If you have leftover oatmeal from breakfast earlier this week, these Leftover Oatmeal Peanut Butter Muffins are the perfect treat to make.

This recipe is adapted from my mom’s leftover oatmeal muffin recipe, which she has been making for probably 50 years.

These leftover oatmeal peanut butter muffins are a muffin that kids and adults will love.

They work great for breakfast, snacks, lunchboxes, and even dessert.

They work great warm or cold, although I do prefer mine warm from the oven or reheated in the microwave.

These leftover oatmeal peanut butter muffins with chocolate chips are a dense, healthier type of muffin.

Well, they contain chocolate chips, so they are not exactly healthy, but they are not a light and fluffy bakery-style muffin. They are, however, delicious!

If you don’t have leftover oatmeal, you can just make oatmeal, let it cool, and use it in the recipe.

If you eat gluten free be sure to use gluten free oats.

Ingredients

• cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats, if you don’t have leftover oatmeal, make oatmeal and let it cool then use in recipe
• eggs
• sugar
• brown sugar
• baking soda
• flour or Bob’s Red Mill 1 to 1 gluten free blend works for a gluten free version
• peanut butter
• chocolate chips, optional but good

Yield: 18 muffins

Leftover Oatmeal Peanut Butter Muffins

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Don't throw out your leftover oatmeal. Instead, make these leftover oatmeal peanut butter muffins.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 cups cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
• 2 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 1/2 cups flour, Bob's Red Mill 1 to 1 gluten free blend works for a gluten free version
• 1/2 cup peanut butter
• 1 chocolate chips, optional but good

Instructions

1. In a large bowl, mix all ingredients together. This really is a forgiving recipe, and it doesn't matter the order that you put the ingredients in; just place them all in a large bowl.
2. Stir until well combined.
3. Scoop batter into a greased muffin pan, filling each muffin cup 3/4 full.
4. Bake at 375 degrees for 18-20 minutes.
5. Serve warm, cold, or reheat to serve.

Notes

The gluten free version of this recipe was tested with gluten free oats and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 400Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 21mgSodium: 135mgCarbohydrates: 75gFiber: 5gSugar: 30gProtein: 10g

Nutritional values are approximate and aren't always accurate.

More Muffin Recipes

Chocolate Chip Muffins

Apple Muffins

Pancake Sausage Muffins

Peanut Butter Muffins

Small Batch Gluten Free Banana Muffins

The post Leftover Oatmeal Peanut Butter Muffins appeared first on Lynn's Kitchen Adventures.

    

This week’s menu plan includes one of my favorite weekend breakfast treats. It is great for breakfast or for dessert.

Here is this week’s menu plan.

Menu Plan February Week 4

Quick and easy meals for the last week of February.

Peanut Butter Banana Baked Oatmeal

Peanut Butter Banana Baked Oatmeal is a quick and easy breakfast your family is sure to love!

Get the Recipe

Cinnamon Roll Muffin Cake with gluten free option

Cinnamon Roll Muffin Cake is easy and delicious. It can also be made gluten free!

Get the Recipe

Eggs and Sausage { Freezer Friendly and Make Ahead Breakfast Idea}

Eggs and sausage are a great make-ahead freezer-friendly breakfast.

Get the Recipe

Freezing Fried Rice

Fried rice is an easy freezer meal. It works great for easy lunches and dinners.

Get the Recipe

Instant Pot Macaroni and Cheese

Instant Pot Macaroni and Cheese makes homemade mac and cheese easy.

Get the Recipe

One Pot Stove Top Macaroni and Cheese

One pot stove top macaroni and cheese is an easy recipe that uses only five basic ingredients.

Get the Recipe

Eggs and Rice with Soy Sauce

Easy and inexpensive dinner.

Get Recipe

Chicken Pot Pie Soup

The flavors of chicken pot pie in the form of soup. So good!

Get Recipe

Oven Tacos

A family and reader favorite for over ten years.

Get Recipe

Triple Chocolate Brownie Cookies

Triple Chocolate Brownie Cookies are part brownie and part cookie and 100% delicious!

Get the Recipe

The post Menu Plan February Week 4 appeared first on Lynn's Kitchen Adventures.

    

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to be sure that the ingredients are safe for your family.

Gluten Free Menu Plan February Week 4

Gluten Free Menu Plan for the third week of February.

Peanut Butter Baked Oatmeal

Peanut Butter Baked Oatmeal was the first baked oatmeal recipe that I developed. It turns oatmeal haters into oatmeal lovers. Use gluten free oats for gluten free version.

Get the Recipe

Gluten Free Double Chocolate Muffins

If you love the gluten free chocolate muffins by the famous gluten free brand you will love this copycat version.

Get the Recipe

Gluten Free Pancake Mix Recipe

Make gluten-free pancakes at home with this homemade gluten-free pancake mix.

Get the Recipe

Gluten Free Pop Up Pizza Pie

An easy kid friendly gluten free dinner recipe that kids and adults will love.

Get the Recipe

Easy 5 Ingredient Chili

Five ingredients are all you need to make this simple chili recipe.

Get the Recipe

Eggs and Rice with Soy Sauce

A simple and inexpensive breakfast or breakfast for dinner.

Get Recipe

Cheesy Salsa Verde Chicken

Quick and easy five-ingredient dinner! Gluten free and easy to make.

Get the Recipe

Spaghetti with Simple Tomato Sauce

Skip the jar of sauce and make this spaghetti with simple tomato sauce.

Get the Recipe

Buttered Rice with Ground Beef

Buttered Rice with Ground Beef is a simple frugal dinner that your family is sure to love.

Get the Recipe

Gluten Free Brownie Bites

Little bites of rich and fudgy brownies.

Get the Recipe

Cherry Double Chip Cookie Recipe

A cherries are added to these easy to make gluten free chocolate chip cookies.

Get Recipe

The post Gluten Free Menu Plan February Week 4 appeared first on Lynn's Kitchen Adventures.

    

This gluten free sourdough sandwich bread is the perfect sourdough bread for making sandwiches.

This recipe has been years in the making. I have adjusted the recipe and tried different things, and finally got what we think is the perfect gluten free sourdough sandwich bread.

Years before I went gluten free I made regular sourdough. A couple of years ago, I started experimenting with gluten-free starter. After a lot of experimenting, I am finally sharing some gluten-free sourdough recipes.

I am starting with gluten-free sourdough sandwich bread, which is one of my favorites. It is also a recipe that is so good everyone can enjoy it.

Yes, gluten free bread can be delicious. My husband, who does not have to eat gluten-free, eats this bread all the time.

Let me start by saying that this isn’t a true sourdough bread. It contains sourdough starter, but since it also contains yeast, it is not a true sourdough. I also do not let the dough rise for an extended period.

I call this a sourdough sandwich bread because it contains sourdough starter, but I know that it is not a true sourdough. It is, however, delicious!

This recipe also uses individual gluten-free flours, not a gluten-free blend.

I experimented with this recipe for over a year. I tried different blends and different individual flours. The gluten-free blends I tried, including my favorite, Bob’s Red Mill 1 to 1 Blend, had a slightly gummy texture. They just weren’t quite right. They were okay, but not good enough to share with you.

Once I started experimenting with the individual flours and added some whole-grain gluten-free flours, the results were amazing.

I have a gluten-free sandwich bread that I love and have made for years, but this one is my new favorite. This is the only bread I now make for sandwiches.

That is how good this gluten free sourdough sandwich bread is.

Look at the texture of that gluten free sandwich bread!

It makes the best gluten-free toast, sandwiches, French toast, and more.

If you have a gluten free sourdough starter, this is a recipe that you need to make.

I do want to say that although this bread is delicious, I would not consider it a beginner gluten-free recipe unless you have a lot of bread-baking experience.

If you have baked a lot of bread in the past, you will probably do fine making this as long as you remember that gluten free dough is totally different than regular dough. It has a very different texture since it doesn’t have the gluten.

So if you are new to gluten-free and have not done a lot of gluten-free baking, you might want to wait to make this recipe until you have more gluten-free baking experience.

This is what the gluten free soughdough sandwich bread dough looks like. It is a lot wetter and stickier than regular dough.

It also doesn’t really shape into a loaf. You just dump and spread it into the bread pan.

However, it does rise up into a nice loaf.

And after it bakes, it makes a beautiful loaf of gluten-free bread.

Ingredients

• active dry yeast
• water
• oil, canola or vegetable oil, but olive oil works too
• sugar
• egg
• fed/active gluten free sourdough starter
• salt
• xanthan gum
• white rice flour
• brown rice flour
• teff flour
• sorghum flour
• potato starch
• tapioca starch
• whole psyllium husk

Yield: 1 loaf

Gluten Free Sourdough Sandwich Bread

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The best gluten free sourdough bread for making sandwiches.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• 1 tablespoon active dry yeast
• 1 3/4 cups warm water (about 110 degrees)
• 1/3 cup oil, canola or vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 cup fed/active gluten free sourdough starter
• 1 teaspoon salt
• 1 tablespoon xanthan gum
• 1 cup white rice flour
• 1/2 cup brown rice flour
• 1/4 cup teff flour
• 1/4 cup sorghum flour
• 3/4 cup potato starch
• 1/3 cup tapioca starch
• 1 1/2 tablespoon whole psyllium husk

Instructions

1. In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.
2. Add egg, oil, and gluten free sourdough starter. Mix until combined.
3. In a separate bowl, combine the remaining ingredients. I whisk them together so that they are well combined.
4. Slowly add the flour mixture to the yeast mixture. Mix using the dough hook of an electric mixer.
5. Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like regular bread dough, but it does need to be mixed well. I have found about 5 minutes is a good time. It is really sticky you can add a 2 or so more tablespoons of rice flour if needed, but it will not be the same texture as regular yeast dough.
6. Spread dough into a greased loaf pan.
7. Cover with a kitchen towel and let rise for about 1 hour.
8. Bake at 375 for 30 – 32 minutes.
9. Remove from pan and let cool on wire cooling rack.
10. Let cool completely before slicing.

Notes

I used Bob's Red Mill Xanthan gum, rice flour, teff flour, and sorghum flour, and tapicoa flour. Other brands may work, but the texture may vary.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 389Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 15mgSodium: 327mgCarbohydrates: 71gFiber: 4gSugar: 7gProtein: 8g

Nutritional values are approximate and aren't always accurate.

The post Gluten Free Sourdough Sandwich Bread appeared first on Lynn's Kitchen Adventures.

    

Today, we are looking back at the recipes I shared in February 2016.

Last month, I shared a look back at January 2016. I didn’t do the social media trend of sharing pictures of myself and my family; instead, I took a look back at the recipes I shared.

It was so fun to share this last month that I thought it would be good to take a look back at the recipes I shared in 2016 every month this year.

Today, we are looking back at what I shared in February of 2016.

Looking Back February 2016

Back in 2016, we were still raising hogs, and my freezer was full of pork. I don’t miss the work of raising pigs, but I sure do miss all the bacon I had in my freezer.

2016 was the year I shared how to cook bacon in the oven. It is still my favorite way to cook bacon.

I also shared my Chocolate Chip Coconut Breakfast Cookie recipe. My kids also call these Mound Bar Breakfast Cookies. I have not made these in years. I think it might be time to make them again.

I call this pizza soup, but my son used to call it Crustless Pizza in a Bowl. No matter what you call it, it is a recipe that kids and adults love.

February must be soup month because I also shared my King Ranch Chicken Soup. I just made this last month during the winter storm that hit our area. I made it again last weekend for our church small group dinner, so it is another recipe we still enjoy.

This Gluten Free Dairy Free Chocolate Bundt is still a favorite ten years later. We have made this cake so many times for birthdays, church dinners, and when we had company.

I also recommend this recipe all the time to people looking for gluten-free, dairy-free desserts.

I developed these Gluten Free Double Chocolate Muffins as a copycat of a store-bought gluten-free muffin. They are one of my favorite gluten-free copycat recipes. My girls and I have made these so many times.

If you are a long-time reader, do you remember any of these recipes? Have you made them before?

The post Looking Back February 2016 appeared first on Lynn's Kitchen Adventures.