Oatmeal Apple Breakfast Bake

Source: https://recipesbyethan.com/recipe/oatmeal-apple-breakfast-bake/

Prep Time: 15 minutes

Cook Time: 40 minutes

Rest Time: 5 minutes

Total Time: 60 minutes

Ingredients
2 cups rolled oats
1/2 cup chopped walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
2 cups milk (dairy or non-dairy)
1/4 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 large eggs
2 large apples, peeled, cored, and chopped
1/3 cup raisins (optional)

Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish or a medium-sized casserole dish.
In a large bowl, combine the rolled oats, chopped walnuts, ground cinnamon, ground nutmeg, salt, and baking powder. Mix well to distribute the ingredients evenly.
In another bowl, whisk together the milk, maple syrup, vanilla extract, melted butter, and eggs until fully combined.
Pour the wet ingredients over the dry ingredients and mix until completely incorporated.
Fold in the chopped apples and raisins (if using) until they are evenly distributed throughout the mixture.
Carefully pour the oatmeal mixture into the prepared baking dish and spread it out evenly with a silicone spatula or the back of a spoon.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oats are set. A toothpick inserted into the center should come out mostly clean.
Allow the oatmeal apple breakfast bake to cool slightly before serving. It can be enjoyed warm or at room temperature.

French Vanilla Granola

Source: https://deliciousasitlooks.com/recipe-for-french-vanilla-almond-granola/#wprm-recipe-container-9808

Prep Time: 10 minutes Cook Time: 2 hours
Cooling Time: 1 hour
Total Time: 2 hours, 10 minutes
Servings: twelve 1/2 cup servings

Ingredients
3 1/2 cups old-fashioned rolled oats (not quick)
1/2 cup sliced almonds
1/2 cup water
1/2 cup granulated cane sugar
1/4 teaspoon salt
1/4 cup canola oil or other light-tasting oil
1 tablespoon vanilla extract

Instructions
Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry.* Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.

Summer Squash Quick Bread

Modified Recipe 1 1/2 Cups All Purpose Flour 1/2 Cup Sugar 1/2 Cup applesauce 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/8 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting. Original Recipe: 1 1/2 Cups All Purpose Flour 1 Cup Sugar 1/2 Cup Vegetable Oil 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/4 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting.

Gluten Free "Monster" Cookies

Monster Cookies 

Source: Evonne Anderson

Makes a LARGE batch. (I cut it in half when I made it for my family.)

1 c butter (or margarine.)  

2 ½ c brown sugar 

2 c sugar 

6 eggs 

2 ½ c peanut butter 

4 tsp baking soda 

 9 cups oatmeal 

¼ c vanilla 

2 c nuts (opt.) 

chocolate chips or M&Ms as desired. 

Mix and bake at 350 degrees for 10 minutes. 

Here's the recipe halved:

1/2 c butter

1 1/4 cups brown sugar

1 cup sugar

3 eggs

1 1/4 cups peanut butter

2 tsp baking soda

4 1/2 cups oatmeal

2 tbsp vanilla

1 cup nuts

chocolate chips or M&Ms as desired. 

Gluten Free Pancakes

Pancakes

Source: Evonne Anderson

Makes 6-8 pancakes.

½ milk 

1 c rolled oats 

2 tbsp sugar 

2 tsp baking powder 

½ tsp salt 

1 tbsp oil 

2 eggs 

 Mix all ingredients in a blender until thoroughly mixed. Let stand for 5 minutes and then cook.