You’d think raising a 16-year-old (Isaiah) and a 6-year-old (Chiara) could present life with a few built-in challenges. I have to admit, it’s been quite the opposite experience. Out of everything I’ve accomplished so far in my life, Isaiah and Chiara are—without a doubt—what I am most proud of. Really, the biggest challenge I have is that they go to different schools at different times of the day. Isaiah and I wake up an hour and a half before Chiara. Translation: I’m making breakfast twice.
My solution? Make-ahead breakfast recipes, like this one for Gluten-Free, Dairy-Free Strawberry-and-Oat Nut Butter Bars. To kick off the busy school week, I bake a batch Sunday night, cut them into squares and place them in a resealable container so they’re ready when we are. (I’m lucky if they last till Monday morning!) Some of Isaiah’s Whipped Hot Cocoaccino (the dairy-free recipe is in my first cookbook) or peach tea and we’re all set. This recipe uses my popular, cup-for-cup recipe, Silvana’s Kitchen Gluten-Free All-Purpose Flour.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thanks, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
1¼ cups gluten-free old-fashioned oats
½ cup almond flour
¼ cup gluten-free oat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup salted peanuts or almonds, coarsely chopped, plus more for topping
1½ sticks unsalted butter, vegan buttery sticks or shortening, at room temperature
½ cup sugar
½ cup creamy peanut butter or almond butter
1 egg, at room temperature
One 12-ounce jar strawberry jam or your favorite flavor
- Preheat the oven to 350°. Grease an 8-inch square baking pan with cooking spray. In a medium bowl, whisk together the oats, flour blend, almond flour, oat flour, baking powder, baking soda and peanuts.
- In a large bowl, cream together the butter, sugar and nut butter. Blend in the egg. Add the oat mixture; stir to combine. In an even layer, press 2/3 of the mixture into the bottom of the prepared pan. Spread over the jam and scatter over the remaining oat mixture. Scatter over some peanuts and bake until golden, about 35 minutes. Let cool for at least 1 hour on a wire rack; cut into squares.