Peach Breakfast Bars

Peach Breakfast Bars - a hearty, vegan, adn gluten free breakfast treat!

Last week I went to see my friends at the dentist. Hi, ladies! I never thought going to the dentist could be fun, but here I am looking forward to my visits. And they look forward to them as well. We all enjoy chatting and catching up, but mostly, I think they like the treats 😉

So I made a seriously amazing treat. It wasn’t too hard to make, it featured peaches, and it tasted ah-mazing. Oh, and it’s vegan and gluten free.

I tasted it hot out of the oven. Packed some up for the dentist. Ate one for breakfast. Saved some for the freezer. I couldn’t stop craving another one. I was planning my post … and then I realized something.

I forgot to take pictures.

Peach Breakfast Bars - a heart, vegan, gluten free breakfast treat!

It was one of those moments where you wonder where your head went. So I made them again. And now I can present you with Peach Breakfast Bars.

Let me tell you, worse things have happened than having to make these again. They are seriously so good. Though I wouldn’t quite call them healthy due to the sugar in them (maybe you could swap in honey or maple syrup), they are full of oatmeal, nuts, peaches, and cinnamon, so I definitely think they’re breakfast appropriate.

With the glaze (yeah a little more sugar – but I wouldn’t skip it), they almost have this apple … er, peach fritter thing going on. They’re dense and chewy and super satisfying. Make these once or twice or more, just make sure you give them a try.

Peach Breakfast Bars - a hearty, vegan, gluten free breakfast treat!

Peach Breakfast Bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 bars

Ingredients

Bars

3 cups old fashioned oats (gluten free if necessary)

1 ½ cups gluten free flour (I used Cup4Cup – I wonder if oat flour would work)

1 ½ cups packed light brown sugar

¼ teaspoon kosher salt

3 teaspoons ground cinnamon

2 teaspoons pure vanilla extract

¾ cup olive oil

4 cups chopped peaches, peeled and pitted

1 cup pecans

Glaze

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

2-5 tablespoons water

Instructions

Make the bars. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a large bowl, stir together oats, flour, sugar, salt, and cinnamon.

Add the oil and vanilla and stir to combine. Add the peaches and pecans and stir until they are well distributed and the mixture is completely moistened.

Pour into the prepared pan and bake 35-40 minutes, until golden brown and set on top.

Make the glaze. In a medium bowl, stir together sugar, vanilla, and water. Add more sugar or water until a pourable glaze is formed. Pour evenly over the hot bars.

Serve warm or at room temperature. Bars may be stored in an airtight container at room temperature for up 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.

Notes

Recipe adapted from Nutmeg Nanny and How Sweet It Is

http://piesandplots.net/peach-breakfast-bars/

Peach Oatmeal Bars

Peach Oatmeal Bars

I try not to complain about anything that has to do with summer. Really. I love sun and warmth. Flowers and trees full of leaves. I can even get along with the bees if they just focus on their honey making job and steering clear of me.

What I can’t deal with are thunderstorms. Yes, I know, we need rain, though preferably not measured in inches at a time. Rain is one thing though. nice, garden variety rain that makes you feel all cozy and want to curl up on the couch with a good book or movie. I can handle that kind of rain.

Peach Oatmeal Bars

Pouring rain, pelting the window. Thunder that makes me jump a mile in the air. Lightning that makes the darkness suddenly flash as bright as the sun. That throws me off course in a way I can’t describe.

And when it wakes me in the middle of the night from a deep sleep and keeps me awake for the better part of an hour, the noise far too loud and alarming to be soothing, well that almost makes me wish for fall. Almost.

A day or two of thunderstorms is more than worth the price of admission to summer, but if we could keep them to a minimum and the nice days with sunshine, puffy clouds and a gentle breeze coming at us frequently, that would be much appreciated.

Peach Oatmeal Bars

By looking at the extended forecast, it doesn’t seem like that’s going to happen, but a girl can dream.

When I am cooped up inside with rainy days, I love to bake even when it’s hot out. I whipped up these Peach Oatmeal Bars not too long ago. They are perfect for summer. Easy to make, full of fresh fruit, and wholesome oats and nuts, these are sure to be on your summer to-do list.

The contrasting textures add complexity to this dessert that is not too sweet. It would be perfect with a cup of coffee or tea and dare I say, I think these are even breakfast appropriate.

Peach Oatmeal Bars

Peach Oatmeal Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 bars

Ingredients

Filling

4 cups diced fresh peaches

1 tablespoon freshly squeezed lemon juice

½ cup granulated sugar

3 tablespoons cornstarch

Crust and Topping

1 ½ cups all-purpose flour

1 ½ cups quick cooking oats

1 cup packed light brown sugar

1 ½ sticks unsalted butter, room temperature

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup walnuts

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.

Make the filling. In a medium bowl, stir together peaches, lemon juice, sugar, and cornstarch. Set aside.

Make the crust and topping. In a large bowl, stir together flour, oats, sugar, baking soda, and salt. Once combined, add the butter and mix in with your hands until the mixture forms clumps and starts to come together.

Place just over half of the crumb mixture into the prepared pan. Press down firmly with your hands. Stir walnuts into the reserved crumb mixture.

Pour filling over the crumb mixture in the pan. Sprinkle with the reserved crumb mixture.

Bake for 40-45 minutes, until filling is bubbling and crust is golden brown. Cool completely in pan before cutting into pieces and serving. Bars may be stored in an airtight container at room temperature for 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 30 minutes.

Notes

Recipe adapted from Land O Lakes

http://piesandplots.net/peach-oatmeal-bars/

Lemon Brownies #SundaySupper

Lemon Brownies

I need lots of sunshine in my life. And when the actual sun isn’t present, which is frequent here in Michigan, I turn to Mom. She is my sunshine when that big star in the sky is hidden behind clouds and snow and other yucky things or when even at its brightest, said star isn’t enough.

My life is unique, unlike no one else’s and in flux constantly as I wade my way through the turbulent waters and try to find my place in the world. Luckily, I’ve been blessed with a mom who stands by me no matter what.

Lemon Brownies

She comforts me when I’m crying about things big and small. She helps me come up with ideas for my writing. Seriously, she should get a job as an editor. She bakes and cooks with me and does the dishes, even when she doesn’t want too. She goes shopping with me, and every once in awhile buys things on a whim.

She tells me things are going to work out and all my dreams will come true (or at least some of them) when I can’t see that ever happening. I imagine she sometimes doubts it too, but she never tells me. And most of all, she loves me. The love of a mom is a powerful thing, more powerful than even the sun sometimes.

Lemon Brownies

I know my life and Mom’s life haven’t turned out in the way we hoped as of late, but I won’t give up and things will get better. One day soon, maybe I can take some of the pressure off of Mom and be the sun in our worlds. She can take over as the moon.

When Mom needs a little extra sunshine, we love to make lemon desserts together. These Lemon Brownies were one of our favorites. I’ve made Orange Brownies before, but they were more like orange cake. These are definitely brownie like. They are rich, dense, and almost gooey in the center. The lemon flavor shines through and the glaze, applied when warm, melts in, intensifying that gooey brownie-ness.

Celebrate Mom all the time, but make today extra special with these Lemon Brownies!

Lemon Brownies

Lemon Brownies #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 9 large brownies

Ingredients

Brownies

1 ½ cups all-purpose flour

½ teaspoon kosher salt

2 sticks unsalted butter

1 ½ cups granulated sugar

Zest of 1 lemon

4 large eggs

2 tablespoons fresh lemon juice

Glaze

2 cups confectioners’ sugar

Zest of 1 lemon

2 tablespoons fresh lemon juice, plus more as needed

Instructions

Preheat oven to 350 degrees F. Butter an 8 inch square pan.

In a large bowl, cream butter, sugar, and lemon zest until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in eggs one at a time. Stir in the lemon juice, followed by the flour and salt. Mix until just combined.

Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Toward the end of baking time, prepare the glaze. In a medium bowl, whisk together sugar, lemon zest and juice. Add more sugar or juice as necessary until a thick, but pourable glaze is formed.

Poke holes in the brownies with a toothpick and spread the glaze on top. Cover the whole thing. Allow to cool completely in pan before cutting and serving.

Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.

Notes

Recipe adapted from Foodista

http://piesandplots.net/lemon-brownies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Celebratory Sips

Starters and Salads

Hearty Mains

Treats and Sweets

5 Favorite Pancake Toppings by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peanut Butter Carob Bars #SundaySupper

Peanut Butter Carob Bars

Picnics are one of those things that always sound fun when other people talk about them. They even look fun when I see them in the movies or even driving by a local park.

The sun is shining. A gentle breeze blows. The picnic blanket and basket are perfect. The food is delicious. There’s soothing music playing.

Peanut Butter Carob Bars

But I know the reality (even if I’ve never had a picnic). Bright sunshine will suddenly give way to dark clouds and a downpour. The wind will blow me, the food, the blanket, and everything else in its path. The food will be soggy or poorly made or just generally no delicious. And the only music will be car horns and the too loud stereos that accompany them.

Okay, so maybe I’m being overdramatic (MEEEEEEE? NOOOOOOO! Never!), but I swear, if I had a picnic, I’m sure that’s exactly what would happen.

Your picnic will almost certainly go better.

Peanut Butter Carob Bars

Especially if you make these Peanut Butter Carob Bars. Seriously, I wanted to grab a spoon and eat straight from the pan while these were piping hot out of the oven. Okay, so I may have done that, but only to take a taste of the corner, for quality assurance purposes.

These start with a chewy, gooey, slightly underbaked, super peanut buttery, oatmeal cookie base that on its own is to die for. But then you spread more peanut butter on top. Don’t be skimpy! And top that with a cooked carob frosting that I could eat with a spoon.

Hot, these are possibly one of the best things ever. Don’t get me wrong, they are still great at room temperature, but do yourself a favor and take a giant, messy taste when these come out of the oven. Then grab the rest for your picnic.

Peanut Butter Carob Bars

Peanut Butter Carob Bars #SundaySupper

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 24 bars

Ingredients

Bars

2 cups all-purpose flour

2 cups quick cooking oats

1 teaspoon baking soda

½ teaspoon kosher salt

2 sticks unsalted butter, room temperature

2 cups packed light brown sugar

2 large eggs

1 cup creamy peanut butter

1 teaspoon pure vanilla extract

Frosting

1 heaping cup creamy peanut butter

1 stick unsalted butter, cubed

¼ cup carob powder

¼ cup milk (I used almond, use what you love)

1 teaspoon pure vanilla extract

3 cups confectioners’ sugar

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.

In a medium bowl, stir together flour, oats, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work too. Beat in the eggs one at a time. Beat in the peanut butter and vanilla. Fold in the flour until completely combined.

Spread batter in an even layer into the prepared pan. Bake for 20-25 minutes, until the bars are setting around the edges but still very soft in the middle.

Dollop peanut butter on top of the bars. Allow to sit 1-2 minutes, then spread into an even layer.

Make the frosting. In a medium saucepan, melt butter. Add carob and milk and bring to a boil. Remove from the heat. Stir in the vanilla and then the confectioners’ sugar. Pour the frosting over the peanut butter layer and spread so it evenly coats the bars. Allow to cool before cutting and serving, or throw caution to the wind and dig right in!

Notes

Recipe adapted from Cooking Classy

http://piesandplots.net/peanut-butter-carob-bars-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes!

Appetizers:

Beverages:

Main Dishes:

Sides:

Soups and Salads:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Gooey Cinnamon Cake Bars

Gooey Cinnamon Cake Bars

My TiVo gave up on me last week.

It was Thursday night and suddenly it worked slower than a snail. I couldn’t even watch HD programs. The horror, I know! But my TiVo was seven years old and outlasted three TVs, so buying a new one wasn’t the worst thing ever.

And it went in easily. Only three cords. But it was just teasing me. Because once the CableCard went in things got … interesting.

Gooey Cinnamon Cake Bars

Comcast tried to activate it … at nearly midnight. But it didn’t work after several phone calls, some lasting thirty or more minutes. With the Oscars on Sunday and me having to watch TV without a DVR (how did I manage?!?), I was in meltdown mode.

The next day, after unplugging several times, reinstalling the CableCard, and talking to seriously the most helpful person at Comcast or Xfinity or whatever they want to be known as today, it worked. The premium channels are still missing, but other than that it’s all good.

Gooey Cinnamon Cake Bars

And let me say I am so in love with my new TiVo Roamio. Who needs match.com when I can have TiVo???

I’m also pretty in love with these Gooey Cinnamon Cake Bars. They are best the next day after they are extra moist and well … gooey. I really like the top in all of its gooey glory and the cinnamon sugar topping.

I actually ran out of granulated sugar and made the whole recipe with brown sugar instead. Best decision ever! It adds extra flavor and moisture and makes these totally irresistible. I think I’ll grab one and catch up on some TV watching!

Gooey Cinnamon Cake Bars

Gooey Cinnamon Cake Bars

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 bars

Ingredients

Base

1 ½ cups all-purpose flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon kosher salt

1 stick unsalted butter, room temperature

¾ cup packed light brown sugar

1 large egg

¼ cup milk (I used almond, use what you love)

Gooey Layer

¼ cup light corn syrup

¼ cup milk (I used almond, use what you love)

1 tablespoon pure vanilla extract

1 ½ sticks unsalted butter, room temperature

1 cup packed light brown sugar

1 large egg

1 ¼ cups all-purpose flour

Topping

2 teaspoons ground cinnamon

3 tablespoons light brown sugar

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line it with parchment and butter the parchment.

Make the base. In a large bowl, cream the butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in the egg and milk. Add flour, cream of tartar, baking soda, and salt. Stir until combined. Spread into an even layer in the prepared pan.

Make the gooey layer. In a small bowl, whisk together the corn syrup, milk, and vanilla. In a medium bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work. Beat in the egg. Mix in ½ cup flour, followed by half of the corn syrup mixture. Mix in another ½ cup of flour, the rest of the corn syrup mixture, and then finish with the final ¼ cup of flour. Place dollops of this gooey mixture on top of the base and spread into an even layer.

In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle over the cake.

Bake for 30-35 minutes until the edges are set but the center is still soft and gooey. Allow to cool completely in the pan before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from The Moveable Feasts from The Smitten Kitchen Cookbook

http://piesandplots.net/gooey-cinnamon-cake-bars/

Nutty Granola Bars #SundaySupper

Nutty Granola Bars

Healthy eating is a part of life for me. It’s how I live every single day. My countertops and refrigerators are loaded with fresh fruits and vegetables. I rely on oatmeal for breakfast and lean protein and salads for dinner. I actually look forward to these foods. I crave them just like a lot of people crave fast food and decadent desserts.

I still love eating the occasional giant slice of pie or cake. My day doesn’t feel complete without at least a small portion of candy, even if it’s just a couple Starburst. Life doesn’t have to be about deprivation, only moderation. At least that’s what I believe.

Nutty Granola Bars

But eating healthy can sometimes get boring. How many ways are there to make a bowl of oatmeal exciting? After awhile they all taste the same. The premise holds for salads. Sure toppings and dressings can be switched up, but sometimes a salad is just a salad.

So I try to get creative in the kitchen, especially when it comes to breakfast bars. I have made my fair share of granola bars here on the blog. These Fruity Pebbles ones are some of my favorites. But I really have never made anything like these. They are sure to make breakfast or snack time much more exciting and keep things super healthy for the New Year.

Nutty Granola Bars

They are so nutty with coconut, almond butter, and walnuts. Plus the Rice Krispies add an amazing texture. You’ll crave healthy food too if you whip up these no bake, gluten free treats!

Nutty Granola Bars

Nutty Granola Bars #SundaySupper

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 12 bars

Ingredients

¼ cup olive oil

½ cup almond butter (I really like the maple flavored ones)

¼ cup honey

2 teaspoon pure vanilla extract

2 ½ cups quick cooking oats (gluten free, if necessary)

1 cup Rice Krispies (gluten free)

½ cup walnuts

¼ cup unsweetened flaked coconut

2 tablespoons chia seeds

Instructions

Line an 8 inch square pan with parchment.

In a large microwave safe bowl, combine oil, almond butter, and honey. Microwave on high for 2 minutes. Stir. Microwave for an additional minute. The mixture should be bubbling. If it is not, microwave for an additional minute.

Stir in the vanilla. Stir in the oats, Rice Krispies, walnuts, coconut, and chia seeds. Stir until fully combined and coated with the honey mixture.

Pour into the prepared pan and smooth into an even layer. Refrigerate until firm. About 2 hours. Cut into bars. Bars may be stored in an airtight container at room temperature or in the refrigerator for up to 5 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Additional chilling time is necessary

http://piesandplots.net/nutty-granola-bars-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Bright Beverages

Blissful Breakfast Items

Appetizing Starters

Savory Soups and Sides

Marvelous Mains

Delightful Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Banana Bread Blondies

Banana Bread Blondies

Family is the most important thing in life. I am so lucky to see my parents every day. It is hard for me to imagine a time when that will not be possible. It is impossible for me to imagine going weeks, months, or years without seeing them, but that is the reality for many people.

While I may see my parents every day, I understand how it feels to be away from family, because I do not often have the opportunity to see my aunt and uncle. They mean so much to me and are people I know I can always turn to no matter what. However, they live hours away and over the past few years, my uncle’s job has taken him to several different locales, including one in another country!

My Family

My aunt, me, and Mom during her last visit.

This makes it nearly impossible to see them. I always wish I could call them to come over for dinner or to watch a movie or go shopping or to see a play, but without weeks or months of planning and schedule checking, it can’t happen. Even with the planning, it often doesn’t happen.

One thing that brings us all together is food. Western Union understands really well. Many of their customers are “Dual-Belongers,” meaning they live in one place for a better education, career, or life, but their family, and therefore their heart, lies somewhere else. They rely on Western Union to send money home, which seems like no big deal to them. It’s something they do without question or second thoughts.

Banana Bread Blondies

Food helps link them to their homes, whether those homes are oceans away or a long drive. Once Western Union heard from their customers how important food is in linking them to home, their family, and memories, they created #WUHomeCooked, a heartwarming video in which they surprised some of their customers with a surprise meal from their family!

The video is really inspiring and reminds me how lucky I am to have any family at all close to me. The world can be a really lonely place. It made me think of my aunt and uncle and how they must feel when they are far away from home and family, as well as how I feel missing them.

Banana Bread Blondies

They don’t always get to cook, a simple thing I take for granted because I do it every day. While eating out is fun, it gets old after awhile, and a homemade meal, or even better, a baked treat sounds good to them. I was inspired by my aunt’s love of banana bread to create these Banana Bread Blondies.

I wish I could send her some (oh! Maybe I could do that!), but I hope if she gets the chance to make them, she feels as connected to me as I did to her while whipping them up.

They have all the classic banana bread flavors with the dense, chewiness of a blondie and are rather addictive. Plus, they only take one bowl to mix together. I think I’ll grab another one while I pick up the phone and talk to my aunt. I hope you find ways to stay connected to those most important to you. Just as Western Union discovered, food is a great way to keep that connection going!

Banana Bread Blondies

Banana Bread Blondies

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 18 bars

Ingredients

1 cup packed light brown sugar

1 cup granulated sugar

2 sticks unsalted butter, melted

3 small ripe bananas, mashed

2 teaspoons pure vanilla extract

3 large eggs

2 ½ cups all-purpose flour

½ teaspoon kosher salt

1 cup pecans

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Set aside.

In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt. Fold in the pecans until evenly distributed.

Pour the batter into the prepared pan. Bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.

Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.

http://piesandplots.net/banana-bread-blondies/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Cinnamon Roll Granola Bars #SundaySupper

Cinnamon Roll Granola Bars

I can’t believe the holiday season is nearly upon us. Where has the time gone? It seems like yesterday I was celebrating last Christmas. I demand time to slow down!

Other than my issues with time vanishing before my eyes, I’m having another problem. I don’t have anything on my Christmas list.

I’m trying to think of things. Big things, small things. Fun things, practical things. It’s just not happening though.

This is totally not like me. Typically the list of things I want is about a mile long. From the time I was a little girl asking for a multitude of Barbies and accessories to now when I ask for clothes and shoes Barbie might be happy to wear, I’ve never been light on wants.

Cinnamon Roll Granola Bars

Perhaps 24 years of accumulating stuff has left little for me to want. Plus a lot of the things I want aren’t tangible. Unless one of you know an agent looking to represent a new screenwriter or a way to magically teleport me to California. Or maybe I’m just – shudder – becoming an adult.

I’m sure my list will come along eventually. If not, the pressure’s on Mom and Dad to come up with gift ideas all on their own. Surprises are the best.

Cinnamon Roll Granola Bars

One thing I do want this holiday season is to keep extra pounds from creeping up. While I fully intend to eat my favorite foods in moderation, as always, I’ll be sticking to mostly healthy foods just like any other time.

Cinnamon Roll Granola Bars are a great compromise. While they aren’t going to replace traditional cinnamon rolls, these healthy, gluten free treats are a flavorful, filling breakfast or snack sure to keep you on track.

Ooey, gooey from almond butter, they also have crunch from walnuts and chia seeds, along with warmly spiced cinnamon. A simple, optional glaze adds a little extra sweetness and that great cinnamon roll twist. They are a gift all their own this holiday season!

Cinnamon Roll Granola Bars

Cinnamon Roll Granola Bars #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 bars

Ingredients

Bars

2 cups old fashioned roll oats, gluten free if necessary

¼ cup oat flour, gluten free if necessary

1 cup walnuts

¼ cup chia seeds

½ teaspoon kosher salt

2 teaspoons ground cinnamon

¼ cup extra virgin olive oil

¾ cup creamy almond butter

½ cup honey

2 teaspoons pure vanilla extract

Glaze

1 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 tablespoon water, or more if necessary

Instructions

Preheat oven to 350 degrees F. Line an 8 inch square pan with parchment. Set aside.

In a large bowl, stir together oats, oat flour, walnuts, chia seeds, salt, and cinnamon until fully incorporated.

Add oil, almond butter, honey, and vanilla and stir until distributed and a thick dough is formed. Pour into prepared pan and smooth into an even layer.

Bake for about 20 minutes, until golden brown around the edges and partially set on top. Cool completely in pan.

In a small bowl, whisk together sugar, vanilla, and water. Add more water or sugar as needed until a thick, yet spreadable glaze is formed. Drizzle over bars. Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave for about 30 seconds.

Notes

Additional cooling time is necessary

http://piesandplots.net/cinnamon-roll-granola-bars-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Drinks

Appetizer or starter

Main Dishes

Side Dishes

Desserts

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Rocky Road Granola Bars

Rocky Road Granola Bars - Great gluten free treat!

Happy weekend! It’s funny, but for me weekends don’t really mean a lot anymore. I mean, they’re nice and all, and sometimes I have exciting plans. But because I blog and write and don’t have a 9 to 5, five days a week job, my schedule is flexible.

My weekend is sometimes in the middle of the week. If I want to go shopping on a Monday, as long as I am sure my work is done, there’s no problem heading to the mall. Similarly when I have a lot to do on the actual weekend, I work.

And yeah, some days I’m one of those people that doesn’t even know what day it is. I don’t know how that happened. It is often inconsequential to me what day it is. Until it hits me that I am supposed to post on a certain day . . . and it is that certain day. Oops!!!!

Rocky Road Granola Bars

There is something about weekends that just feels different though, a little special even. I want to watch movies and take an extra-long walk. I like eating a fun meal. Doing something memorable.

What’s your schedule like? Are weekends important to you? What’s your favorite thing to do on the weekend?

Rocky Road Granola Bars

If you like a treat, as I do, you have to check out these Rocky Road Granola Bars. Part healthy treat, part indulgent delight, these make a perfect weekend breakfast, lunch, or snack, especially if you are on the go, enjoying the time with fun plans.

Ooey, gooey, and sticky, the flavor of the honey shines through, while the walnuts add texture and the carob chips really add that intense chocolaty flavor. Of course, if you are not allergic to chocolate, feel free to use whatever chocolate chips you like. I think semi-sweet or bitter-sweet would work best. Plus, these can easily be made gluten free if you use gluten free oats! Weekends are about to get a lot more exciting with these bars!

Rocky Road Granola Bars

Rocky Road Granola Bars

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 12 bars

Ingredients

1 10 ounce bag regular sized marshmallows (minus the two or three I ate ;) )

¼ cup honey

½ cup creamy peanut butter

1 teaspoon pure vanilla extract

3 ½ cups quick cooking oats, gluten free if necessary

½ cup walnuts

¾ cup carob chips

Instructions

Line an 8 inch square pan with parchment paper.

In a large microwave safe bowl, melt the marshmallows, honey, and peanut butter on high in 30 second increments, stirring in between, until fully melted.

Stir in the vanilla. Add the oats and stir until they are fully combined. Allow mixture to cool for about 3 minutes. Add the walnuts and carob chips and stir until fully incorporated.

Pour the mixture into the prepared pan and smooth into an even layer. Allow to cool at room temperature for about two hours before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 5 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Additional cooling time is necessary Recipe adapted from Serious Eats

http://piesandplots.net/rocky-road-granola-bars/

Gluten Free Peanut Butter Blondies #SundaySupper

Gluten Free Peanut Butter Blondies

Do you eat a lot of processed food? I’ll be the first to admit, I used to. Prepackaged cookies and crackers, canned soups, soda and sports drinks, fast food. Much of my diet consisted of processed foods, but I did not look or feel my best.

Since then, I’ve totally changed the way I eat. Tons of fresh fruit and vegetables, lean protein (mostly wild fish), whole grains. I eat foods that are good for me. It’s also pretty awesome that they taste great too. Those weird fruit cocktail cups have nothing on fresh fruit! These are foods I am happy to say I eat. I know where they come from and don’t have to question the ingredients in them. For the most part, if I can’t pronounce it, I don’t eat it.

Gluten Free Peanut Butter Blondies

Sometimes, though, I do eat processed foods. There are some I won’t touch. I’m looking at you canned soup. I haven’t had soda in ten years and that was only because I was about to pass out after receiving a shot at the doctor’s office, and I needed some sugar so I could leave. Yeah, needles and I aren’t friends! I love a good potato chip and even Cheetos and Doritos sometimes. Candy is one of my favorite indulgences. I’ve even been known to eat a spoonful of canned frosting now and then. Guilty pleasure alert!!!

Life is all about balance. While I love those unprocessed foods and they nourish my body, the fun foods nourish my soul and deserve an occasional presence in my life because life is short and I refuse to not have any fun!

Gluten Free Peanut Butter Blondies

Baking doesn’t have to include processed foods either. I mean, I am totally going to satisfy my craving for a big slice of layer cake coming up, but I really like healthier treats that I can eat when I don’t want a big slice or cake or that I can grab for a quick breakfast without feeling like I’m doing something wrong.

These Gluten Free Peanut Butter Blondies totally fit that bill. They make an awesome light dessert, as well as a great breakfast full of flavor and nutrition to start your day right. Don’t forget about them at snack time either!

Be sure not to overbake these, to allow their soft, slightly dense texture to shine through. The peanut butter and vanilla flavors are prominent, with a nice sweetness from the raisins that are so plump and juicy. Because I love treats with a variety of textures, I also added some walnuts for crunch. Feel free to use whatever dried fruit and nuts you love. And then indulge without an ounce of guilt.

Gluten Free Peanut Butter Blondies

Gluten Free Peanut Butter Blondies #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 bars

Ingredients

1 cup creamy peanut butter

¼ cup honey

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 large egg

½ cup raisins

½ cup walnuts

Instructions

Lightly oil an 8 inch square pan.

In a medium bowl, stir together peanut butter, honey, baking soda, vanilla, and the egg until well combined. Add the raisins and walnuts and stir to combine. Pour batter into the prepared pan and smooth into an even layer.

Bake for about 20 minutes, until the blondies have puffed and the top is golden brown. Cool completely in pan (or don’t – they’re great warm!). Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

http://piesandplots.net/gluten-free-peanut-butter-blondies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

 

Alluring Appetizers and Stunning Sides

Enticing Entreés

Decadent Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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