Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free) 

Serves: about 8-12

Ingredients:

• 2 cups rolled oats
• 1 ½ cup organic pumpkin puree**
• 1/3 cup maple syrup
• 2 Tbsp organic coconut oil
• 2 Tbsp unsweetened organic almond milk
• 2 tsp pumpkin spice
• ½ tsp sea salt
• Optional 1 cup craisins

Directions:

1. Preheat oven to 350 F.
2. Mix oats and spices together in a medium sized mixing bowl.
3. Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.
4. Add the wet ingredients to the dry and mix until combined.
5. Spoon the batter into a greased pan. 
6. Bake at 350F for 15 to 20 minutes. If you want it a bit crispier on top increase temp to 375 for 5 additional minutes. 
7. Let the oatmeal cool on a wire rack or plate.
8. Enjoy!

** If you’re using up leftover pumpkin puree, using less than 1 ½ cup is OK, too, but I don’t recommend going below ¾ cup.

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free) 

Serves: about 8-12

Ingredients:

• 2 cups rolled oats
• 1 ½ cup organic pumpkin puree**
• 1/3 cup maple syrup
• 2 Tbsp organic coconut oil
• 2 Tbsp unsweetened organic almond milk
• 2 tsp pumpkin spice
• ½ tsp sea salt
• Optional 1 cup craisins

Directions:

1. Preheat oven to 350 F.
2. Mix oats and spices together in a medium sized mixing bowl.
3. Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.
4. Add the wet ingredients to the dry and mix until combined.
5. Spoon the batter into a greased pan. 
6. Bake at 350F for 15 to 20 minutes. If you want it a bit crispier on top increase temp to 375 for 5 additional minutes. 
7. Let the oatmeal cool on a wire rack or plate.
8. Enjoy!

** If you’re using up leftover pumpkin puree, using less than 1 ½ cup is OK, too, but I don’t recommend going below ¾ cup.

Pumpkin Spice Lara Bars

Pumpkin Spice Larabars.

4 cups gluten free oats 

2 cups  craisins 

2 cups prunes

2 cups raw almonds (40g)

1 1/2 cup pumpkin purée 

1/2 tsp salt

2 tsp pumpkin spice

2 tsp pure vanilla extract

2 Tbsp brown sugar (optional)

Pulverize the oats in a food processor, then add all other ingredients and blend very well. Form into balls or bars. (If you want, you can portion the dough into plastic bags before smushing the bars, so your hands don’t get sticky.)

I pressed these into a pan and then sprinkled the brown sugar on top. 

Caught a crumb snatcher in the act. 😄

No crust Crock pot Apple pie

No crust Apple pie (crockpot style)

This recipe is very versatile and makes enough for now and later. Serve over yogurt, as a school snack, ice cream the possibilities are endless. 

Ingredients:

15 large apples peeled, cored and sliced

1 cup brown sugar

1/2 maple syrup

2 Tbsp cinnamon

1/4 tsp nutmeg

4 Tbsp cornstarch

1 stick of butter sliced

Directions:

1. Place first 6 ingredients into crockpot and stir well to coat apples. Top with butter. 

2. Cook on low for 4 hours

Enjoy!!!

Blueberry crumble

Simple Blueberry Crumble

Ingredients:

4 cups frozen or fresh blueberries 

2 Tbsp cornstarch

1/3 cup plus 2 Tbsp brown sugar

1 Tbsp lemon juice

1/4 tsp cinnamon

1 tsp vanilla

Topping:

3/4 cup whole wheat flour

1/2 cup old-fashioned oats

1/4 cup brown sugar

1/4 tsp cinnamon

Pinch of salt

7 Tbsp cold unsalted butter, cut into small pieces

Directions:

•Heat oven to 400

•Mix blueberries with cornstarch, brown sugar, lemon juice, cinnamon and vanilla. Mix gently but ensure blueberries are coated. 

Topping:

In a medium bowl, whisk together flour, oats, brown sugar, cinnamon and salt.  Cut butter into mixture with a pastry blender or rub between your fingers until crumbly. 

Sprinkle over blueberry mixture and transfer to oven. 

•Bake at 400 for 25-30 minutes. Cover crumble with foil, reduce temperature to 325 and continue baking for 20 to 25 minutes, until blueberries can easily be pierced. 

Whole Wheat Carrot Cake Banana Bread

Whole Wheat Carrot Cake Banana Bread

INGREDIENTS

9 ripe bananas, smashed

1 cup applesauce

2 Tbsp heaping coconut oil

1 cup brown sugar

1/4 cup chia seed

3 eggs, beaten

1 Tbsp vanilla

1 Tbsp baking soda

Pinch of salt

1 cup shredded carrot

5 cups whole wheat bread flour

1 cup broken up homemade granola, chocolate chips or craisins (optional)

METHOD

Preheat the oven to 350°F (175°C). 

With an immersion blender, mix applesauce and coconut oil into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla and chia seed. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and carrots last, mix. Pour mixture into a loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes 3 loaves

Baked Oatmeal

Baked oatmeal

Ingredients

3 cups rolled oats

1/2 cup brown sugar

1/4 cup raw honey

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

2 Tbsp coconut oil

1/4 cup chia seeds

1 cup milk

2 eggs

1/2 cup applesauce

2 teaspoons vanilla extract

3/4 cup dried cranberries

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  In a large bowl, mix together oats, brown sugar, honey, cinnamon, chia seeds, baking powder, and salt. 

3. Beat in milk, eggs, melted coconut oil, and vanilla extract. 

4. Stir in dried cranberries. Spread into a 9x13 inch baking dish.

5. Bake in preheated oven for 40 minutes.