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Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

Oat and Nut Free Chewy Granola Bars

Missing your beloved granola bars because you can’t have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You’ll never miss them!!

Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

My son can’t eat oats.

We’ve been working through a myriad of food allergies with him for the last four years. And amazingly he has been able to get rid of almost all of them.

Except a few oddballs. Like oats.

We have added back dairy, corn, rice, seeds, bananas, apples, avocado – a whole assortment of foods – too many to list! But the oats are still a big no-go.

So every time I make a batch of granola bars he feels a bit left out. I’ve made rice bars before. Which are delicious! But they are more like a cookie than a granola bar.

Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

Oat Free Bars!

We put our heads together and my son and I came up with a new version of oat and nut free chewy granola bars. They have some texture and lots of flavor. Plus they hold together well. Which is always a trick with homemade granola bars.

The secret ingredient is brown rice puffs. Cereal is a rare treat in our house. If we do have cereal, it’s often plain rice puffs. We eat them with milk or add them to yogurt for a little crunch. They work perfectly in this granola bar recipe to add texture.

Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

Make it Double

I like to make a big batch (or two!), wrap them individually and stick them in the freezer. Then I’ve got an easy snack or breakfast component ready to go at any time. These chewy granola bars are ready to eat right from the freezer.

One batch makes about fourteen bars. But if you’ve got toddlers and preschoolers you can cut them even smaller to make a batch of twenty to twenty eight.

Probably the best part of these oat and nut free chewy granola bars is how easy they are to make. I can get a batch in the oven in less than ten minutes.

So what are you waiting for? Got ten minutes? Get into the kitchen and whip up a delicious snack that has no corn syrup, glycerin, thickeners or binders.

Don’t need to avoid oats? Both my chewy and crunchy granola bar recipes are great!!

Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

Gluten, Oat and Nut Free Chewy Granola Bars
Yields 14
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Ingredients
  1. 3 cups rice puffs, roughly chopped in a blender
  2. 1 1/4 cups white or brown rice flour
  3. 2 Tbsp. chia seeds
  4. 1 tsp. cinnamon
  5. 1/2 cup honey
  6. 1 Tbsp. organic cane sugar
  7. 1/4 tsp. unrefined sea salt
  8. 1/2 cup butter
  9. 2 eggs
  10. 1/4 cup unsweetened sunbutter
  11. 1/2 cup add-ins (raisins, chocolate chips, pumpkin seeds, cranberries, etc.)
Instructions
  1. Heat oven to 350F.
  2. Melt the butter, sunbutter and honey in s a small saucepan. Set aside.
  3. Combine rice puffs, flour, chia seeds, cinnamon, salt and sugar in a large bowl.
  4. Add the butter mixture and mix well.
  5. Add the eggs and mix well.
  6. Stir in opt-ins.
  7. Spread the batter in a greased or parchment lined 9x13 baking pan.
  8. Bake for 25 min.
  9. Let cool 15 minutes. Cut into bars (but do not remove from pan).
  10. Let cool 1 hour. Remove bars from pan.
  11. Wrap individually or store in a large container in the refrigerator or freezer.
Notes
  1. Bars are ready to eat straight from the freezer.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

Apple Crisp Steel Cut Oatmeal

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

I am working with Bob’s Redmill and Stonyfield for this post. I have been compensated for my time commitment. But all opinions are my own.

I love the start of fall. The leaves are changing colors. There is a crispness to the air. And some of my absolute favorite produce is in season – squash, pumpkin, pears and apples!

There are so many ways to use apples, including canning homemade applesauce and turning them into sweet, cinnamony apple crisp (with homemade vanilla ice cream of course!)

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar. The perfect healthy breakfast.

Dessert For Breakfast

I don’t always have time to bake apple crisp. But I do always have time to make apple crisp steel cut oatmeal.

Soak the oats in whole milk plain yogurt a day ahead to make them easier to digest. Then add freshly diced apples, a sprinkle of cinnamon and a bit of coconut sugar for a sweet breakfast treat. The coconut sugar adds a great maple flavor that pairs beautifully with the apples and cinnamon.

Don’t forget to top your oatmeal with your favorite granola (ours is kettle corn granola!) for that crunchy apple crisp topping.

Steel Cut Versus Rolled

Even if you are not a big oatmeal fan you have to give this a try. I grew up hating oatmeal. I wanted to like it so badly. But I couldn’t handle the texture.

Then I tried steel cut oats. What a world of difference! Once you try them you won’t want to go back to the rolled variety. Steel cut oats keep their texture and don’t get mushy.

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

All around apple crisp steel cut oatmeal is a great breakfast. It does take about fifteen minutes to cook. So if you are pressed for time on weekdays you can save it for a weekend treat. Or just cook a big batch at the start of the week and reheat it on the stove or in the oven for a quick breakfast.

Make It Your Own

My husband loves to eat his oatmeal with fresh, raw milk on top. My daughter likes a dollop of vanilla yogurt on hers. It’s almost as good as apple crisp with ice cream!

Are you in need of a delicious fall breakfast that the kids will love?

Grab some Bob’s Redmill steel cut oats and coconut sugar and Stonyfield plain whole milk yogurt. Then hit up your local orchard for your favorite variety of apple. You’re already half way to an amazing breakfast.

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

Apple Crisp Steel Cut Oatmeal
Yields 4
A hot breakfast of steel cut oats, sweet apples and coconut sugar.
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Ingredients
  1. 1 cup steel cut oats
  2. 1 cup warm water
  3. 1/2 cup whole milk plain yogurt
  4. 1 3/4 cups water
  5. 1/2 cup coconut sguar
  6. 1/2 cup peeled and diced apples
  7. 1/4 tsp. cinnamon
  8. pinch unrefined sea salt
  9. Optional toppings: milk, yogurt, granola, raisins, dried cranberries
Instructions
  1. In a small bowl combine the oats, 1 cup water and yogurt. Let sit 7 - 24 hours at room temperature.
  2. When ready to cook, combine the oat mixture, 1 3/4 cups water, coconut sugar, apples, cinnamon and salt in a medium sauce pan.
  3. Bring to a boil, reduce heat, and cook on low, stirring frequently, until the oats and apples are cooked, 15 - 20 minutes.
  4. Serve warm, plain or topped with milk or yogurt and granola.
Notes
  1. You can prepare the oatmeal in advance and store it in the refrigerator for up to a week. Reheat on the stove or in the oven with extra water added.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Gluten Free Pumpkin Flax Granola Muffins

Can’t decide what to have for breakfast? Get your cereal and bread all in one with gluten free pumpkin flax granola muffins. They are the perfect way to start your day this fall.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

I am working with Stonyfield and Nature’s Path for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

It’s no secret. I L-O-V-E granola. Really I love cereal of any kind.

But cereal is a rare commodity around here, only showing up on the breakfast menu when I have time to make some. Most cereal is just not healthy.

My kids enjoy my homemade granola. I make a kettle corn version that everyone goes crazy for.

But it sure is nice to get variety once in a while. And to give myself a break (it’s hard work cooking for a family with so many different allergies!)

So I was excited to try two products from Nature’s Path – Pumpkin flax granola and Cranberry Vanilla Qia.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Big helpers.

Since I can’t have either my big kids gladly volunteered to be the taste testers!

Both kids really loved the Qia. It is a unique blend of seeds and dried fruit. We tried it in both milk and yogurt. Either way is great.  Just mix and let it sit for five minutes. Breakfast is served.

My oldest was the granola sampler (since my son is allergic to some of the ingredients). She gave it two thumbs up!

She even got an extra special treat one day with an Oh My Yog! yogurt and pumpkin flax granola in her lunch.

From a flavor standpoint both products are winners.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

My kids reviewed the taste. I reviewed the ingredients.

I was disappointed to see soy oil in the granola. We try to avoid all soy. I also am not sure what oat syrup solids are. It sounds a lot like corn syrup solids, just using a different grain.

I was hopeful as I read the ingredient list of the Qia cereal. Until I got to the last one – natural vanilla flavor.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Natural flavor is my biggest pet peeve when it comes to “natural” products.

Natural flavor is pretty much the same thing as artificial flavor.

They may start with different ingredients, but the end product is about the same. And they impact my children the same way.

Both make my kids C-R-A-Z-Y.

Preparation is key.

I also think that seeds and grains need to be properly prepared to avoid nutrient deficiencies and to aid in digestion. Eating all of these oats and seeds that haven’t been soaked can be hard on the gut. My son seemed to have a really hard time with the seeds and had some off tummy days.

So I did let my kids try both products. But they are not items I would let them have regularly.

Pumpkin flax granola is good for those times when you are traveling or for those days here and there when you really have no time at all to prepare breakfast.

It also makes a great addition to muffins! Especially if you can’t have eggs.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Flax seed is a great egg substitute.

So I used the pumpkin flax flavor of the granola and bumped it up with real pumpkin and flax seeds to create gluten free egg free pumpkin flax granola muffins.

A little sprinkle of granola on top adds a nice crunch and burst of flavor.

Since I like to prepare my grains I used Stonyfield whole milk yogurt to soak the flour first. The yogurt not only breaks down the phytic acid, it also helps bind the muffins and give them a soft texture.

You can make the muffins with or without the granola added. I made some without for my son and he still loved them.

Pumpkin and flax are a great pair. Put them in a muffin and you have a great fall breakfast. Make a big batch to stock the freezer for easy weekday mornings.

Are you a cereal fan? Or do muffins top your list?

Why not put them together and enjoy some pumpkin flax granola muffins. Use pumpkin flax granola or your favorite homemade granola for a new twist on breakfast.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite | A gluten and egg free muffin packed with pumpkin and flax seeds plus granola for extra crunch

Gluten Free Pumpkin Flax Granola Muffins
Serves 12
A gluten and egg free muffin with pumpkin flavor and crunchy granola.
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Ingredients
  1. 1 cup sorghum flour (or brown rice or whole wheat)
  2. 1/4 cup warm water
  3. 1/2 cup plain, whole milk yogurt
  4. 1 cup tapioca flour (or white rice or all purpose)
  5. 1/2 cup granola + 1/4 cup for topping
  6. 1/2 cup pureed pumpkin
  7. 2 Tbsp. ground flax seeds
  8. 1/3 cup organic cane sugar
  9. 1 tsp. baking soda
  10. 1/2 tsp. unrefined sea salt
  11. 3 Tbsp. whole milk
  12. Optional: 1/3 cup mini chocolate chips or dried fruit
Instructions
  1. In a large bowl combine the sorghum, water and yogurt. Cover and let sit 7-24 hours.
  2. Heat the oven to 350*F. Line a muffin pan with paper or silicon muffin cups.
  3. Add the flax seeds to the soaked flour. Let sit 5 minutes.
  4. Add the remaining ingredients (except granola for topping).
  5. Mix well.
  6. Fill muffin cups 3/4 full. Sprinkle granola on top of each muffin.
  7. Bake for 25 - 30 minutes.
Notes
  1. Squash or sweet potato can be used in place of the pumpkin.
  2. The muffins can be made without the granola.
  3. To make these dairy free replace the yogurt and milk with coconut milk or water.
Just Take A Bite http://justtakeabite.com/
 In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

Sourdough Cherry Granola

Sourdough cherry granola is a simple, traditionally prepared breakfast cereal that incorporates fresh cherries with a touch of maple syrup and honey.  No baking required and only five ingredients!  It doesn’t get much easier.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

When I was in college I got hooked on granola.  I have no idea what brand they had, but the granola in the cereal bins in our cafeteria was amazing!

Just thinking about it makes me want a bowl.  Granola and milk…two things I miss dearly.

I looked forward to it every single day.  Yes, I said every day.

If you’ve been around here long you know that eating the same foods every day often leads to an intolerance or even allergy.  Which is why I now am on a rotational diet.

Can you guess what I can’t eat now?  Oats.  Which means no traditional granola.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

There are alternatives.

I’ve made alternative versions of granola over the years like grain free granola and soaked cereal.

Nuts have been out of my diet for a long time now.  And lately my little one reacts to so many things that my grain options are dwindling…even many of my usual gluten free grains.

Instead I use a lot of sourdough right now (but of course I try not to eat it every day!)

What do you do with bowls full of cherries?

After cherry picking recently I was trying to brainstorm new ways to use up cherries.  I decided to try my hand at making granola using my sourdough starter with added cherries for a sweet twist.

Making granola could not get any simpler!  There are only five ingredients in sourdough cherry granola.  All you do is mix and dehydrate.

The result is a sweet, fruity, crunchy cereal perfect for snacking or an easy summer breakfast.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

Sourdough Cherry Granola
Serves 12
A sweet, fruity, crunchy granola made with traditional sourdough and sweet cherries.
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Ingredients
  1. 2 1/2 cups sourdough starter
  2. 1 cup sweet cherries, pitted
  3. 1/4 cup honey
  4. 1/3 cup maple syrup
  5. 1 tsp. unrefined sea salt
  6. optional: 1/2 tsp. baking soda to make it a bit softer
  7. optional after drying: chopped nuts, dried fruit, coconut flakes, min chocolate chips
Instructions
  1. 3 - 9 hours before making the granola feed your sourdough starter so you have at least 3 1/2 cups.
  2. Puree the cherries in a blender.
  3. Mix the cherry puree, sourdough starter, honey, syrup and salt (and soda if using).
  4. Pour the mixture onto parchment lined dehydrator trays (this filled two trays in my Excalibur).
  5. Dry on the highest setting until crisp (this took about 15 hours for me).
  6. Break the granola into small pieces for granola or large pieces for crackers.
  7. Store in a sealed container in the cupboard or in the freezer for long term storage.
Notes
  1. You can replace the cherries with strawberries, blueberries, raspberries or a combination of fruit.
  2. You can use all honey or all maple syrup. The combination gives a neutral/mild sweet flavor.
Just Take A Bite http://justtakeabite.com/
There is no flour added to the sourdough starter so you don’t have to worry about waiting for grains to ferment.

There is also no need to worry about oats!

Are oats really that great?

It’s funny that oats are such a staple in our culture.  Oatmeal is thought of as the “perfect breakfast” and great for heart health.  But I find that many people have a really hard time digesting oats.  Even my mom (that doesn’t know a ton about real food) thinks they are hard on your stomach.

And if they are not properly prepared they are extra hard on your gut due to the high phytic acid content.

I attempted to eat oats once recently…and my baby had such  horrible reflux or stomach pain (she can’t tell us which yet) that she just screamed.  So it’s nice to have an alternative to the traditional oat-based cereals.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

But how does it taste?

Now let’s get to the really important part – what my kids think.

They love it!

To be honest we haven’t been eating it as cereal much.  But we have been munching on it a lot!

Sourdough cherry granola is the perfect finger food for snacks whether at home or on the go.  It is not messy and stays good at room temperature.

I kept my sourdough cherry granola simple.  If you want to spruce it up you can add dried fruit, nuts, coconut flakes or chocolate chips after it is dried and crumbled.

Not a cereal fan?  Break the dried sheets into larger chunks for crackers!

Sourdough cherry granola is a great way to use fresh summer fruit.  If you want to change it up you can swap blueberries, strawberries or raspberries for the cherries.

Give yourself a break.

This summer let yourself sleep in once in a while and wake up to a simple, no prep breakfast.  Pour raw milk over your sourdough cherry granola or sprinkle the granola on a dish of whole milk yogurt.

Take five minutes and five ingredients to get sourdough cherry granola going.  Then let your dehydrator do the work.  Stock your pantry and your freezer with this delicious breakfast.

Are you a granola fan?  What is your favorite version?

Sourdough Cherry Granola | Homemade Dutch Apple Pie

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Soaked Series: Crunchy Granola Bars

Simple Soaked Series: Crunchy Granola Bars | Homemade Dutch Apple PieNext up in my simple soaked series is a staple in my house – granola bars!  These are definitely a family favorite.

One batch of granola bars makes a big batch so you can stock the freezer for easy breakfasts and snacks.  The really great thing about them is that you don’t even have to thaw them!  Just grab one out of the freezer and start eating.

I’ve made many different versions of granola bars over the years.  But I haven’t always prepared them the right way.

This version of granola bars uses soaked oats to reduce phytic acid content and make them easier on your tummy.  The oats are first soaked and dried.  You’ll have to do this step in advance, so plan ahead.  Then all you have to do is mix and bake.  Homemade granola bars are so easy to make.

They are also very budget friendly!  No need to pay for a box.  Just make your own granola bars for a fraction of the cost…and get sixteen at a time instead of six.  Making your own also means you decide on the flavor.  Add any dried fruit, nuts, seeds and chocolate chips you like.

Simple Soaked Series: Crunchy Granola Bars | Homemade Dutch Apple PieThe other unique thing about this recipe is that it makes crunchy granola bars.  I grew up eating crunchy granola bars (anybody else remember the green package of the oats and honey flavor?).  I’ve always like them better than chewy.

But most homemade granola bar recipes make chewy bars.  So I’ve created a crunchy version.  My kids like this better than chewy as well.  Making crunchy granola bars also means you don’t have to use any eggs.  So they are naturally gluten, egg and nut free!  They can also be made dairy free.

Soaked crunchy granola bars hold up really well.  There is no need to refrigerate them to make them stay together.  You can easily pack them in a lunch or even toss them in a diaper bag when you’re on the go.

I like to make a big batch and wrap them individually.  I store them in the freezer and take individual bars out as needed.

A crunchy granola bar pairs well with whole yogurt drizzled with honey, fruity yogurt, eggs or even a handful of crispy nuts.  Add a piece of fruit and you’ve got a balanced, nutritious, ready in minutes breakfast.

Are you a crunchy or chewy granola bar lover?  Give this crunchy granola bar a try.  Your whole family will love it.

If you like granola bars but don’t tolerate oats, stay tuned…I’ve got another great breakfast bar coming your way!

Simple Soaked Series: Crunchy Granola Bars | Homemade Dutch Apple Pie 

Simple Soaked Series: Crunchy Granola Bars
Yields 16
A crunchy granola bar made with soaked oats.
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Ingredients
  1. 3 cups rolled oats
  2. 1 1/2 cups warm water + 2 Tbsp. lemon juice, yogurt, whey or kefir
  3. 1/2 cup shredded coconut
  4. 1/2 cup ground flax seeds
  5. 6 Tbsp. butter or coconut oil
  6. 1/3 cup honey
  7. 1/3 cup maple syrup
  8. 1/2 cup coconut sugar or cane sugar
  9. 1/2 tsp. unrefined sea salt
  10. optional: 1/2 cup dried fruit, chopped nuts, seeds or chocolate chips; 1 tsp. cinnamon
Instructions
  1. Combine the oats and the soaking liquid.
  2. Cover and let sit 24 hours.
  3. Rinse and drain the oats.
  4. Spread the soaked oats on a dehydrator tray and dry for 8 hours (this can also be done in an oven at the lowest heat setting)
  5. Allow the dried oats to cool.
  6. Heat the oven to 325*F. Grease a 9x13 pan.
  7. Crumble the dried oats into a large bowl.
  8. Add the coconut, flax seeds, sugar and salt to the oats. Gently mix.
  9. Heat the butter, honey and syrup in a small saucepan until melted and combined.
  10. Add the butter mixture to the oat mixture. Mix well.
  11. Add any optional add-ins.
  12. Spread the mixture into the prepared pan.
  13. Bake for 30 minutes.
  14. Allow to cool for 10 minutes. Cut into bars.
  15. Allow to cool completely before removing the bars from the pan.
  16. Store in an airtight container.
Notes
  1. The granola bars can be kept in the refrigerator to stay fresh longer. They can also be stored in the freezer for long term storage. There is no need to thaw granola bars.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Basic Grains: Oatmeal

Basic Grains: Oatmeal | Homemade Dutch Apple PieWhen it comes to grains it doesn’t get more basic than oatmeal.  It is a breakfast staple for so many.

But oatmeal may be one of the things causing digestive distress and vitamin and mineral deficiencies for many.  This is especially true if your oatmeal comes from a packet with flavorings or if you eat granola out of a box.  They don’t have any nutrients to begin with.

But even if you cook plain oats you’re likely to have problems.  Ever feel gassy, bloated or really full after eating oatmeal?  There’s a reason.

Oats are one of the highest phytic acid containing grains.  So if you are not preparing them properly oats are really hard on your body and do more harm than good.

I learned this the hard way.  I used to eat store-bought granola every single day…for years.  As you can  imagine I also had years of digestive problems.  Now I don’t tolerate oats at all, even properly prepared.

That being said, oats are a very budget-friendly and healthy breakfast if you take the time to soak them.  Honestly, oatmeal is one of the easiest breakfasts to make.  You soak the oats one morning.  Then the next morning they cook in five minutes!Basic Grains: Oatmeal | Homemade Dutch Apple Pie 3

I love that you can add so many things to a bowl of oatmeal to bump up the nutrition:

  • butter
  • coconut oil
  • raw milk or cream
  • coconut milk
  • yogurt
  • gelatin
  • cinnamon
  • fresh fruit
  • dried fruit
  • nuts
  • flax seeds
  • nut butter

You can even add probiotics and cod liver oil!

You can make a big pot of oatmeal one morning that will last all week.  Then all you have to do is warm it and add new flavors.  You can create all sorts of fun combinations like peanut butter banana, cinnamon raisin, strawberries and cream and chocolate chip!

My three year old loves oatmeal.  It’s a special treat for him when I make it.  He always claims any leftovers.  My six year old, on the other hand, can’t do oatmeal.  The texture is too much for her oral sensory issues.  She does love granola and granola bars, though.  Experiment and see what your kids think.  You can adjust the liquid content to give it a different texture.  Adding extra milk or water makes it more like cereal and not so thick.

Oatmeal for breakfast is great for filling bellies and giving a healthy dose of carbohydrates for energy at the start of the day.  Add the nutrient dense components and pair it with some eggs or bacon and you’ve got a powerhouse breakfast.  It’s even gluten free.

If you’re like me and don’t tolerate oats you can replace oats with teff, rice or quiona.

Have you been eating your oatmeal without soaking it for years?  Now’s the time to get started preparing it the right way and get the most out of your oats.Basic Grains: Oatmeal | Homemade Dutch Apple Pie 2

 

Basic Grains: Oatmeal
Serves 2
Basic soaked oatmeal.
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Ingredients
  1. 1 cup oats (old fashioned/rolled oats)
  2. 1 cup warm water + 2 Tbsp. lemon juice, kefir, yogurt or whey
  3. 1 cup water
  4. 1/2 tsp. sea salt
  5. 2-4 Tbsp. coconut sugar, maple syrup or honey (optional)
  6. gelatin, cinnamon, dried fruit, fresh fruit, nuts, seeds, butter, coconut oil, yogurt, milk to taste
Instructions
  1. Combine the oats and warm water plus lemon juice in a bowl. Cover and let sit for 24 hours (or longer).
  2. Put soaked oats in a medium saucepan.
  3. Add the water, salt and sweetener.
  4. Cook over medium heat about five minutes, until liquid is absorbed and oats are cooked through.
  5. Add optional ingredients to pot or to individual bowls.
  6. Store leftovers in a sealed container in the refrigerator.
Notes
  1. To reheat leftover oatmeal place it in a saucepan with a small amount of milk or water and heat until warm.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Granola Pancakes {gluten free, dairy free, nut free, corn free}

Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple PieTwo favorite breakfast foods in my house are pancakes and granola.  They are both delicious and filling – a great combination for hungry kids!

I decided to combine these favorite foods into one and make granola pancakes!  You get the fluffy pancake plus some extra sweetness and crunch of granola.

You can use whatever granola you have on hand.  We always have homemade granola in the cupboard and/or freezer since it’s so easy to make.  These pancakes would even taste great with soaked granola, grain free granola or  kettle corn granola!

The pancakes are gluten, dairy, nut and corn free.  You can even make them egg free by using an egg replacement like flax eggs.  There is also an option to soak the grains to make the pancakes easier to digest and allow you to absorb the nutrients better.Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple Pie

If you don’t tolerate oats (like me) you can swap the granola for soaked cereal or homemade “Golden Grahams.”  You still get that bit of crunch and sweetness added to your pancakes.

Make a big batch of these so you can freeze some.  Then you have easy weekday breakfasts that will give your kids energy to make it through the day.

Are you trying to make some changes this year to get yourself and your family healthier?  Start with making nutrient dense and energy packed breakfasts.  These pancakes are the perfect thing to try.  Top the pancakes with butter or coconut oil and pair them with bacon, eggs, sausage, nuts or cheese.  You’ll have a delicious, healthy breakfast with a balance of protein, fat and carbohydrates.

Ready to get out of your usual pancake rut?  Try granola pancakes!  It’s a treat for the whole family.

Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple Pie

Granola Pancakes {gluten free, dairy free, nut free, corn free}
Yields 6
A fluffy pancake with the sweet crunch of granola.
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Ingredients
  1. 1 1/4 cups any combination of gluten free flour
  2. 2 Tbsp. cane sugar or coconut sugar
  3. 1/4 tsp. sea salt
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. cream of tartar
  6. 1 egg
  7. 1 tsp. vanilla
  8. 2 Tbsp. coconut oil, melted (or butter)
  9. 3/4 cups coconut milk, almond milk or dairy milk
  10. 1/2 cup granola
Instructions
  1. In a large bowl beat the egg.
  2. Add the flour, sugar, salt, soda, cream of tartar, vanilla, oil and milk. Blend well.
  3. Heat a griddle or skillet over medium heat and coat with coconut oil, lard or butter.
  4. Pour rounds of batter onto skillet.
  5. Sprinkle a couple Tbsp. of granola onto each pancake.
  6. Cook until the edges are dry and bubbles pop.
  7. Flip and cook pancakes another 2 minutes.
  8. Repeat until batter is used up.
  9. Serve with butter, maple syrup and/or honey.
  10. Top with extra granola if desired for more crunch.
Notes
  1. Use at least 1/4 cup of a starchy flour like tapioca or white rice.
  2. To soak these pancakes combine the flour, oil, milk and 2 Tbsp. yogurt or lemon juice. Let set 7-24 hours. Add the remaining ingredients (except granola) and cook according to the same directions.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Kettle Corn Granola

Kettle corn granola is a little salty and little sweet.  You get the flavor of kettle corn in your breakfast bowl!Kettle Corn Granola || Homemade Dutch Apple PieGranola is one of my absolute favorite foods.  I got hooked on it in college…and ate it every day.  I wish I had known back then just how easy it is to make your own granola.

Now I make it all the time.  I always have some on hand for an easy snack or quick breakfast.  It’s great mixed in yogurt or eaten plain with milk.  I even love putting some in my daughter’s lunch for a filling finger food.

I’ve been making granola for many years now.  I have several granola recipes already on the blog.  I don’t usually follow a recipe anymore.  I just use what we have on hand and create something new every time.

Recently I came up with a unique version of granola.  It’s salty and sweet and very addictive!!  I call it kettle corn granola because it really tastes like kettle corn.Kettle Corn Granola || Homemade Dutch Apple Pie

My kids love to munch on this stuff.  As you can see my son had no problems helping me make the granola and being my taste tester.

One of the great things about granola is that you can make a huge batch (I usually do about 10 cups of oats at a time – a double batch of this recipe) and freeze it.  Then when you want granola you are set.  You don’t even have to thaw it!  Granola is ready straight from the freezer.  I usually keep a small jar in the cupboard and refill it from the freezer stash as we use it up.

 The other thing I love about granola is how much money it saves.  Have you looked at the price of granola made with quality ingredients?  I was recently at a local meat market.  They had locally made granola…for $4 for about 6 oz.!!!  That is insane.

When you make granola at home you control the ingredients and you save a ton of money.  You also make a very allergen-friendly breakfast treat.  This one is gluten, dairy, nut and egg free.Kettle Corn Granola || Homemade Dutch Apple Pie

Granola only takes about five minutes to prepare.  The end result is a huge batch of homemade cereal that will last a long time.  It is also the perfect project to do with kids.  When I make granola each kids gets his or her own bowl to create their own batch.  They can add whatever they like.  My kids love being creative with granola.  Sometimes we end up baking theirs, but usually they eat it before it gets to the oven.

This would make a great Christmas gift.  Make a couple batches, package it and pass it around to family and friends.  Throw a few mini chocolate chips in after the granola has cooled and you’ll really be giving a delicious treat.

If you want to be sure you’re really getting all of the nutrients out of your granola you can make this into a soaked version.  You’ll have to plan ahead, but it’s still oh, so delicious!

Do you like the salty sweet combination of kettle corn?  Now you can enjoy it for breakfast with kettle corn granola.

Kettle Corn Granola || Homemade Dutch Apple Pie 

Kettle Corn Granola
A delicious granola cereal that has the sweet and salty flavor of kettle corn.
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Unsoaked
  1. 5 cups old fashioned oats
  2. 1/2 cup water
  3. 3/4 cup coconut oil and/or butter
  4. 1/2 cup coconut sugar
  5. 1/4 cup honey
  6. 1/4 cup maple syrup
  7. 1 tsp. unrefined sea salt
Soaked
  1. 5 cups old fashioned oats
  2. 2 1/2 cups warm water + 2 Tbsp. yogurt, kefir or lemon juice
  3. 1/3 cup coconut oil and/or butter
  4. 1/2 cup coconut sugar
  5. 1/4 cup honey and/or maple syrup
  6. 1 tsp. unrefined sea salt
Unsoaked
  1. Heat the oven to 350*F.
  2. In a large bowl combine the oats, water and salt.
  3. In a saucepan heat the sugar, honey, syrup and oil until the oil is melted and the sugars and oil combine.
  4. Pour the sugar/oil mixture over the oats. Mix until well combined.
  5. Spread the oat mixture onto a large parchment lined baking sheet.
  6. Bake for about one hour, stirring every 20 minutes, until golden brown.
  7. Remove from the oven and allow to cool completely.
  8. Store in an air tight container in the cupboard or in the freezer for long term storage.
Soaked
  1. Combine the oats, warm water and soaking agent.
  2. Cover and let sit 24 hours.
  3. Spread the oat mixture onto dehydrator trays and dry until crisp, about 8 hours.
  4. Crumble dried oats into a large bowl.
  5. Heat oven to 350*F.
  6. In a small saucepan combine the salt, butter, sugar and honey.
  7. Cook until melted and combined.
  8. Pour the butter mixture over the oats. Mix well.
  9. Spread onto a parchment lined baking sheet (it may fit on one large sheet or you may need to spread it on two sheets).
  10. Bake for 30 minutes.
  11. Allow to cool completely.
  12. Crumble the granola and store in an air tight container or in the freezer.
Notes
  1. This recipe easily doubles or triples and freezes well.
  2. Granola is ready straight from the freezer.
Just Take A Bite http://justtakeabite.com/
This post is linked to From The Archives Friday.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Gluten Free Cereal

soaked gluten free cerealBreakfast takes on so many forms in my house.  One day it might be soup.  The next day it might be muffins and fruit.  Another day it might be eggs and vegetables.  It just depends what we have on hand and what we are in the mood for.

But when it is HOT and I don’t feel like baking or cooking it is so nice to be able to grab a bowl of cereal.  I’ve mentioned before why we don’t buy cereal.  That doesn’t mean we don’t enjoy a bowl as a special treat once in a while.

Not buying cereal doesn’t mean you can’t enjoy the flavors you love.  I’ve made gluten free “Golden Grahams,” gluten free peanut butter cocoa puffs, grain free granola, grain free muesli, whole wheat cocoa puffs, whole wheat “Golden Grahams,” homemade “Frosted Mini Wheats,” homemade oat squares and soaked granola.

This is another one of my solutions for the cereal dilemma.  It is soaked and gluten free.  It is great topped with fresh, raw milk.

It also makes a great granola substitute for people like me that don’t tolerate oats.  Use it as is or mix nuts, dried fruit and/or coconut into the container of cereal.  What a treat for a granola-lover like myself!  I love mixing it into whole milk yogurt.

I recommend making a double or triple batch.  I don’t think the single batch I made is going to last long.  It’s just too good!

I made it with dairy, but this cereal can easily be made dairy free.  It is naturally free of eggs, gluten, corn, soy and nuts.

What does your typical breakfast look like?  If you’ve already ditched the cereal, now you can treat yourself to a bowl once in a while. 

soaked gluten free cereal 2

Soaked Gluten Free Cereal
A simple cold cereal for busy mornings or a special treat.
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Ingredients
  1. 2 cups any combination of gluten free flours (i.e. white rice, sorghum, amaranth, tapioca)
  2. 1 cup of soaking liquid - buttermilk, yogurt, kefir, milk + vinegar or water + lemon juice
  3. 1/4 cup butter or coconut oil, melted
  4. 1/4 cup maple syrup or honey
  5. 1/4 cup organic cane sugar, sucanat or coconut sugar
  6. 1/2 tsp. sea salt
  7. 1 tsp. baking soda
  8. 1/2 tsp. organic vanilla
Soak The Flour
  1. Combine the flour and soaking liquid. Cover and let sit 7 - 24 hours.
Bake The Cereal
  1. Add the remaining ingredients to the soaked flour.
  2. Mix well with a hand mixer or stand mixer.
  3. Pour the batter into a greased 8x11 or 9x13 pan.
  4. Bake at 350*F for 25 minutes.
  5. Allow to cool for 10 minutes.
Dry The Cereal
  1. Crumble the cereal into large chunks and place on a baking sheet or dehydrator tray.
  2. Dry at 150*F in an oven or dehydrator for about 3 hours, until cereal is dry and crunchy.
  3. Crumble the cereal into desired sized pieces.
  4. Store in an airtight container in the cupboard or the freezer.
  5. Serve topped with milk or mixed into yogurt.
Notes
  1. This is a very portable snack for kids.
  2. The cereal can be turned into muesli/granola by adding chopped nuts, dried fruit and/or coconut.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Teff and Rice "Granola" Bars (gluten free, egg free, nut free, dairy free, oat free, soaked)

I’m still working on making safe snacks for myself that I can stock up and then just grab when I need them.  Yesterday I decided to make some “granola” bars.  Although oats are technically gluten free I haven’t tolerated them for years now.  So I have to come up with other ways to make granola.

My grains for yesterday were teff and rice.  I used a combination of the two to make a very simple, very tasty treat!  They got approval from every family member.  And that says a lot from some picky eaters and texturally challenged pallets.

These come together in minutes and fit the bill for a filling, healthy snack.  Exactly what I need.  I actually ended up eating about four of them yesterday 😛  They were my carb/grain for the day…I didn’t feel like doing any other baking.

These are fine at room temp.  But they hold together better if they are refrigerated.  And you can make a big batch and freeze them.  These are gluten free, egg free, dairy free, nut free, oat free and vegan)

**I just made a soaked batch of these bars.  They taste great!!  And I’m sure they will be easier on my tummy.  I’ve updated the recipe so you can try them either way.

Teff and Rice “Granola” Bars
makes 10 bars

1 cup teff flour
1 cup rice flour (I use white rice because it is easier to digest)
1/4 cup + 2 Tbsp. coconut oil
1/4 cup + 2 Tbsp. honey
1/4 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup dried fruit (I used blueberries and cranberries)
1/3 cup mini chocolate chips

Heat oven to 350 degrees F.  Grease a 9″ square baking pan.

Heat coconut oil and honey in a pan over low heat until both are melted.

Mix the teff, rice, salt, baking soda, cream of tartar, dried fruit and chocolate chips.  Pour oil/honey mixture over top and stir until combined.

Spread the mixture into the prepared pan.  Bake about 20 minutes.  Let the bars cool for 15 minutes.  Cut into bars.  Gently transfer the bars from the pan to a plate.  Refrigerate until ready to eat.

Store them in a sealed container in the refrigerator or freezer.

**To make soaked granola bars:

Melt 1/4 cup of coconut oil.  Combine the teff flour, rice flour, coconut oil and 2 Tbsp. lemon juice + enough water to equal 1/2 cup.  Cover and let soak 7 – 24 hours.

Heat oven to 350 degrees F.  Grease a 9″ square baking pan.

Heat 2 Tbsp. coconut oil, 1/4 cup + 1 Tbsp. honey in a pan over low heat until liquid.

Add 1/2 tsp. sea salt, 1/4 tsp. baking soda, 1/2 tsp. cream of tartar, 1/3 cup dried fruit and 1/3 cup mini chocolate chips to the soaked flour.  Mix.  Pour the honey/oil over top and mix well.

Spread the mixture into the prepared pan.  Bake 20-25 minutes.  Let the bars cool for 15 minutes.  Cut into bars.  Gently transfer the bars from the pan to a plate.  Refrigerate until ready to eat.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.