tightly in a clean sheet of plastic wrap, twisting the ends firmly to seal. With your hands at either end of the log, push firmly toward the center to compact the log so it measures about 7 inches long and 1-1/2 inches thick. Refrigerate the logs until firm enough to slice (they must be very well chilled), about 4 hours, or freeze for up to three months.

Bake the cookies:

Position racks in the upper and lower thirds of the oven. Heat the oven to 350°F. Line two rimmed baking sheets with parchment. Working with one log at a time, use a tomato knife or other small serrated knife to slice the dough into 1/4-inch-thick rounds, using a gentle sawing motion. Set the rounds 1 inch apart on the prepared pans. Bake the cookies until set on top and lightly browned around the edges, about 15 min., rotating the pans as needed for even browning. Let cool on the sheets for about 5 min. before transferring the cookies to racks. When cool, store between sheets of waxed paper in an airtight container for up to a week, or freeze for up to three months.

Brown Sugar & Oatmeal Shortbread Cookies

The darker the brown sugar, the deeper the cookies' flavor. You could use a more exotic brown sugar in this recipe, such as Billington's dark brown cane sugar from England or light or dark muscovado sugar.

• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup packed light or dark brown sugar
• 1/4 tsp. table salt
• 10 oz. (2-1/4 cups) all-purpose flour
• 1/2 cup quick-cooking oats

Line two baking sheets with parchment. Combine the butter, brown sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 min. Add the flour and oats and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 min.; don't overmix.

Roll: On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.

Cut: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 min.

Bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 min. to 1 hour. (After 15 min., swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Applesauce Trifles

I created these trifles of caramelized oat-rye-spelt clusters, vanilla-infused applesauce, and whipped cream as a riff on a classic Scandinavian dessert known as Veiled Country Lass. Belle de Boskoop apples, native to the Netherlands, are my favorite for making applesauce, but other tart-sweet baking apples like Jonagold or Pink Lady will do. You can use just oats to make the clusters, but the rye and spelt flakes add a lovely nutty note.

• 4-1/2 lb. tart-sweet apples (about 9), peeled and cut into 1-inch pieces
• 2/3 cup granulated sugar
• 1 vanilla bean, split and scraped, or 1 tsp. pure vanilla extract
• 1 cup rolled oats
• 1 cup rye flakes
• 1 cup spelt flakes
• 4 oz. (1/2 cup) salted butter, 2 oz. melted and 2 oz. cut into 4 pieces
• 1 cup packed dark brown sugar
• 3/4 cup hazelnuts, toasted and coarsely chopped
• 1-1/2 cups heavy cream

Combine the apples, sugar, vanilla seeds and pod, if using, and 1/2 cup water in a heavy-duty 4-quart saucepan. Cover and simmer over medium heat, stirring occasionally and adding more water 1/4 cup at a time if the apples become dry, until broken down into a chunky sauce, about 30 minutes. Transfer the applesauce to a medium bowl and add the vanilla extract, if using. Let cool and then refrigerate until chilled, about 1-1/2 hours. Remove and discard the vanilla bean pod, if used.

Position a rack in the center of the oven and heat the oven to 375°F. Toss the oats, rye, and spelt with the 2 oz. melted butter on a large rimmed baking sheet. Spread in an even layer and bake, stirring once, until golden, about 15 minutes. Set aside.

Melt the remaining 2 oz. butter with the brown sugar in a 12-inch skillet over medium heat, stirring occasionally, until the sugar is completely melted and bubbling slightly, about 2 minutes. Remove from the heat, add the hazelnuts and toasted grains, and toss until clusters form. Spread the clusters on a large rimmed baking sheet and let cool completely.

In ten 8- to 10-oz. parfait glasses, alternate two 1/2-cup layers each of applesauce and clusters, starting with the applesauce.

In a large chilled bowl with a hand-held electric mixer, whip the cream on medium-high speed to medium-firm peaks, about 2 minutes. Top the trifles with the cream and serve.

Jumbo Cranberry Oatmeal Jumbles

If you’re not a fan of white chocolate, you can omit it from this recipe and double the amount of dried cranberries instead.

• 6 oz. (3/4 cup) unsalted butter, softened at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 Tbs. light corn syrup
• 1 tsp. pure vanilla extract
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1 oz. (1/4 cup) cake flour
• 1 tsp. baking soda
• 1/2 tsp. table salt
• 1/2 cup sweetened dried cranberries
• 1/2 cup rolled oats (old-fashioned, not quick-cooking)
• 1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
• 1/2 cup sweetened coconut flakes, lightly toasted
• 3-1/2 oz. good-quality white chocolate, coarsely chopped

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position two racks near the center of the oven and heat the oven to 325°F. Line three baking sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the  bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until thoroughly combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.

Using your fingertips, shape 2-oz. pieces of dough (about a scant 1/4 cup) into 2-inch-diameter disks that are 1/2 inch thick. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies’ edges and bottoms are golden and the centers feel dry on the surface but still soft inside, 15 to 16 minutes. When baking two pans of cookies at once, switch the position of the pans after 8 minutes for even browning. Let the cookies cool on the baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer.

Crispy Sweet Pecan Granola

This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.

• Vegetable oil spray
• 3 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup pecan halves, roughly chopped
• 2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup packed light brown sugar
• 2 Tbs. canola oil
• 1 Tbs. pure vanilla extract

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.

Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 min., stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 min.. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.

Applesauce Trifles

I created these trifles of caramelized oat-rye-spelt clusters, vanilla-infused applesauce, and whipped cream as a riff on a classic Scandinavian dessert known as Veiled Country Lass. Belle de Boskoop apples, native to the Netherlands, are my favorite for making applesauce, but other tart-sweet baking apples like Jonagold or Pink Lady will do. You can use just oats to make the clusters, but the rye and spelt flakes add a lovely nutty note.

• 4-1/2 lb. tart-sweet apples (about 9), peeled and cut into 1-inch pieces
• 2/3 cup granulated sugar
• 1 vanilla bean, split and scraped, or 1 tsp. pure vanilla extract
• 1 cup rolled oats
• 1 cup rye flakes
• 1 cup spelt flakes
• 4 oz. (1/2 cup) salted butter, 2 oz. melted and 2 oz. cut into 4 pieces
• 1 cup packed dark brown sugar
• 3/4 cup hazelnuts, toasted and coarsely chopped
• 1-1/2 cups heavy cream

Combine the apples, sugar, vanilla seeds and pod, if using, and 1/2 cup water in a heavy-duty 4-quart saucepan. Cover and simmer over medium heat, stirring occasionally and adding more water 1/4 cup at a time if the apples become dry, until broken down into a chunky sauce, about 30 minutes. Transfer the applesauce to a medium bowl and add the vanilla extract, if using. Let cool and then refrigerate until chilled, about 1-1/2 hours. Remove and discard the vanilla bean pod, if used.

Position a rack in the center of the oven and heat the oven to 375°F. Toss the oats, rye, and spelt with the 2 oz. melted butter on a large rimmed baking sheet. Spread in an even layer and bake, stirring once, until golden, about 15 minutes. Set aside.

Melt the remaining 2 oz. butter with the brown sugar in a 12-inch skillet over medium heat, stirring occasionally, until the sugar is completely melted and bubbling slightly, about 2 minutes. Remove from the heat, add the hazelnuts and toasted grains, and toss until clusters form. Spread the clusters on a large rimmed baking sheet and let cool completely.

In ten 8- to 10-oz. parfait glasses, alternate two 1/2-cup layers each of applesauce and clusters, starting with the applesauce.

In a large chilled bowl with a hand-held electric mixer, whip the cream on medium-high speed to medium-firm peaks, about 2 minutes. Top the trifles with the cream and serve.

Honey Almond Granola

This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.

• Vegetable oil spray
• 4 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup oat bran
• 2 cups whole almonds, coarsely chopped
• 3/4 cup vegetable oil
• 3/4 cup honey
• 1 Tbs. pure vanilla extract
• 1/2 tsp. pure almond extract
• 1 cup nonfat dry milk powder
• 1/2 tsp. table salt
• 1 cup raisins (optional)

Position racks in the upper and lower thirds of the oven and heat the oven to 325°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat bran, and almonds. In a smaller bowl, whisk the oil, honey, vanilla, almond extract, dry milk powder, and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.

Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 20 min., stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 10 to 20 min.; don’t overcook. Let cool completely in the pans. The oats may feel soft but will crisp as they cool. When completely cool, stir in the raisins, if using.

Maple Walnut Granola with Dates

Stored in an airtight container, this granola keeps well for a week (after that, it loses some crunch and the dates begin to harden).

• Vegetable oil spray
• 4 cups old-fashioned (not quick-cooking) rolled oats
• 8 oz. (2 cups) walnut pieces
• 1/2 cup whole-wheat flour
• 1/2 cup nonfat dry milk powder
• 1/2 tsp.table salt
• 1-1/2 cups pure maple syrup (I like Grade B)
• 1/4 cup canola oil
• 1 Tbs. pure vanilla extract
• 8 to 9 oz. (2 cups) pitted dates, halved or quartered, depending on size

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, walnuts, whole-wheat flour, dry milk powder, and salt. In a medium bowl, combine the maple syrup, oil, and vanilla; stir well. Add the maple syrup mixture to the oats and mix to combine.

Divide the mixture between the two oiled baking sheets, distributing it in 1- to 2-inch clumps. Bake for 20 minutes and then flip the clusters with a metal spatula and switch the positions of the pans in the oven. Bake for 20 minutes, flip the granola again, and bake until the granola has a very fragrant, toasty aroma and the nuts look well toasted, about another 15 minutes. Let cool completely in the pans. Break up any large clumps. When completely cool and dry, mix in the dates.

Cornmeal and Oat Waffles

A whole-grain mix you can make ahead and have on hand for
when you’re ready for waffles? Sounds like heaven to us! Although butter and
maple syrup are the standard condiments, you might want to try sorghum syrup, a
Southern favorite.

For the mix

• 4 cups coarse, whole-grain, yellow cornmeal
• 2 cups whole wheat flour
• 1-3/4 cups spelt flour
• 1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
• 3/4 cup sugar
• 1/4 cup baking powder
• 4 tsp. salt
• 1 tsp. ground cinnamon

Tip:

Make sure you buy coarse, whole-grain cornmeal. While the mix can be made with more standard yellow cornmeal—and is still a whole-grain recipe because of the rolled oats—the coarse cornmeal will make every forkful more toothsome. Can’t find whole-grain cornmeal? Grind coarse, whole-grain polenta in a large blender or food processor until it’s the consistency of coarse cornmeal.

For the waffles (yields 3 waffles)

• 1 large egg
• 1/2 cup plus 1 Tbs. milk (whole, 2%, 1%, or even fat-free)
• 1/2 tsp. vanilla extract
• 2 Tbs. nut oil (walnut, hazelnut, or pecan) or 2-1/2 Tbs. melted and cooled unsalted butter

Make the mix

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit-and-caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.

Make the Waffles

Tip:

If you want to turn this mix into pancake batter, thin it out with about 1/4 cup additional milk.

To make 3 waffles, scoop 1 cup plus 3 Tbs. of the mix into a bowl. Whisk in the egg, milk, vanilla extract, and oil or butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer’s instructions.

Honey Almond Granola

This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.

• Vegetable oil spray
• 4 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup oat bran
• 2 cups whole almonds, coarsely chopped
• 3/4 cup vegetable oil
• 3/4 cup honey
• 1 Tbs. pure vanilla extract
• 1/2 tsp. pure almond extract
• 1 cup nonfat dry milk powder
• 1/2 tsp. table salt
• 1 cup raisins (optional)

Position racks in the upper and lower thirds of the oven and heat the oven to 325°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat bran, and almonds. In a smaller bowl, whisk the oil, honey, vanilla, almond extract, dry milk powder, and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.

Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 20 min., stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 10 to 20 min.; don’t overcook. Let cool completely in the pans. The oats may feel soft but will crisp as they cool. When completely cool, stir in the raisins, if using.

Crispy Sweet Pecan Granola

This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.

• Vegetable oil spray
• 3 cups old-fashioned (not quick-cooking) rolled oats
• 1 cup pecan halves, roughly chopped
• 2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 1/2 cup packed light brown sugar
• 2 Tbs. canola oil
• 1 Tbs. pure vanilla extract

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.

Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 min., stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 min.. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.

Creamy Coconut Oatmeal with Dried Peaches & Candied Coconut Pecans

If you can’t find dried peaches, try substituting other types of dried fruit. For more information on steel-cut oats, see our ingredient profile.

• 1 cup Irish steel-cut oatmeal
• 3 Tbs. granulated sugar
• 1-1/2 tsp. light corn syrup
• Kosher salt
• 1/2 cup coarsely chopped pecan halves
• 1/4 cup unsweetened dried shredded coconut
• 1/2 cup finely diced dried peaches
• 13-1/2- or 14-oz. can coconut milk

Position a rack in the center of the oven and heat the oven to 350°F. Spread the oatmeal on a large baking sheet, pick through it for husks and pebbles, and toast in the oven until light golden brown and fragrant, about 12 minutes. Transfer to a large bowl to cool.

Line a baking sheet with parchment or a nonstick baking liner. In a small saucepan over low heat, combine 2 Tbs. of the sugar and the corn syrup, 1/2 tsp. water, and a pinch of salt. Cook over low heat, stirring occasionally, until the sugar is mostly melted (it won’t dissolve completely), about 2 minutes. Off the heat, stir in the pecans and coconut. Spread the mixture in a thin layer on the prepared baking sheet and bake, stirring halfway through baking, until the coconut is dark brown, 16 to 18 minutes total. Transfer the pan to a wire rack to cool. Once cool, crumble the pecan mixture into a bowl and stir in the peaches.

While the coconut pecans bake, pour the coconut milk into a large liquid measuring cup and add enough water to make 4 cups. Transfer to a 4-quart saucepan, add the remaining 1 Tbs. sugar and a big pinch of salt, and bring to a boil over medium-high heat, whisking occasionally. Add the oatmeal and cook, whisking occasionally, until the mixture begins to thicken, about 5 minutes. Reduce the heat to low and simmer until the oatmeal is tender and thick, 25 to 30 minutes. Whisk occasionally at first and then switch to a wooden spoon and stir more frequently toward the end.

Serve the oatmeal in wide, shallow bowls, topped with the pecan mixture.