Adalyn devours these, and not gonna lie—I do too hehe. They’re gluten-free, dairy-free, refined sugar-free, and come together in just minutes with a few simple pantry staples. Whether you’re doing baby-led weaning or just need a quick, nutritious breakfast, these pancakes check every box.

And yes, they’re great for adults too. I often make a double batch and snack on them with a little almond butter or with a drizzle of maple syrup. SO good.

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Why These Pancakes Are a Hit:

• Naturally sweetened with banana and strawberries
• Perfectly soft for babies and toddlers
• Only 6 ingredients
• Made with oat flour for a wholesome, fiber-rich base
• Ready in under 10 minutes
• Easy to store and freeze for meal prep

What You Will Need

• 1 large ripe banana (the riper the better!)
• 4 large organic strawberries, diced 🍓
• 1 large egg (organic, pasture-raised)
• 1/4 cup organic oat flour
• Pinch of salt
• Pinch of baking powder (optional, for a little extra fluff!)

How To Make Them

1. In a mixing bowl, mash the banana really well until smooth.
2. Add the egg, oat flour, salt, and baking powder (if using). Whisk until a smooth batter forms.
3. Gently fold in the diced strawberries.
4. Heat a skillet over medium heat and grease with a little butter or avocado oil. (I use my Caraway non-toxic pan—code KATIELADY10 saves you major $$$!)
5. Scoop the batter into small pancakes—this makes about 6 depending on size.
6. Cook for 2–3 minutes per side, until golden and cooked through.

Tip: Smaller pancakes are easier for babies to grasp and flip.

Storage Tips:

Freezer: Let cool completely, then freeze in a single layer. Once frozen, transfer to a bag. I like to use the reusable silicone ones & avoid plastic. Reheat in the toaster or microwave!

Fridge: Store in an airtight container for up to 3 days.

Are These Safe for Babies?

Yes! These are super soft and free from common allergens (no gluten, dairy, or refined sugar). As always, make sure your baby is developmentally ready for solids and adjust the size/shape for their age.

FAQ’s

Can I make these egg-free?
You can try a flax egg, but they may be a little more fragile. Use 1 tbsp ground flax + 2.5 tbsp water and let it sit for 5 min.

What if I don’t have oat flour?
Just blend rolled oats in a blender until fine. It works the same! You can also use all-purpose.

Can I add more fruit or toppings?
Totally! Blueberries or diced peaches are great add-ins. For older kids, serve with almond butter or a drizzle of maple syrup.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

These baby-friendly strawberry banana pancakes are just one of those feel-good recipes I keep coming back to. Whether it’s for a toddler breakfast, baby-led weaning meal, or a quick weekday bite for me, they’re always a hit. 💛

Let me know if you try them—tag me @cookingkatielady and share your little one’s reaction!

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The post Gluten Free Strawberry Banana Pancakes (Baby & Toddler Friendly!!) appeared first on Cooking Katie Lady.

You only need 9 simple, wholesome ingredients to make these bars and they are so easy to make! If you like the sound of this recipe, you will also love my Dark Chocolate Sea Salt Cookie Dough Stuffed Dates.

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Ingredients

For the blueberry chia jam

• 2 cups frozen blueberries
• 2 tbsp organic maple syrup
• 2 tbsp chia seeds

For the bars:

• 1 cup oats
• 1 cup organic fine almond flour
• 1/2 cup organic unsweetened applesauce
• 1/3 cup organic coconut sugar, monk fruit, or sweetener of choice
• 1 tbsp organic coconut oil, softened (can also use grass-fed butter if not dairy free)
• 1/4 tsp fine sea salt

Health Benefits

• Blueberries are packed with antioxidants, vitamins, and fiber, making them a superfood for your health.
• Rolled oats provide a hearty dose of fiber, which helps with digestion and keeping you feeling full.
• Coconut oil is a healthier alternative to butter, offering medium-chain triglycerides (MCTs) that can support heart health. If you decide to use butter, go with grass-fed butter as a healthier, clean option. I like the brand Kerrygold.
• By using natural sweeteners like coconut sugar & maple syrup, you avoid refined sugars, keeping your blood sugar levels more stable.

How To Make It

Make the jam:

1. Add the blueberries and maple syrup to a medium saucepan over medium heat. Heat until the berries begin to release their liquid, about 5 – 10 minutes. Bring to a boil and stir occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes more.
2. Stir in the chia seeds & continue to cook for another 5 minutes. Remove pan from the heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make my jam the night before I’m planning on making these!

Make the bars:

1. Preheat your oven to 325°F and prepare an 8×8 or 9×9 glass baking dish by lining it with parchment paper. leave a few inches of overhang on the sides to allow for easy removal.
2. Add the oats and almond flour to a large food processor and process until the oats have broken down. Add the remaining crust ingredients and continue processing until a sticky dough forms.
3. Transfer 2/3 of the dough into your baking dish. Use a spatula to ensure that it is pressed down tightly and spread out evenly. It is sticky, so just take your time and spread it as best you can – it doesn’t have to be perfect.
4. Spoon the chia jam on top and use a spatula to spread it evenly on top of the base.
5. Top the jam with your remaining dough by dropping it on top in in a few separate globs, and then use your spatula to spread them out slightly. Again, it doesn’t have to be perfect! It looks pretty with some gaps and all scattered around in my opinion!
6. Bake for 35–40 minutes, until the center has set and the tops of the bars are golden. Remove from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
7. Cut into individual bars and enjoy!

Alternatives

• You can also use 3/4 cup store-bought jam if you don’t have time to make your own. The brand Chia Smash is really great!
• You can also use any other lightly flavored oil or butter in replacement of coconut oil.
• You can also use monk fruit, date sugar, or your preferred sweetener if you don’t want to use coconut sugar.

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Make This a Dessert!

One of my favorite things ever to do with these bars is to warm them up & top them with some vanilla protein ice cream. It’s seriously one of the greatest desserts ever that you can enjoy with zero guilt! It takes just like a cobbler.

How To Store Leftovers

Store your leftover Blueberry Pie Bars in an airtight container at room temperature for up to 4 days, in the fridge for up to a week, or wrap individually and freeze for up to 3 months.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Blueberry Pie Bars (Gluten & Dairy Free) appeared first on Cooking Katie Lady.

You only need 8 simple ingredients to make this blueberry crumble and can prep it in no time! If you like the sound of this recipe, you will also love my Dark Chocolate Sea Salt Cookie Dough Stuffed Dates.

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With this Healthy Blueberry Oat Crumble recipe, you can satisfy your sweet tooth without compromising your health goals. Whether enjoyed as a cozy dessert on a chilly evening or as a refreshing treat on a warm summer day, this wholesome dish is sure to become a favorite in your recipe repertoire. So go ahead, indulge guilt-free, and savor every spoonful of this delicious creation!

Ingredients

• 1 cup organic rolled old fashioned oats
• 1/3 cup chopped pecans
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 tbsp organic maple syrup
• 2 tbsp coconut oil or grass fed butter (use coconut oil if dairy free)
• 1 lb frozen organic blueberries (about 3 cups)

Health Benefits

• Blueberries are packed with antioxidants, vitamins, and fiber, making them a superfood for your health.
• Rolled oats provide a hearty dose of fiber, which helps with digestion and keeping you feeling full.
• Coconut oil is a healthier alternative to butter, offering medium-chain triglycerides (MCTs) that can support heart health. If you decide to use butter, go with grass-fed butter as a healthier, clean option. I like the brand Kerrygold.
• By using natural sweeteners like maple syrup and honey, you avoid refined sugars, keeping your blood sugar levels more stable.

How To Make It

1. Preheat your oven to 350°F. Spray a square 8×8 or 9×9 glass baking dish with nonstick spray.
2. In a medium mixing bowl, combine all the ingredients except for the frozen blueberries. Mix until fully incorporated and set aside.
3. Pour the blueberries into the bottom of your baking dish. Top with crumble and spread evenly.
4. Bake for 30 minutes, or until the crumble is golden & crispy. Serve with yogurt or homemade protein ice cream (I have sooo many yummy recipes!)

How To Store Leftovers

You can store leftovers covered in an air tight container in the fridge for up to 5 days. They are best warmed up in the oven to keep that crispy crumble topping, but you can zap them in the microwave if you are short on time too of course.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Healthy Blueberry Oat Crumble (Gluten & Dairy Free) appeared first on Cooking Katie Lady.

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Why Is Consuming Protein Important?

• Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies! When I have protein baked oats for breakfast, they keep me full until lunch and I don’t crave snacks at all.
• It boosts your metabolism & increases fat burning.
• It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference! It is also great for maintaining your muscle mass.
• It can be linked to a lower your blood pressure.

Reasons To Love These Oats

• High Protein: There are a whopping 41 GRAMS of protein in these!!
• Filling: Because they are high in protein and full of whole grains, you will stay full until lunch and not crave any snacks!
• Delicious: I mean come on, I have to state the obvious.

Ingredients

Instructions

1. Preheat your oven to 350°F. Spray a 10-12 oz. oven safe ramekin with nonstick spray and set aside.
2. Blend all ingredients for the oats together in a small blender (such as a Ninja nutribullet) until smooth.
3. Pour your oat mixture into your prepared ramekin.
4. Bake for 25 minutes, or until a toothpick comes out clean. Top with granola butter or anything else you would like!

Optional Substitutions

Can I Prepare These Ahead of Time?

Yes and they are just as good reheated! You can make these baked oats the night before, cover your ramekin, and place in the fridge overnight. If you are making these the night before, I would keep the topping and add it on the oats after you warm them up so it does not melt away in the microwave! When you are ready to enjoy them in the morning just pop them in the microwave for about 45 seconds. You can keep your oats in the fridge for up to 4 days. Sometimes I will make 3-4 different flavors of baked oats at once to enjoy throughout the week.

Can You Make These In The Microwave?

You definitely can make these in the microwave. I personally feel like in the microwave oats get more of a spongy texture and I prefer to bake them to taste more like a cake, but if you are in a time crunch you can definitely microwave them! Just blend all of the oats ingredients together and microwave them for 45 seconds.

What Kind of Ramekin Do You Use?

I use a 12 oz. oven-safe ramekin but you can use any kind that is between 10 and 12 ounces. Mine is a little large! Here’s a great set that you can get off of Amazon.

Check Me Out on Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

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The post Sugar Cookie Protein Baked Oats appeared first on Cooking Katie Lady.

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What You Will Need

• Tortilla – 1 1/2 cups organic rolled oats – Code KATIE10 for a discount at Prozis & freebies!
• Banana – 1 medium ripe banana.
• Granola Butter – 2 tablespoons or so of granola butter, or your preferred spread.

How To Make Them

1. Spread granola/nut butter of choice over the entire tortilla.
2. Add your banana to one side of the tortilla. Roll the tortilla up with the banana inside. Cut into sushi sized slices.
3. Cook on a lightly buttered skillet, griddle for about 5 minutes or so over medium heat. You could also air fry these. Enjoy!!

**Don’t forget to get your Oat Haus Granola Butter at a discount with the discount code COOKINGKATIE!

How To Store Leftovers

Store your leftovers in an airtight container in the refrigerator for up to 4 days. To reheat them, just pop them in the microwave for 10 seconds, or even better, air fry them for a few minutes so that they stay crispy. These are so good that leftover don’t even stand a chance though!!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Banana Sushi Bites appeared first on Cooking Katie Lady.

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Ingredients

• 8 tbsp grass fed unsalted butter
• 1/3 cup packed light brown monk fruit – I use the brand @lakanto
• 1/8 cup granulated white monk fruit
• 1 large organic egg
• 1/2 tbsp organic pure vanilla extract
• 1/2 tbsp organic maple syrup
• 3/4 cup organic all purpose flour (oat or gluten free all purpose flour work too if you are gluten free)
• 1/2 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 1 1/2 cups old fashioned rolled oats.
• 1/2 cup organic raisins
  

How To Make Them

1. Using a hand or a stand mixer fitted with paddle attachment, cream the softened butter and both monk fruit sweeteners together. Add the egg and mix until just combined.
2. Add the vanilla and syrup. Mix until combined. Slowly add in the flour, salt, baking soda, & cinnamon while mixing, until you have a cookie dough.
3. Mix in the oats & raisins by hand. Your dough will be thick, yet sticky. Chill the dough for 30 minutes.
4. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
5. Roll out 14-16 cookies. Bake for 10-12 minutes.
6. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time. Enjoy!!

How To Store Leftovers

Store your leftover cookies in an airtight container in a cool, dry place for up to 6 days . You can also store them in the fridge for longer! I love giving these cookies a zap in the microwave before enjoying them again. There is just something different about a warm cookie.

Want to Reduce the Fat Content?

If you are concerned about the fat content you can do half butter & half unsweetened applesauce. You just won’t get that authentic oatmeal cookie texture but it will be close! I use grass fed butter, which is the best you can get!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Healthier Oatmeal Raisin Cookies appeared first on Cooking Katie Lady.