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Try these Apple Cinnamon Oat Bars next time you find yourself with some extra apples at home.

Apple Cinnamon Oat Bars

This recipe uses basic ingredients, but there’s a twist. Instead of using store-bought applesauce, we are making our own in the blender!

When I bake these, the house smells like apple pie! The whole family enjoys them and they tend to disappear within 24 hours so I’ll call that a winning recipe.

Apple Cinnamon Oat Bars

I tried this recipe a couple of different ways. With applesauce,  and without. With egg, and without. This version offers the best balance of flavor, fiber, and texture. A filling treat with layers of apples, nuts, and a healthy dose of protein.

My version is a riff off of Laura Lea’s version. I’ve simplified it as I try to eliminate all excess steps.

You will be making your own oat flour in a high-speed blender. (I have the Blendtec one.) If you don’t have that or a Vitamix, then buy oat flour ahead of time. (saves you another step!)

RELATED: How to Make Sheet Pan Pancakes

How to make apple cinnamon oat bars

Parchment and Binder Clips

I always use binder clips to keep the parchment paper on my baking pans. Whether it’s a loaf pan or a square baking dish, these clips are like an extra set of hands.

If you have metal clips, they can go right into the oven!

Parchment sheets are also something I always keep stocked in my pantry. No more fighting with a hard-to-tear piece of paper. These are the unbleached parchment paper sheets I buy.

Oat Bar Cooking Tutorial

I  have some new online cooking classes in the works. To help me get ready I’m doing a few extra cooking demos on Instagram. Here’s the demo on YouTube, or you can find it on my IGTV channel. (the layout is perfect for IG, not so much on YouTube…if only tech was easier, right?)

Apple Cinnamon Oat Bar Recipe

Apple Cinnamon Oat Bars

Emily Roach
Healthy snack or breakfast treat. Made with apples, oats, and nuts.
Course Breakfast, Snack
Servings 6

Equipment

  • 8x8 Square Baking Pan

Ingredients
  

  • 1 tbsp chia seeds
  • 3 tbsp water
  • 3.5 cups rolled oats divided
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 apples
  • 1/3 cup maple syrup
  • 1/2 cup almond milk sub regular milk or cashew milk
  • 1 egg
  • 1/2 cup raisins sub currants
  • 1 tsp vanilla extract
  • 1 cup walnuts divided

Instructions
 

  • Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper, or grease well.
  • Mix together water and chia seeds in a small bowl. Whisk with a fork and set aside.
  • In a high-speed blender, add 2 1/2 cups of rolled oats. Blend on high until you reach a flour consistency.
  • In a large bowl, add the oat flour, the remaining 1 cup of oats, cinnamon, baking powder, and sea salt. Whisk to combine. Set aside.
  • Core and roughly chop two apples. Place them in the blender along with the chia seed mixture (wait till it's a gel-like consistency), almond milk, egg, maple syrup, and vanilla extract. Blend on high until smooth.
  • Pour the blender ingredients into the flour bowl and mix well. Add in the raisins and walnuts.
  • Thinly slice the other apples into half-moons.
  • Pour 1/2 the batter into the prepared pan. Spread it out evenly.
  • Add a layer of apples so they cover the batter. Top with the remaining batter.
  • If you have extra apple slices use those to decorate the top. Otherwise use a 1/2 cup of chopped walnuts as a topping. (optional)
  • Bake 25-27 minutes or until lightly golden and cooked through. The bars need to cool completely to avoid crumbling. Let sit in the pan for 15 minutes, then remove bars with parchment sheet and let cool another 15 minutes before diving in.
  • Store on the counter for 2 days, or in your fridge for up to 6 days. Freezes well for up to 3 months.

Notes

Nut-free?  Skip the walnuts and double up on the dried fruit so you have more texture. Dried currants, cherries, or chopped dates are all good options. Choose nut-free plant-based milk to make it nut-free and dairy-free.
Egg-free or Vegan? You can skip the egg. If you do, it may have a slightly more oatmeal-like texture. Cook long enough so it's fully set.
Apples on top? We were a little split on this at home. It's a pretty decoration, but the apples don't fully cook so they get a bit chewy. You can beef up the middle layer with more apples so they cook and break down more and dress up the top with chopped nuts.

Pin this for later and sharing is caring. Thanks for trying out these Apple Cinnamon Oat Bars! Let me know how they come out over in our Facebook group Eat Well, Live Well.

Apple Cinnamon Oat Bars Recipe Emily Roach Wellness 1

 

Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal may be the most comforting breakfast we make in our house. I’ve been adjusting the recipe for the past two years and now it’s finally ready to share with all of you.

This recipe is delicious, easy to make, and kid-approved. The last time we made this for breakfast, the kids got into the leftovers before I even had a chance to put them away. It’s that good!

What is Baked Oatmeal?

Basically, baked oatmeal is oatmeal baked in the oven instead of cooked on a stovetop. The consistency changes to more “cake-like” than mushy. This was a big win in our house because my daughter won’t eat regular oatmeal. But the pumpkin pie baked oatmeal is one of her new favorites.

This recipe can be prepped ahead and baked in the morning. If you make it ahead of time, you can cut down the cooking time as the oats have already had time to absorb the liquid. (Often I’ll even add in a little extra liquid just to make sure it doesn’t get too dry.) It’s baked in the oven for 45 minutes, so we tend to make this on a weekend when we have a little extra time. Pumpkin pie baked oatmeal is also a perfect brunch recipe.

Gluten Free Pumpkin Pie Baked Oatmeal

Variations of Baked Oatmeal

If you prefer the texture of baked oatmeal instead of regular oatmeal, you can change up your flavors easily. This recipe calls for 2 cups of pumpkin puree. You can change it to 2 cups of applesauce, or 1 cup applesauce and 1 cup mashed bananas. You can add in chopped apples, pears, or switch to berries. There are lots of different ways to play with this recipe and I encourage you to give it a try if you happen to be out of a pumpkin at the moment.

Here’s a pro tip for you. Use your blender to mix all the wet ingredients. It’s a time saver and I started doing this because I was using homemade pumpkin puree. If pumpkins are not in season, I’ll grab canned organic pumpkin from Thrive Market. (grab 25% off your first order!)

I’ve also added in the option to make these as oatmeal muffins! Just bake them in a lined muffin tin for about 20-25 minutes instead. This is a fun snack option for the kids and an easy addition to a lunch box. (swap out pecans with pumpkin seeds to make this nut-free)

Want more healthy breakfast ideas?

Grab my 5 favorite breakfast recipes that are easy to make, delicious, and can be prepped ahead.

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    Pumpkin Pie Baked Oatmeal Recipe

    Pumpkin Pie Baked Oatmeal

    Pumpkin Pie Baked Oatmeal

    Emily Roach
    Healthy and delicious breakfast treat. Pumpkin adds a healthy dose of Vitamin A to your breakfast routine, while the smells of pumpkin spice leave your mouth watering.
    Prep Time 10 mins
    Cook Time 45 mins
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 328 kcal

    Ingredients
      

    • 2 cups pumpkin canned or fresh
    • 3 eggs
    • 1 cup almond milk sub cashew or rice milk
    • 1/2 cup maple syrup
    • 1 tsp vanilla extract
    • 2 1/2 cups oats rolled
    • 1/4 cup ground flax seed
    • 1 tbs pumpkin pie spice sub 1/2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ginger, and 1/4 tsp ground cloves.
    • 3/4 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup pecans chopped
    • 2 cup coconut yogurt optional topping

    Instructions
     

    • Preheat oven to 375ºF. Grease a 9x11 baking dish with coconut oil.
    • In a blender, or medium bowl, combine all wet ingredients until smooth.
    • In a large bowl, mix together oats, flaxseed, spices, baking powder, and salt. Add wet ingredients and stir to combine. Pour into prepared baking dish.
    • Sprinkle chopped pecans across the top of the oatmeal.
    • Bake in preheated oven for 40-45 minutes or until the oatmeal feels set.
    • Let cool slightly before serving. Enjoy warm or cool. Use coconut yogurt (or almond milk yogurt) as a topping. Store any leftovers in the refrigerator.

    Notes

    Add more protein to this recipe by adding in your favorite collagen powder. My favorite is Vital Proteins
    You also can make these into muffins! Bake for less time in a muffin tin, about 20-25 minutes.
    Keyword Baking, pumpkin

    Pumpkin Pie Baked Oatmeal Recipe

    You know you have a great recipe when it disappears quickly at the family table. If you love pumpkin, try out my Paleo Pumpkin Spiced Smoothie. I think pumpkin is a delicious ingredient to enjoy year-round, not just in the fall season.

     

    Pumpkin Pie Baked Oatmeal Recipe Emily Roach Wellness gluten free

    Who loves pancakes?!! If you’ve been looking for a delicious gluten free pancake recipe for your family, you’re in the right place!

    This week’s new recipe is part of the From Scratch cookbook developed by my fellow CNE alums, and this Tie-Dye Tropical Turmeric Chia Parfait will knock your socks off!

    A little red pancakes anyone?  I had some leftover beets and needed to use them up since the kids were not into them plain.  I found the Red Beet Pancake recipe from Weelicious and tested it out this weekend.  Madison ate 3 hearts before we even got to sit down together. This recipe was a winner!

    Here is the recipe, with a few of my tweaks.  I altered the flour ratio so there is a higher amount of whole wheat instead of white flour.  I have found that most baked goods have a better end result when I keep some of the white flour in the recipe.  It adds a little more gluten to the mix and helps with the leavening.

    Ingredients
    1 1/4 cup whole wheat flour
    1/2 cup white all-purpose flour
    3 Tbl brown sugar
    1 Tbl baking powder
    1/2 Tsp kosher salt
    1 can of beets (original recipe calls for roasted beets…canned was fine.)
    1 1/4 cup milk
    1/3 cup Greek yogurt
    1 egg
    3 Tbl melted butter
    1 Tsp vanilla

    Instructions
    -Mix all dry ingredients in a large bowl.
    -Drain beets. (I saved the beet juice to use as food coloring for Valentine’s Day cookies this week.)
    -Puree the beets and measure out 3/4 of a cup.
    -Mix all wet ingredients together. Combine with dry until well blended.

    Someone woke up in time to help stir the batter

    -Drop a 1/4 cup of batter onto a buttered griddle plan. Cook for about 3 minutes per side.

    We used heart cookie cutters to celebrate Valentine’s Day once the pancakes were cool enough to handle.

    I served it with some of the leftover Wallababy Greek Yogurt for the little guy. The Greek yogurt is great for spreading as it’s thick enough to adhere to pancakes, rice cakes or bread.

    He was awfully happy about his breakfast.

    If he eats more than what’s on the floor by the end of the meal, it’s worth repeating.  Plus he like playing with the yogurt.

    How are you celebrating Valentine’s Day?
    Image and video hosting by TinyPic
    Disclosure: I was provided samples of the new Wallababy Organic Greek yogurt.  The opinions shared here are my own.  This post is shared with Seasonal Celebrations, Tasty Tuesday Tidbits and Your Green Resource.  

    Healthy Homemade Granola via RandomRecycling.com

    We have been making this nutty granola recipe every week for well over a year now. The kids love making it with me and it’s fun to tweak it with different dried fruits and nuts throughout the year. Below is our standard recipe but feel feel to just add in the nuts and dried fruits you have on hand. The honey is the key ingredient as it helps the granola maintain it’s crunchiness.

    Photo by Tara Bellucci

    Enjoy a little sweet granola with homemade yogurt and you will start the day off on a happy foot.  Once you get the basics down, you can tweak it a bit to your taste.  A little less sweet or a little more nutty, you can alter the recipe to make it your own.  I tend to use a mix of sweeteners depending on how much I have of each in the house.

    [amd-zlrecipe-recipe:15]

    I love this recipe and serve it with fresh fruit and yogurt. If you want it less clumpy/sticky, you can swap out the honey for maple syrup. I also buy a lot of ingredients in bulk to keep the cost low. The pecans are pricy, but add a lot of flavor.

    Enjoy!