Maple pear baked oatmeal. Because sometimes you just want something fancy for breakfast.
One of my favorite blogs from back in the day was The Oatmeal Artist. I loved how organized the recipe archives were and how they riffed on one simple concept: oatmeal. There were zero bells and whistles to the site and yet it was pages upon pages of inspiration for breakfast.
How they came up with so many different flavor combinations for oatmeal blew my mind.
The more I made their baked oatmeal recipes, the more confident I became in creating my own. The template they followed was a simple one: 1/2 cup of rolled oats, 1/3 cup of milk, 1/4 tsp of baking powder, 1 tbsp of sweetener (sugar, jam, maple syrup), and 1/2 tsp of vanilla extract were the basis of every single baked oatmeal recipe. The mix-in’s were always kept to around 1/2 cup and could be anything under the sun.
Once I knew THAT, I started to play with my own flavor combinations.
That is, until I completely forgot that I liked oatmeal for breakfast and started having toast and bagels every morning. It also became a little cumbersome to bake something for 20 minutes first thing in the morning while trying to get a big kid ready for school and an infant fed and taken care of.
After getting tired of the same old breakfast every morning, I decided it was time to bring back an old favorite: baked oatmeal. But how to do that and keep it FAILSAFE when my favorites often had strawberries or chocolate in them?
With pears and maple syrup, of course.
So get your fancy on and enjoy a batch of maple pear baked oatmeal. Because you’re worth it. And so is the oatmeal.
Cashew Butter Cookies
These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good.
Preheat oven to 350F/180C. Line a baking sheet with a silicone liner or parchment paper and set aside.
In a medium sized bowl beat shortening, cashew butter, and sugar until fluffy.
Add in egg and vanilla and beat again.
Add milk and beat until smooth.
Add in flour and baking powder and stir to combine. If using real butter, place in refrigerator for at least 30 minutes. If using shortening there is no need to chill the dough.
Shape the dough into about 12 1-inch balls, and place onto your cookie sheet. Make sure to leave space between the cookies.
Press each ball with a fork to flatten and create a crisscross pattern.
Place in the oven and bake for 10-12 minutes. Allow cookies to cool completely before serving. Store in an airtight container or freeze for later.
Serving Size 1 cookie
- Amount Per Serving
- Calories 186
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 2.2g12%
- Cholesterol 14mg5%
- Sodium 6mg1%
- Potassium 26mg1%
- Total Carbohydrate 22g8%
- Dietary Fiber 0.3g2%
- Sugars 9.1g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Here are instructions to make your own raw cashew butter. Make sure to source raw cashews, as roasted cashews are considered to be moderate salicylates.
My favorite gluten free flour blend is still the all-purpose blend from Silvana’s Kitchen. You can find the recipe hereYou can find the recipe here.
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (depending on portion size).