Bars & Squares, Berries, Breakfast, Gluten Free

Blueberry Oat Bars

March 24, 2017

Blueberry Oat Bars -

Blueberry Oat Bars -

Blueberry Oat Bars -

It’s starting to feel a little like spring around here. The snow has disappeared (thank god) though it rains most days, there are some breaks in the clouds with sunshine beaming through.

With spring comes all the spring baking – fruit galore and spring vegetables. Winter dishes are carb heavy and comforting, while Spring brings a lightness with crisp veggies, the return of the green smoothies, and a variety of fruit.

Even in the last few weeks, especially while on spring break (woot), I’ve enjoyed making smoothies, salads, and springy baked goods.

While certain fruits like blueberries, for example, aren’t quite in season – I can’t help but crave them in baked goods. Thankfully, frozen berries are available all year round and we’re always fully stocked in the freezer for things like smoothies, chia-seed jam, berry compote, and of course – baking.

Being pregnant during the winter (and holidays) meant lots of comfort food. Although winter produce is great, you just don’t crave those raw veggies as much. But next week marks 5 months (halfway!!) and I’m determined to eat as many fruits and vegetables as I can for baby. And sometimes, that also means fruit in baked goods. Hey – still counts right?

These Blueberry Oat Bars come together quickly, and you probably already have everything on hand. I’m sure you could even try them with frozen raspberries! or even Blackberries!

Bring on spring.

Blueberry Oat Bars -

Blueberry Oat Bars -

Blueberry Oat Bars -


Blueberry Oat Crumb Bars {gluten-free}
A gluten-free blueberry oat crumb bar that's perfect for breakfast, a snack and even delicious enough for a healthier dessert!
Write a review
  1. 2 cups gluten-free rolled oats
  2. 1 1/4 cups oat flour (can use whole-wheat flour)
  3. 1/4 cup coconut sugar
  4. 1/2 tsp baking powder
  5. 1 egg, whisked
  6. 1 cup coconut oil, room temperature or slightly melted
  1. 3 1/2 cups frozen blueberries (can use fresh if you have 'em! reduce to 3 cups for fresh)
  2. 2 Tbsp coconut sugar
  3. 1 lemon, zested and juiced
  4. 2 Tbsp chia seeds
  5. 1 tbsp cornstarch
  1. Pulse 2 cups rolled oats in food processor or blender to soften, but still slightly maintain their shape.
  2. To make your own oat flour, add 2 cups oats to high speed blender to blend until fine flour forms. Measure out 1 1/4 cups.
  3. Preheat oven to 350 degrees. Line square 8" x 8" baking dish with parchment paper. Set aside.
  4. In mixing bowl, add pulsed whole oats, oat flour, coconut sugar and baking powder.
  5. Add coconut oil and egg. Mix with a spatula or wooden spoon until dough forms.
  6. Dough will be moist and should stick together. If too dry, add more coconut oil or a splash of non-dairy milk.
  7. If using frozen blueberries, microwave for 2 minutes to slightly thaw. Stir in coconut sugar, lemon zest, half of the lemon juice, and chia seeds. The chia seeds absorb the extra liquid and make it jam-like when baking. Mix together well and add cornstarch. Stir again.
  8. If using fresh blueberries, add 2 tablespoons of water to microwave-safe bowl before heating up.
  9. Place 3/4 of the dough in prepared baking dish, flatten with spatula and press with the back of a spoon.
  10. Spread Blueberry Filling on top evenly.
  11. Add a small handful of rolled oats to the leftover dough, and crumble remaining dough on top of blueberries in small clumps.
  12. Bake for 45 minutes. Remove from the oven and let cool completely before slicing.
  13. Store in container on counter, in fridge or freeze for later.
  1. I prefer these bars chilled from the fridge, or heated up!
Adapted from Ifoodreal
Adapted from Ifoodreal
b a k e a h o l i c
Bread, Breakfast

Cinnamon Buns

March 5, 2017

There seems to be a debate on whether or not you call these delicious baked goods rolls, or buns. I guess it depends what your parents called them growing up, or where you live. They could be sweet buns, sticky rolls, sticky buns, cinnamon rolls or cinnamon buns. Either way, they’re delicious. 

For the purpose of this post, I’m going to call them buns.

Because, when you say you’ve got a ‘roll in the oven’ – it doesn’t quite have the same meaning. 

Yup – We’ve got a ‘bun in the oven’ – and not just the cinnamon type 🙂 

Adam and I are so insanely excited to announce we have a new little baker arriving this august.

photo: paige hilker photography

It was so hard keeping it a secret for three months. And today, I’m actually four months pregnant. It’s crazy how everything changes once you find out you’re going to be parents. The first few months went by slowly, keeping a secret during the holidays, being exhausted, sleepless nights (hello insomnia) and some definite cravings (toasted tuna sandwiches at 4 am….)

However, the second trimester has brought energy and sleep (thank god for snoogles).

This is also a reason why it’s been a little quieter on the blog front. Not a whole lot of baking has gone down, and even less energy to blog and upload posts. I’ve actually been really lucky (fingers crossed) that I’ve felt pretty good so far. No real morning sickness (thankfully) and no other crazy pregnancy symptoms. I actually didn’t think I was pregnant when we found out – though we were planning on it. I’m hoping this stays the same for the rest of the pregnancy!

I’ll share some pregnancy updates and stories on the blog as we go. And there will be lots of cinnamon buns in the future.

For now, old man winter has decided to stick around forever. It’s currently snowing outside – again. Just when you think it’s over, and spring is around the corner, it snows. Personally I’ve had enough of it. I’m ready for sunny days – heck, even rainy ones. Anything but snow. Enough with the snow.

Snow just means more days cozying up inside baking. These cinnamon buns are a labour of love (pun intended).

If you’ve never made cinnamon buns before, don’t be intimidated by the lengthy process. It’s actually quite easy and the end result, a warm sticky cinnamon scented treat, is well worth the effort. Kind of like babies. 

Make these on the weekend to enjoy all week long.

And pray that winter is over. Soon.

Cinnamon Buns
Deliciously soft, fluffy cinnamon rolls topped with pillowy cream cheese frosting.
Write a review
  1. Dough
  2. 2 1/4 teaspoons active dry yeast
  3. 1/4 cup warm water, 105-110˚ F
  4. 1/3 cup sugar
  5. 1/4 cup coconut oil
  6. 1 cup unsweetened almond milk
  7. 3 cups + 2 tablespoons all-purpose unbleached flour (plus more for kneading)
  8. Filling
  9. 1/4 cup butter or coconut oil, softened
  10. 3/4 - 1 cup, packed brown sugar
  11. ground cinnamon
  1. 1 cup vegan cream cheese OR regular light cream cheese, softened
  2. 1/2 cup vegan butter / butter
  3. 3-4 cups powdered icing sugar
  4. Almond Milk
  1. Add yeast a small bowl and add warm (not too hot) water; gently stir to combine then add a pinch of sugar and set aside until foamy (15-20 minutes). A thermometer helps to ensure water is not too hot, otherwise it will kill the yeast (i.e. dough will not rise)
  2. In a small saucepan set over medium heat, melt the coconut oil then whisk in the sugar and almond milk. Cook for about 2 minutes, just until the mixture is hot, then remove from heat and set aside to cool. Use a thermometer to gauge when the temperature has dropped below 110˚ F.
  3. In a large stand mixer with mixing bowl, whisk flour. Create a well in the center and pour in the prepared yeast and cooled almond milk mixture.
  4. Using the dough hook gently stir on low setting until the flour is completely combined. You may stop the mixer and use a spatula around the outside to ensure all flour is combined.
  5. Continue to knead dough until it is elastic and soft. About 4-5 minutes on speed setting 4/5 (medium speed).
  6. Alternatively, you can knead dough by hand on floured surface.
  7. The kneaded dough should be slightly sticky.
  8. Transfer the dough to a lightly oiled mixing bowl, cover with a towel, and store in the warmest part of your house for 1-2 hours, or until doubled. I like to set it near the heater, and wrap a blanket around it as well.
  9. Line a 9″ square baking pan with parchment paper; set aside.
  10. In a small bowl, mix together the brown sugar and cinnamon (as much as you'd like, about 1 tbs); set aside.
  11. Clear off a workspace on your counter and sprinkle with flour.
  12. Gently punch down the dough then remove from bowl and knead between your hands for 1-2 minutes, just until you’ve worked out the big air bubbles.
  13. Once kneaded, place the dough on the prepared surface and let it rest for 15-20 minutes. If you don’t let it rest, it will be difficult to roll.
  14. Roll the dough out into a 12×18 rectangle. Use a pastry brush (or the back of a spoon) to spread the coconut oil/butter then sprinkle with cinnamon and brown sugar.
  15. Starting at the long end, roll the dough into a log, slice into nine segments, and place them in the prepared pan. Cover pan with a towel and let the rolls rise for (1) one hour in the warmest part of your house.
  16. When ready to bake, preheat oven to 350˚F. Brush the tops of the cinnamon rolls with coconut oil (if desired) then bake at 350˚ F for 26-28 minutes, or until golden.
  17. Remove rolls (along with the paper) from pan and set on a wire rack to cool for about 10-15 minutes.
To make the frosting
  1. You can leave the cinnamon rolls as they are, but my favourite part is the gooey cream cheese frosting on top.
  2. In a mixing bowl, whip the cream cheese until light and fluffy with stand mixer or hand-held mixer.
  3. Add the butter and continue to whip until soft.
  4. Add in the icing sugar, 1/2 cup at a time and beat until fully incorporated. You may wish to add more depending on consistency.
  5. Add almond milk a few Tbs. at a time, until you've reached desired consistency. You may want a thicker frosting, or a thinner one.
  6. Once finished, spread evenly over top slightly cooled cinnamon buns. Serve warm.
  1. Store cinnamon buns on counter for 2-3 days.
  2. I have also frozen fully cooked cinnamon buns. Thaw, and frost when ready to serve.
Adapted from Oh, Ladycakes
Adapted from Oh, Ladycakes
b a k e a h o l i c


Caramelized Peach Compote

February 25, 2017

Caramelized Peach Compote //

Caramelized Peach Compote //

During the week breakfast is usually something quick like oats, a smoothie, cereal or even sometimes just a banana. Monday to Friday breakfasts are quick – i.e. bland or boring. 

The weekend? Well that’s reserved for more extravagant, labour of love breakfast types like waffles, french toast, omelettes, or, pancakes. Pancakes are my go-to for the Saturday morning. I love to make a big batch that will last until Sunday. 

However, plain ol’ pancakes can get boring too. Sometimes they need to be kicked up a notch. The best, easiest way to take your pancakes to the next level is to top them off with a warm, saucy compote. 

That’s why the best part about going out for brunch – or even better, a buffet when on holiday, or the weekend – is the pancake bar. Stacks upon stacks of steamy hot pancakes and an endless choice of toppings like fresh fruit, whipped cream, sauces and fruit compotes. 

With canned California cling peaches, you can create that same brunch-worthy compote at home any day of the week – any time of year. 

Caramelized Peach Compote //

You can find California cling peaches packed in their own juices with no preservatives – which makes it perfect for creating a caramelized compote. The sugars in their own juices make for a great sauce. In fact, California cling peaches are picked and packed usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content.


Did you know that when cooked, canned peaches maintain their shape and firmness better than fresh or frozen? That means they’re perfect for compote!

Caramelized Peach Compote

  • 1 can California cling peaches, drained and juices reserved
  • 1 tsp. coconut oil
  • 1 tbs. coconut sugar
  • cinnamon, optional 
  1. Drain and reserve juices from the can of cling peaches. Set aside.
  2. Dice peaches, set aside.
  3. Over medium heat, add 1 tsp. coconut oil and 4 tbs. reserved peach juice to small saucepan.
  4. Add 1 tbs. coconut sugar and stir with spatula to combine.
  5. Allow to heat slowly for three to four minutes until beginning to caramelize, turning down to simmer. Add more reserved peach juices if you like. 
  6. Add diced peaches and allow to continue to cook on simmer for 5-10 minutes, stirring occasionally.
  7. You can sprinkle with cinnamon if you like. 
  8. Serve warm, over your favourite pancakes or waffles. 

Thanks to California cling peaches for sponsoring this post! All opinions are my own.

You can follow California Cling Peaches on FacebookTwitter and Pinterest for more recipes.