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Instructions A cozy bowl of gingerbread-spiced oats is the perfect breakfast during the chilly winter months. Double or triple this recipe (scale up every ingredient except the baking powder) if you have lots of ripe bananas on hand and want to meal prep for the week. 1. In a medium bowl, mash the bananas then add the rolled oats, almond milk, chia seeds, vanilla extract, baking powder, spices and salt. Mix everything together and let sit for 10 minutes while you preheat the oven to 400F. 2. Pour the mixture into 2 small (6 oz) ramekins and bake for 25-30...

Instructions The holiday season isn’t complete without the perfect gingerbread cake. This one is moist, wonderfully fragrant, delicately crumbly and gluten free! 1. Preheat the oven to 350F and brush an 8x8 cake pan with melted coconut oil. 2. In a medium bowl, whisk the coconut sugar, almond butter and coconut oil until smooth. 3. Add the eggs, maple syrup and vanilla extract and whisk again. 4. In a large bowl, whisk together the remaining ingredients. 5. Add the wet mixture into the dry and stir to combine. 6. Pour the batter into the cake pan and bake for 20...

Instructions This lightened up apple crisp features a classic warm and gooey apple layer covered with a crispy, oat-filled topping. Best served warm and topped with a scoop of ice cream. 1. Preheat the oven to 375F and grease two 6-inch skillets. 2. Slice the apples thinly and place them in a large bowl with the apple layer ingredients. Toss to coat. 3. In another bowl, mix together the ingredients for the crispy topping (except the maple syrup and ice cream). Mix until well combined. 4. Add half of the apple mixture to each of the prepared skillets and top...

Sweet rice flour gives these pancakes a perfectly soft, chewy texture. The sweet, syrupy cinnamon apple filling will keep you reaching for these Korean goodies time and time again.

A pumpkin twist on a cozy fall favorite: hot chocolate.