Why These Date & Orange Zest Oatmeal Cookies Stay Soft Until Lunch

The Tuesday Morning Cookie That Refused To Dry Out

At 6:42 on a Tuesday in February last year, I sat in my car after elementary school drop-off, unwrapped a date and orange oatmeal cookie from a crumpled napkin in my coat pocket, and braced myself for the usual: yesterday cookie, dry and a little chalky. Instead, the center still felt soft when I pressed it with my thumb.

It had been baked the night before. No microwave, no airtight container, just a napkin and my very glamorous front-seat breakfast routine. The edges were gently set, the oats were tender instead of hard, and there was still that little puff of orange aroma when I broke it in half. Not greasy-soft, not underbaked gooey. Just quietly, stubbornly tender.

That was the morning I realized this batch was doing something different. My earlier versions of these breakfast cookies had been fine out of the oven, but by midmorning they turned into slightly sweet oat pucks. This one survived a night on the counter and a few hours in my coat pocket and still tasted like an actual baked good, not emergency trail mix.

The difference came down to science more than anything else: hygroscopic sugars (brown sugar plus honey or maple), a little yogurt and orange juice for acidity and moisture, and enough time for the oats to hydrate before baking. Once I connected those dots, this stopped being just a cookie recipe and turned into a tiny breakfast chemistry project I cannot stop tinkering with.

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How A Packed-Lunch Test Turned Into A Softness Obsession

These cookies started as a school-lunch experiment in late 2021. I wanted something more interesting than another granola bar, less sweet than a bakery muffin, and portable enough to survive my son’s backpack. Oatmeal felt like the right direction, dates are one of my favorite ways to sweeten breakfast things, and I had an orange on the counter. Simple enough.

Thefirstbatch looked promising. I took my standard oatmeal cookie formula, cut way back on the sugar to make it feel more breakfast-y, stirred in chopped dates and orange zest, and baked them for 12 minutes. Fresh out of the oven that night they were soft, fragrant, and honestly pretty charming.

The next day at 11:15 a.m., my son came home with half a cookie still in his lunchbox. When I tasted it, the edges were hard, the center was dry, and the oats had taken on that slightly squeaky texture I associate with sad granola. His verdict: it tasted like the broken bits at the bottom of a cereal box. Not exactly the review I was hoping for.

Batch two: I added more brown sugar and a little honey, hoping the extra moisture would help. The cookies did stay softer, but they also spread into thin, flat circles with crisp edges. Great if you want lace cookies. Not what I wanted for breakfast.

Batch three: I compensated by bumping up the flour. The spread problem disappeared, but the texture swung the other way. They puffed up, then settled into a slightly dry, cakey situation that went stale even faster. Day two they had all the charm of a bran muffin that forgot the bran.

Somewhere between batch three and four I went back to my food science notes and remembered what bakers like Stella Parks and the King Arthur Baking team have written about invert sugars and moisture. Brown sugar already helps, but liquid sweeteners like honey and maple syrup are especially good at attracting and holding onto water. Oats, on the other hand, are little sponges that keep absorbing moisture long after mixing.

So batch four got a tweak: more intention around the liquid sugars, a spoonful of yogurt for tenderness, a splash of fresh orange juice to support the zest and bring gentle acidity, and a scheduled rest period for the oats before baking.

By batch five, I had landed on the version you see in the recipe card: 85 g butter, 80 g light brown sugar, 40 g honey or maple, 1 egg, vanilla, fresh orange zest and juice, 60 g plain yogurt, oats, flour, baking soda, salt, and plenty of chopped dates. The first tray came out of the oven, looked pleasantly plump, and cooled into soft, chewy-centered cookies. But the real test was the next day.

Those cookies survived the backpack, my purse, and the car cup holder. By lunchtime they were still soft. That was the moment I stopped thinking of this as a throw-together idea and started treating it like my favorite little weekday lab experiment.

Dates, Orange, And Yogurt: The Three-Front Attack On Dry Breakfast Cookies

There is nothing accidental about how these cookies stay tender. Every ingredient in this dough has a job, usually related to moisture, structure, or both. Here is how the key pieces work together.

Butter At Cool Room Temperature

The recipe starts with 85 g of unsalted butter, softened to cool room temperature. That sounds like a tiny detail, but it controls how the entire cookie bakes. When the butter is soft enough to dent easily with a finger, but not shiny or greasy, it creams properly with the sugars. That means tiny air pockets get whipped into the fat, giving the cookies just enough lift without turning them into cake.

One test morning I got impatient and melted the butter completely, thinking I could speed things up. The cookies from that batch spread into thin, uneven puddles with overbaked edges and centers that went oddly tough by lunchtime. Cool room temp butter turned out to be non-negotiable for that soft but structured texture.

Light Brown Sugar Plus Honey Or Maple Syrup

Instead of a big dose of white sugar, these cookies lean on 80 g of packed light brown sugar and 40 g of honey or pure maple syrup. Brown sugar brings a bit of molasses, which holds onto water better than plain sucrose. Honey and maple syrup go even further. They are hygroscopic, which is a fancy way of saying they love to grab and hang onto moisture from the dough and even from the air.

On batch six, just to see what would happen, I cut the honey in half. The fresh cookies tasted fine. By midmorning the next day, though, the centers felt drier and the orange notes seemed muted. Bringing the liquid sugar back up to 40 g brought the soft, plush centers right back.

Between honey and maple, the biggest difference is flavor. Honey gives a floral warmth that leans into the dates; maple adds a toasty, almost caramelized depth. Both keep the cookies tender. If you are in the mood to experiment, this is the one swap in the recipe that changes the personality without breaking the science.

Egg And Vanilla For Structure And Flavor

One large egg ties the fat and liquids to the starches, gives the cookies a bit of protein structure, and adds moisture of its own. When the egg is at room temperature, it blends smoothly into the creamed butter and sugar, which keeps the emulsion stable. A teaspoon of vanilla rounds out all the cereal, citrus, and date flavors so it tastes like a cohesive cookie instead of breakfast ingredients bumping into each other.

On the day I tried using a fridge-cold egg straight from the carton, the mixture looked curdled and took longer to smooth out. The baked cookies were still edible, but the crumb was a little uneven and the edges dried faster. Now I am a convert to the five-minute warm water bath trick mentioned in the recipe card when I forget to pull the egg ahead.

Fresh Orange Zest And Juice

The orange shows up in two ways: finely grated zest (about 2 teaspoons from one large orange) and 30 g of fresh juice. The zest carries the fragrant oils that make the cookies smell like actual citrus instead of orange extract. Zesting directly over the bowl means even the invisible sprays of oil land in the batter, not on your cutting board.

The juice does more than just underline the flavor. That small 30 g splash adds extra moisture and a little acidity. In one test batch I skipped the juice, thinking the yogurt alone would be enough. The cookies still tasted like orange, but by the second day they felt noticeably drier in the center. The tiny bit of extra liquid and acid from the juice helps them stay softer longer.

Plain Yogurt For Tenderness

The 60 g of plain yogurt (2 percent or whole milk) is one of the quiet heroes of this recipe. Yogurt brings water, fat, protein, and gentle acidity, all in one spoonful. The acidity reacts with the baking soda, producing a little carbon dioxide that helps the cookies rise and then set with a tender crumb instead of a dense one.

From a texture perspective, yogurt behaves like a built-in softener. It interferes slightly with gluten formation in the flour, so you get less chew and more tenderness. When I skipped the yogurt in an early batch, the cookies looked fine on day one but felt noticeably firmer by lunchtime on day two. With the yogurt in place, they keep that soft bite for much longer.

Greek yogurt works too, but in one test I scooped a very thick Greek yogurt straight from the tub and the dough ended up stiffer than usual. The baked cookies were a bit more domed and not quite as moist on day two. Whisking a splash of water or extra orange juice into very thick yogurt before adding it to the bowl brings the texture back in line.

Oats And Just Enough Flour

These are, at heart, oatmeal cookies. The oats are not just for flavor; they are part of the moisture management system. Rolled oats (the kind you would cook for breakfast, not instant packets) take time to hydrate. Give them liquid, and they slowly drink it in, holding it inside their structure.

The flour amount in the recipe card is calibrated so the dough feels slightly sticky before resting. That is on purpose. As the dough rests for 15 minutes, the oats pull in some of the free moisture from the yogurt, orange juice, and honey, and the dough thickens. That is part of why the cookies hold their shape in the oven instead of spreading flat.

Chopped Dates

The dates pull double duty: they sweeten and they contribute to texture. I like soft Medjool dates, pitted and chopped into small pieces so each cookie gets several chewy bites. Dates are naturally high in sugars that also bind water, so they behave a bit like tiny built-in moisture pockets.

In one batch I used pre-chopped baking dates that were coated in a bit of oat flour. The flavor was fine, but the pieces were drier and did not melt into the crumb the same way. Chopping whole, moist dates gave a softer, more integrated texture. If your dates feel very dry, a quick soak in hot water followed by patting dry can help, but keep in mind that extra water will slightly loosen the dough.

Baking Soda And Salt

A small amount of baking soda balances the acidity from the yogurt and orange juice. It helps the cookies rise gently and affects browning. Because there is enough acid present, the soda does its job without leaving any soapy flavor behind.

Salt might not be the star here, but do not skip it. Oats, dates, and orange are all sweet-leaning flavors. A pinch of salt focuses them and keeps the cookies from tasting flat or cloying.

From Butter Temperature To Oat Hydration: How I Actually Mix The Dough

The order you put this dough together has a lot to do with how it bakes. You can see all the formal steps in the recipe card, but here is how it plays out in a real kitchen, including the spots where I have gone off-script and regretted it.

Creaming The Butter, Brown Sugar, And Honey Or Maple

Once the 85 g of butter is at cool room temperature, it goes into the mixing bowl with 80 g of light brown sugar and 40 g of honey or maple syrup. I use a stand mixer when it is clean, a hand mixer when it is not, and beat on medium speed for a solid 2 to 3 minutes.

At around the one-minute mark, the mixture looks mixed but still dense and sandy. When I push it to the full 2 to 3 minutes, it lightens slightly in color and gets thicker and creamier. That is when I know the sugar has started to dissolve into the butter and tiny air bubbles are forming.

On the days I cut this short and only mix for about 30 seconds, the difference shows up in the oven: the cookies do not rise quite as nicely, and the texture has random dense spots. Two minutes of creaming feels like a long time in the morning, but the payoff in softness is real.

Blending In The Egg And Vanilla

Next up is one large room temperature egg and the vanilla. I drop the mixer speed to medium-low and mix just until the batter looks smooth, creamy, and slightly thicker again, usually 30 to 45 seconds. Then I scrape the bottom and sides of the bowl thoroughly.

If the egg is too cold, the mixture can look curdled for a minute. Most of the time it works itself out once you keep mixing, but I have had better luck since I started warming the egg briefly in a bowl of warm water while I set up the other ingredients. The smoother this mixture is at this stage, the more even the final crumb.

Stirring In The Orange And Yogurt

Once the egg mixture looks cohesive, I add the finely grated orange zest, the 30 g of juice, and the 60 g of yogurt. At this point the batter looks a little looser and almost like cake batter, which feels strange for a cookie dough but is exactly what I want. I mix on low just until the streaks of yogurt disappear.

In one test, I absentmindedly kept the mixer running on medium for a couple of minutes at this stage. When I added the dry ingredients, the dough stayed sticky even after resting, and the baked cookies were a bit tougher and more muffin-like. I now treat this as a gentle mixing stage: just enough to combine, no extra whipping.

Adding The Dry Ingredients And Oats

In a separate bowl, I whisk together the flour, baking soda, salt, and oats according to the recipe card amounts. Then I add this mixture to the wet ingredients in two additions, mixing on low just until no dry streaks remain.

At this point I usually switch to a spatula and fold in the chopped dates by hand. A mixer can shred the oats and break up the dates too much, which changes the final texture. When the dough is fully mixed, it should look a bit sticky and loose, not like a stiff drop-cookie dough.

The Fifteen-Minute Rest That Changes Everything

This is the part that surprised me the most in testing. The recipe calls for a 15 minute rest before scooping and baking, and it makes an outsized difference for such a small pause.

Right after mixing, the oats are still dryish and the dough is glossy. After 15 minutes on the counter, the surface looks more matte, the oats appear plumper, and the dough feels thicker when you scoop it. That is the hydration window: the oats have had time to absorb some of the liquid from the yogurt, orange juice, and honey.

When I skipped the rest entirely, the cookies spread more in the oven and baked up thinner, with slightly crisp edges that went firm by lunchtime. With the rest, they stayed thicker, softer, and more consistent from edge to center.

Portioning And Baking

After the rest, I portion the dough into 18 cookies, aiming for slightly rounded scoops that are around a tablespoon and a half each. They go on parchment-lined baking sheets with enough space that they can spread a little.

The cookies bake for about 12 minutes, just as listed in the recipe card. I watch for edges that are set and very lightly golden and centers that still look soft and just barely glossy. They will look a touch underdone in the middle when you pull them, and that is what gives you that soft texture once they cool.

In one batch I left them in for 14 minutes out of habit, waiting for more color. The result tasted fine warm but felt noticeably drier by the next morning. At around 12 minutes, the balance between fully baked and still-moist leans in our favor.

Why These Cookies Stay Soft Until Lunch: A Quick Science Detour

If you like understandingwhyyour cookies behave a certain way, these breakfast cookies are a neat little case study in sugar chemistry, starch, and acidity. Here are the three main forces at work, in non-textbook language.

Hygroscopic Sugars As Built-In Humidifiers

Brown sugar, honey, and maple syrup all contain forms of sugar that are better at holding onto water than plain white sugar. Food science writers like Harold McGee and Stella Parks have written about this in the context of chewy cookies and moist cakes. The short version: ingredients like honey and molasses are hygroscopic. They attract water molecules and are reluctant to let them go.

In these cookies, that means the small amount of water present in the butter, egg, yogurt, and orange juice does not evaporate as quickly or as completely. Instead, more of it gets bound up with the sugars and tucked into the structure of the oats and flour. Even after the cookies cool, those sugars keep gently pulling moisture from the air, which is why the texture can feel almost softer on day two.

Oats As Tiny Sponges

Oats are mostly starch and soluble fiber. When they come into contact with liquid, they absorb it and swell. That is why a bowl of oatmeal thickens as it sits. In cookie dough, this absorption continues even after mixing, which is why the 15 minute rest has such a strong effect on the dough texture.

The important part is that oats hold water inside their structure. Instead of leaving a lot of free moisture that can evaporate quickly and turn the cookie dry, more of that water is trapped inside hydrated oats. That gives us a cookie crumb that feels moist and tender for hours but not wet or gummy.

Yogurt, Orange Juice, And Baking Soda Working Together

Baking soda needs acid to do its work properly. In this dough, the gentle acidity from the yogurt and the splash of orange juice give the baking soda plenty to react with. That reaction produces carbon dioxide, which helps the cookies puff slightly in the oven before they set.

Beyond lift, the acid also affects the texture by slightly weakening gluten formation in the flour. Less gluten means less chew and more tenderness, which is exactly what we want in a breakfast cookie that should be soft rather than bouncy. It is the same general principle bakers use when they add buttermilk or sour cream to cakes to keep them tender.

What I Learned From Batches That Went Dry, Puffy, Or Spread Too Much

After a dozen or so rounds of testing, a few patterns kept showing up. I would not call these hard rules, but they are the cause-and-effect relationships I noticed as I played with the formula.

• Cutting the liquid sweetener dries them out fast. When I reduced the honey or maple from 40 g to 20 g, the cookies tasted less sweet, but they also lost their day-two softness. The centers felt noticeably drier by midmorning. If you want them to stay tender until lunch, keeping that full 40 g made a clear difference.
• Overcreaming the butter makes them puff and dry out. On one distracted evening, I left the mixer on medium for closer to 5 or 6 minutes during the creaming stage. Those cookies puffed higher in the oven and settled into a drier, more cake-like crumb that staled faster. Two to three minutes of creaming seems to be the sweet spot.
• Skipping the rest equals thinner, less predictable cookies. Any time I rushed the rest and scooped immediately after mixing, the cookies spread more and baked up thinner. They tasted fine warm, but the edges went from pleasantly firm to hard by the next day.
• Quick oats change the texture. I tried one batch with quick oats instead of old-fashioned rolled oats. The dough thickened faster, but the baked cookies had a softer, slightly mushier oat texture and did not hold their shape quite as well. They were still good, just less structured and a bit less interesting to chew.
• Going past 12 minutes in the oven costs you softness later. When I let them go to 14 minutes, the edges had great color, but by the following morning the whole cookie was firmer and a little crumbly. Pulling them at about 12 minutes, when the centers still look slightly underdone, gave me much better day-two texture.

All of these little experiments reinforced the same idea: softness is not an accident. It is what happens when fat, sugar, starch, and water are balanced and treated gently.

If Your Breakfast Cookies Misbehave: Troubleshooting By Symptom

Even with a solid recipe, real life happens. Butter warms too much on the counter, flour gets scooped instead of weighed, or your oven runs hot. Here is how I diagnose the most common issues I have seen with these cookies.

Symptom: Soft Out Of The Oven, Dry By Lunchtime

• Likely causes: Too little honey or maple, too much flour, or overbaking beyond 12 minutes.
• What to try next time: Weigh your flour if you can, or at least fluff and spoon it into the measuring cup instead of packing it. Keep the liquid sweetener at the full 40 g. Set a timer for 11 minutes and start checking so you do not drift past 12.

Symptom: Cookies Spread Too Thin

• Likely causes: Butter too soft or partially melted, no rest time for the oats, or a very warm kitchen.
• What to try: Aim for butter that is cool and pliable, not shiny. Do not skip the 15 minute rest. If your kitchen is hot, you can slide the scooped dough onto a baking sheet and chill it in the fridge for 10 minutes before baking; in my tests that helped without compromising softness.

Symptom: Puffy And Cakey Instead Of Soft And Oaty

• Likely causes: Overcreaming the butter and sugars, using significantly more flour than called for, or using very thick Greek yogurt without thinning it.
• What to try: Keep the creaming stage to 2 to 3 minutes. If your yogurt is extremely thick, whisk in a teaspoon or two of water or orange juice before adding. Double-check that you are not adding extra flour when dusting the dates.

Symptom: Centers Feel Gummy Or Underbaked

• Likely causes: Oversized cookies (fewer than 18) baked for the same 12 minutes, or very tight oven packing that prevents even heat circulation.
• What to try: If you prefer larger cookies and portion the dough into, say, 12 instead of 18, expect to add a minute or two to the bake time and rely on visual cues: edges set, centers just barely glossy. Bake one sheet at a time in the center of the oven if you can.

Symptom: Not Enough Orange Flavor

• Likely causes: Coarse zest, older oranges with less fragrant oils, or skimping on the zest.
• What to try: Use a fine microplane-style zester and zest directly over the mixing bowl, so you capture all the aromatic oils. Make sure you are using the full 2 teaspoons of zest from a fresh, firm orange.

Keeping That Fresh-Baked Softness: Storage And Make-Ahead Notes

One of my favorite things about these cookies is that they genuinely hold up well after baking. I have done more than one slightly ridiculous test where I leave a few on the counter and poke them every few hours to see how the texture changes.

Here is what has worked best in my kitchen:

• Room temperature storage: Once the cookies are completely cool, I store them in an airtight container at room temperature. Thanks to the brown sugar, honey or maple, and dates, they stay pleasantly soft for at least two days, often three. After day three, the edges start to dry out a bit, though the centers are still nice.
• Layering: If I am stacking them, I like to put a small piece of parchment between layers to avoid smudging the orange-scented crumbs into each other.
• Freezing baked cookies: For longer storage, I freeze the cooled cookies in a single layer on a baking sheet, then transfer them to a freezer bag. They thaw at room temperature in 20 to 30 minutes, or I give them 10 to 15 seconds in the microwave for a warm, soft texture.
• Freezing unbaked dough: You can also scoop the dough into balls after the 15 minute rest, freeze them on a tray, then bag them. When I bake from frozen, I add roughly 1 to 2 minutes to the bake time and watch for the same visual cues as usual.

For anyone curious about nutrition, these are still cookies, but they lean more breakfast-friendly than a lot of bakery options. Based on a rough calculation using the ingredient amounts in the recipe card and dividing the batch into 18 cookies, each cookie lands in the ballpark of 130 to 150 calories, with a few grams of fat, a couple of grams of protein, and a good amount of carbohydrate from the oats, dates, and sugars.

They bring in whole grains and fruit, but they are not low sugar or low carb. If you are baking for specific medical needs, especially diabetes or celiac disease, it is always a good idea to run the exact ingredients you use through a nutrition calculator and check in with a registered dietitian or healthcare provider.

How I Serve These On Real Mornings

On workdays, I almost never eat these at an actual table. They show up next to my laptop, tucked in my coat pocket on the way out the door, or broken over a bowl of yogurt while I remind a child to please find both shoes.

Here are a few ways they fit into my mornings:

• Grab-and-go with coffee: One cookie and a cup of coffee is my bare-minimum breakfast when the school run goes sideways. The soft crumb and citrus scent make it feel more like a treat and less like an apology to my stomach.
• Crumbled over yogurt: On slower mornings, I crumble a cookie over plain yogurt with extra orange segments. The dates and oats behave like a softer, fresher granola.
• Lunchbox sidekick: The whole reason this recipe exists. One cookie, a little cheese, some cut fruit, and a handful of nuts makes a lunch that feels balanced but still fun. They hold their softness nicely in a lunchbox tucked inside an ice pack bag.
• Afternoon snack: My partner likes one with tea around three, when the workday slump hits. Apparently they pair very well with staring blankly at a spreadsheet.

I still have not tried warming them in the toaster oven with a slice of orange on top, but it is on my list. If you beat me to it, I would genuinely love to hear how it goes.

FAQ: Date And Orange Zest Oatmeal Breakfast Cookies, Tested

Can I use quick oats instead of old-fashioned rolled oats?

You can, but the texture will be different. In my quick-oat test batch, the dough thickened faster and the cookies spread a bit less, but the oat pieces were softer and the overall bite leaned more toward muffin than cookie. If you like a heartier, chewier texture, old-fashioned rolled oats are the better choice.

How much can I reduce the sugar without ruining the texture?

I experimented with reducing both the brown sugar and the honey or maple. What I found was that the liquid sweetener does the most work for softness. You can experiment with trimming the brown sugar by about 10 g if you like a less sweet cookie, but I would keep the honey or maple at the full 40 g if you want that soft-until-lunch texture. Any bigger cuts, and the cookies started to feel noticeably drier by the next day.

Can I mix honey and maple syrup?

Yes. As long as the total amount of liquid sweetener stays around 40 g, you can absolutely do a half-and-half situation. I tried one batch with 20 g honey and 20 g maple, and the flavor was lovely and layered without affecting the texture.

Can I make these gluten-free?

I tested one batch with a cup-for-cup gluten-free baking flour blend and certified gluten-free oats. The cookies turned out slightly more delicate and a bit crumblier around the edges, but the centers stayed soft, and the orange and date flavors still shone. If you are baking for someone with celiac disease, make sure all your ingredients, especially the oats, are certified gluten-free and be careful about cross-contamination. For medical questions, a healthcare professional is always the best resource.

What about dairy-free?

For a dairy-free version, I tried swapping the butter for a plant-based stick margarine and the yogurt for a thick coconut yogurt. The cookies spread slightly more and had a faint coconut note, but the centers were still tender and pleasant the next day. If your dairy-free butter is very soft at room temperature, you may want to chill the scooped dough for 10 minutes before baking to help them hold their shape.

Can I skip the orange?

You can, but the cookies become a different thing: more of a straight date oatmeal cookie. If you leave out the orange zest and juice, you will want to replace the juice with another liquid (water or milk) to keep the hydration level similar. Keep the yogurt in place so the baking soda still has acid to react with. Without the citrus, the flavor leans warmer and cozier; with it, the cookies taste brighter and a little more awake.

Do I have to use dates, or can I use other dried fruit?

Dates are the ingredient that fits this formula best because of their natural stickiness and moisture. I have tested half-and-half mixes with chopped dried apricots and with dried cranberries. Apricots worked well and stayed fairly soft; cranberries added a nice tart note but did not hold as much moisture, so those cookies dried slightly faster. I have not yet tried this with chopped figs and a pinch of cardamom, but it is high on my experiment list. If you try it before I do, please report back.

Can I chop the dates in a food processor?

Yes, but they tend to clump. When I pulsed the dates in a processor, they formed a sticky ball. Breaking that up with a little of the flour from the recipe helped. I still prefer chopping by hand for more control, but the processor method is faster if you are making multiple batches.

However you approach them, these date and orange zest oatmeal cookies are a great place to play with the softer side of baking science. Once you bake the base version a couple of times, I hope you will start tweaking along with me and see how small changes in sugar, yogurt, oats, or fruit shift the way they behave in your own kitchen. That is the part of this recipe I am not done exploring yet.