Monster Cookies

My daughter has started to become more adventurous in the kitchen, so this is actually one of the recipes that *she* made and not me! Her brother (my son) loves monster cookies, and these were a big hit! Feel free to change up the mix-ins to use whichever ingredients you have on hand... this recipe is great for finishing up those last odds and ends that may be sitting in your pantry.

Monster Cookies
Yield: 19 large cookies

Ingredients

• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, room temperature
• 3/4 cup packed brown sugar, light or dark
• 3/4 cup white granulated sugar
• 3/4 cup creamy peanut butter
• 1 tsp vanilla
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup mini chocolate chips
• 1 cup mini M&M’s candies

Directions

1. Sift together the flour, baking soda, baking powder, and salt in a medium bowl, and set aside.
2. In a stand mixer fitted with paddle attachment, cream butter, brown sugar, and white sugar. Add vanilla, peanut butter, and eggs, and mix well.
3. Stir in the dry ingredients and mix until combined. Add the oats, mini chocolate chips, and mini M&M'S.
4. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
5. Scoop the cookie dough using a large cookie scoop. Line 6 cookie dough balls per cookie sheet. Bake for 12-14 minutes.
6. Cool for 4 minutes on the hot sheet before transferring to a cooling rack.

Recipe adapted from Stephanie's Sweet Treats.

Cocoa Oatmeal Muffins

I make a fresh batch of muffins nearly every week, so when I came across this recipe, it reminded me of my favorite oatmeal chocolate chip muffins, but with even more chocolate. And more chocolate is always a good thing, right?! The consensus at our house is that these muffins taste like a brownie. I think we've found a new winner for the muffin rotation!

Cocoa Oatmeal Muffins
Yield: 12 muffins

Ingredients

• 1/3 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1 egg, room temperature
• 1/2 cup sour cream
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup cocoa
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup almond milk
• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. In stand mixer fitted with paddle attachment, beat butter and sugar until fluffy. Add egg and sour cream; beat until creamy.
3. In separate bowl, stir together oats, flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with milk.
4. Fold chocolate chips into batter.
5. Fill prepared muffin cups 2/3 full with batter.
6. Bake for 23-25 minutes, or until toothpick inserted in center comes out clean.
7. Cool in pan for 5-10 minutes before removing to wire rack to cool completely.

Recipe adapted from Taste & Tell.

Applesauce Muffins

These soft and tender muffins highlight two of my favorite aromas and flavors of fall: apples and cinnamon. These muffins are sure to make their way into your standard breakfast rotation, not only during autumn, but year-round!

Applesauce Muffins
Yield: 12 muffins

Note: Muffins need to be made one day in advance.

Ingredients

• 1 1/4 cups unsweetened applesauce
• 1/4 cup vegetable oil
• 2 tsp vanilla
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon

Directions

1. Preheat oven to 350°F. Line muffin pan with paper liners.
2. Whisk all liquid ingredients together.
3. In separate bowl, stir remaining dry ingredients together.
4. Pour dry mixture into wet mixture, and stir until just evenly mixed.
5. Fill paper liners 3/4 full with batter.
6. Bake on center rack for 17-20 minutes, or until muffins have domed and toothpick inserted into center comes out mostly clean.
7. Let cool in pan for 5-10 minutes, then remove muffins from pan and place on wire rack to cool completely.

Note: Do NOT eat the muffins the same day you make them! The muffins really stick to the liners if you try to peel them off the first day. Store them in an airtight container overnight and the liners peel off more easily the next day. The flavor and texture become even better, too!

Recipe adapted from Chocolate Covered Katie.

Oatmeal Chocolate Chip Muffins

These moist, tender muffins are perfect for breakfast, brunch, snack time, or your mid-morning coffee break. Not only are they gluten free, but they can also be made dairy free as well!

Oatmeal Chocolate Chip Muffins
Yield: 1 dozen

Ingredients

• 1/2 cup butter, room temperature
• 3/4 cup packed brown sugar (or coconut sugar)
• 1 egg, room temperature
• 4 oz container puréed baby food (any fruit variety such as pears, prunes, apples, etc.)
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin tin with paper liners; set aside.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add egg and baby food, mixing well.
3. Stir in flour, oats, baking powder, baking soda, and salt. Mix just until combined.
4. Fold in chocolate chips.
5. Fill paper liners 3/4 full with batter.
6. Bake 17-20 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature for a few days or refrigerate for longer.

Recipe adapted from Bunny's Warm Oven.

Oatmeal Cranberry White Chocolate Chip Cookies

My husband had a potluck at work this week, and when I went to look for this recipe, I realized I haven't made these cookies since I started my blog! This is one of those tried and true recipes that stands the test of time. The cookies are hearty from the oatmeal with a hint of sweetness from the white chocolate that perfectly balances the tartness of the cranberries. The pop of color makes them perfect for the Christmas holidays!

Oatmeal Cranberry White Chocolate Chip Cookies
Yield: 2 1/2 dozen

Ingredients

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups dried cranberries
• 2/3 cup white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add eggs, mixing well.
3. Combine oats, flour, baking soda, and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.
4. Fold in dried cranberries and white chocolate chips.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10 minutes, or until golden brown. Cool on baking sheet for 2 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature. These cookies age well!

Recipe adapted from Ocean Spray.

Maple Brown Sugar Oatmeal Muffins

You know those small packets of maple & brown sugar instant oatmeal? Well, these muffins taste just like that hearty bowl of goodness, only in portable breakfast form!

Maple Brown Sugar Oatmeal Muffins
Yield: 18 muffins

Ingredients

• 2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 cup almond milk
• 1/2 cup pure maple syrup
• 1/3 cup vegetable oil (see "Notes" below)
• 1/2 tsp maple extract
• 2/3 cup light brown sugar, packed
• 2 eggs, room temperature
• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions

1. Preheat oven to 400˚F. Line muffin cups with paper liners.
2. Combine oats and milk in large bowl.
3. Add maple syrup, oil, maple extract, brown sugar, and eggs. Mix until combined.
4. Stir in flour, baking powder, cinnamon, baking soda, and salt, just until combined. (Batter will be wet.)
5. Divide batter evenly between prepared muffin cups. (Use an ice cream scoop to make it easy!)
6. Bake 15-20 minutes, or until muffins spring back when lightly pressed.
7. Let muffins cool in pan for 5 minutes, then remove to wire rack to cool completely.
8. Muffins will keep for 3-4 days in sealed container at room temperature (longer in refrigerator).

Notes

• To reduce fat, I use a 2 oz tub of Gerber 1st Foods Prunes in place of the oil. My mom taught me this trick, and it's a great way to increase the fiber, too. (Thanks for the tip, Mom!)
• For added texture, stir raisins, walnuts, and/or chocolate chips into the batter before baking.

Recipe adapted from I Heart Eating.

Rhubarb Upside-Down Cake

I first made this recipe when my husband and I were in the early dating phase of our relationship. In just a few weeks, we will be celebrating our 10 year wedding anniversary, so this recipe has been with us as a couple for a long time! It's the perfect way to use up the bountiful rhubarb crop from your home-grown garden.

Straight out of the oven:

Inverted onto serving dish:

Rhubarb Upside-Down Cake
Yield: 8x8 pan

Ingredients
2/3 cup boiling water
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats

2 Tbsp butter, melted
1/3 cup granulated sugar
2 cups diced rhubarb

1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup vegetable oil (I substitute one 2.5 oz tub of baby prunes)
1 egg, room temperature

Directions
1. In medium bowl, pour boiling water over oats; cover and let stand about 20 minutes.
2. Meanwhile, preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray. Combine melted butter and sugar; spread in bottom of greased pan. Sprinkle diced rhubarb over sugar; set aside.
3. In medium bowl, stir together flour, baking powder, baking soda, cinnamon, and salt; set aside.
4. In large mixing bowl, combine 2/3 cup granulated sugar, brown sugar, oil (or prunes), and egg; beat until combined. Add oat mixture and beat well. Add flour mixture to oat mixture, stirring just until combined.
5. Carefully pour cake batter on top of rhubarb in pan, spreading evenly to edges. Bake 45-50 minutes, or until toothpick inserted near center comes out clean.
6. Cool on wire rack for 5 minutes. Run knife along sides of pan to loosen cake; invert onto platter. Serve warm.

Crispy Caramel Oatmeal Cookies

In an earlier post, I shared my discovery of Hershey’s Kitchens Sea Salt Caramel Baking Chips. After trying the recipe suggested on the package, I felt it was time to venture out and see what else I could make with these unique chips! That's when I found this new recipe here. These cookies are brimming with a variety of flavors and textures that are sure to please both kid and adult palates alike!

Crispy Caramel Oatmeal Cookies
Yield: 4 1/2 dozen

Ingredients
1 cup brown sugar
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup shortening
1 tsp vanilla
2 eggs, room temperature
2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1/4 tsp salt
1 cup sweetened shredded coconut
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 2/3 cups (10 oz pkg) Hershey’s Sea Salt Caramel Baking Chips*

*Can substitute butterscotch chips.

Directions
1. Preheat oven to 350°F.
2. In large bowl, cream brown sugar, granulated sugar, butter, shortening, and vanilla until fluffy. Add eggs; beat well.
3. Stir together flour, baking powder, and salt; gradually blend into butter mixture.
4. Fold in coconut, cereal, oats, and caramel chips.
5. Drop by rounded tablespoonfuls onto ungreased cookie sheet. (I use a small cookie dough scoop.)
6. Bake 14-16 minutes. Cool for 3 minutes; then remove from cookie sheet to wire rack.
7. Cool completely before storing in airtight container.

Recipe adapted from Simply Stacie.

Caramel Apple Bars

With two apple trees on our property, I have an abundance of fruit to cook with year round! During the summer and fall, when apples are in season, I bake with fruit picked fresh off the tree. Since we always end up with more apples than we can use right away, I peel, chop, and store the extra fruit in our freezer to bake with during the winter and spring when our trees are dormant (like I did today in the middle of March!).

Caramel Apple Bars
Yield: 9x13 pan

Ingredients
Crust:
 1/2 cup butter, softened
 1/4 cup shortening
 1 cup packed brown sugar
 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
 1 tsp salt
 1/2 tsp baking soda

Filling:
 4 1/2 cups chopped peeled tart apples
 3 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 11-oz package caramel bits plus 1/2 cup from another 11-oz package
 3 Tbsp butter

Directions
1. Preheat oven to 375°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, cream butter, shortening, and brown sugar until light and fluffy. Add flour, oats, salt, and baking soda; mix well. Set aside 2 cups. Press remaining oat mixture into prepared pan.
3. For filling, toss apples with flour; spoon over crust. In saucepan, melt caramels and butter over low heat; drizzle over apples. Top with reserved oat mixture.
4. Bake for 25-30 minutes, or until lightly browned. Cool before cutting into bars.

Serving Suggestion: These bars taste delicious warmed up in the microwave with a scoop of vanilla ice cream on top!

Recipe adapted from Taste of Home.

Rolo Cookie Bars

If you love the soft and chewy texture of a classic oatmeal chocolate chip cookie, then this is the recipe for you! These bars have all the makings of your original favorite, but with a slight twist: pockets of ooey, gooey caramel mixed throughout!

Rolo Cookie Bars
Yield: 9x13 pan

Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs, room temperature
2 Tbsp milk (I use almond milk)
1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup semi-sweet chocolate chips
1 cup unwrapped Rolos (about 25-30 candies)

Directions
1. Preheat oven to 350°F. Prepare 9x13 pan with nonstick cooking spray. Set aside.
2. In stand mixer, cream butter and brown sugar. Add eggs, milk, and vanilla; mix well. Stir in flour, baking soda, salt, and oats.
3. Fold in chocolate chips and Rolos.
4. Spread dough in prepared baking dish. Bake for 20-25 minutes. The edges should be set and golden brown, and the tops of the bars should look mostly “dry.”
5. Allow to cool for at least 10 minutes before cutting.

Recipe adapted from Somewhat Simple.

Meatloaf

During the cold winter months, nothing says "comfort food" like a hearty slice of meatloaf! This recipe is tender, moist, and full of flavor. I usually pair it with a side of mashed potatoes and either steamed peas or steamed broccoli. It makes for a healthful and satisfying meal the whole family can enjoy!

Meatloaf
Yield: 1 loaf

Ingredients
2 lbs ground beef*
1 small onion, finely chopped
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1/2 cup gluten free dry bread crumbs
2/3 cup ketchup
3 eggs, room temperature
2 Tbsp dried parsley
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

*For leaner meatloaf, use 1 lb ground beef and 1 lb ground turkey.

Directions
1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan.
2. Combine all ingredients in large bowl. Knead mixture with hands until well blended. Fill loaf pan with meat mixture, mounding top.
3. Bake 60-75 minutes, or until meatloaf is firm to touch and has shrunk from sides of pan. Thermometer inserted in center should read 160°F.
4. Pour off excess fat and let stand 15 minutes before serving.

Recipe adapted from "Meat Loaf" found on page 512 of The Joy of Cooking by Irma S. Rombauer.

No Bake Cranberry Coconut Energy Bites

I love a portable, easy to grab-and-go snack that keeps me feeling satisfied. These energy bites do just that! There are only 7 simple ingredients in these little protein-packed balls of goodness. This recipe highlights a fruit and nut combination sweetened with maple syrup. (For a more indulgent chocolate-filled bite sweetened with honey, check out my other post.)

No Bake Cranberry Coconut Energy Bites
Yield: 16-26 bites

Ingredients
1/2 cup dried cranberries, chopped
1/4 cup pecans, finely chopped
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup shredded coconut
1/4 cup ground flaxseed
3/4 cup peanut butter
1/4 cup pure maple syrup

Directions
1. In large bowl, mix together cranberries, pecans, oats, coconut, and flax.
2. Add peanut butter and maple syrup. Using sturdy spatula, stir and fold together until well incorporated.
3. Scoop about 2 tablespoons of mixture into your hands. Roll and press into bites. If mixture is too dry, add a bit more peanut butter or maple syrup. If mixture is too wet, add a bit more coconut or oats. You want a slightly sticky dough texture.
4. Store in an airtight container for up to 2 weeks. Enjoy!

Recipe adapted from Beaming Baker.

Chocolate Chip Baked Oatmeal Bars

This recipe is perfect for an indulgent breakfast, satisfying snack, or after-dinner treat!

At first glance, these remind me of magic cookie bars because of all the coconut, chocolate chips, and pecans on top.

A cross-section of the bars reveals a thick, moist, and chewy base below all that crunchy, nutty topping.

I was skeptical that these bars would be sweet enough from the maple syrup and chocolate chips alone, but I needn't have been! All of the flavors balanced beautifully. The best part is, you can feel good about eating these indulgent bars knowing they are chock-full of oats and other healthy ingredients!

Chocolate Chip Baked Oatmeal Bars
Yield: 8x8 pan

Ingredients
1 ripe banana, mashed
2 Tbsp ground flaxseed
2/3 cup creamy peanut butter
1 tsp vanilla
1/4 cup pure maple syrup
3 Tbsp milk (I use almond milk)
1 tsp baking powder
1/4 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/2 cup milk chocolate chips plus 1/4 cup to sprinkle on top
1/2 cup shredded coconut
1/4 cup chopped pecans

Directions
1. Preheat oven to 350°F. Coat 8x8 pan with nonstick spray; set aside.
2. In large bowl, mash ripe banana. Add flaxseed and peanut butter. Mix until combined.
3. Add vanilla, maple syrup, milk, salt, and baking powder. Mix until combined thoroughly.
4. Stir in oats. Fold in 1/2 cup chocolate chips.
5. Pour mixture into pan, spread evenly.
6. Top with coconut, 1/4 cup chocolate chips, and chopped pecans.
7. Bake 15-20 minutes, until coconut starts to brown.
8. Store in refrigerator for up to 7 days (if they last that long!).

Recipe adapted from Redesigned Recipes.

Chewy No Bake Granola Bars

These granola bars include nutrition-packed ingredients while at the same time tasting like an indulgent treat that you can feel good about feeding your family. Forget about all the preservatives found in the store-bought version!

I pack my husband's lunch every morning before he heads off to work, and these bars are part of my regular rotation of homemade snacks that I always keep on hand. I alternate between these and the No Bake Energy Bites depending on how much prep time I have since these bars require the stove top while the bites are a stir-and-go recipe. (Both are still super simple, though!)

Chewy No Bake Granola Bars
Yield: 9x13 pan

Ingredients
2 1/2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 3/4 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/4 cup wheat germ (or ground flaxseed, wheat bran, additional oats, etc.)*
1/2 cup additional mix-ins (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame seed, sunflower kernels, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter (creamy and/or crunchy)
1/2 cup mini chocolate chips, divided

*My favorite thing to use for this item in the ingredient list is this Super Seed & Ancient Grain Blend from Trader Joe's. We don't have this store locally, so my mom (who lives in Texas) ships these bags to me a few times throughout the year!

Directions
1. Combine first 4 dry ingredients in a bowl.
2. In a saucepan, mix the honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
3. Remove from heat. Stir in peanut butter until smooth.
4. Pour over the dry ingredients and mix well.
5. Grease 9x13 pan with nonstick spray. Sprinkle half of chocolate chips in pan. Scoop mixture over chocolate chips in pan. Sprinkle with remaining chocolate chips. Press down into even layer. (I use the palm of my hand.)
6. Let cool before cutting into bars.

Recipe adapted from Money Saving Mom.

Blueberry Oatmeal Bars

You know what I like best about this recipe? It is super versatile! The first time I made it, I used blueberry pie filling as suggested. The bars were delicious! After that, I took the liberty of trying some other fruit fillings. Our favorites have been apricot jam and seedless blackberry jam (pictured below). The possibilities are endless!

Blueberry Oatmeal Bars
Yield: 9x9 pan

Ingredients

• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 2/3 cup brown sugar
• 1/4 tsp baking soda
• 1/2 cup (1 stick) butter, softened
• 2 Tbsp almond milk
• 21 ounces blueberry pie filling (or 18 ounces jam)*

*Use any flavor of pie filling or jam. If using pie filling, bars will turn out more like a cobbler. If using jam, bars will be more firm.

Directions

1. Preheat oven to 350°F.
2. In large bowl, combine flour, oats, brown sugar, and baking soda. Using pastry blender (or fork), cut in butter until mixture resembles coarse crumbs. Stir in milk.
3. Grease 9x9 baking dish with cooking spray. Press 2/3 flour mixture into bottom of prepared pan.
4. Spread pie filling (or jam) on top of crust.
5. Sprinkle with remaining flour mixture. Pat topping gently into pie filling (or jam) with fingers.
6. Bake 30-35 minutes, or until top is golden brown and filling bubbles along edges.
7. Allow bars to cool completely, then cut and serve.

Recipe adapted from Real House Moms.

No Bake Energy Bites

The nutritious ingredients packed into these bite-sized snacks are a healthy balance of protein, fat, and fiber to fuel your body. They're perfect to grab for a quick breakfast on-the-go, a pick-me-up during the afternoon slump, or a treat late at night when you need to satisfy your sweet tooth. They're like a potato chip... I bet you can't eat just one!

No Bake Energy Bites
Yield: 20-25 balls

Ingredients
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
2/3 cup shredded coconut
1/2 cup finely ground flaxseed
1/2 cup mini semisweet chocolate chips
2 Tbsp sunflower kernels
1/2 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla

Directions
1. Mix all ingredients together. (Be patient! It may take a minute to get everything completely incorporated.)
2. Set mixture in refrigerator for about half an hour.
3. Roll into small balls, about 1 inch in diameter. (I used a small cookie dough scoop.)
4. Store in air tight container in refrigerator.

Recipe adapted from Gimme Some Oven.

Nutella Stuffed Oatmeal Cookie Bars

I'm the kind of girl who can eat Nutella straight out of the jar...just hand me a spoon! So when I came across this recipe that pairs all that chocolatey goodness with a buttery oatmeal cookie, I had to give it a try...because oatmeal makes the Nutella healthy, right?!

My kids couldn't wait to dig into them as an after school snack. See all that gooey, delicious filling? That's what happens when you cut into the bars after about 2 hours of cooling time!

Nutella Stuffed Oatmeal Cookie Bars
Yield: 8x8 pan

Ingredients
10 Tbsp unsalted butter, melted
2/3 cup light brown sugar, packed
2 tsp vanilla
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
3/4 tsp baking soda
1/8 tsp salt
2/3 cup Nutella chocolate hazelnut spread
2/3 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Grease 8x8 square pan with nonstick spray. Set aside.
2. In large bowl, whisk melted butter, brown sugar, and vanilla until combined.
3. In separate bowl, combine flour, oats, baking soda, and salt. Add dry ingredients to wet ingredients and stir to combine.
4. Place a little more than half of oat mixture into bottom of prepared pan. Press mixture into even, flat layer. Bake for 10 minutes.
5. Remove from oven and immediately add Nutella. Since crust will be soft, don't spread the Nutella. Simply dollop small spoonfuls of Nutella evenly over top of crust.
6. Sprinkle Nutella layer with chocolate chips. Crumble remaining oat mixture evenly over top of chocolate. Bake for 14-16 minutes, until top is set and golden brown.
7. Place pan on wire rack to cool. The longer these cool, the more "set" the filling will be. Do not cut them while they are hot, as the chocolate will ooze out. Serve them slightly warm so that chocolate is mostly firm but still a little melted.

Here's a picture of the bars the next day...much more set up, but still mouth-watering!

Recipe adapted from Celebrating Sweets.

Peanut Butter Banana Oatmeal Muffins

I rarely find a recipe that literally everyone in my family loves, but this one falls into that category! All three of my kids devour these muffins when I make them, and I send them in my husband's lunch for work. I hope they turn out to be a family favorite at your house, too!

Peanut Butter Banana Oatmeal Muffins
Yield: 18-24 muffins

Ingredients
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp applesauce (or vegetable oil)
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 Tbsp creamy peanut butter (equals 1/3 cup plus 1 Tbsp)
1 cup sour cream
1 cup Reese's peanut butter chips

Directions
1. Preheat the oven to 350˚F. Line muffin cups with paper liners.
2. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda, and salt. Stir together with a fork to blend.
3. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter, and sour cream until smooth.
4. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Fold in peanut butter chips.
5. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in center comes out clean.
6. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Note: For mini muffins, bake about 12 minutes.

Recipe adapted from Everyday Annie.

Meet my friends, Bob and Bob

So when I started thinking about writing this post, I realized my two best friends in my pantry are Bob and Bob. My mind automatically went to a Sandra Boynton board book that all three of my kids (as well as my husband and myself!) have absolutely loved...

Now you're probably thinking that animals have nothing to do with this post, but hear me out. Take a look at a few pages from the story...

Now that I've given you the gist of the story, see what I mean?! And those are just a few of the pages in the beginning. Now you understand (at least a little bit) why I made the connection to my friends, Bob and Bob!

My first friendship was formed with Bob's Red Mill Gluten Free 1-to-1 Baking Flour because flour is the foundation of practically every baked good out there! My second friendship was formed with Bob's Red Mill Gluten Free Quick Cooking Oats.

Once you become friends with these two Bobs, gluten free baking all of a sudden seems a lot more approachable!