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 (96)


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!



Butternut Squash, Apple + Pear Crisp

I may have gone a little crazy. Vegetables in dessert? It’s true, and you’re going to love it.

At least it’s not kale.

Butternut Squash, Apple + Pear Crisp |

Well you see, I put vegetables in your dessert for good reason. This month is Earthbound Farm’s 30th Anniversary! Can you believe EBF has been dishing out organics since the 1980’s?? Like right after I was born!? Hello, I feel really old.

Pretty cool stuff, because when you think 80’s, you don’t really think organics. You think Twinkies and Pop-Tarts. I loved finding out that EBF started so long ago in their journey growing organics and bringing them to as many homes as possible. Over the years their efforts have proved extremely successful.

To celebrate their 30th anniversary Earthbound created a quick + fun quiz to learn your “salad sign.” You can find of if you’re an innovator, nurturer, champion, or an explorer. And when you complete the quiz you can snag coupons and be entered to win mystery prizes.

And who doesn’t love mystery prizes and coupons? Can we have a scavenger hunt, too? And then play flashlight tag?

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Today’s post is sponsored by Earthbound Farm. Thoughts + opinions are always my own.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here. EBF was also kind enough to purchase this sweet spiralizer for me.

My “sign” from the quiz was “The Innovator!” So my goal this month was to try and create an innovative recipe. Something a little unexpected.

Hence, vegetables in dessert.

And, to make things a little more creative I used my new spiralizer to get the job done. Don’t worry if you don’t have one! I made some notes at the end of the recipe for two different workarounds. 

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Of all the squashes I think butternut has the sturdiest texture once cooked. I wanted there to be some bite. I also like the mild flavor of butternut squash and thought it would work well with the apple and pear.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

To really make this dessert pop I’ve added a generous scoop of freshly grated ginger. It really brightens up the fruit and squash mixture and pairs expectedly well with the oats, cinnamon, and sugar.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

My hope was that it the squash flavor wasn’t overpowering. After the photo below I ate about a cupful without even blinking, so it’s safe to say it wasn’t too squashy.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

The apples are pears held up well despite being so thinly sliced and the squash provided a nice bite.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Do I have to tell you how good the topping was?

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

I’m thinking it’s pretty self-explanatory.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

If you’re not sure what to do with the leftovers, there’s always the option of adding it to your morning bowl of pumpkin oats. Or eating it straight from the fridge. Salad topping? Too far? ……

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Print this!

Butternut Squash, Apple + Pear Crisp gluten-free, vegan // yields 8 servings

for the topping:

  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free oat flour
  • 1/4 cup chopped unroasted/unsalted pecans
  • 1/4 cup chopped unroasted/unsalted walnuts
  • 1/3 – 1/2 cup muscovado sugar, or coconut/sucanat/brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons softened unrefined coconut oil

for the filling:

  • 3 1/2 tablespoons muscovado sugar, or coconut/sucanat/brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 small butternut squash
  • 2 large apples
  • 2 large pears
  • 2 tablespoons gluten-free oat flour

In a large bowl combine the oats, flour, nuts, sugar, cinnamon, and salt. Stir together. Add the softened [not melted] coconut oil and cut in with a fork. Use your fingers to fully incorporate the oil with the dry mixture. Add a bit more oil if the mixture seems dry. Set aside.

In another large bowl whisk the sugar, juice, ginger, vanilla, and cinnamon together. Set aside.

Preheat your oven to 350° F.

Wash your squash and peel the bulbous end first until you get to the bright orange flesh and see no green streaking. Cut about 1/4-inch from the bottom to remove the end. Cut the stem end off top and then peel the straight portion. Cut a 4-inch piece from the straight portion.

Attach the squash to your spiralizer [check “notes” below for other options] with the blade B [for large noodles]. Spiral the entire piece and then measure out 3 generous cups of spiraled squash. Depending on the diameter of your squash you may have some leftover. Set aside.

Remove the stems from your fruit. Switch to blade A to make ribbons. Place the bottom end of each and apple and pear against the blade side of the spiralizer. Spiralize all 4 fruits and place in the filling mixture bowl. Add the squash and toss gently to coat. Sprinkle with the oat flour and toss again to coat.

Grease a 9 or 10-inch deep dish pie pan or cast iron skillet with coconut oil. Place the squash and fruit mixture in the pan. It should be just below the top of the pan. Sprinkle the topping mixture evenly over the fruit mixture and press down lightly.

Place in the oven for 40-50 minutes until golden brown in color.

Let cool for about 5-8 minutes then serve as is or with a scoop of ice cream.

To store: Allow leftovers to cool then place in a sealed container in the fridge for 3-4 days. Reheat in a skillet or microwave.



  • For the Squash: You really only need 4-inches from the top straight portion but it’s easiest to peel the bulbous end first so you can use it later. You can chop and use what remains from this recipe and roast in the oven, etc. Slice the bulbous end in half and deseed before cooking.
  • If you don’t have a spiralizer: I recommend using the thinnest setting on your mandoline slicer for the fruits and use the 1/8-inch julienne blade for the butternut squash. Chop the apples and pears in half and remove the seeds before slicing.
  • If you don’t have a mandoline: Use a julienne slicer for the butternut squash and cut thin slices for the apples and pears [1/8-1/16-inch thickness].

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

A fall, winter, or holiday dessert that is both gluten-free and vegan? I promise no one will know.

Now, what’s your Salad Sign? Big congrats to Earthbound Farm on 30 years!



Earthbound Farm's Salad Sign