Tag Archives: oats

Oatmeal Spice Muffins.

Gluten-free | Soy-free | Dairy-free option | Nut-free option

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These muffins remind me a lot of my husband’s favorite “Freedom Puffs,” but are JUST different enough to not feel like a flimsy gluten-free counterfeit. The hearty oat flour creates a firmer bite and the little hint of orange in the batter just adds so much to the flavor! I’ve been having a hard time getting textures right in gluten-free muffins, but these do a great job without requiring extra steps and ingredients. They will definitely be a staple in this house!

Makes about 16 regular sized muffins, or a dozen regular plus a half dozen mini muffins.

Gluten-free Oatmeal Spice Muffins

Original recipe here

  • 3 1/2 cups quick oats (gluten-free)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • optional: 1/2 cup finely chopped pecans
  • 3/4 cup unsweetened applesauce
  • 1/2 cup white sugar
  • 2 eggs
  • 3 drops orange essential oil or 2 tsp orange zest
  • 1 tsp vanilla
  • 1 cup milk of choice
  • 4 Tbsp butter (or soy-free vegan buttery stick), melted
  • 1/3 cup sugar mixed with 3/4 tsp cinnamon
  1. Preheat oven to 350 and grease the wells of your muffin tin(s) with soy-free cooking spray.
  2. Put oats in a blender and blend to a flourlike consistency. Put oat flour in a large mixing bowl and add baking powder, salt, nutmeg, and pecans; stir to combine well.
  3. In a smaller bowl, whisk together applesauce, sugar, eggs, orange, vanilla, and milk.
  4. Add wet ingredients to the dry ones and mix with a spatula until just combined.
  5. Ladle batter into the wells of your muffin tin and bake 14-18 minutes or until a toothpick inserted in the centers comes out clean.
  6. Let cool until they can be handled, then dip the tops in the butter and then cinnamon-sugar mixture.
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Coco-Three-Nutty Granola.

Clean eating | Gluten-free | Dairy-free | Soy-free

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If you’re looking for a tasty new breakfast recipe for this holiday weekend–or want something to eat by the handful, because that’s what I’m doing right this second–look no further. My husband and I are currently obsessed with this granola. I now want a double oven, not just for big holidays, but so that I can make double batches of this stuff all the time.

We’re big cereal eaters, and we try to stick to the healthier stuff. In fact, we were on vacation last month and I let the girls buy a certain marshmallow-containing cereal branded with a certain popular Disney movie, just because it was vacation (and they’d been begging for it for awhile), and they didn’t like it! I was feeling all proud of myself until I read this article from 100 Days of Real Food about how bad boxed cereals really are for you. Besides being easy and eat-four-meals-a-day delicious, the greatest thing about this granola is that we know everything that’s in it, and it’s all good, healthy stuff.

My finicky middle child is still coming around to it (she doesn’t like coconut much, which could explain it), but my grade-schooler loves it on yogurt and my toddler eats it by the fistful. I’m going to need to find more tasty granola recipes to expand my repertoire!

Coco-Three-Nutty Granola

Adapted from here

  • 3 cups old-fashioned rolled oats (certified gluten-free if necessary)
  • 1 cup slivered almonds
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans
  • 2/3 cup unsweetened finely shredded coconut (if you can only find larger shreds, increase amount to 3/4 cup)
  • 1/4 cup coconut sugar or brown sugar
  • 3 fl oz (1/4 cup plus 2 Tbsp.) maple syrup
  • 1/4 cup coconut oil, melted
  • 3/4 tsp. salt
  • 1 cup raisins
  1. Preheat your oven to 250 and line two rimmed baking sheets with parchment. (I just learned that foil works in a pinch, but parchment is lots easier.)
  2. In a large bowl, combine oats, nuts, coconut, and sugar.
  3. In a liquid measuring cup, combine syrup, oil, and salt.
  4. Slowly pour liquid into oat mixture and mix well with a spatula or wooden spoon until oat mixture is well coated.
  5. Pour half onto each prepared baking sheet and spread into an even layer.
  6. Bake 70 minutes or until golden, rotating baking sheets halfway through.
  7. Let cool, then break up chunks slightly and pour half of the raisins on top of each sheet. Use the parchment to pick up each batch and pour into a resealable storage container. I then give it a little shake to mix the raisins in further.
  8. Enjoy as a breakfast cereal with milk of choice, over yogurt, or by the handful!

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Clean Carrot Cake Cookies (with or without nuts).

Clean eating | Dairy-free | Soy-free | Gluten-free option | Nut-free option

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These babies are poised to usurp the title of “favorite clean snack” from my Maple Pumpkin Oat Muffins for me–or at least tie. My advice right off the bat is to freeze 3/4 of the batch right away. Or you WILL eat all of them. Speaking from experience.

The flavors mix perfectly in these to match my favorite carrot cake recipe–minus the cream cheese frosting, which my husband did not hesitate to remind me after his first bite–but was missing one thing. No, not raisins or pineapple. I never understood why people would put raisins or pineapple in their carrot cake. If it was meant to have those things in it it would be called carrot-raisin-pineapple cake. But I digress.

Walnuts!

So I added some.¬†And my daughters told me in no uncertain terms to never ever do that again. So I think next time I’ll just add them to half of the cookies.

I’ve given you a double batch of the original recipe so that you have a bunch to keep in the freezer for lunches. They’ll still go way quicker than you expect!

Clean Carrot Cake Cookies

Adapted from here

  • 2 cups instant oats, spooned and leveled
  • 1 1/2 cups whole wheat flour or your favorite gluten-free flour mix, spooned and leveled
  • 3 tsp. baking powder
  • 3 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 cup (4 Tbsp.) coconut oil, melted and cooled
  • 2 eggs, room temperature
  • 2 tsp. vanilla
  • 1 cup maple syrup, room temperature
  • 1 1/2 cups grated carrots (about 4 small)
  • optional: 1/2 cup chopped walnuts (or add 1/4 cup to the last half of the dough if not everyone likes nuts)
  1. In a large bowl, whisk together the dry ingredients.
  2. In a smaller bowl, whisk together coconut oil, eggs, and vanilla. Whisk in the maple syrup until incorporated.
  3. Slowly add the wet ingredients to the dry, stirring until just incorporated. Fold in the carrots, and if desired, the walnuts.
  4. Cover with waxed paper or plastic wrap and chill in the refrigerator for an hour.
  5. Preheat your oven to 325 and line a baking sheet with parchment.
  6. Use a 2-Tbsp. dough scoop to drop rounded scoops onto the prepared sheet. Flatten slightly with the palm of your hand. Bake 12 minutes or until edges are golden and middles are set. Cool on the baking sheet several minutes before moving to a wire cooling rack.

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Maple Oat Pumpkin Muffins.

Dairy-free | Soy-free | Nut-free | Clean eating

Maple Oat Pumpkin Muffins

One major discovery I’ve made in my clean-eating journey is that I have an inherent sweet tooth–and depriving myself on this or that diet plan just sets me up for failure because I never feel quite satisfied. So now I’m learning to find clean, healthy ways to satiate that need for sweetness, and as a result I don’t need “cheat days” or “when I’m done with this 21-day challenge I’ll gorge myself on X, Y, and Z.” So on here you’re probably going to be seeing a lot of clean sweets.

I don’t think I could ever get sick of good pumpkin treats. My friend recommended these beauties to me a couple months ago, and I’ve made them at least four times since. They disappear SO fast–even when I freeze 2/3 of the batch. (They do freeze beautifully, by the way; just wrap one in a paper towel and zap it in the microwave for 20-30 seconds to thaw.) My whole family loves them; even My Husband The Reluctant gave them the glowing review the first time he ate them of, “I would like these even if I weren’t forced to eat clean!” They’re sweetened with real maple syrup in addition to the natural sweetness of the pumpkin, and the oats and whole-wheat pastry flour make them hearty enough to be a light breakfast–without weighing you down.

Maple Oat Pumpkin Muffins

  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup, room temperature
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1/4 cup unsweetened almond milk (or other milk of choice)
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • (heaping) 1/2 tsp. cinnamon, plus more for sprinkling
  • (heaping) 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground allspice (or cloves)
  • 1 3/4 cup whole-wheat pastry flour*
  • 1/3 cup old-fashioned (not instant) oats, plus more for sprinkling
  1. Preheat oven to 325 and grease** the cups of a muffin tin.
  2. In a large bowl, whisk together coconut oil and syrup. Beat in eggs. Mix in pumpkin and almond milk until smooth, then mix in soda, vanilla, salt, and spices.
  3. Switch to a large rubber spatula or wooden spoon. Add flour and oats at once, stirring until just combined.
  4. Scoop scant 1/4-cups of batter into muffin cups (an ice-cream-style scoop works really well for this), then sprinkle with a few oats and some cinnamon.
  5. Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Wait until cooled (or try to) to remove them from the pan.

* Whole-wheat pastry flour is ground finer than other whole-wheat flours, so baked goods come out lighter and less dense; it is an ideal substitute for all-purpose flour. I pretty much only use this now, even in my less-clean recipes.

** If you’re going soy-free, PAM for Grilling is the only mainstream brand of cooking spray I’ve found that does not contain soy lecithin. I use it for everything!

Original recipe here.

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