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Peanut Butter Banana Oatmeal Bars

My nieces came over unexpectedly today. My gluten/dairy free sweet lovelies. I had just pulled a Blueberries & Cream Pie out of the oven…which, (of course) they cannot eat. It’s absolutely unacceptable for my sweet girls to come over to Auntie’s house and not get a treat. But what to make?

I remembered seeing this recipe on Pinterest ages ago and thought I remembered it being gluten free. A couple quick keystrokes and I the recipe pulled up. A speedy scan of the confirmed I had all the ingredients and was gluten free as I remembered. Bonus, it got rid of some bananas that were rapidly heading towards a ripeness only enticing to fruit flies.

Do not be tempted to sub out the sugar for applesauce (as someone started suggesting on Pinterest to do). Applesauce will make these bars turn into a mushy mess. You can however sub out the milk for almond milk (or rice milk) to make these gluten & dairy free.

These are sweet enough to pass off on unsuspecting children as dessert and nutritious enough to eat yourself for breakfast.  Top with extra peanut butter if desired. Or, if you are feeling wild and crazy, (and are a fan of chocolate hazelnut in general) give it a little dollup of Nutella. Hello delicious! It should be noted that Nutella is not a low calorie or “health” food. Shocking, I know. Enjoy!

Print Recipe for Peanut Butter Banana Oatmeal Bars

Peanut Butter Banana Oatmeal Bars
adapted from Gingerbread Bagels

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar (I rounded my measuring cup just a bit)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
2 medium mashed bananas
1/4 cup creamy peanut butter

Directions:

Preheat the oven to 350°

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake for 20 minutes.

Cool Completely.  Cut into squares and enjoy!

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Amazing Gluten Free, Dairy Free Peanut Butter Cookies

I do not know how my sweet sister Jessica manages to love life with all her food restrictions. She has type 1 diabetes, which makes sugar something she has to watch carefully. She also has Celiac Disease, which rules out pretty much all breads, grains & baked goods. Recently she discovered that she’s allergic to dairy – her one luxury left. No more cheese, butter, yogurt etc. Ugh. Poor poor Jessie. She handles it all like a total trooper though – she’s really just an amazing person. If I had to deal with all the food issues she does, I would probably crawl into a closet and just sob quietly to myself for hours on end. Especially the cheese. Take all the other stuff away, but don’t take cheese. Or butter. Yeah, I don’t want to live without butter either.

Many gluten-free cookie recipes have strange combos of rice flour & xanthan gum in place of all-purpose flour. Those flours run around $8 for a 2 pound bag, which is just crazy prohibitive to me. This is the first recipe I’ve seen that doesn’t have crazy flours or butter/milk – which makes them both Jessica friendly and easy on my wallet! Oh joy! [Read more…]

Pumpkin Spice Muffin Tops

I first made this recipe when my daughter was two years old. She had a severe dairy allergy, which was horrible in a lot of ways, but it killed me that she couldn’t bake with Mommy or eat any of the stuff I made. I took this recipe and altered it, using rice milk and soy butter in the icing and replacing the butter in the cookie for applesauce. The result was so fabulous and fun. A muffin top cookie without having to use a muffin top pan. I had a friend request a diary free cookie recipe today and this is what I gave her. These are also delicious with tea and coffee or for an after-school snack for those munchkins coming in from the cold. [Read more…]

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