It’s gloomy and rainy today and my mind is spinning with an endless task list. I fell like I want to throw away 98% of what we own and start over. I want three shirts in my closet and less than 10 wooden puzzles in the living room. I am getting rid of all high heals – I’m tired of them mocking me. I made a list this afternoon of things to clean out and seriously, if it isn’t something I’d grab in a house fire, it has very little luck of surviving.

In the midst of this chaos Dylan surprised me with an epic nap yesterday. I decided to take a break and make something special for him. I want him to still feel at home in the middle of these changes. And if I know Dylan, he loves a good snack, especially one with a big raisin smile.


Baked Oatmeal Cups
makes 12

2 eggs
2 cups unsweetened applesauce
4 cups Old Fashioned rolled oats
1 roughly mashed banana
2 cups whole milk
1/4 cup garbanzo bean flour or ground flax seeds or whatever flour-like thing you have
1 tablespoon ground cinnamon
2 teaspoon baking powder
2 teaspoon vanilla extract
1 teaspoon salt
optional toppings: raisins, slivered almonds, unsweetened coconut, frozen/fresh fruit


-Preheat oven to 350 F
-Mix eggs, vanilla, applesauce, and banana together
-Add in oats, salt, baking powder, flour, and cinnamon – mix well with wet ingredients
-Pour in milk and stir to combine
-Fill a cupcake tin with muffin liners and pour mixture evenly into muffin cups
-If using toppings add them to the tops but now but if you are using fresh or frozen fruit drop it right into the batter
-Bake 30 minutes and eat warm or freeze, when cooled, in gallon freezer bags