Meet Katie! & Amazing Oatmeal kid snacks

Hey Guys, today I am super excited to introduce you to KATIE! All my life I’ve known 1 other Katie and now we have 3! Myself, style Katie (let’s get her back up and running, we need a little spring style advice over here), and now we’re bringing Katie from Katie’s Kitchen onto the team. Just before Christmas, we shared the best GF Ginger Snap recipe ever. I might be biased as they are my fav’s! Those were cookie Katie’s. Katie and I have been Instagram friends for some time now and I love following her. Her recipes are amazing and her photo’s beautiful. Always so inspiring to try something new. 
Lately I’ve been trying to move our family into a slightly cleaner eating routine. Less packages, less wheat, more real food. I love Katie’s recipes for this. It’s good food with ingredients I can find. I really want my small humans to eat less chocolate covered granola bars (their favourites) and have healthy chocolate ingredients instead. I feel like their brains need more fuel. (I’m imagining drawing a comic where a squash gets to their brains and zaps them into super smart mode, hahah.) I’ll be honest with you, I do modify ingredients, we’re not celiac so I can use regular flour and oats when on hand, or a mix of ingredients. I think that’s just fine, the joy of cooking, there are no set rules and it’s fun to do with the kids.

What does this have to do with all of us?
I asked Katie what she thought about becoming a weekly contributor. And she said  YES! (Does a little happy jiggle).  I love her and you will too!
For today, most importantly, what should we subtitle this section? (The little titles at the top of the blog.) BAKE, COOK, CAKE, DELICIOUS, TASTE? What do you guys think? And should we change any of the other titles? Let me know what you think. I absolutely love all your feedback! 
Today on the menu, we’re making these.  My smalls have fallen in love with hot oatmeal on these chilly winter mornings,  I think these snack bites are going to be a big win. (P.S. I might sprinkle some Enjoy life Chocolate chips on the top just to lure them in!)
With Love Kate

Oatmeal Cups – Gluten Free and Vegan


These cute little breakfast treats are very easy to make and keep well in the fridge for the work week.   The great thing about these cups is that you can mix up the ingredients based on your preferences.  This recipe is a berry almond oatmeal cup but feel free to switch things up and experiment with the flavours.


  • 4 cups gluten-free rolled oats (I use Only Oats, which is available on
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 2 1/4 cups unsweetened almond milk
  • 2 tsp vanilla
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup fresh or frozen raspberries
  • 1/2 cup sliced almond
  • 1/4 cup brown sugar
  • 1/3 cup pure maple syrup


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease a muffin tin with vegan margarine or olive oil.
  3. Mix all ingredients together well in a large bowl.
  4. With an ice cream scooper, scoop one scoop of batter into each muffin cup, making sure to add an even amount of liquid to each scoop (the milk tends to separate from the batter easily so mix again after each scoop).
  5. Bake in oven for approximately 20 to 25 minutes until tops of oatmeal cups are golden.
  6. Let cups sit for about 10 minutes.  Use a knife to glide around each cup and gently lift out of the tin.  Place cups on rack to completely cool.
  7. Once cool, place leftovers in and airtight container in fridge for up to 5 days or freeze for 2 – 3 months.


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