Gluten Free Orange Oat Muffins

Since I royally messed up this recipe a couple months ago, I'd thought I'd give it another go now that I know a little more about gluten free baking. This time I used these ingredients:

• 1/4 cup grape seed oil
• 1/4 cup olive oil
• 1/2 cup almond milk
• 2 tbsp orange carrot juice
• 3 tbsp sugar
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp minced orange peel
• 1 cup almond flour/meal
• 1 cup rolled oats
• 1/4 cup all purpose gluten free baking flour
• 1 tsp baking powder
• 1/3 cup raisins

Original recipe and cooking directions can be found here.

This muffin recipe really is incredible, definitely my favorite. Sorry blueberry almond meal muffins- I love you but you're in second place now.

Granola Bar Cookies

I'm a big fan of baking with whatever random items I happen to have in my kitchen. That's how this cookie recipe turned into this one! It's yummy AND full of protein and fiber.

Ingredients:

• 1-1/4 cups rolled oats
• 1/4 cup sugar (I used 1/8 cup white and 1/8 cup brown this time)
• 1/4 cup creamy peanut butter
• 1/2 tsp baking powder
• 1 egg
• 1/2 tsp vanilla
• 2 tbsp butter, softened
• 2 tbsp raisins
• 2 tbsp pumpkin seeds
• 2 tbsp chocolate chips

Preheat oven to 350 degrees and grease a cookie sheet. Combine all ingredients well. Place "dough" on cookie sheet (make whatever size cookies you want). Bake for about 12 minutes. Cool and enjoy!

Oat Cookies

I think my favorite thing to cook with is oats. I'm obsessed with them. You can make pretty much anything with them. These cookies are made without flour, FODMAP free, and really really good.

Recipe adapted from carrotsncake.com
Ingredients:

• 1-1/4 cup rolled oats
• 1/4 cup sugar
• 1/4 cup peanut butter
• 1/2 tsp baking powder
• 2 tbsp butter, softened
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Preheat oven to 350F. Combine all ingredients in a large bowl. Mix well until blended evenly. Portion batter on a greased baking sheet, approximately 1-2 inches apart. Bake cookies for approximately 12-15 minutes.

Overnight Oats

This morning I woke up and went to my favorite Vinyasa class and came home to a DELICIOUS bowl of overnight oats. What a perfect way to start the day.

Recipe adapted from Skinny Taste
Ingredients:

• 1/4 cup quick oats
• 1/2 cup almond milk
• 1 tbsp chia seeds
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon
• 1 banana
• seed and nut trail mix
• maple syrup

Place oats, almond milk, chia seeds, vanilla, and cinnamon in a mason jar with lid. Shake to combine and refrigerate overnight. In the morning remove jar from fridge and go to yoga while it thaws! Put mixture in a bowl and top with sliced bananas, trail mix, and drizzle with maple syrup (add a little more almond milk if you'd like).

Baked Oatmeal Snacks

I'm a big fan of snacking. And when you have dietary restrictions and work out a lot, it's a good idea to have healthy, tummy friendly snacks on hand to avoid eating naughty things when you're ravenous. Here are two of my favorite snacks made with oats.

CHEWY GRANOLA BAR BITES from Shape.com

Ingredients Makes 6 bites

• 1 cup old fashion oats
• 1/4 cup packed brown sugar
• 3/4 tsp pumpkin pie spice (cinnamon will also work)
• 2 tbsp chia seeds
• 2 tbsp ground flax seeds
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 egg white
• 1/2 cup milk

Preheat oven to 325 degrees and line muffin tin with paper cups. Combine oats, brown sugar, pumpkin pie spice, chia seeds, baking powder, and salt. Stir in milk and egg white into oat mixture. Divide batter among six muffin cups. Bake for approximately 15 minutes or until batter is fully set.

*This was my first time using silicon liners. They're amazing, I highly recommend trying them!


PUMPKIN PEANUT BUTTER OATMEAL BARS from loveveggiesandyoga.com

Ingredients

• 1/2 cup peanut butter 
• 1 cup pumpkin puree
• 2 cups rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp vanilla extract
• (I added 1/2 cup chocolate chips and cut the sugar in half)

Combine all ingredients into a mixing bowl and stir by hand.  Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan.  Bake at 350F for 22-25 minutes or until toothpick inserted in center comes out clean.  The bars may still look underdone, but that’s ok because they will continue to set up as they cool.  Allow to cool very well before slicing.

*I had some leftover pumpkin puree from my Frosted Pumpkin Bars so I decided to make another type of pumpkin bar today. I also put a spoonful in a bowl of vanilla yogurt with nuts, seeds, and cinnamon and it tasted just like pumpkin whipped cream! I don't think I will ever get enough pumpkin.