Dig In: Recipes To Kick Off Fall

Ashley C’s Favorite Antipasti Salad

Ingredients for the salad:

• Baby Arugula
• Roasted Red Peppers
• Marinated Fresh Mozzarella 
• Artichoke Hearts, Quartered
• Prosciutto 
• Sundried Tomatoes in Oil, Rinsed & Slivered
• Pepperoncini
• Pitted Olives (Kalamata or Castelvetrano)

Ingredients for the dressing:

• Extra Virgin Olive Oil
• De Nigris Balsamic Glaze
• Salt & Pepper (to taste)

Instructions:

• Combine all the ingredients for the salad to taste, adding more or less according to your preference. Ashley likes to chop the salad as well for easier eating.   
• Drizzle the extra virgin olive oil and the balsamic glaze over the salad. Top with salt and pepper. Mix. 

Add your protein of choice to make the salad heartier. Ashley loves to top it with grilled chicken.

Weeknight Grilled Pork Tenderloin

Ingredients:

• Pork Tenderloin
• Chili Powder
• Paprika
• Salt & Pepper (to taste)

Instructions:

• Create a dry rub of equal parts paprika and chili powder, along with salt and pepper to taste. 
• Coat the tenderloin with the dry rub.
• Grill the pork until it reaches an internal temperature of 145 degrees Fahrenheit. 
• Slice into ½ inch pieces.

This dish goes great with both rice and potatoes, and a vegetable like sautéed garlic broccoli.  

Ashley P’s Go-To Chicken Piccata from the NYT

Ingredients:

• 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally. (Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.)
• Kosher salt and black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 
• 3 tablespoons extra-virgin olive oil, plus more as needed 
• 1 shallot, peeled and sliced lengthwise 
• 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons) 
• ¾ cup chicken stock 
• 4 teaspoons drained capers 
• Coarsely chopped fresh parsley, for garnish (optional) 

Instructions:

• Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
• In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
• Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
• Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
• Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.

Chef John’s Chicken Wing Recipe (2 Ways)

Your Superbowl party can’t officially kick-off without a platter of wings. RT has stocked our meat case with D’Artagnan chicken wings while Chef John is busy making his specialty buffalo sauce. 

If you’re making your own wings but aren’t sure what to do, we have two easy-to-follow winning recipes that will make you the MVP of your party.

How To Cook Chicken Wings

1. Preheat your oven or air fryer to 425 degrees.
2. Toss uncooked wings with 1 teaspoon of oil, salt, and pepper.
3. Lay wings out on a sheet pan covered with parchment paper OR place in an air fryer basket.
4. Cook wings until they reach an internal temperature of 165 and are crispy. This typically takes about 35-45 minutes.
5. Toss in your favorite sauce and serve.

Garlic Parmesan Sauce

(makes 8-10 wings)

Ingredients

8-10 cooked chicken wings

8 Tbsp butter

2 Tbsp chopped garlic 

½ bunch chopped parsley

4 Tbsp parmesan

1-2 tsp pepper flakes

Directions

1. Melt butter in a small pot, then add garlic and pepper flakes. Cook for 1 minute.
2. Put parsley and parmesan in a bowl, then add the butter mixture.
3. Toss mixture with cooked wings.

Siracha Honey Lime Sauce

(makes 8-10 chicken wings)

Ingredients

8-10 cooked chicken wings

½ cup siracha sauce

2 limes, juiced

2 Tbsp honey

1 tsp garlic

6 Tbsp butter

Directions

1. Melt butter, then add siracha, garlic, and honey to pot. Cook for 1 minute.
2. Add lime juice to the pot.
3. Put mixture in a large bowl and toss with cooked wings.

Smoothie Kickstarter Guide

A breakfast smoothie is an easy way to ensure you get the nutrients you need to kickstart a healthy day. While there are lots of prepackaged smoothies on the market, creating your own means you can tailor it to your exact nutritional needs and flavor preferences. This is especially true for those of us with allergies, specific nutrient requirements, or dietary restrictions.

As big fans of the mighty smoothie, here are some tips to get your blend just right:

The Base-ics

Your base is the liquid that brings all of the ingredients together. There are so many delicious options to choose from:

• Almond & Other Nut Milks: If you’re dairy free or vegan, this is a tasty option. From almond milk to coconut milk, and everything in-between, nut milks are a great alternative to dairy milk, and can be counted on to create that sought-after silky texture in your smoothie. For those following low-carb or keto diets, unsweetened nut milks might be an appropriate option. 
• Oat Milk: A wonderful choice for vegans with nut allergies, oat milks come in a variety of flavors and there are options with sugar and without. 
• Coconut Water: Hydrating and packed with electrolytes like magnesium and potassium, coconut water makes a spot-on base for your post-workout blend. 
• Juice: For those of us who enjoy a sweet and citrusy kick first thing in the morning, orange juice is an excellent base. Trying to get your kiddo to drink healthy smoothies? Adding a little juice can make every sip go down easier. 
• Milk: An oldie but a goodie, milk (especially whole milk), will help give your smoothie a creamy, luxurious texture.

Let’s Get Blended

Now for the fun part! Once you’ve picked your base ingredient, you can pick and choose your favorite additions.

Through Thick & Thin

Smoothies are known for their decadent texture, and that’s where your thickener comes in. Here are some options:

• Bananas: Filled with phytonutrients, potassium, and more, bananas are wonderful in just about any smoothie. It can help create that thick, creamy texture the best smoothies are known for.
• Avocado: Great for heart and eye health, avocados are a powerhouse addition that add a luscious silkiness to your blend.
• Greek Yogurt: An option for better gut health, Greek yogurt is a luxurious thickener if you’re not shying away from dairy.

The Not-So-Secret Ingredients

So you’ve got your base and your thickener, now you can get really creative:

• Frozen Fruit: If you’re not snacking on fruit during the day, then blending some frozen berries into your smoothie ensures you’re not missing out on their powerhouse nutrients.
• Vegetables: Not a fan of spinach or kale? Put it in your smoothie and your taste buds won’t ever know. Sipping on a smoothie is a tasty way to get your greens.
• Flavor Boosters: Try sprinkling some cocoa powder, cinnamon, cacao nibs, and/or vanilla extract into your blend. You don’t need a lot to give it a delicious punch of flavor.
• Ashley’s Secret Ingredient: Salt! More specifically, Redmond’s Salt. You only need a little sprinkle, but Ashley swears that it completes a smoothie’s overall flavor. She loves Redmonds because it’s the only single-source salt in the United States, which means it’s the least contaminated.

The Add-In’s

Want to start adding collagen to your diet? A smoothie is an inviting vehicle for it. Chia-curious? Throw some in the blender. Here are some more tasty options:

• Protein powder: From pea protein, to hemp, to whey, there are so many options. Come into RT and talk to Steve about which one might be right for you. 
• Nut Butter: Perfect for a protein boost, but keep in mind that some nut butters can overpower the other flavors in your smoothie, so you might want to tread lightly unless you love that nutty flavor.
• Turmeric: A good addition to help fight inflammation.
• Ginger: May help with gastro issues, nausea, and more.
• Seeds like hemp, chia, and flax: Super seeds can be a fantastic mix-in for some added nutritional support.
• Goji berries: Can promote health for your skin, immune system, and eyes. These sweetly-sour berries are a smart add-in. 

There you have it! Any tips you’d like to share? Let us know on Facebook or Instagram. And we should also add, that if even the thought of taking out the blender makes you tired, you can always come in and have RT make your dream smoothie for you.

Cheers! 

Warming Vegetable Soup with Ginger

There are few things more comforting than a hot bowl of soup on a cold night. Think of this as a no-recipe recipe. Got leftover rice from takeout? Need to clean out the crisper drawer before heading to the store for a restock? Mix and match the vegetables in this warming vegetable soup to your preferences, but make sure to include the ginger!

Serves 8
Total Time: 35 minutes
Grain-Free, Dairy-Free, Gluten-Free

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3-inch fresh ginger, peeled and minced
• 2 quarts chicken stock (boxed or homemade)
• 2 medium carrots, peeled and chopped
• 2 large russet potatoes, peeled and cubed
• 1 bunch kale, stemmed and chopped
• 2 cups cooked basmati rice
• 2 ½ cups cooked wild rice
• 2 teaspoons sea salt
• 1 teaspoon coarse ground black pepper
• 1 tablespoon sriracha hot sauce

Directions

1. In a large stockpot, heat oil over medium heat. Add onion and sauté until tender. Add ginger and cook for a minute.
2. Add stock and carrots. Bring to a gentle simmer and cook for 5 minutes. Add potatoes and kale and return to a simmer. Cook until potatoes are tender then stir in rice. Season soup to taste with salt, pepper, and sriracha.

Peanut Butter Yogurt Bowl

The basic recipe consists of peanut butter, yogurt, and maple syrup, but you can get creative with any of your favorite toppings. May we suggest pumpkin seeds, dark chocolate, and your favorite granola? Or consider coconut shreds, sliced banana, and mixed berries. This creamy peanut butter yogurt bowl is perfect for meal prepping during busy weeks. Simply keep the ingredients on hand to make when the craving strikes or you can scale the recipe up and store it in the fridge for up to five days.

Serves 2
Total Time: 5 minutes

Ingredients

• ½ cup Greek yogurt
• ½ cup smooth peanut butter
• 2 tablespoons maple syrup
• 1 serving Vital Proteins® Collagen Peptides

Toppings:

• Coconut Shreds
• Dark chocolate pieces
• Granola

Other topping recommendations: banana, berries, peanuts, almonds, honey, pumpkin seeds

Directions

1. In a bowl, whisk together the Greek yogurt, peanut butter, maple syrup and Vital Proteins® Collagen Peptides. Combine until creamy, whipped, and smooth.
2. Divide into bowls and add the toppings of your choice. Enjoy!

Pomegranate Ginger Fizz

• GLUTEN-FREE, VEGAN
• 10 MIN
• MAKES 1

Ingredients

• 1 ounce Pama Pomegranate Liqueur
• 1 ounce fresh lemon juice
• ¼ teaspoon cane sugar
• 2 ounces Vodka
• 4 ounces ginger beer
• 1 lemon slice
• Pomegranate seeds

Directions

1. In a large tumbler mix pomegranate liqueur, lemon juice, cane sugar, and vodka.
2. Fill with ice and add ginger beer. Give it a stir and serve with a slice of lemon and pomegranate seeds.

Substitutions
To make a non-alcoholic version, use one ounce of pomegranate juice and 2 ounces of additional ginger beer or club soda instead of the liqueur and vodka.

Sweet Potato Pecan Crumble

• VEGETARIAN, GRAIN-FREE
• 90 MIN
• SERVES 6-8

Ingredients

Filling

• 3 pounds sweet potatoes
• ½ cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• ½ teaspoon grated nutmeg
• ¼ teaspoon sea salt

Crumble Topping

• ²/₃ cup almond flour
• ¹/₃ cup coconut flour
• ¼ cup brown sugar, packed
• 7 tablespoons unsalted butter, cubed and divided
• 1 cup pecans, roughly chopped

Directions

1. Place sweet potatoes on a baking sheet and place in a 350°F oven. Bake for 45 minutes or until sweet potatoes are tender. Remove from oven and cool. Peel off skins and discard. Cut potatoes into large pieces.
2. Place sweet potatoes in a mixing bowl with brown sugar, cinnamon, nutmeg, and salt. Stir until evenly mixed and potatoes are slightly mashed. Place in an oven safe baking dish
3. For the crumble topping, combine almond flour, coconut flour, brown sugar. Incorporate 4 tablespoons butter until crumbly mixture forms then mix in pecans.
4. Crumble topping over sweet potatoes and dot with remaining butter. Bake for 40 minutes or until top is golden brown.

Charcuterie Wreath

• GRAIN-FREE
• 20 MIN
• MAKES 20 SKEWERS

Ingredients

• 20 pitted green olives
• 4 ounces sliced salami
• 12 ounces marinated artichokes, drained
• 1 pint cherry tomatoes
• 8 ounces Ciliegine mozzarella balls
• 20 6” Bamboo Skewers

Directions

1. Assemble skewers as follows: green olive, salami slice folded into quarters, artichoke heart, cherry tomato, and mozzarella ball. Repeat with remaining skewers.
2. To assemble tray, place skewers in a circle on a round platter.

Coconut Cashew Eggnog

While you may be missing the ease of a carton of store-bought nog, once you see how easy it is to make it yourself, you may never go back. Making your own means you can customize it to your tastes, preferences, and dietary restrictions! This coconut cashew nog is dairy-free and egg-free, which makes it an excellent option for the vegans in your life. The hardest part of this recipe is waiting for the cashews to soften with an eight-hour soak. In other words, with a little planning, it’s a snap. Cheers!

Serves 6
Total Time: 8 hours, Active Time: 20 minutes
Vegan, Grain-Free, Gluten-Free

Ingredients

• 1 1/3 cups untoasted cashews, soaked overnight
• 1 quart coconut milk from a carton
• 1/3 cup cane sugar
• ¾ teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• ½ teaspoon ground nutmeg
• ½ teaspoon cinnamon
• Freshly grated nutmeg, optional

Directions

1. Place all ingredients in a blender and run until mixture is very smooth and frothy.
2. Place eggnog in a serving pitcher and chill for an hour before serving.
3. Pour into serving glasses and grate nutmeg on top.

Optional: add 1 ounce of bourbon or brandy per serving glass

Chili Nachos

Got a late night craving? These chili nachos are ready in minutes! Plus, they’re endlessly customizable. Add sour cream, jalapeños, diced onion, or a squeeze of lime to take these to the next level.

Serves 2
Total Time: 5 minutes
Gluten-Free

Ingredients

• 2-4 oz corn tortilla chips
• 1 Amy’s Organic Medium Chili, heated
• 2-3 cups shredded cheese (Cheddar, Jack, or Mexican cheese blend)
• 1 small can sliced black olives, drained
• 1 small avocado, diced
• 1 Jar Medium Salsa

Directions

1. On a microwave-safe plate, spread the tortilla chips in an even layer with just a little overlap.
2. Sprinkle 1 cup of cheese evenly over the chips.
3. Heat on high in the microwave for 1 minute or until cheese is melted.
4. Add another layer of tortilla chips, sprinkle with remaining cheese and heat for another 1-1½ minutes until cheese is melted.
5. Top nachos with Amy’s Medium Chili, salsa, sliced black olives and diced avocado.
6. Serve immediately and enjoy!

Cauliflower Green Bean Gratin

• VEGETARIAN, GLUTEN-FREE, WHEAT-FREE
• 45 MIN
• SERVES 4 -6

Ingredients

• 1 ½ pounds cauliflower, cut into bite-size florets
• 1 pound trimmed green beans, cut into 1” pieces
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• 2 pints heavy cream
• 2 sprigs fresh thyme
• ¾ cup grated parmesan cheese, divided
• ¼ teaspoon ground black pepper

Directions

1. Bring a large pot of salted water to a boil. Add cauliflower. After 2 minutes, add green beans. When the green beans are bright green, remove everything and chill in cold water. Strain cooled vegetables and place in a 1-quart baking dish.
2. In a small sauce pan, melt butter over medium-low heat. Add onion and cook for 15 minutes or until translucent, stirring occasionally. Raise heat to high and brown onions. Stir in garlic and cook for 30 seconds. Add cream and thyme. Bring to a low simmer and reduce by a third. Remove thyme sprigs. Turn off heat and stir in ½ cup parmesan and black pepper.
3. Pour sauce over vegetables and top with remaining parmesan cheese and broil on high until desired doneness.

Turkey Tamale Pie

• GLUTEN- FREE
• 45 MIN
• SERVES 4-6

Ingredients

Turkey Filling

• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 tablespoons, garlic minced
• 28 ounces fire-roasted crushed tomatoes
• 2 teaspoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon crushed red pepper
• ½ teaspoon dried oregano
• 2 pounds shredded cooked turkey

Corn Bread Topping

• 2 cups high-Lysine cornmeal
• 1 ½ teaspoons sea salt
• 2 cups whole milk
• 3 large eggs, beaten
• 1 cup shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 cup frozen corn kernels, thawed

Directions

1. Preheat oven to 350°F. Heat oil in a large saucepan over medium heat. Add onion and sauté until tender. Stir in garlic and cook for a minute then add crushed tomatoes, tomato paste, and spices. Bring mixture to a gentle simmer and cook for 10-15 minutes. Remove from heat and fold in turkey.
2. Place mixture evenly in a 9 by 13 oven safe baking dish. Allow mixture to cool slightly.
3. For the topping, whisk together cornmeal, salt, milk, and eggs until well mixed. Next fold in cheeses, and corn kernels. Pour mixture over turkey.
4. Bake for 45 minutes or until center is set and top is golden brown.
5. Serve with avocado, cilantro, cotija cheese, and guajillo salsa if desired.

Coconut Almond Tart

• GLUTEN-FREE, GRAIN-FREE
• 55 MIN, PLUS 3-5 HOURS CHILLING TIME
• SERVES 6-8

Ingredients

Crust

• 1 ½ cups almond flour
• ½ cup cocoa powder
• ¼ cup cane sugar
• 6 tablespoons plant-based butter, melted

Filling

• 1 14-ounce can coconut milk
• 6 tablespoons cane sugar
• 4 egg yolks
• 1 ounce semi-sweet chocolate, finely chopped

Topping

• 1-2 tablespoons cocoa powder
• 1 ounce semi-sweet chocolate, chopped
• 1 teaspoon neutral oil

Directions

1. Preheat oven to 350°F. Combine almond flour, cocoa powder, and sugar in a bowl. Pour in melted butter and mix until fully incorporated.
2. Place mixture in a lightly greased 7-8” tart pan and press to form a crust. Prick the crust with a fork and bake for 10-15 minutes.
3. In a small saucepan, whisk egg yolks and sugar until blended. Then whisk in coconut milk. Heat mixture over medium-low heat until thickened, stirring constantly. Remove from heat and add in chocolate; stir until melted. Pass the chocolate custard through a fine mesh sieve and set aside to cool slightly, covered with plastic film.
4. When filling has cooled, pour into crust and smooth the top. Refrigerate until set, approximately 3-4 hours.
5. To complete the tart, dust with cocoa powder. Melt chocolate and oil in a double boiler, then drizzle over tart. Chill for an hour before serving.

Creamy Mushroom Pappardelle

This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!

Serves 4
Total Time: 15 minutes
Vegetarian

Ingredients

• 3 tbsp. butter
• 1 shallot, minced
• 1 clove garlic, minced
• 8 oz. mushrooms
• 1 tbsp. fresh parsley, minced
• Salt, to taste
• Pinch dried thyme
• ¾ cup heavy cream
• 1½ tsp. corn starch
• 1 cup grated Parmigiano Reggiano
• 8.8 oz. bionaturae pappardelle

Directions

1. In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
2. Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
3. Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
4. Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
5. Serve with more grated cheese.

Cinnamon Apple Chunk Cake

This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.

Serves 8
Total Time: 50 minutes

Ingredients 

Cake

• 1 ½ cups flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup cane sugar
• ½ cup almond oil
• 2 eggs
• 3 tablespoons buttermilk
• 1 cup chopped apples

Topping

• ½ teaspoon cinnamon
• 1 tablespoon cane sugar
• ½ cup powdered sugar
• 1-2 teaspoons milk

 Directions

1. Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
2. In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
3. In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
4. Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
5. Bake 40-45 minutes or until a tester inserted in the center comes out clean.
6. Stir together powdered sugar and milk until smooth and drizzle over cooled cake.

Pumpkin Snickerdoodle Cookies

With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.

Serves 3-4
Total Time: 30 minutes
Vegan

Ingredients

• ½ cup butter, room temperature
• ¾ cup sugar, divided
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• ¼ cup Farmers Market Pumpkin Puree
• 1 ½ cups all-purpose flour
• 2 teaspoons ground cinnamon, divided
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder

Directions

1. Preheat the oven to 350°F.
2. In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
3. Add in the egg yolk and pumpkin puree and stir until combined.
4. Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
5. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
6. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
7. Bake for 10-12 minutes.
8. Remove from oven, let cool, and enjoy!

Mini Pumpkin Doughnut Muffins

It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.

Serves 6
Total Time: 10 minutes
Vegetarian

Ingredients

• 2 large eggs
• 2 tablespoons oil
• ¾ cup water
• 1 box Simple Mills Pumpkin Muffin & Bread Mix
• ¼ cup coconut sugar
• 1 tablespoon ground cinnamon

Directions 

1. Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
2. Mix together wet ingredients.
3. Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
4. Pour batter into muffin tins.
5. Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
6. While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
7. As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.

Cherry Oatmeal Bakes

Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.

Serves 6
Total Time: 50 minutes
Vegetarian

Ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• ¾ cup R.W. Knudsen Family® Just Tart Cherry Juice
• ¼ cup R.W. Knudsen Family® Organic Apple Juice
• 1 cup milk
• 1 large egg
• ½ apple, chopped
• ½ cup dried tart cherries
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract

Topping

• ¼ cup old-fashioned rolled oats
• ⅓ cup sliced almonds
• ¼ cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Milk, if desired

Directions 

1. Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
2. Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
3. Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired.