Posts Tagged ‘oats’

Apple Crisp (Gluten & Dairy Free)

Its really starting to feel like fall out there, and apples and pumpkins are my biggest cravings right now! A short drive out into the country to pick up some fresh orchard apples and viola! A delicious apple crisp! I will warn you this is the perfect apple crisp; its addicting and you wont stop eating it! For breakfast, for a snack, for dessert….and before you know it, its all gone! LOL Next up is dairy free caramel apples! YUM! But for now…enjoy 馃檪

Apple Crisp (Printable Version)

Ingredients:apple crisp
5 cups Golden Delicious apples,
peeled, cored and sliced
陆 cup sugar
2 tsp gluten free flour
Dash of xanthan gum
陆 tsp cinnamon
录 cup water

陆 cup quick oats
陆 cup gluten free flour
陆 tsp xanthan gum
陆 cup brown sugar
1/8 tsp baking powder
1/8 tsp baking soda
录 cup non-dairy margarine

Pre-heat oven to 350 degrees Fahrenheit.

Place the apples in a 8×8 glass dish. Combine the sugar, flour, gum and cinnamon and sprinkle over the apples. Pour the water evenly over the top.

Combine the oats, flour, gum, brown sugar, baking powder, baking soda and melted butter together. Sprinkle evening over the apples.

Bake for 45 minutes.


Dark Chocolate Raspberry Oatmeal Banana Bread (Gluten & Dairy Free)

If you’re like me, you’ve got spotty black bananas hanging in the kitchen and an empty flour container in your pantry! Hmm….MUST make banana bread to use up those bananas, but don’t really want to run to the store to get flour. What’s a girl to do? Make her own oat flour! I’ve always got loads of oats on hand, thanks to Costco! This recipe is amazing, there is NO oil, no gluten or dairy, and it uses only oat flour, which you can blend up yourself! Its very easy to make, well, as long as you have a food processor or blender. Otherwise, you’ll find yourself making that trip to the store to hunt down some oat flour! LOL. I’m sure you could sub it out for regular gluten free flour and it would turn out fine, but I kind of like the extra oat texture. It makes me feel like I’m eating a little healthier too. I love banana bread, and I love that there are so many variations of it! This is a great example…. the combo of dark chocolate and raspberries is delicious, and mix that with the oatty texture and the banana bread flavor and well…..we’ve got a winner here! I dug into it while it was still warm, and it was melt in your mouth good… good that you just want to eat more or it, so just a warning, it will test your self control! Hope you’ll give this one a try. Enjoy 馃檪

Dark Chocolate Raspberry Oatmeal Banana Bread

Choc Rasp Oat Ban Brd

Ingredients: (Printable Version)

聽聽聽聽聽聽聽聽 Choc Rasp Oat Ban Brd.jpg2 cups oat flour

聽聽聽聽聽聽聽聽 1 tsp xanthan gum

聽聽聽聽聽聽聽聽 1 & 1/2 teaspoons baking powder

聽聽聽聽聽聽聽聽 1/2 teaspoon baking soda

聽聽聽聽聽聽聽聽 1/4 teaspoon salt

聽聽聽聽聽聽聽聽 3 ripe bananas, mashed

聽聽聽聽聽聽聽聽 1/2 cup dark brown sugar

聽聽聽聽聽聽聽聽 1 teaspoon pure vanilla extract

聽聽聽聽聽聽聽聽 2 eggs

聽聽聽聽聽聽聽聽 1 cup smashed raspberries

聽聽聽聽聽聽聽聽 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees F. Spray 9脳5 inch loaf pan with cooking spray.
  2. Make oat flour: Place 2 & 1/2 cups oatmeal into food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Combine flour, gum, baking powder, baking soda, and salt in a bowl & set aside.
  4. In a mixer, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
  5. Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes, then remove from pan and place on wire rack to finish cooling.

Oatmeal Raisin Cookies (Gluten & Dairy Free)

Who doesn’t love a nice chewy oatmeal raisin cookie?! (Well, other than MY husband of course! LOL) I definitely do! And I always think of Subway’s cause they’re just so stinking good! So I set out to make my own, because obviously I can’t have theirs! These are a little thicker (although you can squish them down a little more to get them flatter before you bake) but they have the same taste, texture and chewiness! YUM! I’m glad that it only made 18 cookies because that was more than enough for me! Freezing is always a great option too! 馃檪聽 These stayed nice and moist and chewy for days too! I made them last Friday and they’re still amazing on Wednesday! It’s been awhile since I’ve posted, or even had time to cook or bake, but now that things aren’t quite so crazy, I plan on trying out some great new recipes! Tomorrow is hubs b-day so tonight I’m cooking up a feast, so stay tuned for some super yummy dinner recipes coming soon! In the meantime, get in the kitchen already and make some cookies! LOL聽 Enjoy 馃檪

Oatmeal Raisin Cookies (Printable Version)聽oatmealraisincookies


1/2 cup non-dairy butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

3/4 cup gluten-free flour

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

Dash each: cloves & nutmeg

1/4 teaspoon salt

1 1/2 cups quick oats

1/2 cup raisins

1/2 cup flaked coconut

1/4 cup diced walnuts


  • Preheat oven to 350 degrees F.
  • Beat together butter and sugars until creamy.
  • Add eggs and vanilla. Beat well.
  • Add combined flour, gum, baking soda, spices and salt. Mix well.
  • Stir in oats, raisins, coconut and nuts.
  • Drop by rounded tablespoonfuls onto a greased cookie sheet. Flatten slightly.
  • Bake 10-12 minutes or until golden brown.
  • Cool 2 minutes on cookie sheet then remove to wire rack.



Oatmeal Crumble Fruit Tarts (Gluten & Dairy Free)

Oh no! Company’s coming for dinner and i forgot to make a dessert! Sound familiar?! (Maybe it’s just me!? LOL) This is my go-to recipe for this little problem. They are super quick and easy to make and you can change out the pie filling each time so its different, cause heaven forbid we have the same dessert over and over again right!?聽 Each and every kind i make are all soooo stinking tasty, and both gluten AND dairy free, wohoo!! I’ve finally gotten around to actually getting this onto paper cause before I’d just kinda throw it together from an idea in my mind…but these are tooo good to not share! And the best part is you can pretty much use any filing you want. You can use canned pie filling, canned fruit if you want to cut down on the sugar, or make your own fruit filling using fresh fruit! This recipe was inspired by my 5-Fruit Oatmeal Crumb Pie, so if you need a big pie or tart, I hope you try that one out! You could even use the filling fro my French Apple Pie instead too. Everything, especially with fruit, seems to taste better with the oatmeal crust! And as usual, I’m running late so this is gonna be the shortest post ever. I hope you give these a try… but don’t say i didn’t warn ya; these are addicting! Like seriously if there’s leftovers i eat it cold for breakfast kind of addicting! Spoken like a true foodie there huh?! LOL Enjoy 馃檪

Oatmeal Crumble Fruit Tarts (Printable Version)Fruit Tarts

Crust & Topping:

1-1/2 cups quick-cooking oats

1 cup gluten free 聽flour

陆 tsp xanthan gum

录 tsp cinnamon

1/2 cup packed brown sugar

1 stick non-dairy butter, melted

In a large bowl, combine the oats, flour, gum, cinnamon, brown sugar and butter; set some aside for the topping. Press remaining mixture onto the bottom and up the sides of a 5 greased mini tart pans (4 inch).


1 can Wilderness 鈥渕ore fruit鈥 pie filling, any flavor

Evenly divide the pie filling among the tart pans and sprinkle with reserved oat mixture. Bake at 375 F for 30-40 minutes or until topping is lightly browned. Cool on a wire rack.

Apple Pie Pancakes (Gluten & Dairy Free)

Yep! That’s right….another amazing pancake recipe! I’m all over this fall thing! LOL Again, in the spirit of Autumn… I just HAD to try a tasty new fall recipe….and it certainly won’t disappoint! An American favorite….apple pie! I love love love apple pie, and I’ll get there! But in the meantime, lets just celebrate it in pancake form! Aren’t pancakes fun!? I love that there are so many different kinds…. and I’m always coming up with new kinds too! And the best part (other than it being both gluten and dairy free!) is that pancakes are about one of the simplest and quickest things to make. I bust out my big ole grill and cook em all up at once! Sometimes I’ll even get lucky and there’s leftovers! I don’t mind a day old pancake! I’m not that picky! Haha. The maple vanilla glaze on these is amazing! But leftovers warranted a drizzle of maple syrup and that was simply delicious too! They really do taste like apple pie! And you don’t have to worry too much about them being unhealthy cause they’re full of oats and apples! Can’t be THAT bad right?! Give it a try! Lots more on the way! Enjoy! 馃檪

Apple Pie Pancakes (Printable Version)


2/3 C gluten free flour

陆 tsp xanthan gum
1/3 cup old fashion oats
1/2 tsp cinnamon

Dash of nutmeg
2 T brown sugar
1/8 tsp salt
1 heaping tsp baking powder
3/4 cup almond milk
1 TBSP oil
1 tsp. vanilla extract
1 cup minced apple


Mix the dry ingredients in a bowl. In another bowl, mix together the wet ingredients. Then mix the wet and dry together until just combined and gently fold in the apples. Heat griddle to 350 F. Scoop the batter onto griddle and cook for 2-3 minutes on first side until bubbles rise and the edges are set, then flip and cook until golden. Drizzle with glaze or maple syrup.

Vanilla Maple Glaze

1/3 heaping C powdered sugar

2 TBSP pure maple syrup

1/2 tsp vanilla extract

3-5 dashes cinnamon

1-3 dashes ground nutmeg

Cranberry & Dark Chocolate Chip Oatmeal Cookies (Gluten & Dairy Free)

The weather is finally cooling down and I’m really looking forward to fall! Autumn is my absolute favorite time of year! The crisp cool air, but its just the right temperature with the sun still shining. Being able to wear jeans and sweaters and boots and scarves! I’m even back to being a brunette, which seems fitting for fall! LOL Going for a walk with all the beautiful fall colors and the leaves falling all around you! I’m ready for a bonfire and smores, laying out and watching the stars, a fire burning in the fireplace! There is just something so cozy and comfy about fall-time isn’t there!? Not to mention the amazingly tasty fall food! Fresh crisp apples right off the tree! Then there is the baking! Spicy & chewy gingersnap cookies, pumpkin spice anything, really!, apple crisp, cranberries and oats, mmmm…… I’m looking forward to home-made soups and chowders and biscuits too though……am i making you hungry yet?!? I just LOVE food and making new things, as well as the good ole faves! AND, I just realized this morning that it has been 1 YEAR of blogging for me!! That’s amazing; time sure flies by huh?! So, to celebrate a years worth of blogging “living gluten free deliciously”, I’m gonna share with you a new recipe, that is rapidly becoming one of my new favorites! I made a batch of these the other day and of course we ate them all so quickly, I had to make another batch and I immediately put them in the freezer so I’ll have them to snack on as needed. There is something about the cranberry and dark chocolate combo that intrigued me. That mixed with a chewy oatmeal cookie with just a hint of cinnamon…. this one is definitely a keeper! They are best the first day or two, then they kinda dry out. Don’t get me wrong, they’re still tasty, I’m just more of a soft and chewy cookie kinda girl then the dry crunchy messy ones! I bet a little orange peel in there would be good too! I’ll have to try that one out next time! So….as you can tell by the beginning of my post that there will be lots and lots of new recipes coming soon! I am in a baking mood! Bring on the fall!!聽 Enjoy! 馃檪

Cranberry & Dark Chocolate Chip Oatmeal Cookies (Printable Version)


  • 1/2 cup non dairy butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup gluten free flour
  • 1/2 tsp xanthan gum
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups old fashioned oats
  • 3/4 cup dried cranberries
  • 3/4 cup Ghirardelli dark chocolate chips


  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugars. Add egg and vanilla and mix well.
  3. Add flour, gum, baking soda, baking powder, cinnamon and salt and mix well.
  4. Add oats, cranberries and chocolate chips and mix well.
  5. Using a cookie scoop, place 1/4-cup sized dough balls onto greased cookie sheets.
  6. Bake 10 minutes. Remove from oven and let sit on pan 3 minutes.
  7. Remove to wire racks to cool.

Oatmeal Raspberry Chocolate Chip Scones (Gluten & Dairy Free)

Ahhh….Saturday morning! I’m not quite so rushed as I am during the week… so I thought I’d take some time this morning and try out a new recipe. I DO have to work today though, so this will be a great way to start my day! And…. I’ll have something to snack on while I’m at work! Its been a long, stressful week…. but at least I had something to cheer me up!! We got the rest of our cabinets last nite so….. we can finally finish the kitchen! 3 months is a LONG time without a kitchen! LOL聽 Once its done, I’ll get some photos up, but for now…. I’ll just share this amazing recipe. These scones are pretty easy to make…..and oh they are worth it!! I couldn’t believe how tasty they were! I love the combo of raspberry and chocolate, and they compliment each other well! These are light and moist, not your typical super dry scone! The oats give it something extra too (and doesn’t make you feel so guilty eating them!) LOL. Anyways….give these a try and enjoy! 馃檪

Oatmeal Raspberry Chocolate Chip Scones (Printable Version)

1 egg
1/2 cup almond milk
1 2/3 cups GF flour

1 tsp xanthan gum
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
10 tablespoons cold non-dairy butter
3/4 cup fresh raspberries
1/3 cup chocolate chips

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
2. Whisk together the egg and milk and set aside.
3. In a large bowl, whisk together the flour, gum, oats, sugar, baking powder, baking soda, salt and nutmeg. Cut in the butter with a pastry blender until crumbly. Pour the egg and milk mixture into the dry ingredients and mix until just combined.
4. Gently fold in the raspberries and chocolate chips.
5. Divide dough into 9 even portions and place on baking sheet.

6. Sprinkle with sugar.
7. Bake for 20 minutes or until golden brown.

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聽 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! 馃檪

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! 馃檪

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.聽聽Add wet ingredients and stir well.聽Add desired extras. 聽Fill 12 greased muffin tins.聽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!聽 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! 馃檪

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.

Blueberry Oat Scones (Gluten & Dairy Free)

So my new thing right now is scones. I’m trying to cut back on my sugar intake (darn sweet tooth of mine!) and I don’t really think about all the sugar in muffins, which is usually my breakfast standby. Scones are just as yummy but without all that sugar! And, contrary to what most people think, they really are quite easy to make! As long as you have a pastry blender handy, its simple! These are both gluten and dairy free and they couldn’t be any tastier! I like to think they’re actually pretty healthy too since they have minimal sugar and these are made with oats and of course, delicious blueberries! The cinnamon gives it a nice flavor, but now I’m thinking that some orange peel would be great in here too! These are even easier than “regular” scones because these are drop scones. You seriously just mix up all the ingredients in a bowl and then drop spoonfuls on a pan and bake. BAM…’re done and eating them in like 25 minutes! These are light and tender and flaky with juicy blueberries bursting in each bite! I used frozen blueberries so they mixed up a lot easier without breaking too. Hope you’ll give these a try…. next up: blackberry scones! Enjoy 馃檪

Blueberry Oat Scones (Printable Version)


1 1/2 c gluten free flour

3/4 tsp xanthan gum

2 1/2 Tbsp brown sugar

2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/3 c non dairy butter

1/2 c old fashioned oats

1 c frozen (or fresh) blueberries

7 ounces almond milk

1/2 tsp vanilla






Combine dry ingredients in a bowl. Cut in butter. Stir in oats and blueberries. Stir in milk & vanilla until just combined. Drop dough into 2-inch mounds onto parchment paper lined baking sheet, spacing 3 inches apart. Sprinkle on toppings. Bake for 20 minutes at 400 F.

Yield: 7

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