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Millet congee or porridge (xiao mi zhou) can be often found on the Chinese table for breakfast. Common accompaniments to nibble on are fermented tofu (a funky, cheese-like relish) or salted pickled vegetables. My family is from northern China, and at home, we enjoy having a bowl of hot, thin millet porridge to sip on between bites of steamed stuffed buns or mantou.

Health benefits of millet

Chinese people have been eating millet for thousands of years, and in Traditional Chinese Medicine (TCM), millet porridge is regarded as a healing food for postpartum and digestive health.

Millet is an ancient grain, with small yellow seeds resembling quinoa and amaranth. It’s naturally gluten-free, rich in fiber and minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and selenium as well as essential vitamins like folate, pantothenic acid, niacin, riboflavin, and Vitamins B6, C, E, and K.

Ingredients

The simplest version of this congee is just hulled millet and water, in a ratio of 1:8.

Where do I find millet?

Millet is sold in the bulk bins at any grocery store or in vacuum-sealed packages in Asian supermarkets. You can also find it online. There are several varieties ranging from white to yellow but my favorite is Northern Chinese millet that’s typically larger in size and yellower in color, with a sweeter, slightly nuo (sticky) texture.

There are three ways of making millet congee: on the stove-top, in a rice cooker, or in an Instant Pot. The ratio of millet to water is 1:8, which results in a soup-like porridge as shown in the photos. You can adjust the water amount if you prefer a thicker/creamier or thinner consistency.

I’ve found that using the Instant Pot is the easiest and fastest.

Rinse ½ cup millet under running water and drain well in a strainer.

Stove-top instructions:

In a medium pot, bring 4 cups water to a boil, then add rinsed millet and any additions like cubed sweet potato. Reduce heat to maintain a slow simmer and cook for about 30 minutes, stirring occasionally. The porridge is done when the millet is tender but still holds its shape. At this point you can serve it, or continue to cook for 10 more minutes for a thicker, creamier consistency.

Rice cooker instructions:

Add rinsed millet and 4 cups water to the rice cooker pot. Set to the Porridge setting. When timer beeps, open lid and give everything a stir, then serve.

Instant Pot instructions:

Add rinsed millet and 4 cups water, and any additions like cubed sweet potato to the pot. Set to 15 minutes on MANUAL, high pressure. Be sure the pressure valve is set to seal. After the timer beeps, allow pressure to natural release, for about 15 minutes. Open lid and give everything a stir, then serve.

Additions

You can add peeled and cubed sweet potato or jujube red dates to the congee while it’s cooking, for natural sweetness and texture. Other possible add-ins are goji berries, lotus seeds, cubed pumpkin, carrot, or squash. Often, my mom would add purple sweet potato for a purple-colored congee.

📖 Recipe

Simple Millet Congee (小米粥)

★★★★★

5 from 6 reviews

Millet congee porridge with optional red dates and sweet potato. A simple and nourishing Chinese staple. 

• Author: Hannah
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4
• Category: Side Dish
• Method: Cook
• Cuisine: Chinese

Ingredients

• ½ cup (100g) millet 
• 4 cups (1000mL) water
• 1 small sweet potato, peeled and cut into cubes, optional
• 5 dried red dates, optional

Instructions

1. Rinse millet under running water and drain well in a strainer.
2. Stovetop instructions: In a medium pot, bring water to a boil, then add rinsed millet and cubed sweet potato. Reduce heat to maintain a slow simmer and cook for about 30 minutes, stirring occasionally. The porridge is done when the millet is tender but still holds its shape. At this point you can serve it, or continue to cook for 10 more minutes for a thicker, creamier consistency.
3. Instant Pot instructions: add rinsed millet, water, sweet potato and dried dates to the Instant Pot and set to MANUAL on high pressure for 15 minutes (make sure the pressure valve is set to seal). After the timer beeps, allow pressure to natural release for 15 minutes. Open lid and give everything a stir.
4. Ladle millet congee into bowls and serve hot. You can add maple syrup, rock sugar, or brown sugar for desired sweetness.

Notes

• You can use peeled and chopped pumpkin or squash instead of the sweet potato. Goji berries are also a nice addition. 
• Savory version: use only millet and water. Serve warm with pickled vegetables or fermented tofu.

These are my new favorite muffins and might be yours too. With chewy edges and a soft, tender crumb, studded with pockets of dark chocolate and a rich, nutty undertone from the tahini, these make a wonderful breakfast or snack. As a bonus: they’re gluten-free, oil-free, and naturally sweetened.

You’re supposed to let these cool, but this batch smelled so good while baking I couldn’t resist and broke one open warm out of the oven– releasing wisps of steam– and then ate it in a few tender bites, gooey chocolate and all.

Ingredients in Tahini Chocolate Chip Muffins

The ingredients are simple and wholesome:

Oats— high in fiber and nutrient-dense. You’ll be using both ground oats (oat flour) and rolled oats for texture. These muffins don’t contain any flour.

Coconut sugar and bananas— instead of refined sugar. Be sure to use ripe bananas, as they not only lend sweetness but also moisture.

Non-dairy milk— I used unsweetened almond milk, but you can use your favorite plant-based milk.

Walnuts and tahini— these lend healthy fats and a richness without the need for oil. The tahini adds a distinctive hint of sesame, but you can also use almond or peanut butter instead. The walnuts can be easily substituted with toasted sunflower seeds.

Flax eggs— in place of eggs. These are made by whisking ground flaxseed together with water; after sitting for a few minutes, the mixture sets into a gel-like consistency that acts as a binder.

The dark chocolate chips make these muffins extra good. Feel free to add fresh blueberries and a bit of lemon zest for blueberry lemon muffins. Or chopped apples and cinnamon for a fall-inspired apple muffins— this recipe is endlessly versatile.

Before baking, like to top the muffins with chopped nuts (pecans, walnuts, hazelnuts), or some toasted sesame seeds.

I’m not one for overly sweet treats, but these are wholesome and one of my favorites to pack as a breakfast or snack. I’ve made these muffins multiple times for myself and for friends and family members, and I’m always asked for the recipe on Instagram so I thought I’d share it, finally! Enjoy! 🙂

More Simple Vegan Treats:

• Coconut Pandan Muffins
• Turmeric Carrot Chia Muffins
• Easy Sweet Potato Brownies

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

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📖 Recipe

Tahini Chocolate Chip Muffins (Vegan, Gluten-free)

★★★★★

4.3 from 3 reviews

The best vegan muffins— fluffy, tender, and naturally sweetened. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 12
• Category: Desserts and Sweets
• Method: Bake

Ingredients

Make the flax eggs:

• 2 flax eggs (2 tablespoons ground flax seed + 4 tablespoons water)

Dry Ingredients:

• 2 and ½ cups (230g) rolled oats
•  ¼ cup (30g) walnuts
•  ½ cup (58g) rolled oats, separate
•  ½ cup + 2 tablespoon coconut sugar*
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt

Wet ingredients:

• 2 very ripe medium bananas
• 1 cup (240mL) unsweetened non-dairy milk
•  ¼ cup + 1 tablespoon (80g) runny tahini
•  1 teaspoon vanilla extract
•  2 tablespoons lemon juice or apple cider vinegar

Additional ingredients: 

• ¾ cup (130g) dark chocolate chips
• More chopped walnuts or nuts, to top (optional)

Instructions

1. Preheat the oven to 350°F (177°C). In a small bowl, make the flax eggs: whisk 2 tablespoons of ground flax with 4 tablespoons of water, and let sit for 5 minutes to thicken. 
2. Combine the dry ingredients. Place 2 cups rolled oats and the walnuts in a food processor or high-speed blender. Pulse until the mixture forms a fine meal. Transfer to a medium bowl and whisk in the remaining ½ cup rolled oats, coconut sugar, baking powder, baking soda, and salt.
3. Combine the wet ingredients. In a separate, large bowl, mash the bananas with a fork, then add in the non-dairy milk, tahini, flax eggs, vanilla extract, and lemon juice. Stir to combine.
4. Incorporate the dry mixture into the wet mixture, folding just until all there are no more clumps. Fold in the chocolate chips. Divide the batter evenly into a 12-cup muffin tin (either greased or lined with parchment paper cups).
5. Bake in the oven for 20-25 minutes until the tops of the muffins are golden brown, or when an inserted toothpick comes out cleanly. Let sit for 10 minutes before removing from pan, then cool on a wire rack before serving.

Notes

• You can also use ready-made oat flour.
• If allergic to nuts, substitute toasted sunflower seeds. 
• *The sweetness will depend on your bananas. I’ve found that if my bananas are not very ripe, adding the extra 2 tablespoon of sugar is necessary. 
• Blueberry muffin variation: use one heaping cup fresh blueberries in place of the chocolate chips.

Cinnamon roll, meet black sesame. When you pull apart these soft, sweet buns, warm from the oven and sticky with glaze, you’re going to wish you made a double batch. The nutty toasted black sesame adds deep richness to these buttery buns, adorned with gorgeous jade swirls of earthy, bittersweet matcha glaze.

Ingredients

The dough is a simple yeasted dough:

• 1 cup (240mL) unsweetened soy milk or almond milk, slightly warmed, or at room temperature
• ¼ cup (57g) vegan butter, melted
• 2 tablespoons (25g) organic granulated sugar
• 1 packet (7g, 2 ¼ teaspoons) quick-rise instant yeast
• 2 ½ cups (350g) all-purpose flour
• ½ teaspoon kosher salt

For the black sesame sugar filling:

• ½ cup (100g) granulated sugar
• ½ cup (72g) toasted black sesame seeds
• ¼ teaspoon ground cinnamon
• ¼ cup (57g) vegan butter, softened

For the matcha glaze:

• ½ teaspoon ceremonial-grade matcha powder. I recommend using ceremonial grade matcha, meant for drinking, as it’s more vibrant green and not bitter like culinary grade matcha
• ½ cup (100g) powdered sugar
• 1 tablespoon unsweetened soy milk or almond milk
• ¼ teaspoon vanilla extract

Directions

• Make the dough. In a large bowl, whisk together the non-dairy milk, melted butter, and sugar. Sprinkle on the instant dry yeast, then add the flour and salt. Stir vigorously until the dough is well combined. Cover with a towel and set aside for an hour to proof.

• Make the black sesame sugar mixture. In a food processor or high-speed blender, pulse the sesame seeds and sugar until the mixture resembles a fine sand. Transfer to a bowl, then fold in the softened butter until a crumbly paste forms.

• Assemble like a jelly-roll. After the dough has doubled, turn it out of the bowl onto a well-floured surface. Add flour in increments, kneading until the dough is still soft and malleable but no longer sticky. Roll the dough out into a rectangle (with ½ inch thickness), then sprinkle on the black sesame mixture in a generous layer. Starting from the long end, roll up tightly to form a log.

• Proof the rolls. Slice the log lengthwise into 8 equal pieces and arrange in a single layer in a 9-inch pie or square pan. Cover and let the buns rise in a warm place for another 25 to 30 minutes. In the meantime, preheat the oven to 350°F (180°C).
• Bake the rolls for 25 to 30 minutes, until the tops are golden brown. Remove the pan from the oven and let cool slightly as you prepare the glaze.

• Make the glaze. In a small bowl, whisk together the matcha powder, powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle the rolls with the matcha glaze and serve while the buns are still warm.

More Holiday Dessert Recipes:

• Cranberry Scones with Maple Glaze
• Marbled Black Sesame Chocolate Bundt Cake
• The Best Vegan Muffins

If you made this recipe let me know how you liked it by leaving a comment and a rating below! Also be sure to follow me on Pinterest and on Instagram for all the latest recipes and stories.

📖 Recipe

Black Sesame Cinnamon Rolls with Matcha Glaze (Vegan)

★★★★★

5 from 2 reviews

A twist on the classic cinnamon roll. Warm, sticky buns with a luxurious dark filling of sweet black sesame, drizzled with a fragrant matcha glaze.  

• Author: Hannah
• Prep Time: 90
• Cook Time: 30
• Total Time: 2 hours 30 minutes
• Yield: 8
• Category: Desserts and Treats
• Diet: Vegan

Ingredients

For the dough:

• 1 cup (240mL) unsweetened soy milk or almond milk, slightly warmed (if your kitchen is cold), or at room temperature
• ¼ cup (57g) vegan butter, like Miyoko’s or Earth Balance
• 2 tablespoons (25g) organic cane sugar
• 1 packet (7g, 2 ¼ teaspoons) quick-rise instant yeast
• 2 ½ cups (350g) all-purpose flour, plus more for rolling
• ½ teaspoon kosher salt

For the black sesame: 

• ½ cup (100g) granulated sugar
• ½ cup (72g) black sesame seeds, toasted
• ¼ tsp ground cinnamon
• ¼ cup (57g) vegan butter, softened

For the matcha glaze:

• ½ teaspoon ceremonial-grade matcha powder
• ½ cup (100g) powdered sugar
• 1 tablespoon unsweetened soy milk or almond milk
• ¼ teaspoon vanilla extract

Instructions

1. Make the dough. In a large bowl, whisk together the non-dairy milk, melted butter, and sugar. Sprinkle on the instant dry yeast, then add the flour and salt. Stir vigorously until the dough is well combined. Cover with a clean kitchen towel and set aside for an hour, or until doubled in size.
2. Make the black sesame filling. In a food processor or high-speed blender, pulse the sesame seeds and sugar until the mixture resembles a fine sand. Transfer to a bowl, then fold in the softened butter to form a crumbly paste.
3. Shape the rolls. Transfer the risen dough out of the bowl onto a clean, well-floured surface. Add flour in increments, kneading until the dough is still soft and malleable but no longer sticky. Roll the dough out into a rectangle about ½ inch in thickness. Add the black sesame mixture in a generous layer. Starting from the long end, roll up tightly to form a log. 
4. Proof the rolls. Slice the log lengthwise into 8 equal pieces and arrange in a single layer in a 9-inch pie or square pan. Cover and let the buns rise in a warm place for another 25 to 30 minutes. In the meantime, preheat the oven to 350°F (180°C). 
5. Bake. Bake for 25 to 30 minutes, until the tops of the buns are golden brown. Remove the buns from the oven and let them cool slightly.
6. Make the glaze. Meanwhile, in a a small bowl, whisk together the matcha powder, powdered sugar, non-dairy milk, and vanilla extract until smooth and drizzly in consistency. Top the rolls with the matcha glaze.
7. Serve! Enjoy while the buns are still warm.

Notes

• I prefer Miyoko’s vegan butter, but you can also use Earth Balance buttery sticks. Or, substitute melted coconut oil.

The main ingredients:

Oat flour— high in fiber and nutrient-dense. You can use ready-made oat flour or grind your own with rolled oats in a food processor.

Asian rice flour— this keeps the texture of the pancake light and fluffy. I used Erawan (Thai) brand rice flour from an Asian market, which is water-milled and very fine, almost powder-like in texture. This is different from American brands of rice flour, which tend to be gritty.

Maple syrup and banana—used to sweeten the pancakes instead of refined sugar. Be sure to use a ripe banana, as it not only lends sweetness but also moisture.

Non-dairy milk— I used unsweetened almond milk, but most plant-based milks will work. (I would avoid rice milk though as the protein content is not as high/might result in flatter pancakes.)

These are oil-free pancakes, so you might need to lightly grease the pan for the first batch. I’ve found that using a non-stick skillet is the best way to cook them.

If you have leftovers, wrap them in parchment paper and store in the freezer. To reheat, pop them into a toaster or place on the rack of a toaster oven.

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Fluffy Gluten-Free Pancakes (Vegan, Oil-Free)

★★★★★

5 from 2 reviews

The best gluten-free pancakes! Fluffy, thick, and soft with the perfect rise, made with a combination of oat flour and rice flour. Serve with maple syrup and fresh fruit. 

• Author: Hannah
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: 3
• Category: Breakfast
• Method: Cook
• Cuisine: American

Ingredients

• 1 cup (240mL) unsweetened soy or almond milk
•  1 tablespoon apple cider vinegar
•  1 cup (90g) oat flour*
•  1 cup (150g) finely milled rice flour
•  1 tablespoon baking powder
•  ½ teaspoon salt
•  1 teaspoon ground cinnamon
•  1 ripe banana, mashed
•  2 tablespoon maple syrup
•  1 teaspoon vanilla extract
•  1 cup fresh blueberries, or ½ cup chocolate chips

Instructions

1. Measure out milk in a liquid measuring cup, stir in apple cider vinegar, and let sit aside to curdle. In a medium-sized mixing bowl combine oat flour and rice flour, baking powder, salt, and cinnamon.
2. Add mashed banana, maple syrup, and vanilla extract into the milk/vinegar mixture. Pour all these wet ingredients into the flour mixture and stir until just combined (don’t over-mix, a few lumps are good). Fold in blueberries or chocolate chips.
3. Preheat a skillet or a non-stick pan on the stove. Using a ⅓ cup measuring cup, pour batter carefully onto the hot surface, and cook until the edges are dry. Flip and cook until each side is browned. Serve with maple syrup and fresh fruit.

Notes

• *To make your own oat flour, blend 1 cup + 1 tablespoon rolled oats in a food processor until they’re ground into a fine consistency. 
• The recipe is versatile and you can jazz the pancakes up with toppings like a fruit compote, toasted coconut, chopped nuts, etc. 

Another (fancier) way to serve them: pancake toasts with toppings!

Pandan is a tropical plant whose leaves are commonly used for flavoring in South Asian dishes and desserts. The extract of pandan has been called “Asian vanilla,” which is an apt description; I’ve seen it used in desserts ranging from pandan jelly, pandan bread buns, pandan waffles, pandan chiffon cake, to even pandan ice cream. The aroma of pandan is distinctive, almost nutty, with a floral undertone— really like nothing else. It’s intoxicating, wafting from a batch of freshly baked goods.

For these muffins, I decided to pair pandan extract and coconut milk— two flavors that just seemed made for each other. I also added shredded coconut to the batter, and later sprinkled more atop the buns to toast in the oven.

I don’t like my desserts too sweet, and I think these are perfect; the crumb is rich and fluffy in texture and more cake-like than your typical muffin. Not sickeningly sweet or greasy like cupcakes, though– these are wholesome enough to enjoy for breakfast. I packed a dozen for a road trip with friends to the Oregon coast, and between the three of us we ate them ALL in one day, they were so good.

Ingredients for Coconut Pandan Muffins:

• Unsweetened non-dairy milk. I recommend using soy milk; the higher protein content results in a fluffier crumb. You can also use unsweetened almond milk or hemp milk.
• Apple cider vinegar. You’ll be adding this to the milk to curdle it; the chemical reaction mimics the effect of buttermilk.
• All-purpose flour. I haven’t tried any gluten-free flours yet but if you do, let me know in the comments. I’d recommend trying rice flour + oat flour.
• Baking powder and baking soda, to help the muffins rise.
• Unsweetened shredded coconut. Some of the shredded coconut will be going into the batter, and the rest to top the muffins before baking.
• Granulated sugar. I used organic cane sugar, but feel free to sub turbinado or coconut sugar.
• Melted coconut oil. I like to use unrefined coconut oil for a rich coconutty taste. Melted vegan butter could also work.
• Full-fat coconut milk. This is coconut milk from a can, not a carton.
• Pandan extract. I used store-bought pandan extract, which comes in a little bottle, sold in Asian grocery stores. It’s very concentrated and will tint the muffins with a distinctive light green color. If you don’t want to use the extract you can also use pandan leaves to flavor the muffins; see my notes below the recipe for instructions.

How to Make Coconut Pandan Muffins:

Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle).

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and ½ cup shredded coconut.

In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract. Pour in the milk/vinegar mixture to the dry ingredients, then add the pandan-sugar mixture.

Fold until well incorporated (be careful not to overmix; a few lumps are fine). Divide batter among prepared muffin cups, then sprinkle the top with the remaining ¼ cup shredded coconut.

Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack.

more vegan holiday dessert recipes:

• Cranberry Scones with Maple Glaze
• Marbled Black Sesame Chocolate Bundt Cake
• Black Sesame Cinnamon Rolls

If you made this recipe let me know how you liked it by leaving a comment and a rating below! Also be sure to follow me on Pinterest and on Instagram for all the latest recipes and stories.

📖 Recipe

Vegan Coconut Pandan Muffins

★★★★★

5 from 3 reviews

Fluffy vegan muffins with the fragrant flavors of pandan and coconut milk. Cake-like but not too sweet, with a moist, tender crumb.

• Author: Hannah
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Category: Desserts
• Method: Bake
• Cuisine: Asian

Ingredients

• 1 ½ cup (360ml) unsweetened non-dairy milk (I used soymilk)
• 1 teaspoon apple cider vinegar
• 2 cups (250g) all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (60g) dessicated shredded coconut (unsweetened), divided
• ½ cup + 2 tbsp granulated sugar
• 5 tbsp melted coconut oil
• ½ cup full-fat coconut milk
• ½ tsp pandan extract*

Instructions

1. Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle, resembling buttermilk).
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and ½ cup shredded coconut. In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract, then pour in the milk/vinegar mixture from earlier, stirring to combine.
3. Add wet ingredients to the flour mixture, folding until well incorporated (be careful not to overmix; a few lumps are fine). Divide batter among prepared muffin cups, then sprinkle the top with the remaining ¼ cup shredded coconut.
4. Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack.

Notes

• I recommend using soy milk; the higher protein content results in a fluffier crumb. You can also use almond milk.
• *In lieu of store-bought pandan extract, you can also use fresh (or frozen/thawed) pandan leaves. Simply blend 10-12 pandan leaves in a blender or food processor with the initial soymilk, and then pour through a cheesecloth or strainer, discarding the pulp and retaining 1 ½ cup of the (now pandan-flavored) milk.

These fall-inspired pancake are made with spelt flour and oats, and naturally sweetened with grated apple and banana.

The combination of non-dairy milk and apple cider vinegar to imitate the properties of buttermilk, resulting in fluffy, tender pancakes. 

The streusel topping is equally simple: just a combination of rolled oats, coconut oil, flour, and maple syrup. I decided to dollop the mixture onto the batter on the griddle before flipping, resulting in crispy-edged morsels cooked into the top of each pancake. It’s like apple crisp in pancake form.

More Pancake Recipes:

• Fluffy Gluten-Free Pancakes
• Pumpkin Spice Chocolate Chip Pancakes
• Strawberry Pancakes with Coconut Cream

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Apple Cinnamon Streusel Pancakes

★★★★★

5 from 1 reviews

Fluffy pancakes with embedded morsels of cinnamon streusel and a simple apple compote. Vegan and refined sugar-free.

• Author: Hannah
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 3
• Category: Breakfast
• Method: Cook

Ingredients

Apple Compote

•  3 medium apples, peeled and cubed
•  ¼ teaspoon ground cinnamon
•  1 tablespoon coconut sugar
•  1 tablespoon apple cider vinegar or lemon juice

Wet Ingredients

• 1 cup non-dairy soy or almond milk
•  1 tablespoon apple cider vinegar
•  ¼ cup grated apple or applesauce
•  1 ripe banana
•  1 tablespoon maple syrup
•  1 teaspoon vanilla extract

Dry Ingredients

•  1 cup + 1 tablespoon spelt flour* 
•  ¼ cup rolled oats
•  1 tablespoon baking powder
•  ½ teaspoon sea salt
•  ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + ¼ teaspoon ground nutmeg

Streusel

•  ¼ cup maple syrup
•  2 tablespoon coconut oil
•  ¼ cup rolled oats
•  ¼ cup all-purpose flour or rice flour

Instructions

• To make the apple compote, peel and cut apples into small chunks, reserving a heaping half-cup for the pancake batter. Combine compote ingredients in a small pot and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until apples are fork-tender, about 15 minutes. Set aside to cool. 
• For the pancakes, combine almond milk with the apple cider vinegar and allow to curdle for one minute. Add in the grated apples, vanilla, maple syrup, and the ripe banana (mashed). In a separate large bowl, whisk together the dry ingredients, then slowly pour in the wet mixture and combine. Fold in remaining apple chunks, and allow pancake batter to sit for a few minutes. In the meantime, stir together all streusel ingredients in a small bowl using a fork or pastry blender.
• To assemble, heat a large griddle or nonstick pan over medium heat. Ladle batter onto the heated surface and cook for one minute, then top with clumps of the streusel. (Try to divide streusel evenly among the pancakes). Flip and cook on the other side until both sides are browned. Serve with maple syrup and the apple compote.

Notes

• *All-purpose flour will work fine too. To make the pancakes gluten-free, substitute with your favorite gluten-free flour blend.

For the longest time I was never a big fan of scones. Maybe I never had any good ones, but I always thought they tended to be rather dense and bland, solid chunks more akin to bricks than pastries. Not worth the indulgence when you could make cookies or muffins instead.

But then I came across an article on Serious Eats describing how substituting coconut oil and coconut milk for butter and heavy cream resulted in better scones (in both flavor and texture) compared to the traditional dairy-laden ones— a baking improvement that’s unintentionally vegan. I had to give it a try, of course, and was pleasantly surprised. The scones were beautifully golden and crusty on the outside but with a rich, tender crumb.

The original recipe calls for blueberries, but I created a more holiday-inspired variation using cranberries and orange zest, with a sweet maple glaze to counterbalance the extra tartness. I think you’ll love these scones! They’re perfectly buttery and light and studded with tart bursts of fruit, with a lovely dimension of citrus added by the orange zest.

How to make Vegan Cranberry Scones with Maple Glaze:

Combine dry ingredients. 

In a food processor, combine flour, baking powder, coconut sugar, coconut oil, and salt and pulse until it forms a powdery meal. Transfer to a medium mixing bowl and add in cranberries and orange zest, tossing until combined.

Combine wet ingredients. 

Shake the can of coconut milk so the fats and liquids are combined, then measure out one cup milk. Pour coconut milk and maple syrup into the bowl with the dry ingredients, stirring to form a soft dough.

Shape scones. 

Pat dough into a 7-inch wheel on a floured parchment paper sheet and chill in the refrigerator for 15 minutes for fats to solidify (also makes it easier to cut).

In the meantime, preheat oven to 400°F (204°C). Cut the round of dough into 8 wedges, and arrange pieces on a parchment-lined baking sheet.

Bake scones. 

Bake for 25-30 minutes or until golden brown, and let cool before icing.

Make the glaze. 

Since the scone itself is not that sweet, you’ll also be making a luscious maple glaze to drizzle on top. The maple syrup I use is from The Maple Guild— they have many varieties of high quality Vermont-made syrup, including a bourbon aged syrup that I think is perfect for these scones (also would be great for gifting!)

Add maple syrup and 2 tablespoon of the remaining coconut milk to a microwave-safe bowl and cook on high for one minute until bubbling. Add powdered sugar, salt, and vanilla, whisking until it forms a thick, but still pourable glaze. Drizzle onto scones and let cool for 10-15 minutes before serving.

Notes for Vegan Cranberry Scones with Maple Glaze:

• Although there is both coconut oil and coconut milk in the recipe I couldn’t detect any coconut flavor in the finished product.
• Chilling the dough for fifteen minutes after shaping ensures the coconut oil stays cold, which means a fluffier scone that doesn’t spread out as much in the oven.

Scones are pretty forgiving in comparison to a lot of baked goods; the dough will definitely taste great as long as you don’t overwork it (and the more misshapen the more rustic, right?) I think it’s a perfect holiday treat to make for friends and family, or even just for yourself. If you try it out let me know how it goes!

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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📖 Recipe

Vegan Cranberry Scones with Maple Glaze

★★★★

4 from 3 reviews

The best vegan scones— crusty golden on the outside with a tender, rich crumb that’s studded with cranberries and a hint of orange. Drizzled with a maple glaze. Naturally sweetened and vegan.

• Author: Hannah
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 8
• Category: Desserts & Sweets
• Method: Bake

Ingredients

Scones

• 2 cups (255g) spelt or all-purpose flour*
• 1 tbsp baking powder
• 2 tbsp coconut sugar
• ¼ cup (54g) coconut oil, solid
• ¾ tsp salt
• 1 cup (100g) fresh cranberries
• zest of one orange (about 3–4 tbsp)
• 2 tbsp maple syrup
• 1 cup (225g) from a can of full-fat coconut milk, shaken well*

Maple Glaze

• ¼ cup maple syrup
• 2 tbsp full-fat coconut milk
• ¾ cup powdered sugar, plus more as needed
• 1 pinch sea salt
• 1 tsp vanilla

Instructions

1. Combine dry ingredients. In a food processor, combine flour, baking powder, coconut sugar, coconut oil, and salt and pulse until it forms a powdery meal. Transfer to a medium mixing bowl and add in cranberries and orange zest, tossing until combined.
2. Combine wet ingredients. Shake the can of coconut milk so the fats and liquids are combined, then measure out one cup milk. Pour coconut milk and maple syrup into the bowl with the dry ingredients, stirring to form a soft dough.
3. Shape scones. Pat dough into a 7-inch wheel on a floured parchment paper sheet and chill in the refrigerator for 15 minutes for fats to solidify (also makes it easier to cut).
4. Bake scones. In the meantime, preheat oven to 400°F (204°C). Cut the round of dough into 8 wedges, and arrange pieces on a parchment-lined baking sheet. Bake for 25-30 minutes or until golden brown, and let cool before icing.
5. Make the glaze. Add maple syrup and 2 tablespoon of the remaining coconut milk to a microwave-safe bowl and cook on high for one minute until bubbling. Add powdered sugar, salt, and vanilla, whisking until it forms a thick, but still pourable glaze. Drizzle onto scones and let set for 10-15 minutes before serving.

Notes

• *You can also substitute gluten-free flour, although I have not tested the recipe with it.
• Coconut oil should be solid at room temperature. If your coconut oil is liquid, simply place in the refrigerator to set for a few minutes.
• Use full-fat coconut milk from a can, not the type sold in the cartons (too diluted for this purpose). 

Why is it called golden oatmeal?

This simple oatmeal is inspired by golden milk, which is made with turmeric, ginger, and cinnamon.

The first step is to toast the dry rolled oats and spices over the stove. Then simply stir in your plant-based milk of choice and a bit of vanilla extract, and simmer for a few minutes until thick and creamy. Then add maple syrup to your desired sweetness, and serve!

It’s so fragrant– the entire kitchen smells wonderful when you’re toasting the spices and oats– and incredibly nourishing. Turmeric has anti-inflammatory benefits, and is best paired with a pinch of black pepper to enhance its absorption in the body.

The ratio of old-fashioned oats to liquid should be 1:2.

I’ve found this cooking method to be the best for texture– the oats are slightly al dente, with a soft chewiness. No more bowls of overcooked mush.

Toppings are the most important part! My favorite way to eat oatmeal is to add caramelized bananas, fresh berries, and a drizzle of nut butter.

More Cozy Breakfast Recipes:

• Turmeric Carrot Chia Muffins
• Toasted Sesame Coconut Granola
• Easy Oat Pancakes (GF)

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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📖 Recipe

Golden Spiced Oatmeal (Vegan, Gluten-Free)

★★★★★

5 from 1 reviews

Golden oatmeal made with toasted oats and spices. Thick, creamy, wonderfully fragrant, and filling, with added anti-inflammatory benefits. Makes one serving.

• Author: Hannah
• Prep Time: 3
• Cook Time: 7
• Total Time: 10 minutes
• Yield: 1
• Category: Breakfast
• Method: Cook

Ingredients

• ½ tsp coconut oil
• ½ cup rolled oats
• ¼ tsp ground turmeric
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• pinch of black pepper*
• pinch of salt
• 1 cup non-dairy milk, plus more as necessary
• 2 tsp maple syrup
• ¼ tsp vanilla extract

Instructions

1. Melt coconut oil in a small pot over medium low heat, then add in spices and toast for 30 seconds. Add rolled oats and toast for another 2 minutes.
2. Add non-dairy milk and vanilla extract, stirring occasionally until it reaches a boil. Reduce to low and simmer uncovered for 3-5 minutes until thickened, then cover with the lid, turn off heat, and let oats rest for 1 minute.
3. Stir in maple syrup and vanilla extract, and more milk to desired consistency. Serve topped with fresh fruit and drizzled with nut butter.

Notes

• The black pepper helps the body absorb the turmeric.
• To caramelize bananas, cut lengthwise in half, or slice into coins, sprinkle coconut sugar on both sides, and fry in a non-stick pan over medium heat for 1-2 minutes on each side until browned.
• Topping ideas: raisins, nut butter, fresh fruit (blueberries, raspberries, sliced oranges), cacao nibs, nuts and seeds (shelled hemp, pumpkin or sunflower seeds, walnuts, pecans, etc.). 

These are the perfect breakfast muffins— they’re just the right amount of sweetness, with a moist tender crumb and chewy edges. Made with shredded carrot, maple syrup, and applesauce instead of sugar or oil (also chock-full of fiber and nutrients!) with a boost of turmeric. 

Turmeric Carrot Chia Muffins (Vegan, Oil-Free)

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8-Ingredient Matcha Waffles (vegan, refined sugar-free, oil-free)

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• *The full-fat milk makes it crispier/more tasty but I've used light coconut milk successfully too! 
• **Sub for gluten-free flour if needed.
• ***I used 1 tablespoon matcha powder but there was just a hint of the matcha flavor; if you like it stronger use more.