All you have to do is spend 5 minutes the night before putting 6 things into a jar. You can top your overnight oats with any fruit you have around the house.
The crumble topping in this recipe is my Grandma’s creation. We couldn’t decide whether to use it for apple crumble or date squares, so we whipped up a double batch of topping and made both desserts!
Since I went gluten-free, I’ve been missing a good, hearty loaf of bread. I grew up eating bread every day, and this oatmeal soda bread is saving me!
These oatmeal raisin bites are plant-based, gluten-free, with no refined sugar, and they’re a wonderfully delicious treat to keep in the freezer and grab anytime.
I call these banana carob brownie muffins because whenever my husband Mark eats one, he asks me “are you SURE there’s no chocolate in this?”
Growing up, porridge was the one recipe I got from my wonderful Dad. And the dad in our family now makes porridge for us too!
I made up a gluten-free muffin recipe! Maple apple oatmeal raisin muffins, based on what I had in the kitchen. So tasty!
Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada.
We made these “chocolate chip banana peanut butter oatmeal cookie pancakes” one weekend for a celebration we were having, and everyone wanted more.
Pair the granola with your favorite (non-dairy) yogurt and summer berries, or any other fruit you enjoy. It’s a complete breakfast ready in 5 minutes – hooray for berry yogurt granola day!