The Mr. and I spent the weekend in Seattle seeing our family and close friends. We’re actually still here, which is why I’m a little delayed on getting the post up. Sorry guys.

The weekend was filled with lots of family time, including 2nd cousins, in-laws and of course my immediate. We were able to see my best friend before she has her baby next month. Eeek! I’m just waiting to get that call before I book my flight. Cannot WAIT to hold that little bundle of joy!

Today, my husband has a lunch and a few meetings so mom and I are running errands before we leave for Mexico on WEDNESDAY. Still cannot believe we’re going.

You know me and my craziness to pack snacks. Really, it’s in everyone’s best interest. Trust me.

I’ll usually make a batch of these before an upcoming trip. Travel or not, I can seriously snack on these ALL day.

Travel:  fill a ziplock with these oatmeal squares. Since these are relatively plain, I like to layer with peanut or almond butter.

Eat when I get to work:  Put some squares in a bowl or to go container that way you can add milk directly without dirtying another bowl. I like [unsweetened vanilla] almond milk, then break apart in the milk and eat like cereal.

Alright, we need to talk.

What do you think about me cutting back to 3 posts a day? I mean, 5 days of food is a lot, right?

I might eventually add in a fourth lifestyle post, but we’ll see.

Starting this week I would post Monday, Wednesday and Friday. We cool? Just think, quality vs. quantity…

Gluten-free Pumpkin Oatmeal Squares

PRINT Recipe

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup almond milk – I use vanilla unsweetened
• 1/2 cup egg whites
• 1/2 cup pumpkin puree
• 2 teaspoons of stevia – of sweetener of choice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup raisins – or dried fruit of choice

Directions

Preheat oven 350 degrees. Stay baking square pan with non-stick spray, set aside.

In a medium bowl, mix together oats, milk, egg whites, pumpkin, stevia, cinnamon, vanilla extract and salt. Let sit while the oven preheats, about 15 minutes. If it looks like you need to add more liquid, add a little more milk. Add in raisins or dried fruit of choice.

Bake for 18-20 minutes or until it’s baked all the way through and the top is slightly browned.

Let cool before you cut into squares.

Enjoy!

*gluten-free *dairy-free

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