Baked Apples are topped with a brown sugar oat crumble and baked until tender – top with a scoop of ice cream or some vanilla Greek yogurt for a fun breakfast treat!

See the step by step recipe video down in the recipe card.

This post is made in partnership with Cosmic Crisp and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

These Baked Apples are one of our favorite treats!

They are simple to make, they’re a healthier treat that we can jazz up with ice cream or vanilla yogurt, and they’re made with one of our favorite fruits!

Plus, nothing beats the smell that will be wafting out of your oven while these are baking

What kind of apples are best for Baked Apples?

We are loving Cosmic Crisp apples for everything these days!

They are perfectly crispy and sweet, but slow to brown unlike other apple varieties. They were classically bred at Washington State University, and are non-GMO.

Cosmic Crisps make the perfect snack, so I did have to hide a few of them away so my kids wouldn’t eat them all before I could whip these up. Once they tried a bite, they weren’t mad about it, because they are just as perfect for cooking and baking!

If you have a few hanging out in your crisper drawer after these Baked Apples are devoured, we also love dipping them in this Cream Cheese Fruit Dip — and the best part is that you can slice them and store them in the fridge and they won’t turn brown! They maintain their perfect flavor and texture after being sliced.

Baked Apple filling ingredients and substitutions:

• Apples: Cosmic Crisp Washington state Apples are a great baking apple because of their firm texture and sweet flavor!
• Butter: A little something to glue our topping together! You can substitute with vegan margarine to make these dairy-free and vegan
• Brown Sugar: Some sweetness! The rich flavor of brown sugar complements the flavor of the apples, and it holds together better than granulated sugar.
• Oats: I like to use large, rolled oats for the added texture but you can swap out quick oats if you like. You can also use certified gluten-free oats to make this a gluten-free dessert.
• Flour: A little flour helps to keep our topping together. You can substitute for gluten-free flour or oat flour to keep these Baked Apples gluten-free.
• Cinnamon: Just because apples and cinnamon are a match made in heaven Feel free to add additional spices like ginger, nutmeg, allspice or cloves.

Other modifications for this Baked Apple recipe:

• I prefer to halve my apples, then top and bake. They bake more quickly, and I find they’re easier to eat! Plus, sometimes a half is just the perfect amount. You can leave them whole, remove the core, fill and bake, but you will need to double the bake time.
• You can also make these in the slow cooker! Put ½ cup of water in the bottom of a slow cooker, then place your apples carefully on top so as not to disturb the topping. Cover and cook until tender, about 4-5 hours on low.

Can I make these ahead?

These Baked Apples can be baked ahead of time and reheated to serve later — no leftovers have ever gone to waste here! (Not that we have any, but if we did…. ).

Simply cover and store in the refrigerator for up to 3 days, then reheat in the oven or in the microwave until heated through.

More ways to enjoy Cosmic Crisp apples!

• In this healthier Cinnamon Apple Bread — perfect for breakfast!
• In this Slow Cooker Caramel Apple Pudding Cake — the perfect treat for a cold day.
• This Apple Crumble Pie is topped with the same delicious oat streusel!
• Slice and serve with this Snickers Cheese Ball.

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Baked Apples

Baked Apples are topped with a brown sugar oat crumble and baked until tender – top with a scoop of ice cream or some vanilla Greek yogurt for a fun breakfast treat!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 198cal

Author Ashley Fehr

Ingredients

• 3 Cosmic Crisp apples
• ½ cup rolled oats
• ¼ cup brown sugar
• ¼ cup all purpose flour (or sub whole wheat)
• ½ teaspoon ground cinnamon
• 3 tablespoons cold butter

Glaze (optional)

• ¼ cup powdered icing sugar
• 1 tablespoon milk

Instructions

• Preheat the oven to 350 degrees F.
• Halve apples and remove the core. Set aside.
• In a medium bowl, stir together oats, brown sugar, flour and cinnamon. Add butter and work it in until crumbly, using a fork or pastry cutter.
• Divide the streusel evenly between the apple halves, pressing into the top to stick.
• Bake for 40-50 minutes, until tender or cooked to your liking (*tip: for softer apples, add ¼ cup water to the bottom of the pan during the cook time). Serve warm as is, with glaze, or with ice cream.

Glaze (optional)

• Stir together powdered sugar and milk and drizzle over apples.

Video

Notes

*There is plenty of streusel to go around, so if you wish to make 8 apple halves to serve a larger group, that will work great, too!

Nutrition

Calories: 198cal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 145mg | Fiber: 3g | Sugar: 23g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg

The post Baked Apples appeared first on The Recipe Rebel.

I originally published this No Bake Samoa Cookies recipe back on March 13, 2014 — it was one of the very first recipes I ever posted here on The Recipe Rebel!

But now, 5 years later, I’m once again combing through the oldest recipes to see which need updated photos, which need to be retested, and which need to be trashed (yes, there have been a few!).

Nothing makes me happier than cleaning up this little corner of the internet and making sure that all of the recipes here are the best they could be.

So here we are! No Bake Samoa Cookies

The first time I made these according to the original recipe, I was blown away but how sweet they were.

And I’m not saying that as a positive thing.

Over the last 5 years I feel like my tastes have changed a lot, and I can’t handle sugar the way I used to.

Not because I’ve ever tried to cut out sugar (believe me!), just because I find myself leaning more towards fruity desserts or things that are not so sweet they give you a toothache.

I retested this recipe 3 times and I made some significant changes, so if there are any of you out there who enjoyed these previously, I hope you will enjoy the new and improved version just as well!

Tips for making these no bake cookies:

• Quick oats are smaller and will make the cookies less crumbly, but regular rolled oats should work if you’re in a pinch.
• You can swap out the flavor of pudding mix (though you’ll lose the “caramel” part of these samoa cookies!). I haven’t tested this recipe using sugar free pudding mix.
• I like to drizzle with dark chocolate, because I enjoy it over the more sweet chocolates, but any will work fine!
• I tried popping the pan into the fridge and the freezer to set more quickly, but I actually found they do best if you leave them to set, uncovered, at room temperature, for 2-3 hours, they dry out slightly and set without being sticky. With no bake cookies I really like to be able to hold them without half of the cookie staying on my fingers, and this was the best way to get them to set!

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No-Bake Samoa Cookies

No bake cookies made with butterscotch pudding, oats and coconut, topped with melted chocolate and toasted coconut: all the flavors of a Samoa cookie but so much easier!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 222cal

Author Ashley Fehr

Ingredients

Toppings

• 1/2 cup sweetened shredded coconut for toasting
• 1/2 cup dark or semisweet chocolate chips
• 1 tsp butter
• 1 tsp cream

For the cookies

• 1 1/2 cups granulated sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 box instant butterscotch pudding (4 serving size)
• 1 tsp vanilla
• 1/2 teaspoon salt
• 3 cups quick cooking oats
• 2 cups unsweetened shredded coconut

Instructions

Toppings:

• To toast coconut: Place coconut in a small, dry pan. Heat over medium heat, stirring occasionally (stir more frequently towards the end), until coconut is light golden brown. Set aside.
• To prepare drizzle: In a small bowl, melt together chocolate, butter and cream. I microwaved mine at 50% power for 25 seconds. Pour chocolate into a Ziploc bag to use for drizzle later.

Cookies:

• In a large pot, bring sugar, butter and milk to a boil over medium-high, stirring often. Boil for 2 minutes, stirring constantly.
• Turn off the heat and stir in the vanilla and salt. Add in the pudding mix, oats and coconut and stir until combined.
• Scoop onto wax-paper lined cookie sheets. Snip a tiny piece of the bag’s corner and drizzle with melted chocolate. Sprinkle with toasted coconut.
• Let set at room temperature for 2-3 hours, uncovered. Plate in an airtight container and store in the fridge for up to 1 week or in the freezer for up to 3 months. You can store them at room temperature for a few days, but I like them cold as they are a little firmer.

Notes

*This recipe is easily halved if you just want a few! The only trick thing is halving the pudding mix, which can be easily done if you have a kitchen scale.

Nutrition

Calories: 222cal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 119mg | Potassium: 112mg | Fiber: 2g | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

The post No Bake Samoa Cookies appeared first on The Recipe Rebel.

This recipe was first posted on The Recipe Critic.

As much as I love Christmas, I always secretly get so excited when the tree comes down, the decorations go away, and LIFE GOES ON.

Am I alone?

January is the perfect time to reset, get back into creating and maintaining healthy habits, and quietly reconnecting as a family once the hustle and bustle dies down.

These healthy Blueberry Oatmeal Muffins are the perfect breakfast or snack for getting back to routine.

What’s so great about these Blueberry Oatmeal Muffins?

They are loaded with good things.

Oats offer so much goodness in such a small package: fiber, protein, iron, zinc (great for boosting that immune system!) and on and on and on. There’s also whole wheat flour, Greek yogurt, eggs, and blueberries which are bursting with antioxidants themselves.

I mean, don’t you feel healthier just reading that list of awesomeness??

Call me a strange, nutrition-obsessed geek (who also regularly enjoys a bowl of ice cream or slab of cheesecake…), but I love seeing how much goodness I can cram into one small package.

This is especially great because I know my kids will down muffins like there’s no tomorrow. There’s no snack or breakfast prep, they can just grab and enjoy and that I love (knowing that the bus is going to be at the end of the driveway all too soon!).

How to store and freeze Blueberry Oatmeal Muffins:

These muffins can be stored on the counter at room temperature for 1-2 days. After that, I really like to put them in the refrigerator or freezer.

• To refrigerate: place in an air tight container and store in the refrigerator for 5-6 days.
• To freeze: place in an air tight container and freeze (stacking them is fine!) for up to 3 months. To thaw, simply remove a portion of them and place on a plate or in a small container, and let thaw at room temperature for 1-2 hours, or microwave on low for 1 minute.

Variations on these Blueberry Oatmeal Muffins:

• You can swap out the fruit here if blueberries aren’t around! I prefer to use frozen blueberries because they are inexpensive and great any time of year, but chopped apples or cherries, or other berries will work just as well!
• You can make this recipe dairy free by swapping out the yogurt for dairy-free yogurt or additional applesauce.
• You can use rolled oats in this recipe instead of quick cooking, but I prefer the texture of quick oats. Rolled oats will just have a more noticeable texture. Steel cut oats will not work in this recipe.

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Healthy Blueberry Oatmeal Muffins

These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fiber, protein and juicy berries!

Course Bread and Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24

Calories 145cal

Author Ashley Fehr

Ingredients

• 1 cup quick oats (100g)
• 1 cup hot water
• 1 1/2 cups brown sugar lightly packed (240g)
• 3/4 cup 0% plain Greek yogurt (155g)
• 1/2 cup unsweetened applesauce (115g)
• 1/4 cup canola oil (50g)
• 3 eggs
• 1 tablespoon vanilla
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups whole wheat flour (260g)
• 3 cups fresh or frozen blueberries (300g)

Instructions

• Preheat oven to 350 degrees F.
• Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
• In a large bowl, whisk brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
• Add baking powder, baking soda, cinnamon and salt and whisk until smooth.
• Add soaked oats and stir until evenly distributed.
• Add flour and berries and stir just until combined — don’t overmix!
• Lightly grease a muffin pan and fill 24 muffin cups ¾ full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 145cal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 151mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 1.8mg | Calcium: 50mg | Iron: 0.8mg

The post Healthy Blueberry Oatmeal Muffins appeared first on The Recipe Rebel.

I know I’ve probably said this a million times before, but breakfast is my favorite meal of the day, regardless of what time of day it is.

I could eat these Banana Oatmeal Pancakes for breakfast, lunch and dinner and you wouldn’t hear me complaining! Sweet or savory, bacon and eggs or pancakes and waffles — we love it all.

All the time.

If you’re looking for another awesome fall pancake recipe, you’ve got to try these Apple Crisp Pancakes or this Healthier Cinnamon Roll pancake — they are amazing!

And any time I can make the foods we love and bump up the nutritional value (because you know the kids are going to be asking for a snack by 8:30 am if you don’t!), I’m down.

These Banana Oatmeal Pancakes are naturally sweetened with honey, but you could use maple syrup or regular brown sugar in its place if you prefer.

I use instant or quick oats for this recipe because I don’t want my pancakes too chunky, since the oats aren’t technically going to be cooked. I soak them to soften, and then just mash them up a bit when I mash in the bananas — seriously, so easy!

In the picture below you can see just how much moisture the soaked oats and banana add to these pancakes — so, so good and never dry or bland!

How to make these Banana Oatmeal Pancakes in the blender:

You can absolutely make these pancakes in the blender if you prefer a super smooth texture! Honestly, since the oats are soaked you will hardly notice them even if you opt to just stir these up with a whisk. They soften right up and add the best flavour to these pancakes!

Simply add the liquid ingredients first, followed by the dry ingredients, and blend until smooth and combined. Then pour right onto the hot griddle and cook!

Tips for making these Banana Oatmeal Pancakes:

• These are not your average flourless banana pancakes — I wanted them to be thick and fluffy, so there is flour in them and they are not gluten-free. Feel free to substitute gluten-free all purpose flour for the regular flour for a gluten-free option.
• I like to mash my banana into the pancakes so that the flavor is evenly distributed — if you like, you can add slices of banana as well!
• Feel free to add in even more goodies, like chopped toasted pecans or walnuts, raisins, blueberries or a scoop of peanut butter!
• We love these with maple syrup, fresh sliced bananas and berries, but for a healthier option you can top with Greek yogurt or this fresh fruit salad with Creamy Vanilla dressing over top instead.

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Banana Oatmeal Pancakes

These Easy Banana Oatmeal Pancakes are made with soaked oats and mashed bananas, which gives them incredible moisture and an extra boost of fiber! They’re an easy, healthy pancake recipe that is freezer friendly and perfect for school mornings! Includes step by step recipe video. 

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 8 pancakes

Calories 128cal

Author Ashley Fehr

Ingredients

• 1 cup quick oats
• 1 cup hot water
• 1 banana
• 1 cup low fat buttermilk
• 1 egg
• 1 tablespoon honey
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon

Instructions

• Add oats to a medium bowl. Pour hot water over top and let sit for 5-10 minutes. 
• In a large bowl, mash banana with a fork. Add the soaked oats, buttermilk, egg, honey and vanilla and whisk until combined.
• Add the flour, baking powder, and cinnamon and whisk just until combined. 
• Heat a non-stick griddle to medium-high. Spray lightly with non-stick spray and scoop pancake batter into rounds on the hot griddle. Let cook for about 3 minutes, until golden brown, then flip and cook until golden brown on the reverse side. (*Note that the soaked oats make for a moist pancake, but you want to sure they are still cooked through)
• Remove and serve immediately with bananas and syrup or as desired.

Video

Notes

*If you prefer a thinner pancake, just add a touch more milk to thin the batter.

Nutrition

Calories: 128cal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Cholesterol: 21mg | Sodium: 34mg | Potassium: 235mg | Fiber: 2g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 1.5mg | Calcium: 61mg | Iron: 1.2mg

The post Easy Banana Oatmeal Pancakes Recipe + VIDEO appeared first on The Recipe Rebel.

I don’t know about yours, but my kids love no bake energy bites. We are borderline obsessed.

I love them because they are easy to make and you really don’t even need a recipe. I just pick a theme (this time — tropical flavors!), grab some healthy ingredients from the pantry (some for glue — dried fruits, honey, nut butters, coconut oil, some for filler — oats, nuts, other dry ingredients).

We throw everything into the food processor and let it go. Then we roll it into balls, and snack on them all week long. They keep the 4:00 hanger away!

These literally take me about 15 minutes from start to finish and I love that we have a healthy snack that we can grab and go on our way out the door. Something other than store bough granola bars!

So far on The Recipe Rebel, we have these Lemon Blueberry Energy Bites and these Chocolate Hazelnut Energy Bites. But these…. they might just be our favorite of the three.

I was walking through Wal Mart one day when I saw the bags of dried pineapple were just $2 (this is the regular price!), I grabbed one for the purpose of making a pina colada energy bite, only to discover that there were a few of those already out there.

The second time, I added some dried mango and we love them. The flavours are so bright and fruity, and different from a peanut butter based energy bite!

How to make Tropical No Bake Energy Bites:

• You need two types of ingredients: glue and filler. As far as what you add? You can mix it up! Try adding different dried fruits, different nuts, or other seeds or oils for a unique combination all your own.
• Do a test run. When you grab and squeeze some in your hand, does it hold together? If not, add a little more oil or dried fruit.
• Make a big batch. They freeze perfectly and I find that grab and go snacks like this don’t last long with the kiddos!
• Look for unsweetened fruit. Ideally you want to control the added sugar, and using unsweetened dried fruit is the best way to do that. It can be tough to find though, so feel free to start with 1 tablespoon of honey if your fruit is already sweetened.
• Add more protein: if you want to give these energy bites a boost of protein, add a scoop or two of vanilla or unflavored protein powder. You can also add chai seeds or additional nuts.

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Tropical No Bake Energy Bites

This Tropical No Bake Energy Bites recipe is perfect for back to school! Loaded with dried pineapple, mango, toasted coconut, oats, honey and coconut oil, it’s a healthy snack to keep you (and the kids!) going all day long. They’re freezer friendly and easy to make ahead. Includes step by step recipe video.

Course Snack

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 bites

Calories 84cal

Author Ashley Fehr

Ingredients

• 1/4 cup coconut oil solid at room temperature
• 2 tablesooons liquid honey
• 1/2 cup dried mango
• 1/2 cup dried pineapple
• 1 cup instant or rolled oats
• 1/2 cup toasted coconut
• 1/2 cup almonds
• 2 tablespoons ground flax

Instructions

• Add the coconut oil, honey, mango and pineapple to a food processor, followed by the remaining ingredients (you want the wet ingredients on the bottom).
• Process until smooth, and roll tightly into 1″ balls. 
• Place in an airtight container or in the refrigerator to set (the coconut oil will return to a solid state). 
• Store at room temperature for 1 week, or freeze for up to 3 months.

Video

Nutrition

Calories: 84cal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 1.3mg | Calcium: 15mg | Iron: 0.6mg

The post Tropical No Bake Energy Bites Recipe + VIDEO appeared first on The Recipe Rebel.

Love mint and chocolate? Try this No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, or this Peppermint Bark next!

I’ve been known to get a little crazy when it comes to starting my Christmas baking and decorating.

Usually, the husband makes me hold off with the tree until after November 11, but in 2014 we were expecting our second daughter in mid-December, and this year we were expecting our third (yes, third. No, we weren’t “trying for a boy“) daughter in mid-November.

My Christmas spirit tends to get kicked into overdrive a little earlier when I know I’m going to be living in a sleep-deprived daze throughout the holiday season. But who can blame me??

I’m honestly not sure I know anyone who doesn’t love one of these classic No Bake Chocolate Cookies.

They’re ridiculously easy and insanely delicious. And they’re so good that no one is really going to judge you for only spending 5 minutes making them.

But let’s say you want to take an extra 5 (okay, maybe 15) and make them extra special?

I highly suggest a slather of mint buttercream and a crisp chocolate coating. Especially in December or November or October or any month of the year when you’re not interested in slaving over cookie sheets and cookie scoops and heating the whole house with the oven.

Going for an extra, extra special holiday touch? Smash up some of last year’s candy canes and sprinkle them over the chocolate before it sets.

With baby Stella arriving this November, I definitely had the tree up November 1st and, if I’m totally honest, started Christmas baking in the Spring.

Let’s just say I did it for you though, because I wanted to have some sweet treats ready to share with you this year and wasn’t exactly sure how that would work with a newborn baby in my arms

There are so many ways you can mix these up if you’re in the mood. Try white chocolate on top or some coloured candy melts. Use some other flavourings for your buttercream — go chocolate or almond or coconut or orange or just change up the food colouring to get the littles excited.

I would love to hear how you make them your own!

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Fudgy Mint Chocolate No-Bake Cookies

Gooey chocolate no-bake cookies topped with cool and creamy mint frosting and smothered in rich chocolate ganache — the perfect no-bake treat for summer or to add to your list of Christmas baking!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 315cal

Author Ashley Fehr

Ingredients

Cookies

• 1/2 cup butter
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 1/2 cups oats I use quick
• 2 1/2 cups shredded unsweetened coconut

Frosting

• 1/2 cup butter room temperature
• 1 1/2 cups icing sugar
• 1 tbsp milk
• 1/2 tsp mint extract
• green food coloring

Ganache

• 3/4 cup semisweet chocolate chips
• 1 tbsp milk
• 1 tbsp butter

Instructions

• Line 2 cookie sheets with wax paper.
• In a large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil 1-2 minutes.
• Stir in vanilla and salt. Add oats and coconut and stir to combine.
• Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
• Meanwhile, make the frosting. To a stand mixer (or use a hand mixer), add butter, icing sugar and milk and beat until creamy and blended. Add in mint extract and food coloring. If necessary, add an extra tbsp sugar or milk to achieve the right consistency — you do not want the icing runny.
• Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
• Make the ganache: In a small pot, combine chocolate, milk and butter over very low heat. Cook and stir constantly until chocolate is smooth. Set aside to cool 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
• Because they are slightly gooey, I like to store them in the fridge or freezer with wax paper between layers so they don’t stick together.

Video

Nutrition

Calories: 315cal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 22mg | Sodium: 128mg | Potassium: 161mg | Fiber: 3g | Sugar: 27g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1.4mg

The post Fudgy Mint Chocolate No-Bake Cookies + VIDEO appeared first on The Recipe Rebel.

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By now, I think you know how deep my love for baked oatmeal runs.

And I know that a lot of you feel the same way, because these 4 Ingredient Baked Oatmeal Cups and these Banana Chocolate Chip Baked Oatmeal Cups (both low calorie and high in fiber and protein!) have gone positively wild on Facebook, with 2-6 million views each.

There are just so many reasons to love them: they freeze perfectly, reheat perfectly, they can be eaten as muffins on the go or warmed up with milk in a bowl. You can pack them with all kinds of good things and sneak in extra goodies like ground flax, hemp hearts, protein powder or chia seeds. They can also easily be made gluten free and dairy free if need be.

Plus, the flavor combinations are endless!

But it’s September, and I know most of the world is all over the pumpkin these days, so here we are. The chocolate chips are totally optional — you can cut a good amount of calories and sugar by leaving them out, but even with the chocolate in there these are still a healthy and low calorie breakfast. They would also make an awesome back-to-school lunch for the kiddos!

Tips and Tricks for Making these Pumpkin Chocolate Chip Baked Oatmeal Cups:

• I use these silicone baking cups for all of my baked oatmeal cups — they are so easy to use and the oatmeal comes out perfectly!
• These oatmeal cups are naturally vegetarian
• They can easily be made dairy-free by using almond milk and dairy free chocolate
• They can easily be made gluten-free by using certified gluten-free oats and checking all of your package ingredients
• Pretty much any sweetener can be used in place of honey — pure maple syrup, stevia, granulated or brown sugar will work just as well.

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Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO

These Pumpkin Chocolate Chip Baked Oatmeal Cups are an easy and healthy breakfast, lunch or snack — low in calories, high in protein and fiber, make ahead and freezer friendly! Includes step by step recipe video.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 15 oatmeal cups

Calories 103cal

Author Ashley Fehr

Ingredients

• 1 1/4 cup 1% milk
• 1 large egg
• 1/2 cup liquid honey
• 3/4 cup pure pumpkin puree
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 2 1/2 cups large or quick oats I use large
• 1/2 cup chocolate chips optional

Instructions

• Preheat oven to 350 degrees F and arrange 15 silicone muffin cups on a baking sheet.
• In a large bowl, whisk together milk, egg, honey, pumpkin, cinnamon, nutmeg and vanilla until combined.
• Stir in oats and chocolate chips if using.
• Divide between muffin cups and bake for 30 minutes or until set and light golden brown on top. Remove and serve, or cool completely before storing in the refrigerator for up to 5 days or the freezer for up to 3 months.

Video

Nutrition

Calories: 103cal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 15mg | Potassium: 114mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1961IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO appeared first on The Recipe Rebel.

Friends, this is my first foray into the world of energy bites.

Not just the first time I’ve developed my own energy bite recipe, but the first time I’ve ever made energy bites. And now I’m wondering why it took me so long.

I developed this recipe in the middle of summer, when the girls are outside pretty much 100% of the time they’re not in their beds sleeping. They’re hungry ravenous all the time, and I just don’t always feel like making them a snack on the go. I also know that you guys love lemon and blueberry so I was pretty sure this combo would be a hit!

I’m embarrassed that it took me this long to make some energy bites.

The girls love these homemade granola bars, so I knew these would be a hit. I love that I can make them into perfect little bite sized pieces for either the 1 year old or 4 year old. Throw them in a container and you’re good to go!

I can tell you that these will absolutely be a staple from here on out. Summer, Fall, Winter — it doesn’t matter! They love lemon and any dried fruit, and they just love snacking in general.

And plus, while I was trying to finish up my video and get some photos, my 18 month old had climbed onto a chair and was cleaning the food processor bowl out with her fingers. I take that as a good sign!

A few notes:

• You’ll want to make these in a food processor. I have a Cuisinart and it works perfectly for me! The food processor turns the almonds into more of a paste. If you don’t have a food processor, try starting with almond butter instead and mixing them up in a bowl.
• I love to buy a great big bag of almonds at once to keep on handy for snacks like this — it’s cheaper than buying a teeny little bag every time you need some! I keep my nuts fresh by storing them in the freezer.
• Be sure to store them in an air tight container in the fridge — they will stay fresher for much longer! I like to store them in these little snack containers so they’re ready to grab and go!

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Lemon Blueberry Energy Bites

These Lemon Blueberry Energy Bites are an easy, no bake snack that’s perfect for back to school or summer road trips! Just a few ingredients and they’re gluten free and with paleo and vegan options.

Course Breakfast, Snack

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 bites

Calories 76cal

Author Ashley Fehr

Ingredients

• 1 cup sliced almonds
• zest and juice of 1 lemon
• 1/4 cup honey
• 1 1/4 cups quick cooking oats or use large for more texture – gluten-free if necessary
• 1/2 cup dried blueberries

Instructions

• In a food processor, process almonds, lemon zest, juice and honey until smooth (this can take a few minutes).
• Add in half of the oats and process again until smooth.
• Move mixture to a bowl and stir in remaining oats and blueberries. Stir until combined — you may need to use your hands as they can be pretty sticky!
• Store in the refrigerator for 1-2 weeks or freeze for up to 6 months.
• *To mix things up and add more protein, trying swapping ¼ cup of the oats for chia seeds, hemp seeds or ground flax.

Notes

*VEGAN and PALEO: substitute the honey with a vegan liquid sweetener, such as maple syrup or agave nectar. I chose honey because we always have it and it has a neutral flavor, unlike maple syrup.

Nutrition

Calories: 76cal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Fiber: 2g | Sugar: 5g

The post Lemon Blueberry Energy Bites appeared first on The Recipe Rebel.

So today is my husband’s birthday.

Not only is it my husband’s birthday, but it’s his “Champagne Birthday” (or Grand Birthday or Golden Birthday or Star Birthday according to Wikipedia), which means he is 31 on the 31st.

So let’s eat cake! Chocolate and cherry is one of his (and one of my!) favorite combinations, so I knew this would be a hit just like my Black Forest Icebox Cake!

I’m writing this before the actually day, but it’s pretty much guaranteed that to celebrate his birthday he will be waking up before the crack of dawn, probably leaving before the kids wake up, going to work 12-14 hours, coming back after they go to sleep. This is how our summer/fall goes.

There’s a saying my husband likes that goes like this: “Being self-employed is great — you only have to work half days. You get to choose which 12 hours of the day you work”. Now with both of us being self-employed, our schedules can get a little crazy!

Meanwhile, I’m single-momming it to two kids and trying not to lose my mind.

And as crazy as it is, it means that in the winter and the spring there are a few glorious months where all 4 of us are home together. It means that I can leave the house — ALONE — to go to the grocery store or just out. It means that we can spend more time together and have a lot more flexibility the rest of the year.

So this cake.

I actually made this cake a long time ago — months and months ago — to bring to a family dinner. My brother-in-law was diagnosed with Celiac disease (I know I say this with every GF recipe!) so it’s opened my eyes to gluten free baking options and I love to experiment with it.

This cake was something I just threw together to bring over. I probably used — GASP — whipped topping and canned cherry pie filling, and it went over extremely well! It is one of those things you can’t believe actually works, because it is SO good and can fool any gluten lover. But this time I wanted to bring you something really special, and there is nothing like real whipped cream and fresh summer cherries.

The cake recipe is based off of this Mexican Hot Chocolate Cake, and it is my favorite gluten free cake recipe to date! It is so simple and you don’t need any special ingredients (other than certified gluten free oats if you’re serving someone with Celiac disease).

Feel free to mix up the toppings as you like — there’s so much room to experiment with this cake base!

Also, my apologies for the 6 photos! Cherries are just so dang pretty.

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Gluten Free Black Forest Cake

This Black Forest Cake is SO EASY and naturally gluten free — and no gluten lover would ever know the difference! Chocolate Cake is layered with real whipped cream and homemade cherry sauce! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 376cal

Author Ashley Fehr

Ingredients

Gluten Free Chocolate Cake

• 1 1/2 cups certified gluten free quick cooking oats
• 1 tsp ground flax seeds
• 2 tsp boiling water
• 1 cup canola oil 180ml
• 3/4 cup buttermilk
• 1/4 cup strong brewed coffee warm or cold, not hot
• 1 cup packed brown sugar
• 1 tsp vanilla
• 3 large eggs room temperature
• 6 tbsp unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Cherry Sauce

• 3 cups pitted halved cherries
• 1 cup water
• 4 tablespoons brown sugar
• 1 teaspoon vanilla
• 2 teaspoons corn starch
• 2 teaspoons water

Whipped Cream

• 1 1/2 cups heavy cream 35%
• 1/3 cup powdered icing sugar
• 1 teaspoon vanilla

Instructions

• Gluten Free Chocolate CakePreheat oven to 350 degrees F and grease or line 2 8″ round baking pans.
• In blender or food processor, process oats until ground into a fine powder. Pour into a small bowl.
• In a small bowl, combine ground flax and boiling water. Let sit for 10 minutes.
• In the blender, add canola oil, buttermilk, coffee, brown sugar, vanilla, and eggs and blend until smooth.
• Add the ground oats, ground flax mixture, cocoa powder, baking powder and salt and blend until smooth, stopping to stir and scrape down sides if necessary.
• Divide batter evenly between prepared pans and bake for 20-24 minutes, until a toothpick comes out clean. Cool completely before assembling.
• Cherry SauceIn a medium pan, add cherries, water and brown sugar. Bring to a simmer over medium heat and cook 10-15 minutes until softened. Stir in vanilla.
• Combine corn starch and water and add to the cherries gradually, adding only the amount necessary to reach desired consistency.
• Remove from the heat and cool completely before assembling.
• Whipped CreamIn a large bowl, whip cream with an electric beater until soft peaks form. Add sugar and vanilla and continue whipping until stiff peaks form. Chill until ready to assemble.
• Assembly:Lay one chocolate cake layer on a serving platter. Top with half the whipped cream and half the cherry sauce. Repeat layers one more time. Garnish with additional cherries if desired.

Notes

*If you’re short on time, you can absolutely use frozen whipped topping or canned cherry pie filling
*If cherries are out of season, feel free to substitute frozen cherries and decrease the water by ¼ cup.

Nutrition

Calories: 376cal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 120mg | Potassium: 364mg | Fiber: 3g | Sugar: 36g | Vitamin A: 650IU | Vitamin C: 3.1mg | Calcium: 121mg | Iron: 1.7mg

The post Gluten Free Black Forest Cake appeared first on The Recipe Rebel.

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Hi friends! How is your summer treating you so far?!

I feel like this is the first summer I have really enjoyed in a long time. I know that probably sounds strange, but for the last couple years I’ve been blogging and working full time with one or two children.

As a teacher, I had about 9 weeks off in the summer and I often used it to stockpile blog posts and recipes so that I wouldn’t have quite so much to do when I went back to work.

However, this summer is my first summer as a full time blogger (Web Site Publisher if I’m trying to convince people I’m actually still a professional to some degree), and I’ve been able to set my own pace and relax a little.

And let me tell you, the pace I’ve been setting is ssllloooowwwww. But I ain’t mad about it.

We have had absolutely glorious weather here since the beginning of Spring and I feel like I’m getting an extra long, extra relaxing summer this year. I hope you are feeling the same way!

So, what better way to celebrate an awesome summer than a frozen, chocolatey treat?!

Although we don’t have any food allergies in our household, we do have food allergies in our extended family, so I am always on the lookout for easy gluten free and dairy free desserts. This vegan brownie base is adapted from my Flourless Mexican Chocolate Cake — it is my favorite gluten free chocolate cake and I use it (minus the cinnamon and spice) as a base for so many gluten free desserts!

This Gluten Free Coconut Cake is another fabulous option if you’re not into chocolate.

I wasn’t sure how it would work to make it a vegan brownie recipe, but I was so pleasantly surprised with the results on my first attempt! The dairy milk to almond milk is an easy swap, and we love almond milk in smoothies so I usually keep some on hand anyway. I was a little nervous about swapping out all of the eggs with flax eggs, but it worked perfectly!

I topped with some Chocolate Truffle cashewmilk Frozen Dessert from So Delicious — it’s made with cashewmilk but is so rich and creamy, you won’t miss any dairy! I love finding easy treats that those with allergies and without can enjoy just the same!

*This post is sponsored by So Delicious — thank you for supporting brands that help me bring you more tasty (chocolatey!) recipes! All opinions are always my own.

This is a sponsored conversation written by me on behalf of So Delicious. The opinions and text are all mine.

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Frozen Chocolate Truffle Brownie Bars (Vegan, Gluten Free, Dairy Free)

These Frozen Chocolate Truffle Brownie Bars are the perfect summer treat for chocolate lovers! They are rich and creamy and you’d never know they are vegan, gluten free and dairy free.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 189cal

Author Ashley Fehr

Ingredients

Brownies

• 3 tablespoons ground flax
• 7.5 tablespoons boiling water
• 1 1/2 cups gluten-free quick cooking oats
• 1 cup canola oil
• 3/4 cup unsweetened almond milk
• 1/4 cup strong brewed coffee
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 6 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1//4 teaspoon salt

Topping

• 1 litre Chocolate Truffle Frozen Dessert from So Delicious softened
• Fresh berries if desired

Instructions

• BrowniesPreheat oven to 350 degrees F and line an 8×8″ pan with tin foil and grease lightly with canola oil.
• In a small bowl, whisk together ground flax and boiling water until smooth. Set aside for at least 10 minutes.
• Add oats to a blender (or food processor) and process until ground into a powder (this will take just a couple minutes.) Pour into a medium bowl and set aside.
• To the blender, add canola oil, almond milk, coffee, brown sugar, vanilla and flax mixture. Blend until smooth.
• Add ground oats, cocoa powder, baking powder and salt and blend until smooth, stopping to scrape down sides once in between. Pour into prepared pan and bake for 24-26 minutes, until a toothpick comes out with moist crumbs and center looks set. Set aside to cool completely.
• Topping:Spread softened Chocolate Truffle Frozen Dessert evenly over top of cooled brownies (you’ll likely want to let it sit at room temperature for 20-40 minutes beforehand, depending on how cold your freezer is). Place in the freezer until firm, at least 2-4 hours. Garnish with fresh berries if desired.

Nutrition

Calories: 189cal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Sodium: 36mg | Potassium: 172mg | Fiber: 3g | Sugar: 24g | Calcium: 71mg | Iron: 1.4mg

The post Frozen Chocolate Truffle Brownie Bars (Vegan, Gluten Free, Dairy Free) appeared first on The Recipe Rebel.