My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


Entries in dates (13)


No-Bake Chocolate Granola Cookies

Get excited.

Because these cookies are total breakfast material. Not just, let’s call these breakfast cookies and still add a cup of sugar. They’re naturally sweetened with dates and just a touch of maple syrup. They’re filled with healthy fats, protein, and fiber from the oats, nuts, and dates.

They are a cookie I would actually eat for breakfast and can’t wait to take on the mountain with me when snowboarding season starts.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

These cookies also happen to be created by one of my favorite bloggers evaaa, Izy Hossack, from Top With Cinnamon. I’m sure you know her, but if not, you absolutely have to check out her blog. She is mega-talented both in the kitchen and behind the camera. She is a constant inspiration and continues to astound me with the the high-quality work she produces while being just 18 years old! This girl just finished high school and has already published a cookbook! Can you imagine writing + photographing a cookbook at 18 years old? I definitely cannot.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

And I have to tell you something. Izy absolutely blew me away with this cookbook. I expected it to be great. Lovely. Beautiful. But it exceeded my expectations. I emailed her immediately and was just like…GIRL. THIS COOKBOOK. You rule.


I feel like the photos in this book come to life. You want to grab the food straight from the page. And her sweet stories give you a glimpse into her London life and childhood.

Similar to her blog, the majority of the recipes in Izy’s cookbook are on the sweet side, but there is definitely a great mix of savory recipes to round things out. The truly great thing about Izy’s recipes is that they are inventive but also approachable. She explains directions simply and clearly, allowing your confidence in the kitchen to grow.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

The book is not gluten-free focused but there are still a handful of gluten-free friendly recipes, as well as vegetarian. It’s a book I’ll be referring to constantly for inspiration in the kitchen. I can’t wait to try to convert some of the baked good recipes to being gluten-free friendly. I mean, Pretzel Cinnamon Rolls? Are you kidding me?

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

I have to conquer the following recipe with gluten-free flour. I can’t get over the thought of these flavors together!

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Now, back to the cookies.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

I decided to top them with melted coconut butter instead of chocolate, but either works perfectly. They have a fantastic chewy texture and lightly sweetened flavor.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Plus, the whole no-bake thing is always a winner in my book.

I obviously doubled the recipe because it only seemed right.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Just to give you an example of some of the recipes you’ll find in Izy’s cookbook:

  • boozy mocha coconut layer cake
  • banana buckwheat muffins
  • crispy aubergine [eggplant] with kale pesto fettuccine
  • baked rosemary polenta chips – gluten-free
  • chickpea & pomegranate dip – gluten-free
  • triple lemon streusel cake
  • wholemeal maple pecan buns
  • 10-minute almond granola – gluten-free with GF oats

Need I go on?

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Print this!

Recipe reprinted with permission from: Izy Hossack + Hardie Grant Books

No-Bake Chocolate Granola Cookies gluten-free option, vegan // yields 7 large cookies

  • 3/4 cup [70g/2 1/2oz] rolled oats
  • 1/2 cup [90g/3oz] pitted dates
  • 1/4 cup [35g/1oz] almonds
  • 2 tablespoons almond butter, store-bought or homemade
  • 1 tablespoon maple syrup
  • 1 tablespoon cocoa powder
  • 1 cup [30g/1oz] cornflakes or puffed rice cereal
  • 30g [1oz] dark [bittersweet] chocolate, melted – optional

Line a baking tray with baking parchment. Dry-toast the oats in a large frying pan over a high heat, stirring often, until fragrant. Remove from the heat and leave to cool in the pan.

In a food processor, blend the dates, almonds, almond nut butter, maple syrup, 2 tablespoons of water and the cocoa powder until a paste is formed. Add the paste to the oats with the cornflakes and knead together gently with your hands. Divide into 7 balls and flatten them slightly onto the lined baking tray. Drizzle with the chocolate [if using] and leave to set at room temperature.


Notes from Ashley:

  • to make gluten-free: use certified GF oats and make sure whichever cereal you use is also certified GF
  • I used puffed rice cereal but next time would try brown rice krisp cereal for a crunchier texture.
  • I topped mine with melted coconut butter instead of chocolate.
  • I also subbed walnuts and pecans instead of almonds because it is what I had on hand.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Big congrats to Izy and this spectacular cookbook! I am beyond excited to see how her future unfolds. What a talent!


Happy Friday!


Don’t forget! The amazing Fair Trade giveaway ends today at 5pm EST! Check it out and enter here!


The Best Ever Pumpkin Oatmeal

Are you wondering how this could the best bowl of pumpkin oats ever? It’s a lofty statement, but I promise to have you convinced by the end of this post.

And seriously, when is the last time I’ve posted an oatmeal recipe? It’s been yearrrrrs. In case you were wondering, I still love oatmeal.

The Best Ever Pumpkin Oatmeal | #vegan #glutenfree

This recipe came about accidentally. There I was, making my first batch of pumpkin oats, stirring the pumpkin into the almost fully cooked pot of oats. I enjoyed it without knowing any better until later that day I was working on a new recipe [that failed twice].

I was trying to make pumpkin spice rice krisp bars [the no marshmallow kind] but they turned slightly soggy after both trials, most likely due to the pumpkin. For the second trial I thought I got all crafty thinking I could heat the pumpkin in a pan to cook off some of the liquid and thicken it up. While it helped, it didn’t totally solve the problem but it did give me a new idea for pumpkin oatmeal.

Cook the pumpkin and then add the oats! This creates a deeper pumpkin flavor and also makes the oatmeal extra thick and creamy. The pumpkin darkens a bit after cooking and then the spices are thrown in before any of the oats or liquid to enhance the flavors even more.

Instead of sweetening this bowl with maple syrup I added finely chopped medjool dates to the mix which ended up melting right into the oats and providing a light, caramel flavor. Dates are the perfect compliment to pumpkin spice flavors.

The Best Ever Pumpkin Oatmeal | #vegan #glutenfree

After making this same recipe for a week straight I knew I had to share it with you guys. It was obviously a keeper. But before sharing it with you I was lucky enough to get to whip up a bowl for Gena while I was in New York. The only thing I love more than breakfast is cooking breakfast for other people and getting to enjoy it with them.

I also shot all of these photos right in Gena’s apartment right before we ate!

The Best Ever Pumpkin Oatmeal | #vegan #glutenfree

Print this!

The Best Ever Pumpkin Oatmeal gluten-free, vegan // yields 2 servings

  • 2/3 cup pumpkin puree
  • 2 teaspoons cinnamon
  • 1/2 – 3/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/16th teaspoon clove
  • pinch of salt
  • 1 cup gluten-free rolled oats
  • 1 cup water
  • 3/4 cup unsweetened almond milk
  • 3-4 finely chopped and pitted medjool dates
  • 1 teaspoon pure vanilla extract

Heat a medium sized pot over medium heat. Once hot add the pumpkin and stir frequently for about 5-7 minutes until the pumpkin is reduced to about half and a deep golden brown. Stir in the spices and let cook another 30 seconds.

Stir in the salt then add the oats, water, and milk to the pot. Stir to combine and bring to a boil. Once boiling reduce heat to simmer. Cook for about 3-4 minutes until starting to thicken then add in the chopped dates. Stir occasionally for another 2-4 minutes until thickened to your liking [it will thicken a bit more after taking off the heat] and remove from the heat.

Stir in the vanilla extract and portion into bowls. Top with desired toppings [splash of milk, walnuts, nut butter, apples, pears, etc.] and serve immediately.


notes: If you don’t have dates add in 2-3 teaspoons pure maple syrup if desired. If you don’t like a strong cinnamon flavor reduce to 1-1 1/2 teaspoons.

The Best Ever Pumpkin Oatmeal | #vegan #glutenfree

Your favorite bowl of fall oatmeal will never be the same.

Hope you love it!