Quick, chewy cookies with a double punch of fiber the kids won’t know about. If your kids turn their noses up at oatmeal raisin cookies, you can substitute in chocolate chips for the raisins. The cookies freeze well for later snacks. Oatmeal Raisin Cookies Ingredients: 2 sticks unsalted butter, softened (1 cup) 1 cup coconut… Continue reading Oatmeal Raisin Cookies
A rustically simple breakfast, baked coconut oatmeal comes together quickly, and lets you cook ahead of time and enjoy multiple breakfasts with no work. Bonus is it’s plant-based and gluten-free (with gluten-free oats) so our youngest could enjoy it as well. Baked Coconut Oatmeal Ingredients: 3 cups rolled oats, divided 13.5 ounce can coconut milk,… Continue reading Baked Coconut Oatmeal
With Alistaire’s food allergies I have been working on more gluten-free items for him, that I can tuck away in the freezer for lunches. Gluten Free Oatmeal Chocolate Chip Cookies Ingredients: 1¼ cups gluten-free oat flour* ½ cups gluten-free rolled oats ¼ cup ground flaxseed ½ tsp baking powder ½ tsp baking soda ¼ tsp… Continue reading Gluten Free Oatmeal Chocolate Chip Cookies
Dried apricots are often intensively sweet, if you purchase organic ones without sulfur, they tend to be a lot less sweet. They add a great texture to a bowl of morning oats. Stock up on gluten-free rolled oats, and be a few minutes from a nourishing bowl of warm oats. Apricot Hempseed Oatmeal Ingredients: 4… Continue reading Apricot Hempseed Oatmeal
