I posted a pic of these and people sent requests for the recipe, so here it is.
Ingredients
3 cups old fashioned oats
1 1/2 cups milk (whatever you like)
1 cup mashed banana or applesauce
1/4 maple syrup (whatever you have)
1/4 tsp salt
1 tsp baking powder
1/2 tsp vanilla
1/2 tsp cinnamon
1/4-1/2 cup mini chocolate chips
I made the first batch like this, but I wanted to change it up and for the second batch I used dried blueberries, instead of chips, and I added 1/4 tsp almond extract for Blueberry Almond Cups.
Mix it all together. No particular order. I mix wet and then add dry, but for this recipe it doesn’t really matter.
Add chips or dried fruit.
Let stand for 5-10 minutes. I let mine rest for 10 or more. I use GF oats and I think they respond a bit differently than traditional oats.
Chocolate Chip
I scooped with a 1/4 cup measuring cup into my muffin pans. My pans release without spray or paper cups, but do what you think is best. I filled each well….and then added whatever was left to each cup, especially the liquid that was at the end. You could possibly get more than a dozen. I just wanted an even 12.
Blueberry Almond
Bake for 30 min in a 350° oven.
Cool and eat. We sometimes add a drizzle of syrup on top.
I keep mine in the pan and cover with foil. They last a couple of days here….so not sure what the shelf life is.
Note: Banana works better, but applesauce was all I had round 2, so I was happy with the results.
I hope these are easy and delicious for you! I am not a professional food blogger, so I apologize for the lack of picture steps. I also make sure all my ingredients are gluten free.
Do you ever just crave something baked and hot? Well I do on a pretty regular basis. I bake once or twice a week, so I like to be able to create from what we have on hand. This baking creation was inspired from leftover apple slices that were a tiny bit brown.
I often like to start a recipe from something I used to make with gluten ingredients or a recipe from Pinterest, that I can tweak to fit my GF life. I found a recipe on Pinterest and figured I would adjust it for taste and content (gf oats).
I mixed everything in one bowl which made clean up really easy. Then everything was poured into an 8×8 baking dish.
I popped it in a 350° oven for 45 -50 minutes.
I used my handy dandy cake tester to see if it was thoroughly baked and let it cool for 20 min before I cut a piece.
This was actually good, but I had to add a drizzle of maple syrup to finish it off. I think playing with the spices could work too. Adjust to your liking.
Yummy Fall vibes!
Gf Apple Pumpkin Pie Oatmeal Bake
15 oz can of pumpkin
1 cup chopped apple of choice
3 cups GF oatmeal
1 cup milk (I use lactose free skim)
1/2 cup maple syrup
1 teaspoon apple pie spice
1 teaspoon cinnamon
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
I mixed the sugar, spices, eggs, milk, vanilla, syrup and pumpkin.
Next, I added in the baking powder.
Last, I mixed in the oats and apples.
Spray baking dish.. Pour into an 8×8 dish.
Bake at 350° for 45-50 minutes.
Cool and eat. I added a drizzle of maple syrup to individual slices.
We are annual Disney trip people. We love our time together. This was our 9th park trip, my 3rd trip gluten free and I think maybe the best.
Many people love to eat and drink at Disney. I totally get that, especially when we were living in the age of the dining plan. Eating yummy meals and the fun Disney specialty treats is part of the magic. Who doesn’t love a Mickey pretzel?! I personally loved them before I had to go gluten free. My people still enjoy, I grabbed a bag of cotton candy. Not complaining!
My first trip when I was a newbie to the gf life was a tiny but stressful and I was still missing all the good gluten favorites. The last trip was easier and I felt more comfortable with the modifications and speaking with a chef if I had concerns. This trip I was smart and made sure I added the allergy notification to our reservations. This was great because they knew before I sat down that I would need a different menu.
Flourless Chocolate Cake. Shared this with my hubs. No one was sad here!!
The staff was fantastic. I found that more were better versed with the allergy friendly choices. I also love how they label and serve for people with allergies. Quick service restuarants put my meal on a completely seperate tray. At our resort they even use a different color tray. Makes it very easy to see the order and if I were to get a meal like someone in the family we can obviously see which is mine.
GF Pizza Quick Service. This also came with a side salad. Disney uses Ken’s dressing…which if gf. Win. Had blue cheese dressing.
I find travel with Celiac is getting better. I have to obviously be aware and not just assume staff is knowledgeable, but overall I find that if I am mentally prepped that I might only be able to eat a salad, then I can enjoy myself.
Cesar Salad….only difference was the croutons.
Eating in Italy was a tiny bit sad. My people ordered this amazing pizza at Via Di Napoli. I ordered the gf pasta and chef salad. Both were good. The sadness comes in because I miss being easy and part of the group. Ordering pizza used to be a fun group experience.
I mean come on!!!!!
Many of the restaurants had great gf options or meals that were naturally safe to order. I always say if I stick to eating cave woman style…I should be safe. Fruits, veg and meat are typically safe.
Beef and Vegetables
I didn’t photograph every meal. I think in the future I might and do a day by day post, but for now these are some of my highlight meals!
Chef Mickey. It is family style now. My waffles were separated, but the rest was safe for me and the fam!
Breakfast at Riviera. My people got a different pastry basket. Small tear here…they got croissants. Bread basket if gluten filled, they brought me sliced white bread in Italy.
Dessert flight at Beast’s castle.Gluten free fish fry at Raglan Road. It was super crispy! The garlic parmasan fries were yummy!
Lunch at Cinderella’s Royal Table.
Another magical trip spent with my favorite people. I didn’t take photos, but I had another family favorite…Dole Whip, which is automatically gf! This was a great summer vacation and being able to eat safely and calmly is something I am very grateful for. Looking forward to our 10th trip.
Well, I have been trying to be in the moment and enjoy the summer. I am just about half way until school resumes and I do feel like I have recharged a bit. It has not taken as much effort as I thought to recharge.
Hot Tub
We decided to buy a hot tub or spa, whatever you prefer to call it, back in the spring. We knew it would be a while until it was installed, due to all of the delays and shortages of cars, boats and other mechanical things. After waiting a month longer than estimated it arrived and has been a place to unwind and chill out.
The entire family has been enjoying it. I personally call it our hot pool! I hope we continue to enjoy it into the cooler months ahead, but for right now it is a great way to spend time device free.
Snacks of course!
Yoga
I have been back on the yoga classes train and I am loving it. It is so fulfilling to go to a live, in person class. Yoga in the park has been great too. Honestly, I just love hearing my instructors voice again! I need to also be around people…who love it it. The vibe adds to the experience.
Baking
Baking is obviously something I do frequently and share frequently. If you follow me on Instagram you will see I love to post my latest gluten free creations. I have been exploring new recipes, people post to Pinterest, and tweaking them to be gluten free and in some cases less fat too.
When you bake as much as I do and actually eat the treats too….cutting out some of the fat is not a bad thing! I find that I am substituting butters and oils for applesauce and Greek yogurt. None of this is completely new for baking, but when making things gf it can be tricky for consistency, texture and how moist something is. Some recipes taste great and others I head back to the mixing bowl!
Summer isn’t over. Hoping to enjoy and continue to recharge before the start of school. I will share more in the upcoming weeks. You can always follow me here and on Instagram to see what I’m up to.
When I thought about blogging this week I couldn’t bring myself to write about school. I’m on Spring Break and in total chill mode. Baking is something I love to do when I am stressed or when I am not hustling, doing all of my typical routines.
I woke up feeling like I needed something healthy(ish) and baked. Sometimes I wonder if it is a bit weird that I crave and find comfort in muffins, bread and pastries, but I clearly get over negative thoughts of eating carbs. If you follow my blog, you know that this love of eating what I want is a challenge at times because I need to eat gluten free.
Rachel Ray pan is perfect for making 1/2 muffins….and brownies…and cornbread….!
Scrolling Pinterest for GF recipes is fine, but often they overwhelm me, so I often still look at regular recipes and modify. This is something I also do when teaching. Always looking to see how I can modify resources for unique lessons…so I guess it is the perfect carryover to cooking and baking.
Here comes a delicious modification. I very much enjoy Fruity Pebbles. They are fruity, colorful and natural gluten free. Check, check, check! I put my fingers to the screen and started to search Pinterest for a recipe that called for Fruity Pebbles.
I mixed by hand. I figured I burn some pre-muffin calories.
I found one that was simple and fast, for a quick morning treat. My coffee was calling, so I worked quickly and was very pleased with the results.
I am in love with using these bowls with a handle. These I found on Amazon.
I modified this recipe to suit my needs. I decided to take the butter out because I just wanted to take out the fat. Also, I didn’t want to wait for room temperature butter, so I used applesauce. My mini me is lactose intolerant, so I used her lactose free milk. You could probably use what ever milk you prefer. Also, if you want the butter…do it! Add it in.
The last modification was the flour. I choose a GF friendly flour I like. I am sure you can use regular flour or a GF flour that works for you. I think one of the things I love about baking is the freedom to tweak things for personal taste, so if you make this recipe for yourself….tweak away!
Fruity Pebbles Breakfast Muffins
2 cups flour of your choice
1 cup milk of your choice
1/2 tsp. salt
1 cup Fruity Pebbles
3 tsp. baking powder
1/2 cup unsweetened applesauce
Preheat oven to 400°
Mix together the flour, sugar and baking soda.
Add the applesauce and milk.
Mix the wet and dry completely. Make sure the batter is lump free.
Fold in the Fruity Pebbles.
Spoon into muffin pans. You can use paper liners or just spray your pans with a your favorite nonstick spray.
This recipe makes 12 muffins.
Bake for 10-13 minutes. Times may vary based on the size of you muffins.
***I use these 1/2 muffin pans (Rachel Ray), so I yielded about 18 muffins.
Cool muffins on a wire rack. Place a pan under if you intend to glaze.
Now, the recipe I found stopped here. And if you stop here as well, I am sure you will find these muffins a colorful and happy edition to your morning coffee, tea or juice, but if you wanna live large add some GLAZE!
Lemon Glaze
1 cup powdered sugar
1 tbsp. lemon juice
I am not known to be Mrs. Perfect, so this is a glaze that you just sort of play with.
Add the lemon juice to the powdered sugar…slowly. Mix to a consistency that makes you happy. Then drizzle over cooled muffins.
Let the glaze set up.
Eat and Enjoy! I like to plate up on one of my favorite trays. Pretty food tastes better….at least I think so.
I love my Nora Flemming pieces.
These can be stored for a couple of days. If your house is anything like mine they won’t last a couple of days.
I’d love to know if you tried these for yourself. You can always comment and follow my gluten free journey.
This mix was a need for me. It just seemed like a cozy idea. I love all of the ingredients and was super excited to try my concoction.
This is not going to be a long post. Just a quick share! Staying in ny lane-I am not a recipe blogger, just a gluten free gal who likes to share her road to living gluten free.
This is made just like the Merry Mix I made last week. Check that story (Spreading Holiday Cheer) out if you need deeper instructions.
All gluten free ingredients. I did not measure….I just eyeball what looks good to me, so add as much of each that suits your taste.
I added more toffee once I started mixing the batch together. So really this is a very flexible and personal mix of ingredients.
Then, I felt like I wanted some rice Chex, so I added that too. I was making a traditional Chex mix for my hubs, so they were already out….and why not.
White chocolate wafers are what brings the mix together. I have probably 1.5-2 cups here. I double boil and melt.
Once this is ready I add in spoonfuls to the dry mix and gently fold, coating everything evenly.
When everything is coated it gets poured out into a pan or tray that is lined with parchment paper.
I spread it out and added super cute gingerbread man sprinkles on top. This mixture needs to cool and harden, takes about a couple of hours.
I will gently break it up and store in air tight containers or zip bags.
As we all know 2020 has been a very interesting year. I say interesting because so many things have happened in my bubble and in the global bubble. There have been positive and not so positive things that have occurred and I feel like I want to make sure I try to tip the scale at the end of this rollercoaster year in a positive direction.
My mini me and I made a fun and festive holiday treat for our neighbors. Being at home alot more these days has its ups and downs. We have seen and done more driveway chats with our neighbors than we have done in years! With this being said we have plenty of time on our hands, on the weekends, to be creative and productive, so we thought making treats for our neighbors would be a nice way to spend our Sunday afternoon.
We didn’t want to bake, because we assumed people will do that for themselves. Instagram and Facebook have surely displayed all of the banana bread, cookies and soups people have been whipping up over the last several months, so we decided on something sweet, salty and crunchy.
Gluten free ingredients!
I think this has many names if you look up recipes on Pinterest.
Grinch mix
White trash
White Christmas Mix
White Out Mix
We did not follow a specific recipe. We used what we saw for a gluten free inspiration. Everything but the pretzels were normally gluten free. I personally like the gluten free pretzle sticks, but and shape will work.
This is about 8 cups of cereal. 1 cup of nuts and 2 cups of pretzels.
We loaded our ingredients in the bowl. No real measuring. We sort of eyeballed the dry ingredients. This is very simple and fun for kids.
This is about 1.5 cups of white chocolate melting wafers.
I melted the white chocolate. My mini me still isn’t ready for the stove, so while she scooped I melted the white chocolate wafers down to creamy deliciousness. I use a glass bowl that fits perfectly over a sauce pan, creating a double boiler.
We used MM’s, but you could use a candy you like better. We didn’t measure, we added what looked good.
I didn’t take a picture of the mixing process, but once the chocolate was ready I poured it onto the crunchy mixture and gently folded everything together. My goal was to evenly coat the dry ingredients. This is was an easy step and where our treat making story has two results.
With the first batch we added the candy and sprinkles on top…after we spread it out onto a pan lined with parchment paper.
This version looked prettier, but when packaging it up….the candy didn’t stick completely. I had to collect the mm’s and add them to the containers.
Totally coated!
With this batch we added the candies into the mix and coated them at the same time. We added the sprinkles on after we spread it out . This way the sprinkles didn’t melt and turn the chocolate pink.
Next, we allowed the batches to cool and harden. This took about an hour. While this was happening we gathered what we needed to get things ready to package and send to the neighbors.
Gluten Free Merry Munch Mix
We put our tasty treat into disposable tin pans. I already had them and they are something that can be recycled when the treat is gone. No need to return a dish or container. In the past I have used cute, printed metal tins. I don’t know about you, but I can only store so many of my own, so I don’t want to burned someone else with storing a seasonal tin.
Festive and disposable containers.
We added tags and bows. Nothing crazy or fancy. I wrote a holiday message on the back side and a quick note of ingredients. I have no idea about allergies, but I know that if we received this I probably wouldn’t eat it because I would be scared of gluten.
My mini popped on her elf hat and hit the sidewalk delivering our delectable delight with a dash of holiday cheer. Mission accomplished!
Gluten Free Merry Munch Mix
Sprinkles
Gluten Free Pretzles
Kix cereal
Crispix cereal
MM’s
Mini MM’s
Peanuts
White chocolate melting wafers or white chocolate chips
This is what we used, but you can honestly add whatever you want…coat it in chocolate and it will be delicious! I am hoping to create a another medley next week. I will post and share.
Wishing you a fun and festive holiday season-whatever you celebrate. I hope you can take time to enjoy, rest, and spread some holiday cheer!
The Listening Ladybug 