Oat

Think of pairing fruit in recipes like planning a seating chart at a dinner party. It’s usually a good idea to split up your two anarchist teenage nephews, right? Similarly, in a crumble it’s best to avoid putting two tart berries, like blackberries and cranberries, in the same bowl. For this recipe, I partner the testy blackberry with a dose of mellow peach, whose sweet charms keep the party on an even keel. Also, blackberries tend to lose their structure under heat, while the peaches—like apples and pears—stay true to form and give your crumble hearty body.

You’ll get some scratchy texture from this exfoliating salt scrub, which should be followed by a warm rinse for a lingering, silky texture on the skin. You’ll find the oils for this recipe in health food stores. The treatment works best at the end of a hot bath. For a less expensive version, use either almond or jojoba oil (instead of both).

It was summer in New England the first time I read about the health benefits of blueberries. I rushed to the pick-your-own patch on a nearby hill. I put several perfect ones in my palm with all their little hats aligned—an army of antioxidant soldiers. I ate them. Sweet, with a tang. Yet, sadly, I felt nothing. My blood did not quicken; my heart did not swell with strength. I was my just my same old self, munching a handful of blueberries by the side of the road. In my chocolate research, this moment comes to mind often. The benefits of chocolate arrive quietly amid a myriad of other healthful living components. Health through chocolate is a practice. Chocolate and blueberries, both miracles of nature, join here for a berry breakfast or homey, warm dessert.

Have a nutritious start to your morning when you add oatmeal and whole-wheat flour to your pancakes. Topped with granola, bananas, and maple syrup, they’re amazing!

Let’s face it, baking cookies or making candy can take a lot of time—time we sometimes just don’t have. But we do still want to offer treats that are made with love. These truffles are a simple, fast, and fun answer that will keep you from slaving over a stove and will keep your family fit and happy. In fact, they’re the perfect homemade sweet treat to impress everyone whether they’re interested in eating healthfully or not. And, they’re even perfect for getting the kids in the kitchen with you.

In recent years, pomegranates have emerged as one of the healthiest fruits due to their powerful antioxidants. Here’s a quick spin on plain oatmeal you can enjoy for its delicious flavor while reaping the great benefits of this superfood.

What kid (big or small) doesn’t love peanut butter and jelly? Well, here’s an adult twist on the combination that incorporates all the health benefits of oatmeal and still allows you to enjoy this classic comfort combo. And the kids will love it, too!

Gina: One is juicy and sweet, the other sassy and tart, and the glue that holds them together? Plenty of sugar! Strawberry and rhubarb are made for each other, kinda like Pat and me. I love this pie because there is just one crust to roll, the filling is a snap, and the crumbly topping adds another layer of sweet crunch as it bakes down into the fragrant fruit filling. The result is a pie that’s as much fun to eat as a bar cookie.

This country was built on apple pie with a very flaky crust, thanks to an abundance of lard or vegetable shortening. Instead of an overly caloric full-blown crust, this lightened-up pie has a crumbly Brown Betty–type topping. When you pulse the topping mixture, don’t over-mix or it will be tough—not melt-in-your-mouth tender. If you must serve ice cream with this pie, look for a low-cal alternative. The usual scoop of “à la mode” adds 250 to 350 calories.

I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.

The French love their bread, but they usually buy it in boulangeries. In many homes I visited, though, people would make a quick bread like the goat-cheese-and-apricot bread on page 145. When they had a bit more time, on a weekend morning perhaps, they would make a heartier bread and eat it throughout the week. This recipe, which I tasted at a friend’s house in Paris, is very forgiving and can withstand additions and variations. I often add bits of leftover nuts and dried fruit. Great for breakfast with goat cheese or preserves, it is also a wonderful sandwich bread.

Chewy with nuts, coconut, dried fruit, and chocolate chips. Using my quick one-bowl method, you can stir up the cookie dough in the same time it takes for the oven to preheat.

When quickly cooked on the stove-top and then spooned onto baking sheets, this simple batter bakes into delicate lacy crisps.

Candied orange peel is the star of this granola.

The big flavors of Mark Overbay's artisanal Big Spoon Roasters nut butters inspired his partner, Megan Lynam, to create this instant favorite. The complex nuttiness comes from the addition of ground pecans to the mix.

THE GOODS This toasty twist on oatmeal will make you smile. Oats' B vitamins trigger production of mood-sweetening serotonin (454 calories per serving).

I've enjoyed oats a thousand different ways in my life, and this is my favorite. A layer of fruit lines the base of a well-buttered baking dish. The fruit is then topped with a blend of rolled oats, nuts, and spices. A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before baking to a golden-topped, fruit-scented finish. Be sure to use rolled oats and not instant oats.

A traditional Scottish dessert usually served on Burns' Night, cranachan or "crowdie cream" uses oatmeal and Scottish heather honey, rich amber in color and with a caramel flavor. Raspberries or loganberries are the traditional fruits, but any soft fruit can be used. Likewise, Scottish pinhead oats are best here, but the similar steel-cut oats will work too. Serve with a dram of whisky and a piece of shortbread for extra authenticity.