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 oats (81)


Breakfast Friday: Make Ahead Freezer Oatmeal

We’re talking oats today, one of my favorite foods of all time. But this isn’t your standard pot of oats. This is a gigantic batch that you’re going to portion out and freeze for easy breakfasts throughout the week! The best part about it? Customizing the toppings.

Make Ahead Freezer Oatmeal |

It seems as though there are a million different types of oats out there, with very different cook times and textures. All types of oats come from the same plant, they’re just processed in different ways.

If you’re looking to brush up on your oat-knowledge and learn about why some oats say they’re gluten-free and some don’t, or see the difference in nutrition between the varieties below, then be sure and check out my guide to oats. You’ll learn everything you need to know and then some.

The Ultimate Guide to Oats |

For the freezer oatmeal I’m using traditional rolled oats. You can really use whatever type you prefer.

I load up on the cinnamon, obviously.

Make Ahead Freezer Oatmeal |

And then, the toppings. I like to add them on top only so they don’t turn to mush. Nuts and dried fruit work really well as do cacao nibs, chocolate chips, chopped dates, and some fresh fruit like figs and most berries.

Make Ahead Freezer Oatmeal |

After your pot o’ oats is made you’ll portion the oats into muffin tins, top them however you choose, then pop the pan into the freezer. With just a few steps in between.

Then pop them out of the freezer.

Make Ahead Freezer Oatmeal |

And then into a freezer bag.

Make Ahead Freezer Oatmeal |

Thaw the night before for quicker reheating, then heat in a pot on the stove or bowl in the microwave.

And finally, add nut butter. Always add nut butter.

For the full details and instructions for this recipe check out my post over on Craftsy:

On-The-Go-Breakfast: How to Make Oatmeal Ahead of Time

Make Ahead Freezer Oatmeal |

Happy weekend, friends. And happy breakfasting.



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!


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