Happy Monday everyone! I have a new recipe for you guys that I tested out at the end of last week. For those of you who don’t already know, I’m obsessed with pancakes haha! And often time will make them for dinner because there’s never a wrong time for pancakes! I ran out of greek yogurt and wasn’t able to make the greek yogurt version so I played around with the recipe and was happy with how the pancakes turned out!
Happy Monday everyone! I finally got around to some baking this past weekend because I didn’t really have a choice to do much else. Amanda was nice enough to share her sickness with me so my Friday afternoon and evening plus all day Saturday were filled with Layla snuggles and Gilmore Girls re-runs on Netflix. Needless to say it was the perfect lazy weekend which was just further perfected by adding in some baking.
I wanted to make this recipe gluten-free because recently I’ve been trying to cut gluten out of my diet to experiment with some stuff. Not because I think it’s “unhealthy” or “bad for you” because honestly if you don’t have an issue with gluten then there’s no reason to cut it out of your diet. However, I’m trying to determine right now if I do so I’m experimenting. Since my sister Amanda has been gluten-free for a couple of years now, I try to make as many of my recipes gluten-free so she can enjoy them, too. So I was probably going to make this recipe gluten-free anyway haha!
I had no intentions of making banana bread any time soon but my original plan was foiled so I had no choice! I brought home pineapple from Sam’s club last week and my plan was to distract Amanda from it with bananas. But it didn’t work. So then we were stuck with lots of suddenly very ripe bananas haha!
I didn’t want the bananas to go to waste so I decided to get back to baking this afternoon and actually come up with a recipe myself. I wanted to make it gluten-free because Amanda can’t have gluten but we’ve tried out some other recipes we’ve found on Pinterest and they didn’t quite deliver.
This morning I wanted to share a recipe with you guys from my dear friend Rachael over at The Simple Life. She did a post awhile back for Christmas Puppy Chow and let me tell you it’s DELICIOUS! Rachael was sweet enough to send me a care package for Christmas that included this puppy chow and I’m trying to convince her that she should go into the puppy chow business. It also happened to be gluten-free which meant Amanda was able to enjoy it, too.
I know it’s after Christmas but this puppy chow is too incredible to only be made around the holidays! I’ve shared Rachael’s post below but you can also check out all of her other amazing recipes here 🙂
I’ve recently gotten my dad into overnight oats so I’ve been experimenting with some recipes lately! He’s never had overnight oats before but absolutely loves them now. Since I’ve been working with him most mornings I take breakfast to him because he’s wanted some help with healthier breakfast options. So I asked him if he’d be interested in apple pie oats and he was all for it!
Here’s what you’ll need:
1/2 cup oats*
1/2 cup unsweetened almond milk
1 packet stevia
2 oz plain Greek yogurt
sprinkle of cinnamon and nutmeg
*to make this recipe gluten-free, use certified gluten-free oats
Then, all you do is combine everything, mix it well, and let them sit overnight! Both my dad and I loved the oats and he was amazed how much it reminded him of apple pie. The cinnamon and nutmeg I didn’t really measure but I will say that I used a tiny amount of nutmeg compared to cinnamon (I’m not a big nutmeg fan). You also want to be careful because the oats will sit overnight and soak up the flavors so be careful not to put more than you might want at first. When I made them and tasted it, I could get a hint of the cinnamon and nutmeg but it definitely grew a lot stronger overnight. So that’s just something to be conscious of if you want to decrease/increase the cinnamon and nutmeg flavors!