Archive for Oats

Baked Oatmeal Cups (gluten-free & dairy-free)

Oatmeal is good for you right? And who doesn’t love muffins?! These are the best of both worlds! They have no flour, are gluten free, and dairy free, and the best part…. super easy to make! I love my baked oatmeal but it takes so darn long to cook! These are much quicker and they’re convenient to just grab one and go! Since they’re in muffin tins, and you add your extras at the end, you could split it up and make multiple kinds. I did half chocolate chip, which are chock full of ooey gooey melt in your mouth chocolatey goodness!! Its like eating a chocolate chip cookie for breakfast! Can’t top that one! LOL  The other half was blueberry coconut, and it was equally delicious, just in a more natural sugar, fresh fruit way! There are so many different variations on this, you really cant go wrong! You can keep these in the fridge for a week or just throw em in the freezer so you have them on hand for when you need a quick snack! All in all…. this one’s a keeper! Give it a try and enjoy! 🙂

Kitchen Update: Half the floor is tiled, and I’m not allowed in the kitchen while it dries so hopefully I’ll get one last thing cooked tonight before the oven is moved! Won’t be cooking much this weekend I guess!! Oh….. just remembered it’s Fathers Day so I better cook something up for that too! Guess I’ll have something SUPER yummy coming up! I’ll have to make it work somehow! Happy Fathers Day! 🙂

Baked Oatmeal Cups (Printable Version)


2 cup quick-cook or old fashioned oats
1/2 cup packed brown sugar

1 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 1/2 cup almond milk

1/2 tsp vanilla
1/2 cup applesauce
2 Tbsp non dairy butter, melted

1/2 cup extras – raisins, nuts, mini choc chips, fruit, etc


Mix dry ingredients in a large bowl.  Add wet ingredients and stir well. Add desired extras.  Fill 12 greased muffin tins. Bake at 375 F for 25-30 minutes or until lightly browned. Let cool 10minutes in pan and then remove from tins.

Almond Joy Oatmeal (Gluten-free & Dairy-free)

So apparently I have to resort to making oatmeal in the microwave to get my cooking fix……..which this hardly qualifies, but it will have to do. All of my dishes are in boxes and my house is a huge mess under construction……and my pantry is in boxes too! I wanted to try something a little different for breakfast this morning though…and I LOVE almond joy anything so I figured why not try it with oatmeal! Its easy and quick to make…..although cooking in a paper bowl kinda threw me off! Took me 2 takes but finally got it!  Its super yummy! I added sugar to mine cause i have such a sweet tooth! Don’t think my stomach liked the almonds though….Im a week off on my acupuncture so I’ve been a little off this week! Hopefully I’ll get that and my kitchen back in order and be cooking again soon! In the meantime, I’ll have to let finding new recipes be enough! The drywall will be up tonight in the kitchen, and the floor goes in this weekend! Hopefully I’ll have cabinets up next week……which means a working kitchen again soon!! So bear with me…..I’ll be back full-time soon enough!! Enjoy! 🙂

Almond Joy Oatmeal (Printable Version)


1/2 cup quick oats

1 cup water or almond milk

shredded coconut

sliced almonds

dark chocolate chips

Pinch of salt

Sugar to taste


Prepare the oats according to package. Once cooked, stir in the coconut, almonds, salt and sugar and top with chocolate chips.

Fruity Baked Oatmeal

Not your typical, boring bowl of porridge….this baked fruity oatmeal has no flour, yet it still turns out cake-like and delicious! You could make it with any fruit combination really. And for someone who doesn’t necessarily like plain ole oatmeal (like my hubby!) this is a sure way to get them to eat it….willingly! LOL! Its really tasty, full of flavor and nutrition….and its both gluten and dairy free! I’ve made it with apples and raisins before as well, and that is super yummy too! I love the peach and blueberry combo though…so i usually just stick with that! It does take awhile to bake…as your stomach is growling and you’re peeking in the oven to see if its finally done yet! LOL…..maybe that’s just me?! It’s worth the wait though! Give this one a try! Enjoy! 🙂

Fruity Baked Oatmeal (Printable Version)


  • 1 ½ cup quick-cooking oats
  • ½  cup packed brown sugar
  • 1 teaspoon baking powder
  • ½  teaspoon salt
  • ¼  teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • ½  cup almond milk
  • ¼  cup non dairy butter, melted
  • 1/3 cup chopped fresh, frozen or canned peaches
  • 1/3 cup fresh or frozen blueberries


In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. Combine the egg, milk and butter; add to the dry ingredients. Stir in the peaches and blueberries. Pour into a greased glass loaf pan. Bake, uncovered, at 350° for 45 minutes or until a knife inserted near the center comes out clean.

*Substitute the peaches and blueberries for apples and raisins and double the cinnamon!

The Goodness of Granola!

One of the disappointments of living gluten free is that there really aren’t any good grab and go snacks! OK, well maybe there are……but they are NASTY; all dry and crumbly and not very good tasting! LOL! I miss the easy days of going to the store and having a seemingly endless supply of snacking options! What i miss the most though, are those deliciously crunchy little honey bunches of oats clusters! Yuuummmmmm! Trust me, after searching for gluten free granola…..I decided to just make my own! I know its all personal preference on taste; some people like all the healthy little seeds and grains and interesting things that I’m not so fond of! But I just want BASIC granola goodness! And granola bars ~ the yummy chewy ones that don’t break into a million pieces with the first bite. (If you’re like me its usually in the car running late to something and snacking on a granola bar, which then ends up in every little crevice of the car!) So having finally found and molded these recipes into something wonderful, I’ll share them with you now! I like to freeze the granola bars in individual snack size bags and then take them out of the freezer as i need them. They only take about an hour to thaw. I do this with oatmeal cookies too, I have a couple of REALLY good recipes which I’ll probably make and share soon! 🙂 The granola is great to just snack on or throw on some fruit! Hope you enjoy these recipes as much as I do!

Homemade Gluten-free Granola (Printable Version)

3 cups old-fashioned oats

1 cup slivered almonds

1 cup gluten-free Rice Krispies

1 cup shredded, sweetened coconut

1/4 cup + 2 Tablespoons dark (or light) brown sugar

1 – 2 teaspoons cinnamon

1/4 cup + 2 Tablespoons pure maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup dried fruit (raisins, cranberries, etc) optional

Preheat oven to 250 degrees F. In a large bowl combine the oats, nuts, rice krispies, coconut, brown sugar and cinnamon.

In a glass measuring cup combine the syrup, oil and salt. Pour onto dry ingredients and mix so its evenly covered. (I just use my hands) Pour into a large roasting pan lined with wax paper and spread out evenly. Cook for 1 1/2 hours stirring lightly every 30 minutes. If you under stir it will stick and brown, over stirring will break up the clusters! Remove from oven and mix in the dried fruit if desired and let cool on pan.

(Printable Version) Gluten-Free Peanut Butter Granola Bars

1/2 cup creamy peanut butter

1/3 cup honey

1 egg

2 Tablespoons oil

1 tsp pure vanilla extract

3 1/2 cups old-fashioned oats

1/2 cup light brown sugar

3/4 teaspoon salt

1/2 cup mini chocolate chips

1/2 cup peanut butter chips

In large bowl or mixer (I use my Kitchen-Aid mixer) beat the peanut butter, honey, egg, oil and vanilla. Add the oats, brown sugar and salt, mix well. Mix in chips. Spread evenly into a Pam-sprayed 13×9 inch baking dish, pressing down with spatula to remove any air pockets. Bake at 350 degrees F for 18 minutes. Cool in pan on wire rack. When completely cooled, cut into bars.  Store in air-tight container or freeze. Makes 12 granola bars.

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